There are a few non-dairy milk options, soy milk, rice milk, coconut milk, hemp milk and almond milk. Almond milk is our personal favourite high in calcium, vitamin E, and good for your heart! While store bought almond milk (we have a few to chose from) is very convenient, making it yourself can be fun and allows you to control the thickness and sweetness.
- 1 cup raw almonds, soaked overnight in cool water
- 5 cups filtered water (more or less depending on how thick you would like it)
- 2 dates, pitted, or other sweetener of choice
- 1 tsp vanilla extract or one vanilla bean, scraped (omit for plain)
- pinch sea salt
- Combine soaked almonds, dates, salt, vanilla and water into a blender. Blend on high until smooth and creamy.
- Run for 1-3 minutes to ensure most almonds are blended.
- Strain using a nut milk bag (discard the pulp, or save to add to baked goods)
- Transfer the milk into a jar or bottle and refrigerate.
- The almond milk keep for a few days but defiantly tastes best fresh. Be sure to shake well before drinking as it separates.