• 1 cup raw almonds
  • 2 cups filtered water ( extra for soaking)
  • 1 medjool date
  1. Put the raw almonds in a bowl and cover with filtered water.
  2. Allow to soak overnight and for up to 2 days ( the longer they soak, the creamier the milk will be)
  3. When the almonds have soaked for long enough, drain and rinse them.
  4. You can easily shell the almonds at this stage, but it is not necessary.
  5. Place the soaked almonds in a high speed blender with 2 cups filtered water and the medjool date. For creamier milk use less water.
  6. Pulse a few times to break the almonds up, then blend on high for 2 minutes.
  7. Line a fine mesh sieve with cheesecloth or a nut bag and strain the blended liquid through into a glass jar.
  8. Seal tightly and store in the fridge and use within 4 days.
Recipe by The Luminous Kitchen at