MAKES 3–4 SERVINGS
AGELESS ANTIOXIDANTS
STRONG BONES
While store-bought almond milk is convenient, it’s healthier and cheaper to make your own. This protein- and calcium-rich recipe calls for just three simple ingredients with water, so it’s easy to DIY in no time.
1 cup raw almonds, soaked overnight and drained
1 vanilla bean, cut in half lengthwise and seeded, or ¼ teaspoon vanilla extract
3 Medjool dates, pitted
Place almonds in a blender with 3 cups water and blend until smooth, about 1 minute. Strain almond milk through a fine sieve or cheesecloth. Pour the almond milk back in the blender and add the vanilla and dates. Blend until the dates are completely incorporated, about 1 minute. Chill and serve. The almond milk will last 2 to 3 days in the fridge.
TIPS To make chocolate milk, blend in 3 teaspoons cocoa powder.
To make the almond milk sweeter, add 1 to 2 more dates, to taste. For less sweet milk, you can skip the dates altogether or add in one date at a time, tasting as you go.