Homemade Almond Milk + Video (Vegan+GF)

Plant-based milk varieties are constantly growing these days, but there's still nothing like making homemade and it's so easy!

1 cup raw almonds
4 cups filtered water
2 -3 pitted dates (or 1 tablespoon of other desired sweetener such as maple syrup or agave) optional
1 teaspoon vanilla extract optional
1 small pinch sea salt optional

Soak the almonds for 8 - 12 hours in just enough water to cover them. Drain and rinse them, then add them to a blender or food processor.
Add 4 cups filtered water and sweetener of choice (if adding); blend until the mixture starts to look very white and the almonds seem well blended
Fold open a nut milk bag or fine mesh strainer over a clean bowl and strain the pulp out of the milk. Store the milk in a sealed container in refrigerator for up to 10 days.

Before you go and throw away the almond "pulp", hold up. There's still plenty of things you can use it for.

Turn your oven onto it's lowest setting and line a baking tray with parchment or non-stick baking sheet.
Spread the almond pulp out onto the pan and place in oven to dry for 2 - 4 hours (or until completely dried out). Blend in a food processor or blender until very fine and use in any recipes calling for almond flour.