There is nothing quite as yum as freshly made almond milk. I confess once the dates and vanilla are added I cannot stop drinking it. Totally delicious. If you don't want it sweetened, it still can benefit from a pinch of salt, as it just needs something. Like bread or pasta, that salt just changes it and makes the flavour balanced.
So if you are dairy free and it's costing you a mortgage to keep the non dairy milks in the house, this is your ticket! Moooo.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams Almonds BUY
- 2 Cups water
- 1 Litre Additional water plus some more
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 3 fresh dates, pitted
Soak almonds for a few hours in the 2 cups of water. Drain and rinse.
Place the almonds into the Thermomix bowl with 1L of water. Blend 2 min/speed 10.
Strain through a nut milk bag and remove the solids.
Return the almond milk to the Thermomix bowl with additional water if desired, salt, vanilla and dates. Blend 1 min/speed 10. Refrigerate until use.
To have plain almond milk, omit the last step.