Vanilla Almond Milk

01Method

1. 1

   Put the almonds and vanilla bean into a bowl and cover with water. In a separate bowl, submerge the dates in water. Allow both to soak at room temperature for 8 hours or overnight.

2. 2

   Discard the almond soaking liquid and rinse the almonds well. Drain the dates, reserving the soaking water for later use if desired.

3. 3

   Transfer the soaked almonds, vanilla bean, dates, and sea salt to a blender. Pour in three-quarters of the water and blend on high for 1 minute. Allow the foam to settle for about 1 minute, then add the remaining water and some of the reserved date water for added sweetness. Blend again until the milk is completely smooth, about 1 minute.

4. 4

   Set a nut milk bag over a quart-size measuring cup or large bowl. Pour the blended mixture into the bag, lift it up, and gently squeeze to extract as much liquid as possible. Transfer the finished almond milk to the refrigerator for storage.