Everyone should have this recipe in their arsenal regardless of whether they’re dairy-free or not. I’m not the type to swear off dairy. I still eat cheese, yogurt, butter, milk, etc. Over the years, I’ve come to prefer almond milk over the other choices.
Almond milk is airy, silky, and not heavily flavored. You can also make it for fairly inexpensive. In addition, when you make these things at home, you reduce the hormones, preservatives, and artificial ingredients that go into store-bought versions to keep them fresh.
I like sweetened almond milk, especially in my coffee. This recipe can definitely be done without any sweetening effects. I recommend to leave out the dates and honey if you plan on cooking a savory dish. You can also skip the honey altogether if you’re strictly plant-based. Otherwise, rock on.
On another note, a few more things to mention. First, be sure you are buying raw almonds and not roasted almonds. It does make a difference. Raw almonds produce a silky and luxurious almond milk while roasted almonds make a nutty and grainy almond milk. Trust me, you don’t want the latter.
Secondly, be sure to soak your dates and pit them before sticking them in a food processor. I may or may not have found this out the hard way after a sleepless night and trying to accomplish said tasks…
Lastly, don’t pour all of your distilled water into the food processor at one time. Unless you enjoy an explosive mess, then who I am to judge? Part of the reason why I say to pulse the ingredients sans water at first is to reduce the possibility of water going everywhere. After that, no more than 1 cup at a time. If you want to test the waters (see what I did there, dad jokes), you can pour in 1/2 cup at a time.