Soak the almonds: Place the almonds in a bowl and cover them with water. Allow them to soak for at least 6 hours or overnight. This process softens the almonds and makes them easier to blend.
Rinse the almonds: Drain the soaked almonds and rinse them thoroughly under cold water. This step helps remove any residue and ensures a cleaner taste for your almond milk.
Blend the almonds: Transfer the rinsed almonds to a blender or food processor. Add 4 cups of filtered water and blend on high speed until you achieve a smooth and creamy consistency. This may take about 2-3 minutes.
Strain the milk: Place a nut milk bag or a fine-mesh sieve lined with cheesecloth over a large bowl or jug. Pour the blended almond mixture into the bag or sieve, allowing the liquid to strain through while capturing the almond pulp.
Squeeze out the milk: Carefully squeeze the nut milk bag or cheesecloth to extract as much milk as possible. Continue this process until only dry almond pulp remains.
Sweeten and flavor (optional): If desired, add pitted Medjool dates and vanilla extract to the strained almond milk. Blend again briefly until the dates are fully incorporated and the milk is sweetened to your preference.
Store and refrigerate: Pour the almond milk into a sealable container, such as a glass bottle or jar. Store it in the refrigerator for up to 4-5 days. Remember to shake well before each use, as separation is natural.
Enjoy the creamy and nutritious Creamy Almond Dream in your favorite recipes or simply savor it chilled for a refreshing and dairy-free treat!
