Almond Milk


Preparation info

  • Makes

    700 ml

    • Difficulty


    • Ready in

      15 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

The best thing about making your own plant-based milk is it’s far creamier and you can throw in whatever ingredients you like, creating your own unique twists. Here we add tahini for its nutty flavour, Medjool dates for their sweetness and a Brazil nut for extra nutrition.


  • 2 Medjool dates
  • 3 tbsp almond butter
  • 1 tbsp tahini
  • ½ tsp vanilla extract
  • 1 Brazil nut


    Remove and discard the stones from the dates, and add the dates to a blender along with the remaining ingredients, 750 ml cold water and a pinch of salt. Leave them to soak for 10 minutes.

    Blend all the ingredients together for roughly 2 minutes, until smooth.

    Balance a sieve on top of a mixing bowl and place a piece of cheesecloth (or muslin) on top. Pour the blended mixture into the cheesecloth, then pick up the edges to close the cheesecloth tightly. Squeeze the pulp inside the cheesecloth until no more liquid comes out and all the almond milk is left in the mixing bowl underneath.

    Transfer the milk to an airtight container and keep it in the fridge for up to a week. Always shake well before using.