I love non-dairy milks of all kinds, in fact, dairy milk was always repulsive to me so the switch to a vegan version was easy. I enjoy soy milk, rice milk, almond milk, even quinoa milk, they are all delicious. But most often we buy soy milk to use in our baking, smoothies, cereal, every where we can think of. It dawned on us that we were spending a lot of money on pricey soy milks, which is not only an expensive habit but a wasteful one as well: think of all the packaging we were going through! And although I’m not one who believes that all soy is evil, I do believe that too much of any processed food is never a good thing. So, all of these things added up and we have begun to make our own almond milk and it couldn’t be easier or more delicious!

Step 1: Soak 2 cups of raw almonds in water overnight.

Step 2: Drain and rinse the almonds, add them to your food processor with 6 cups of water and a handful of chopped medjool dates. BLEND!

Step 3: Pour the mixture through a cheesecloth into a large bowl. Squeeze the almond meal very well to get out all of the delicious almond milk!

Step 4: You could drink the almond milk now, but I like to add it back into the blender and combine it with a hefty squeeze of agave nectar and cinnamon and nutmeg. The taste is subtle but just right for me!

Step 5: Chill and then serve with a stack of vegan cookies! (Yep, here in Saudi oreos are vegan! Make sure you check in your country though, because the ingredients do change depending on what part of the world they are manufactured in.)