Once you make plant-based milk at home, you may find it hard to return to store bought varieties. Not only is the process for making the milk quite simple, the taste is far superior and you can achieve the same creamy texture without harmful additives. This recipe makes 4 cups.

Ingredients:

1 1/2 cups raw almonds (or other nut such as brazil or hazelnuts)

7 cups water

1 teaspoon alcohol-free vanilla extract

1/4 teaspoon fine sea salt

6 pitted medjool dates

1 teaspoons sunflower lecithin

Dash of cinnamon

Preparation:

1. Soak the almonds in three cups water overnight to soften and release digestive enzymes.

2. Strain and rinse the almonds and then transfer to a Vitamix  or other high-speed blender. Add the remaining four cups water and blend on high for two minutes.

3. Using a nut milk bag, strain the almond milk into a large container and reserve the pulp in your freezer for baking.

4. Transfer the almond milk back to the blender, add vanilla extract, sea salt, dates, lecithin, and cinnamon, blend for thirty seconds and enjoy with a sprinkling of cinnamon and a few shavings of vanilla bean.