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Almond milk has become my #1 replacement for dairy milk. I like the nutty and sweet flavours and the nutrients that the milk delivers such as vitamin E, phosphorus, riboflavin, healthy fats and protein. It’s perfect to use in smoothies or simply by enjoying a cold glass of “milk”. There are a few problems with buying almond milk in the shop hence why I prefer to make my own. Almond milk from the shops are usually very expensive, they are low in nutritional value and full with additives. The usual almond content in packaged milk is about 2-3%. The better and more expensive ones might have a bit more nut content but sometimes the high price makes it hard to justify buying it.

This recipe is inspired by one of my goto plantbased cookbooks – The Plantpower Way by Rich Roll and Julie Piatt.


  1. Soak the almonds over night in the fridge. In a separate bowl soak the dates for at least 30 minutes.
  2. Drain water from the almonds and place them in the blender. Drain dates, remove the pits and throw the dates in with the almonds
  3. Add the vanilla bean extract, the sea salt and add the filtered water
  4. Blend on high for at least 1 minute
  5. Pour through the nut milk bag or a strainer into a large glass bottle
  6. Safe the pulp and freeze them for later use in a smoothie or baked goods
  7. Enjoy!



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