If you want to cut back on the dairy a bit (or totally give it up while you’re on the Whole30 program) but are worried about missing out on your coffee, then this is the recipe for you!

This almond milk is WAAAAYYYYY better than the shop stuff and easy on the wallet. Most brands of almond milk you buy at the shops are expensive and sweetened with sugar. Check out the ingredients of this unnamed brand: INGREDIENTS: ALMONDMILK (FILTERED WATER, ALMONDS), EVAPORATED CANE JUICE, CALCIUM CARBONATE, SEA SALT, POTASSIUM CITRATE, CARRAGEENAN, SUNFLOWER LECITHIN, VITAMIN A PALMITATE, VITAMIN D2, D-ALPHA-TOCOPHEROL (NATURAL VITAMIN E). 

Here is another almond milk brand: Filtered Water, Cane Sugar, Almonds (2%), Mineral Salts (Tricalcium Phosphate, Sodium Bicarbonate), Emulsifier (Lecithin), Natural Flavours, Vegetable Gum (Locust Bean), Salt.

Remember when you read labels, the ingredients that are listed from largest quantity to least. There is more sugar in the above brand than actual almonds! Eek! I would much rather almonds, water and a few juicy dates in my body thanks!

This homemade, smooth and creamy almond milk takes me under 1o minutes to make (I do use a Thermomix for it, but you can use a food processor which I am assuming would be about the same amount of time, you just have to boil the water separately).

• 180g blanched almonds (you can use almonds with the skins on – the only difference is the colour of the milk)
• 4 medjool dates
• 750g water

Get a bowl, strainer and muslin cloth (I bought a heap from Lincraft and stuffed it in my kitchen drawer to cut up when I want to replace it) ready for later.

1. Weigh all the ingredients (water, almonds and dates) into your food processor or a Thermomix. If you’re using a food processor you’ll need to heat some water and then let it slightly cool before adding. The hot water helps bring out the sweetness of the dates and almonds.
2. Mix everything until the water turns a creamy white (if using a Thermomix, use these settings: 2 mins on speed 8 at temperature 60C).
3. Lay a piece of muslin cloth over a strainer which is then over a bowl.
4. Pour the almond milk and pulp into the muslin cloth and let the liquid drain through to the bowl.
5. If you are impatient, squeeze the liquid out!
6. Whatever is in the bowl is your almond milk. Store in a jar in the fridge.
7. Whatever is in the muslin cloth is your almond flour. Use in baking! (remember there are still some remains of dates in the almond flour so maybe think of something sweet to bake with it).
8. Use it like normal milk for your coffee, granola, chia pudding, etc.