I have a guilty-pleasure confession to make.  Every time I am about to get on a plane, I have a compulsion to buy several trashy gossip magazines.  Yeah, sometimes InStyle or Conde Nast Traveler will do it, but I most often heed the siren call of the ones with lurid tales of Brangelina's marriage and Suri Cruise's lavish wardrobe.  When I was perusing my revelatory options before our Chicago flight a couple weeks ago, something caught my eye.  A VEGAN magazine, VegNews, which I had never seen before.  I was so excited that I decided to sacrifice one of the trashy ones and purchase this instead.  What a terrific magazine.  I read it cover to cover and even spied The Big Sexy sneaking peeks at it over the armrest.  If you are interested in learning more about the Vegan lifestyle, including travel and new product articles, it is worth checking out.

In the current issue, there is an article about making Almond Milk and it sounded surprisingly unintimidating, so I thought I would give it a try.  It was very easy!  I have made it a few times already and Jonny and Charlie both like it better than the Almond Breeze unsweetened original flavor that I was buying.  It tastes really clean and fresh and the best part is that it doesn't have any unwanted additives.  I will probably still get the Almond Breeze in a pinch, but it's not a big deal to make this when we need it.  You just need to account for the soaking time beforehand.  I soaked some extra almonds and put them in an airtight container in the fridge so next time, I don't have to wait.

Almond Milk from VegNews Magazine
Makes about 2/1/2 cups

1 cup almonds, soaked 8-12 hours

4 cups water

6 dates, pitted

1 teaspoon pure vanilla extract

1 tablespoon soy or sunflower lecithin (optional, I don’t use)


In a blender, process all ingredients until smooth.  Into a large pitcher, use a cheesecloth to strain milk for a perfectly smooth consistency.  The milk will keep in the refrigerator for about three days.  You can also use the leftover almond meal – I threw in some applesauce, baking powder and dairy free chocolate chips and made muffins… they were a little soft, but they tasted good!