This strawberry almond milk with rose water is super easy, absolutely delicious, and loaded with nutrients. This recipe is raw, vegan, and paleo friendly.
Throw all of the ingredients into the blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
Store the milk in a sealed container in the fridge for up to 3 days. (If you use long-soaked almonds to make homemade almond milk, your milk will only keep for 2 days.)
ALMOND MILK: For the richest, creamiest texture, and to improve the digestibility of your milk, use homemade almond milk using activated (soaked and dehydrated) almonds. Use dry almonds so that your milk lasts for 3 to 4 days. If you use long-soaked wet almonds (that have not been dehydrated) your milk will only last for 2 days.
DATES: To lower the natural sugar content and make this diabetic-friendly, Substitute the dates for: 2 tablespoons Lakanto or 1/8 teaspoon pure monk fruit powder (25% mogroside) + 10 drops of alcohol-free liquid stevia.