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Homemade chickpea milk with almond oil


Cook the Dal according to the direction on the package. When the chickpeas are soft then add them with water, vanilla, coconut flower syrup and oil to a blender and mix until the desired texture is reached. If you like your milk thick add more water if you like it thinner add less. The almond oil adds a nice flavor and keeps the milk from separating.

If you want to make the milk without oil you can leave it out and just shake the milk before you use it. You can also pour the milk through a sieve or cheesecloth to make it even finer, but this is not necessary. The milk will keep for 4 days in the refrigerator.


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