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Homemade Vanilla Almond Milk

Ingredients

  • 1 cup raw almonds soaked in water overnight
  • 3.5 cups filtered water
  • 1 whole vanilla bean chopped
  • 2-4 pitted dates raw honey, agave syrup, or pure maple syrup, to taste {optional}
  • 1/4 tsp cinnamon
  • small pinch of fine grain sea salt

Instructions

  • Place the almonds in a bowl and cover with about an inch of water. Let stand, uncovered, overnight or up to 2 days.
  • Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
  • Combine the almonds, 3.5 cups of filtered water, and chopped vanilla bean in a blender. Blend at the highest speed for 1-2 minutes.
  • Place a nut milk bag {or cheesecloth over a mesh strainer} over a large bowl and slowly pour the almond milk mixture into the bag {or over the cheesecloth}. Gently squeeze the bottom of the bag {or cheesecloth} to release the milk. You should get approximately 3 cups of strained almond milk.
  • Rinse out the blender and pour the milk back in. Add in any sweetener {to taste}, cinnamon, and pinch of sea salt. Blend on low to combine.
  • Refrigerate almond milk. Store in a sealed container in the fridge for up to two days. Serve chilled. Enjoy!
  • Using the Leftover Almond Meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry {approximately 2-3 hours}. Dry almond meal can be kept frozen for several months and used in baked goods.