Homemade Vanilla Almond Milk
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Homemade vanilla almond milk is my favorite kind of almond milk. It’s not gummy and thick like most store-bought varieties. And when it’s sweetened with dates and scented with vanilla extract, it’s rich and delicious.
Start with raw, unsalted almonds and soak them overnight (or all day) in water. When ready to make the almond milk, throw out the soaking water and rinse the almonds well. Place them in a high-powered blender or Vitamix with fresh water, pitted dates, vanilla and a pinch of sea salt. Then purée well, strain the almond milk through a flour sack towel or nut milk bag set in a colander, and place it over a large bowl.
Next, I pour or ladle the almond milk into storage containers. I use a spouted bowl to pour the almond milk (this bowl is also great for pancake batter), a funnel, and glass containers to store the milk.
Lastly, save the almond pulp if you’d like. You can mix it into pancake batter, toast it with granola, or add it to smoothies for extra fiber and protein. The pulp can be stored in storage containers in your refrigerator for up to five days.
During the holidays, I’ve flavored this slightly sweet milk with extra sugar or maple syrup and added cinnamon and freshly grated nutmeg. It can be served over ice with a bit of brandy and an extra grating of nutmeg for a holiday milk punch. Always use whole nutmeg grated with a nutmeg grater or microplane for the freshest nutmeg flavor.
If you’re ever doing a round of Whole30, this is an excellent creamer for your coffee. I like to use it in my chocolate, almond and date smoothie. Or over gluten-free and nut-free granola and berries. I have a video demo on YouTube making this recipe if you’d like a visual! However you pour it, I have a feeling it will be the best almond milk you’ve ever tasted.
More Dairy-Free Recipes
- Healthy Seven Layer Dip
- Baked Pumpkin Custard
- Pumpkin Chocolate Chip Muffins
- Matcha Green Tea Latte
- BLT Frittata
Homemade Vanilla Almond Milk
Ingredients
- 2 cups raw unsalted almonds, soaked overnight in enough water to cover the almonds
- 6 cups water plus water for overnight soaking that gets thrown out afterwards
- 3 fresh Medjool dates pitted
- 2 teaspoons good quality pure vanilla extract
- Pinch of sea salt
Instructions
- In a large bowl, completely cover the almonds with water and soak overnight or for at least 12 hours.
- When you're ready to make the almond milk, drain and rinse the almonds, discarding the soaking water. Rinse.
- In a high speed blender, combine the rinsed almonds, six cups of fresh water, 3 pitted dates, 2 teaspoons vanilla extract and a pinch of salt. Blend on high for 1-2 minutes to completely grind and mix the almonds with water. It's better to let the almonds go too long than to under-mix.
- Strain the almonds using a nut bag or clean tea towel, squeezing all the liquid into a large clean bowl. You don't absolutely need to use a colander, but it's a good backup. Transfer the almond milk to glass bottles and refrigerate.
- Will keep, refrigerated, for 7-10 days. Shake to combine before using.
Notes
Nutrition
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This post was updated on October 29, 2024, and originally published on October 11, 2017.
Love this recipe, Marcia! Where did you get those glass bottles to store your almond milk? They seem like the perfect size.
Amazon! My source for all things… Those exact bottle are actually my photographer’s, but I use Weck bottles at home. I bought the plastic lids to use with these (linked below). Hope that helps!
https://www.amazon.com/Weck-Juice-Jars-35-9-Ounce/dp/B00DHNSKAO/ref=sr_1_1?ie=UTF8&qid=1515431661&sr=8-1&keywords=weck+bottles
https://www.amazon.com/Weck-Keep-Fresh-Plastic-2-pack-models/dp/B01MSLJGUP/ref=pd_bxgy_79_img_2?_encoding=UTF8&pd_rd_i=B01MSLJGUP&pd_rd_r=H7FJQB9VEYPJ9KBWJ2MV&pd_rd_w=GAmEQ&pd_rd_wg=eLfO8&psc=1&refRID=H7FJQB9VEYPJ9KBWJ2MV
We will moving to an area that will be several miles to the nearest town and I’m big on canning and was wondering if I could can this because I won’t be going to the store that often?
Hi Deborah,
I hate to say it, but I’m not sure! I have never tried canning the almond milk and I’m not sure if it will save or how that will affect the flavor. Best of luck and let me know if you try it!
Marcia
How much milk do you get with this recipe?
It makes a lot, about a gallon. You can easily cut it in half though!
Which vanilla extract do you use?
Any pure vanilla extract works great. Hope you like it!
How long does this last in the fridge?
It will last for a week or two, just shake it before you use because some of the almond that strains through will settle to the bottom. It’s so good!
Can you freeze it to make it last longer?
To be honest, I haven’t tried it so I’m not 100% sure. I don’t see why you couldn’t!
I have double batched my almond milk. We go through it so quickly so I would place half in the freezer to be used later. It tastes just fine but separates after it’s defrosted and stays separated despite shaking. Like I said, it tastes fine.
I’ve found my almond milk starts to taste weird around day 6.
Can you use other salt? I have to stay away from sea salt and iodine salt.
Do you know the nutrition facts?
When I first posted this I didn’t own the nutrition software to calculate, but I should update the post now that I have it!! Stay tuned.