Homemade Vanilla Almond MilkJUMP TO RECIPE
Homemade vanilla almond milk is about the only kind of almond milk I like. It’s not gummy and thick like most of the store bought varieties. And when it’s sweetened with dates and scented with real vanilla, it’s rich and delicious.
Start with raw, unsalted almonds and soak them overnight (or all day) in water. When you’re ready to make the almond milk, just 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 and strain the almond milk through a flour sack towel or nut bag.
Lastly, save the almond pulp if you’d like and mix it into pancake batter, toast it with granola or add it to smoothies for extra fiber and protein. You can store the pulp in storage containers in your refrigerator for up to five days.
During the holidays, I’ve flavored this slightly sweet milk with a little extra coconut sugar, and added cinnamon and freshly grated nutmeg. It can be served over ice with a little brandy and an extra grating of nutmeg for a holiday milk punch. Always use whole nutmeg grated with a nutmeg grater or microplaner for the freshest nutmeg flavor.
If you’re ever doing a round of Whole30, this is a great creamer for your coffee. I like to use it in my chocolate, almond and date smoothie recipe. 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
- 2 cups raw unsalted almonds, soaked overnight in enough water to cover the almonds
- 6 cups water
- 3 fresh Medjool dates, pitted
- 2 teaspoons good quality pure vanilla extract
- Pinch of sea salt
- Drain and rinse the almonds, discarding the soaking water. Rinse.
- In a high speed blender, combine the rinsed almonds, fresh water, dates, vanilla and a pinch of sea salt. Blend on high for 1-2 minutes.
- Strain using a nut bag or clean tea towel, squeezing all the liquid into a large clean bowl. Transfer to a glass bottle and refrigerate.
- Will keep, refrigerated, about a week. Shake to combine before using.
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This post was updated on May 13, 2020 and originally published on October 11, 2017.