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Homemade Vanilla Almond Milk

May 14, 2020 By msmart 14 Comments

Homemade Vanilla Almond Milk

JUMP 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. There’s also this version from Amazon.

Next I pour the almond milk into storage containers. Use a spouted bowl to pour it (which is also great for pouring pancake batter), a funnel and glass containers to store the milk.

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.

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.

More Dairy-Free Recipes

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Print Recipe
5 from 1 vote

Homemade Vanilla Almond Milk

Prep Time20 mins
Cook Time23 hrs 52 mins
Inactive12 hrs
Author: msmart

Ingredients

  • 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

Instructions

  • 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.

Disclosure: Please understand that some of the links in this post are affiliate links and if you use them to make a purchase, I will earn a very small commission at no cost to you. Keep in mind that I link these products because I genuinely recommend them and in most cases use them personally. The decision is yours, and whether or not you decide to buy something is completely up to you. This website does not advertise or otherwise make a commission, so it helps me “keep the lights on.” Thank you!

This post was updated on May 13, 2020 and originally published on October 11, 2017.

Filed Under: All Recipes, Breakfast and Brunch, Dairy-Free, Uncategorised, Whole 30 Tagged With: almond milk, dairy-free, dairy-free creamer, homemade almond milk, homemade nut milk, homemade vanilla almond milk, vanilla almond milk, Whole 30, Whole 30 almond milk, Whole30 almond milk, Whole30 creamer, whole30 recipes

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Comments

  1. Kerry Rasmussen

    January 3, 2018 at 7:47 pm

    5 stars
    Love this recipe, Marcia! Where did you get those glass bottles to store your almond milk? They seem like the perfect size.

    Reply
    • msmart

      January 8, 2018 at 5:15 pm

      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

      Reply
  2. Deborah Sherrer

    July 1, 2018 at 9:23 pm

    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?

    Reply
    • msmart

      July 2, 2018 at 6:34 pm

      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

      Reply
  3. Mary

    July 15, 2019 at 4:44 pm

    How much milk do you get with this recipe?

    Reply
    • msmart

      July 15, 2019 at 5:01 pm

      It makes a lot, about a gallon. You can easily cut it in half though!

      Reply
  4. Heather

    July 30, 2019 at 6:14 am

    Which vanilla extract do you use?

    Reply
    • msmart

      July 30, 2019 at 2:28 pm

      Any pure vanilla extract works great. Hope you like it!

      Reply
  5. Stephanie

    November 27, 2019 at 12:54 pm

    How long does this last in the fridge?

    Reply
    • msmart

      November 27, 2019 at 1:54 pm

      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!

      Reply
  6. Catherine

    February 21, 2020 at 4:27 pm

    Can you freeze it to make it last longer?

    Reply
    • msmart

      February 21, 2020 at 9:16 pm

      To be honest, I haven’t tried it so I’m not 100% sure. I don’t see why you couldn’t!

      Reply
    • Tamra

      April 7, 2020 at 8:43 pm

      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.

      Reply
  7. Natalie

    February 24, 2020 at 11:57 am

    Can you use other salt? I have to stay away from sea salt and iodine salt.

    Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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