Homemade Vanilla Almond Milk

5 from 1 vote

Prep Time20

Inactive12

Servings: quarts

Calories: 626kcal

Author: msmart

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

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.

The almond milk will keep, stored in the refrigerator, for about 5-10 days. Shake it up before using it.

Nutritional facts are for the entire batch of almond milk.