No one can deny the convenience of store-bought almond milk, but what fun is that? Plus, have you ever read the labels and checked out the additives? This recipe for Homemade Almond-Vanilla Milk uses only a handful of natural ingredients, and allows you to experiment with the level of sweetness and thickness, and infuse other flavors once you’ve mastered the recipe. After one taste, you’ll agree — this homemade dairy-free nut milk is the way to go.
Vanilla Almond Milk
- Measuring Cups/Spoons Set
- 8-Cup Measuring Cup with Lid
- Glass Nesting Bowls
- 18 x 24-Inch Plastic Cutting Board
- 3.5" Paring Knife
- Kitchen Strainer/Colander Set
- Reusable Cheesecloth
- 3 cups Raw whole almonds
- 6 Medjool dates, pitted
- ½ vanilla bean, halved lengthwise
- 6 cups Water
- Place almonds in a bowl with cold water to cover by one inch. Cover bowl, refrigerate, and soak almonds overnight or up to 2 days.
- Soak dates and vanilla bean in 6 cups water, covered, and refrigerate overnight. Remove and reserve vanilla bean.
- Drain and rinse almonds under cool running water.
- Transfer almonds, dates, and date water to a blender or food processor.
- Pulse almond mixture several times to break up almonds, then blend on high speed, 2 minutes.
- Strain almond mixture through a fine-mesh sieve lined with 2 layers of cheesecloth. Press mixture with a spatula, then gather cheesecloth corners into a ball and squeeze to release more milk; discard solids.
- Strain almond milk through a fine mesh sieve lined with 2 layers of cheesecloth. Scrape vanilla bean into milk and whisk to combine.
1 servings per container
- Amount Per ServingCalories84
- % Daily Value *
- Total Fat
- Sodium 7mg 1%
- Total Carbohydrate
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.