Homemade almond milk is not only a cinch to make, but it is so much better than the store-bought version. I used to fall into the camp of people who preferred to use store-bought almond milk. I thought that making it on my own would be too time consuming, but the truth is this homemade version can be made in minutes and tastes so much better! Creamy and delicious!
Perhaps the most difficult step in this recipe is remembering to soak your almonds in advance. Luckily you can soak extra almonds in advance. Drain and rinse them, and keep them in the freezer so you can whip up some milk anytime.
I also suggest investing in a nut milk bag which will likely hold up much better than a cheese cloth during the milking process.
Lastly, don’t forget to use a powerful blender – in fact, I’m giving away TWO blenders this week! Enter for your chance to win a Nutri Ninja® | Ninja® Blender DUO™ with Auto-iQ™ here!
- 2 cup raw almonds, soaked for 12 hours
- 2.5 cups water
- 4 pitted Medjool dates
- 1 whole vanilla bean, chopped (or 1 tsp vanilla extract)
- ¼ teaspoon cinnamon
- pinch fine grain sea salt
- Rinse and drain the soaked almonds
- Add almonds, water, dates, and vanilla bean to a blender
- Blend on highest speed for 60 seconds
- Pour almond mixture into a cheese cloth or nut milk bag over a large bowl
- Gently squeeze the bottom of the cloth/bag to release the milk
- Rinse the blender and then pour the milk back in.
- Add cinnamon and a pinch of sea salt
- Blend on low to combine and pour through the cheese cloth or nut milk bag again
- Store in a glass jar in the fridge for up to 5 days.