Homemade Vanilla Almond Milk
- 2 cup 2 cup 2 cup Almonds, raw, unsalted
- 3 cup 3 cup 3 cup Water, + more for soaking
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- Place almonds into a non porous bowl/jug or jar and then pour in enough water to ensure all your almonds are completely covered.
- Cover and set aside to soak for at least 8 hours, I did mine overnight.
- Once your almonds have soaked for at least 8 hours and you're ready to make your almond milk, drain and rinse your almonds in fresh, clean water then pop them into your blender.
- Add your 3 cups of water and process on high until smooth and creamy.
- Place a nut milk bag or piece of muslin cloth into a colander and set it into a large bowl then pour your almond milk into the nut milk bag/muslin cloth then strain/squeeze all of the milk out into your prepared bowl.
- Rinse out your blender and pour your strained milk back in with the vanilla and pulse just to combine.
- Store in the fridge for up to 5 days (if it lasts that long) Shake well before use and enjoy as you would any other store bought milk.
- Enjoy xo
Reserve the strained meal for an alternate use – you can make your own almond meal by dehydrating it in the oven. Simply spread your pulp onto a lined baking sheet and bake at a very low 75-90’C (170 -200’F) for 3 to 4 hours or until completely dry. Pulse in a food processor to break up any clumps, store in the fridge and use as you would store bought almond meal.
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