Homemade Almond Milk
Making the best homemade almond milk is easier than you think! All you need is raw almonds, vanilla bean, dates, and a nut milk bag to make this vegan, gluten-free, and paleo-friendly date sweetened almond milk.
Servings: 12
Ingredients
- 1 lb. raw almonds 3 cups
- 6 cups of water + more for soaking
- pinch of salt
- 6-15 pitted medjool dates optional
- 1/2 vanilla bean paste or 1/2 teaspoon vanilla extract optional
Instructions
- First, place 3 cups of almonds in a large bowl. Then completely submerge them with water and let soak for 24 hours.*
- After 24 hours, your almonds should be soft(er). Strain and rinse. Then, place in a high-speed blender.
- Add 6 cups of water, a pinch of salt, 15 pitted medjool dates, and the paste from 1/2 a vanilla bean.
- Blend on high for 1 to 2 minutes, or until everything in the blender has been pulverized.
- Using a nut milk bag, strain the almond milk from the nut pulp, squeezing out as much milk as possible. Then, transfer into jars.
- Store in the fridge for up to 5 days.
Notes
- Serving size: 1/2 cup
- For a quicker softening option: bring a pot of water to boil, and pour in raw almonds. Remove from heat, and let almonds soak for 1-2 hours, or until soft.
- Medjool dates and vanilla are optional flavorings for our homemade almond milk recipe. Start with 6 dates and go up from there depending on how sweet you like it.
Nutrition
Calories: 282kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Fiber: 5g | Sugar: 2g