This is the real deal stuff. No fillers. No shit. This Vanilla Almond Milk tastes nothing like the cartons you buy in the grocery store. It tastes WAY better. Creamy, smooth, full of flavour and no gross aftertaste. It’s amazing on cereal, in your coffee, or honestly just to have a little sip all on its own. This recipe is naturally sweetened and only needs four ingredients. It’s another staple that I love to have in my fridge for busy weeks and it only takes ten minutes to make. Get those almonds soaking, friends!
how long does almond milk last?
This homemade vanilla almond milk lasts roughly a week. After a week I find kind of a weird texture forms and I don’t’ feel brave enough to drink it. So fresh is best, friends. I love making a batch of this vegan almond milk on Sunday, knowing I have a jar of it to last for the week. Once the nuts are soaked, this recipe should only take 10 minutes. This homemade almond milk is a prime candidate for Sunday Food Prep.
what is a nut bag?
You will need a nut bag or something that resembles one for this creamy almond milk recipe. You can find nut bags almost everywhere it seems these days. Mine is old and I don’t remember where I got it. So if you have no idea what a nut bag looks like, I’ll link one here. But your local superstore or health food store most likely has these. They double as reusable produce bags too, which is an added bonus if you are on the zero waste train!
here are a few reasons why I love this recipe, so listen up!
- This creamy almond milk recipe only needs four ingredients. Water, almonds, dates (optional) and vanilla. Simple ingredients, nothing too weird. Once your nuts are soaked, this almond milk comes together in no time. It can be stored for a week to be used in coffee, smoothies, or cereal.
- I’ve been making my own almond milk for years. I definitely still buy plant-based milk (usually oat) from the stores but I love making this vegan almond milk as a treat. The flavours are completely different from the store-bought versions. Extra creamy, loaded with vanilla and naturally sweetened with dates. There are many recipes for homemade nut milk online. But I wanted to share my go-to because it has never let me down in the five years I’ve been making it.
- The Picky Husband isn’t known for sipping on this vanilla almond milk just out of a glass. But he does enjoy it in smoothie recipes. Yes, he chokes down some smoothies with a plugged nose (usually if they are green in colour- cue eye roll). But his favourite smoothie (this strawberry one) is delicious with homemade almond milk, adding a little extra creaminess and vanilla flavour.
What goes better with vegan almond milk but some cookies! These Vegan Chocolate Chip Cookies or these Peanut Butter Cookies would make for excellent partners while you sip on your almond milk.
It’s surprisingly fun to make your own vanilla almond milk! When you get to squeeze the milk out of the nut bag to separate the almond pulp, it’s super fun! That’s one of the things I love about being plant based. I try alternative recipes that I probably wouldn’t if I still ate how I did in the past. I thoroughly enjoy creating healthy alternatives to old recipes. It’s a huge win when they are dairy and gluten free and no one can tell!
It’s no surprise that you can make your own oat and nut milk at home. But this vegan almond milk recipe has been a staple for me for many years. I’m thrilled to share it with you because it has brought me a ton of joy. This creamy almond milk recipe is clean, naturally sweetened, easy to make and so rewarding. There won’t be any tears making this recipe but maybe a little bit of sweat while you wring out the almond milk from the nut bag, but it is hella worth it.
vanilla almond milk
- 1 cup raw almonds (soaked overnight or for 8 hours)
- 1 tsp vanilla
- 2 medjool dates (pits removed)
- pinch of sea salt
- 4 cups filtered water
- nut bag
- Cover and soak the almonds in a bowl overnight or for 8 hours.
- Drain the water from the almonds and rinse the almonds with fresh water. Place in a high-speed blender.
- Add dates, vanilla, water and sea salt.
- Blend on high for 3 minutes.
- Pour some of the nut milk into a nut bag over a wide bowl. Squeeze the nut bag from the top to the bottom, releasing the liquid from the bag and leaving behind the almond pulp.
- Continue squeezing out the liquid and adding more of the milk from the blender to the nut bag. Squeeze until no more liquid can come out of the nut bag.
- Discard the almond pulp or save to use in baking.
- Place the almond milk in a jar with a lid, and store in the fridge. Before using the almond milk at each use, shake the milk.
- Milk is good for about a week.
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