Warning: DO NOT attempt this recipe if you want to be able to enjoy store bought almond milk, but continue reading if you want to enjoy a creamy and delicious, vanilla almond milk.
Although you'll need to plan ahead for this recipe by soaking the almonds in water overnight (or for at least 7 hours), I've linked an easy and quick alternative if you're running out of time here from Laura Wright's The First Mess Cookbook.
- 1 cup almonds (soaked overnight)
- 1/2 tsp table salt
- 1 tsp cinnamon
- 1/2 tbsp vanilla
- 1 tbsp maple syrup or 4 medjool dates
- High-Powered Blender: I use a Blendtec
- Nut Milk Bag: I got this one from Rawsome Creations off Amazon
- Wide Bowl
- Milk Container
- Place soaked almonds in high-powered blender (see my suggestions below) with 4 cups cold water
- Blend on high-speed or "juice setting" for roughly 1 minute
- Pour mixture into nut bag to strain out pulp into bowl by slowly squeezing out liquid
- Either discard pulp into garbage or freeze and save to use for pie crusts or other baked goods
- Pour almond milk back into blender and add remaining ingredients
- Pulse on high for roughly 20 seconds
- Voila! Your Almond Milk is complete. Just pour into storage container and serve chilled.
Make sure to check out some of the blender options that I'd recommend below using the shopable links!
As always, thanks for stopping by!!