Almond milk has a special place in my heart because it’s always been there to stand in when a recipe calls for milk. It was the only alternative milk I could easily find in grocery stores up until a couple years ago- now I feel overwhelmed at all the options available! Being lactose intolerant, I am more than grateful for all the different non-dairy options, however, it’s hard to know what you’re really consuming when you buy a carton. There’s a lot of nut “beverages” out there, and I’ve found that they typically contain preservatives, emulsifiers, or stabilizer like carageenan, guar gum, and sweeteners.
Now don’t get me wrong, I definitely still buy almond milk at the grocery store from time to time. It’s convenient and I don’t think it’s realistic to make it from scratch every time I need it. However, there are many reasons I like making it myself. For one- I don’t always go through a whole carton of almond milk, and when it goes bad after a week I hate throwing it away.
I’ve heard the argument that nut milk is expensive to make, but I buy almonds for a really affordable price from ALDI and have the rest of the ingredients on hand anyways. When you think about it, buying a carton of almond milk from the store is cheaper because of what has been added to it.
Recipe Notes- You can make this into more of a coffee creamer-like consistency by only adding 3 cups of water, or more of a “beverage” by increasing the water to 4 cups. If you like your milk sweeter, feel free to add an additional date.
Equipment needed– To make almond milk, you’ll need a blender and a nut milk bag. Any kind of blender will work, but a high-power blender would ensure you’re getting the most out of your almonds before straining them. As for the nut milk bag, I bought mine here! I love it because it’s machine washable.
Vanilla Almond Milk
Makes 3 – 4 cups
** Requires at least 5 hours of soaking time
1 C raw unsalted almonds
3 – 4 C water
Pinch of sea salt
1 t pure vanilla extract
Cover almonds with filtered water and let soak overnight, or for at least 5 hours.
Drain almonds and add to blender. Add filtered water (3 cups for creamier consistency or 4 cups for thinner milk), dates, sea salt, and vanilla. Blend on high for 1-2 minutes, until smooth.
Use a large mixing bowl to hold open nut milk bag, folding over top edges of the bag so it stays put. Pour blended almond mixture into bag and seal, using clean hands to carefully massage and squeeze liquid out. Once you’ve extracted all liquid and the pulp feels dry, discard solids.
Store almond milk in airtight container in fridge for up to a week. Enjoy in coffee, smoothies, with cereal, or in place of milk in any recipe!