How To Make Homemade Creamy Vanilla (or Plain) Almond Milk

Homemade Plain Almond Milk AND Homemade Cinnamon Peanut Butter Almond Pulp Crackers

Here's what you need to make plain AND
sweetened vanilla almond milk.  You will also need a high speed blender. 
I bought my "nut bag" from Amazon.

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Well, I think making homemade almond milk is the cat’s meow!  Making your own almond milk is the simplest thing in the world to do.  It is more economical, especially if you buy the nuts in bulk, and will save on packaging, which is kinder to the environment. The only thing you will have in your almond milk is what you put in it. There are no chemicals or preservatives in homemade almond milk. Once you’ve mastered almond milk, you will have the confidence to make other nut milks. The process is the same, but soaking times may be different and some nuts don’t require soaking at all. You can also make oat milk, hemp milk and coffee creamers in this way too.  (Just so you know, we did a taste test comparison between boxed almond milk and homemade.  The boxed almond milk had an aftertaste.  The homemade was OUT OF THIS WORLD delicious!) 

Homemade Creamy Vanilla Almond Milk (Sweetened)

1 cup raw whole almonds

Water for soaking/rinsing

4 cups water (coconut water can be used for a nice twist)

2-3 soft Medjool dates, pitted OR liquid sweetener, to taste

1 vanilla bean, roughly chopped OR ½ to 1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

Pinch of sea salt or kosher salt (optional)

Place almonds in a bowl or jar and add enough water to cover by an inch or two.  Soak the almonds in the fridge overnight (for 8-12 hours.)

Drain and rinse the almonds very well.  Place them in a high speed blender along with 4 cups, dates, vanilla bean, cinnamon and a pinch of salt, if using. Blend on high for 1-2 minutes.  (If you want to have unsweetened vanilla almond milk, just omit the dates.) Place a nut bag over a large bowl or 8-cup measuring cup with a spouted rim for easy pouring later.  Pour the almond mixture into the bag.  Gently squeeze the bottom of the bag to release the milk.  Squeeze until all of the liquid (milk) is gone from the bag. Pour the almond milk into a glass container with a lid and store in the refrigerator for up to 4 days.  The milk may separate, so be sure to give the container a little shake before using.

Plain Unsweetened Almond Milk

1 cup raw whole almonds

Water for soaking/rinsing

4-5 cups water

Pinch of sea salt or kosher salt (optional)

Place almonds in a bowl or jar and add enough water to cover by an inch or two.  Soak the almonds in the fridge overnight (for 8-12 hours.)

Drain and rinse the almonds very well.  Place them in a high speed blender along with 4-5 cups water and a pinch of salt, if using.  If you prefer your almond milk to be thin, use 5 cups of water.  If you prefer your almond milk to be thicker, use 4 cups of water.  Blend on high for 1-2 minutes.  Place a nut bag over a large bowl or 8-cup measuring cup with a spouted rim for easy pouring later.  Pour the almond mixture into the bag.  Gently squeeze the bottom of the bag to release the milk.  Squeeze until all of the liquid (milk) is gone from the bag. (What is left in the bag is called almond pulp.  You can make all sorts of things like crackers, granolas, cookies, breads, cheese, etc. with the pulp.  You can also add the pulp to smoothies.  Almond pulp can be frozen for use later.)  Pour the almond milk into a glass container with a lid and store in the refrigerator for up to 4 days.  The milk may separate, so be sure to give the container a little shake before using.

Note:  If using the almond pulp for making other things, use sweetened or plain almond pulp for desserts or things you don’t mind being a little sweet.  If making a savory cracker or cheese, use plain unsweetened almond pulp.