This recipe is UNBELIEVABLE! I switched to adding nut milks to my smoothies, oatmeal, cooking, etc. a few years ago, since it made me feel much better than regular cows milk. I had heard of people making their own nut milks and I had written down so many different variations of recipes, however, I had never actually put in the time to commit and try making any myself.
That is until 3 weeks ago, when my view on nut milks completely changed forever!
I tried Angela Liddon’s Creamy Vanilla Almond Milk from one of my favourite cookbooks Oh She Glows (a link to this cookbook is at the bottom of this post), and was completely BLOWN AWAY at how incredible homemade almond milk can taste! It tastes so fresh, creamy, delicious and just pure yummy, that you would not even think that it is the same thing as what comes in the carton! Another thing that I was surprised and impressed with, was the time that is needed to make the almond milk and how minimal it was!
It is pure delicious!
Super quick and easy to make!
Completely natural and preservative free!
Gluten Free, Oil Free, Raw, Soy Free!
I see no reason why I would ever go back to buying almond milk on a regular basis, and I am sure that when you make this once, that you will feel the same way!
BONUS: The leftover almond pulp can be used in other recipes, to bake with, top oatmeal with, and used for natural beauty remedies! For an incredible DIY ALMOND AND HONEY FACE SCRUB using the left over almond pulp click HERE.
- 1 cup raw almonds
- 4 cups filtered water
- 3 pitted Medjool dates (if they are dry, soak in boiling water for 10 minutes before adding to recipe, to soften them), or a liquid sweetener (maple syrup, agave, etc.)
- 1/2 tsp pure vanilla extract, or 1 vanilla bean roughly chopped
- 1/4 tsp ground cinnamon
- Place almonds in a bowl and add enough water so that all of the almonds are covered. Soak the almonds overnight (for 8-12 hours).
ABOVE: normal, dry almonds vs. chubby soaked almonds
2. Drain and rinse the almonds.
3. Place the almonds into a high-speed blender (I used my Vitamix) along with the water, dates (or liquid sweetener), vanilla and cinnamon.
4. Blend on high for 1-2 minutes.
5. Place a nut bag or cheese cloth (I used a cheese cloth at first, but nut bags are much easier to use, clean, etc.) over a large bowl and slowly pour the almond mixture into the cheese cloth or nut bag.
6. Gently squeeze the bottom of the bag or cheese cloth, to release the milk. This may take a few minutes to get all of the milk out of the mixture.
7. Pour the milk into a glass jar, or jug if you are planning on using it/drinking it right away. The almond milk will separate while in the fridge, so make sure that the glass jar has a lid so that it can be shaken up before using. It will stay good in the fridge for 3 to 4 days.
If you have any questions or comments I would LOVE to hear from you!
Have you tried making your own? Let me know what you think!
Products from this post that may interest you (click on images for more information)