Vanilla almond milk is a deliciously smooth and creamy plant-based alternative to dairy milk, perfect for adding to smoothies, cereals, or just drinking on its own. With a hint of natural vanilla sweetness and the nutty richness of almonds, it’s a refreshing and wholesome drink that can easily be made at home. Whether you’re vegan, lactose-intolerant, or just looking for a healthier alternative to store-bought almond milk, this recipe is quick, simple, and free of any preservatives or additives. Plus, you can adjust the sweetness to your liking, making it a versatile option for a variety of uses!
Ingredients:
- 1 cup raw almonds
- 4 cups filtered water (plus more for soaking)
- 1-2 tablespoons maple syrup or sweetener of choice (optional)
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions:
- Soak the almonds: Place the raw almonds in a bowl and cover them with water. Let them soak overnight or for at least 8-12 hours. This softens the almonds and makes them easier to blend.
- Drain and rinse: After soaking, drain the almonds and rinse them well under cool water.
- Blend the almonds: Place the soaked almonds in a blender along with 4 cups of filtered water. Blend on high for 2-3 minutes until the almonds are finely broken down, and the water turns a milky white color.
- Strain the milk: Pour the almond mixture into a nut milk bag or a fine mesh strainer lined with cheesecloth over a bowl. Squeeze out as much liquid as possible. The almond pulp will remain in the bag.
- Add flavor: To the strained almond milk, add vanilla extract, a pinch of sea salt, and sweetener (if using). Blend again briefly to incorporate.
- Store: Transfer the almond milk to a sealed container and refrigerate. It will last for about 4-5 days in the fridge. Shake well before each use, as it can naturally separate over time.
Enjoy your homemade vanilla almond milk!
