Homemade almond milk is as easy as blending filtered water, almond flour, or soaked almonds. Sweetened with 2 dates, vanilla, and a pinch of salt, which is completely optional.
Why Make Homemade Almond Milk?
I know what you are thinking…duh you can buy Almond milk…right? Have you looked at the label of purchased Almond milk? Most contain preservatives and thickeners. Since when is milk thick? Sure you can buy your own almond milk, but let me tell you once again that homemade is ALWAYS best. Besides, by the time you find your car keys to go to the store to purchase almond milk, you can have this recipe made and chilling in the refrigerator.
Using almond flour makes the process pretty quick. No need for soaking. If you don’t have almond flour, soaking 1 cup of almonds in water for 8-12 hours. Drain the water from the almonds and use in place of almond flour.
Quick Homemade Almond Milk:
- To a high-speed blender, add 4 cups of filtered water, 1 cup almond flour, 2 pitted dates (for sweetness), 1/2 vanilla bean or 1 teaspoon vanilla extract, and a healthy pinch of sea salt. Start with 4 cups of water so the lid of the blender doesn’t blow off.
- Allow the blender to run for 3-4 minutes. Making sure the dates and vanilla bean and ground down and mixed in well.
- Add the remaining cup of water with the blender on low speed. Omit the extra cup of water for richer almond milk.
- Optional Straining of Almond Milk:
- Pour the milk into the lined strainer. The milk will flow through the cloth into the bowl.
- Use a rubber spatula to stir the remaining almond meal to release more of the nut milk.
- Gather up the cloth, twist and gently squeeze to release as much of the milk as possible.
- Reserve the almond meal for another use OR if you like thick almond milk with a bit of grit, by all means, leave it in.
- Ta Da! That’s it. Refrigerate until cold.
Quick Homemade Almond Milk
Simple almond milk made with almond flour. Sweetened with dates and vanilla. Almond milk in less than 10 minutes.
- 1 cup almond flour 98 gr or 1/2 cup whole almonds
- 2 Medjool dates pitted
- 1/2 vanilla bean or 1 teaspoon (5 mL) vanilla extract
- 4-5 cups water 960 mL
- generous pinch of sea salt
Combine all ingredients in a blender with a tight-fitting lid. Blend on high speed for 3-4 minutes. Pour liquid through a cloth-lined strainer placed over a large bowl. Strain almond milk through the strainer. Reserve almond meal for another use. Refrigerate to chill.
- Hazelnuts, pecans, cashews, hemp seed, etc. may be used in place of almond flour or almonds.
- soak hard nuts overnight or 8-12 hours.
**Nutrition calories are based on leaving the almond pulp in. Calories are much less without the almond pulp.
This recipe was previously posted in 2014. Photos and a printable recipe card have been updated.
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