Ok, I know I’m late to the “make your own almond milk” party. And to be honest, I had to get over the fact that (1) I don’t have a Vitamix blender, and (2) there is NOTHING scary about a cheesecloth. I promise.
When I first started reading almond milk recipes a few years ago, I was completely deterred by the fact that I didn’t have a Vitamix. It seemed like all of my favorite plant based food bloggers had one, and because I didn’t, I thought I wasn’t invited to the nut milk party (and it seemed like such a fun party). But SURPRISE…you don’t need a Vitamix to make nut milk. I have a this Ninja set and it works wonderfully. I will say, however, that some sort of high speed blender is important.
Since jumping onto the “make your own almond milk” bandwagon, I can’t get off. It is seriously the easiest thing and homemade almond milk is DELICIOUS. This version is slightly sweet and adds some great flavor to your overnight oats, morning cereal, or coffee.
Make sure to have a high speed blender, a cheesecloth, and a large mixing bowl on hand. Also, if your dates are hard, run them underneath warm water to help soften them.
- 1 cup raw almonds
- 4 cups of filtered water, plus more for soaking
- 2 soft, pitted dates
- 1 tsp cinnamon
- 1 tsp vanilla extract
- pinch of sea salt (optional)
- Place the almonds into a shallow bowl and cover with water. Allow the almonds to soak for 4 – 8 hours, or overnight.
- Once the almonds are finished soaking, drain and rinse them. Set them aside.
- Line a large mixing bowl with a cheesecloth. Make sure that the cheesecloth is large enough to go over the edges of the mixing bowl. You will eventually have to gather these edges to help strain the almond milk. Set the bowl and cheesecloth aside.
- In your high speed blender, add the almonds, 4 cups of filtered water, pitted dates, cinnamon, vanilla extract, and sea salt (if using).
- Blend the mixture on high until the almonds have broken down into a very fine consistency, similar to almond meal. In my blender, this takes around 1-2 minutes.
- Carefully transfer the almond mixture into the lined mixing bowl. Make sure that the cheesecloth stays in place.
- Gather the edges of the cheese cloth. Using your hands, squeeze the cheesecloth to strain out all of the almond milk out.
- Once you have drained as much milk as possible, you can dispose of the cheesecloth and almond meal inside of it.
- The liquid remaining in the bowl is your almond milk! Keep the almond milk in an airtight container in the refrigerator for up to four days. Sometimes the almond milk will separate. This is totally normal. Just be sure to give it a good shake before each use. Enjoy!