I’ve been drinking almond milk for years now, and I’ve been wanting to make it myself almost the entire time. I’m not sure what took me so long, I guess I thought the process would be more complicated than it is. It turns out almond milk is so quick and simple to make – the hardest part is remembering to soak the almonds 8 hours before you want to start! I’ve been slowly working at cutting more animal products out of my diet; if you’re in the same boat, this recipe is such a good place to start. Homemade almond milk tastes so much better than the cartons from the store, and there’s no questionable added ingredients or preservatives (which always made me feel a little uneasy when Cohen wanted some). This homemade version has just a hint of sweetness thanks to the maple syrup and cinnamon (I cut the suggested amount in half below), and is surprisingly creamy. I hope you guys like it as much as we do!
Adapted from Oh She Glows Everyday Cookbook
- 1 cup raw almonds, soaked in water for 8-1- hours
- 3 1/2 cups filtered water
- 2 to 4 pitted Medjool dates or 1-2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Drain soaked almonds and add to blender (we’ve used our Vitamix forever & love it!)
- Place drained almonds, filtered water, dates, vanilla, and cinnamon into blender
- Blend on highest setting for 1-2 minutes
- Place a nut milk bag or cheesecloth and a strainer over a large bowl. Slowly pour the almond milk into the bag and allow it to strain into the bowl
- If using cheesecloth, repeat this process once more
- Using a funnel, pour the milk into a large glass mason jar and secure lid. Store in the fridge for up to 4 days. Shake well before drinking (mixture will separate when sitting).