Vanilla Almond Milk
This homemade vanilla almond milk is so much better tasting than the watered-down stuff that costs an arm and a leg at the store!
Cook Time5 mins
Soaking time12 hrs
Total Time12 hrs 5 mins
Servings: 3 cups
- 1 cup raw almonds
- 2½ cups water plus extra for soaking the almonds
- 1 teaspoon vanilla extract
- 1 pinch salt
Rinse and drain the almonds. Transfer the almonds to a large pitcher or mason jar and add at least twice the volume of water (use filtered water if your tap water is icky).
Cover with a towel and let the nuts soak at room temperature for at least 12 hours (but no longer than 24 hours).
When the almonds are ready, dump them in a colander and rinse well with several changes of water.
Add the almonds, 2½ cups of water, vanilla, and salt to a high powered blender. Blitz on high until the almonds are pulverized.
Grab a nut milk bag and place it in a pitcher or large measuring cup. Pour in the blended almond milk and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom.
Transfer the strained milk into a spill-proof bottle and store in the fridge for up to 4 days.