Vanilla Almond Milk by Michelle Tam / Nom Nom Paleo
Print Recipe

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
Course: Drinks
Cuisine: American
Keyword: almond milk, almonds, gluten-free, paleo, Vegan, Whole30
Servings: 3 cups


  • 1 cup raw almonds
  • 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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!