Homemade Almond-Vanilla Milk
No one can deny the convenience of store-bought almond milk, but what fun is that? Plus, have you ever read the labels and checked out the additives? This recipe for Homemade Almond-Vanilla Milk uses only a handful of natural ingredients, and allows you to experiment with the level of sweetness and thickness, and infuse other flavors once you've mastered the recipe. After one taste, you'll agree — this homemade dairy-free nut milk is the way to go.
Test Kitchen Tip
The longer the almonds soak, the creamier the milk will be. And note, almond milk will separate as it sits in the refrigerator, so be sure you stir it before using.
Place almonds in a bowl with cold water to cover by one inch. Cover bowl, refrigerate, and soak almonds overnight or up to 2 days.
Soak dates and vanilla bean in 6 cups water, covered, and refrigerate overnight. Remove and reserve vanilla bean.
Drain and rinse almonds under cool running water.
Transfer almonds, dates, and date water to a blender or food processor.
Pulse almond mixture several times to break up almonds, then blend on high speed, 2 minutes.
Strain almond mixture through a fine-mesh sieve lined with 2 layers of cheesecloth. Press mixture with a spatula, then gather cheesecloth corners into a ball and squeeze to release more milk; discard solids.
Strain almond milk through a finemesh sieve lined with 2 layers of cheesecloth. Scrape vanilla bean into milk and whisk to combine.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Carbs 15g 5%
*Percent Daily Values are based on a 2,000 calorie diet.