05 Oct How To Make Homemade Vanilla Almond Milk
I’m a huge fan of almond milk especially because I have never given Scout whole milk. I started making homemade milk after reading some of the ingredients that are commonly found in the store-bought boxes. After a little research, I found out that some of these chemicals are harmful to our bodies and not worth buying. One of these harmful ingredients is carrageenan, a filler commonly found in store-bought almond milk as well products such as infant formula. This food additive has been linked to health problems and banned in Europe. I’m still baffled by the amount of harmful additives that are found in our food which is why I would really like to implement a lot more recipes which are healthy and easy to make for our kids as well as ourselves.
I wanted to pass down this recipe which is beyond easy to make and extremely healthy!
- 1 cup raw almonds*, soaked in water
- 3.5 cups filtered water
- 2 pitted Medjool dates
- 1 whole vanilla bean, chopped (or 1/2-1 tsp vanilla extract)
- small pinch of fine grain sea salt
Lasts for 3-5 days
*Purchase almonds that are organic or raw to avoid chemically infused nuts. Most nuts are fumigated with PPO a chemical found in antifreeze and hydraulic fluid. (so gross, right?)
- Place almonds in a bowl and cover with water. Soak them overnight for 8-12 hours in the water. If your pressed for time you can get away with soaking them for 1-2 hours.
- Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
- Blend on highest speed for 1 minute or so.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This will take a few minutes to get all the milk out.
- Rinse out blender and pour the milk back in. Add the sea salt and blend on low to combine.
- Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar well before using as the mixture separates when sitting.
Soaking The almonds made a huge difference to look and taste, Notice the almonds on the left are not soaked vs. Soaked almonds on the right. I was amazed at how plump they were! Soaked nuts not only taste better but they’re easier to digest.
Below are a few images of how the milk is made:
Fun Fact: The left over almond pulp from straining the milk can be used for various recipes such as hummus, muffins, oatmeal, smoothies, etc. I will whip up a recipe for this soon!
That’s it! Now you have healthy almond milk with no harmful additives which took 10 minutes to make. I would love to hear what you think about this recipe so make sure to drop us a comment below.
LS and Sai