Our newest Back to Basics undertaking was testing scrumptious do-it-yourself nut milk flavors they usually had been all the pieces we dreamed of and extra. Because we don’t sometimes drink dairy milk in our home, I’ve at all times received a carton of almond milk stashed within the fridge. It’s most likely my favourite taste of nut milk and I particularly love utilizing unsweetened vanilla in baking recipes.
SO, after all, immediately I convey you the BEST do-it-yourself almond milk recipe with hints of scrumptious vanilla taste. You’ll completely fall in love with how simple and scrumptious this recipe is, and we’ve damaged down the step-by-step tutorial so that you can guarantee success.
Save cash and make creamy, nutrient-dense almond milk proper at dwelling with only a few instruments! And bear in mind to take a look at this information for making do-it-yourself nut milk to get extra of our go-to flavors.
Why make almond milk from scratch?
While store-bought almond milk is tempting and a simple factor so as to add to your cart, there’s really nothing higher than the actual deal, do-it-yourself almond milk. It’s:
- Flavorful. Almond milk created from scratch is creamy & flavorful, whereas store-bought almond milk can are typically watery and tasteless.
- Packed with vitamins. You’ll additionally get a dose of wholesome fat as a result of we’re utilizing an entire cup of nuts to make a batch.
- Filled with actual elements. Store-bought almond milk can be crammed with stabilizers and different elements to maintain it on the cabinets. This do-it-yourself almond milk recipe simply has 2 core elements, plus some yummy, all pure taste add-ins.
What you’ll must make do-it-yourself almond milk
When I say two-ingredient I actually imply it! I’ve additionally included a couple of additional, optionally available elements that make this recipe vanilla almond milk, which I personally love. Here’s what you’ll must make it:
- Almonds: the core ingredient on this almond milk recipe is, after all, almonds! I like to recommend merely utilizing uncooked almonds — be happy to maintain the skins on.
- Water: you’ll additionally want some filtered water to soak the almonds and to mix with the soaked almonds to create the pourable milk.
- Flavor boosters: in case you love vanilla almond milk like I do, you’ll need to add some vanilla extract, honey and a pinch of sea salt. You don’t want a lot nevertheless it offers the almond milk such a scrumptious taste.
Tools you’ll want
To make this almond milk recipe you’ll simply want a couple of instruments and a little bit of time (nevertheless it’s simple — promise!) Here’s what you’ll want:
How to make do-it-yourself almond milk
Ready for one of many best recipes on the planet? Let’s get to it!
Step 1: add your almonds to a bowl and canopy them with sufficient water to submerge them. Let the almonds soak for 6-8 hours or in a single day in order that they soften up.
Step 2: as soon as the almonds are achieved soaking, drain them from the water and rinse them out.
Step 3: add the soaked, rinsed almonds to a blender with 4 cups of recent, filtered water, in addition to the vanilla, honey and salt.
Step 4: mix the combination on excessive velocity for 1 minute. If you’re feeling like you must mix them extra, merely achieve this for 30 extra seconds.
Step 5: place your nut milk bag or clear dish towel over a big bowl or pitcher. Carefully pour the vanilla almond milk into the bag or towel and pressure the liquid into the bowl. Use your arms to wring out the entire milk. There you may have it!
Save the almond pulp for later
After straining the almond milk, don’t toss the pulp — it may be used to make homemade crackers, almond meal or flour, and even add to smoothies.
How to retailer do-it-yourself almond milk
Store your almond milk in an airtight jar or container within the fridge for as much as 5 days. If you discover that it has separated, gently shake the jar to combine it up.
Other nut milk flavors you’ll love
Don’t overlook to take a look at our full post for making any form of nut milk you’d like!
Delicious methods to make use of do-it-yourself almond milk
Now that you’ve creamy almond milk in your fridge, listed below are some nice methods to make use of it:
- Pour it into your morning espresso
- Use it as a base for smoothies to maintain them dairy free
- Enjoy it along with your fav cereal or homemade granola
- Use it in any recipes that require milk
Get much more inspo with the recipes using nut milk!
More how-to guides to strive
Get all of our tutorials and how-to guides here!
I hope you’re keen on this simple do-it-yourself almond milk recipe! If you strive it, make sure to go away a remark and a ranking so I understand how you favored it. Enjoy, xo!
Homemade Vanilla Almond Milk
Prep Time 6 hours 10 minutes
Total Time 6 hours 10 minutes
The finest do-it-yourself almond milk recipe you may ever have! Learn precisely find out how to make creamy vanilla almond milk from scratch with two core elements and some scrumptious taste add-ins. Use it in espresso, cereal, recipes and extra!
filtered water (plus extra for soakin in a single day)
of sea salt
Add almonds to a bowl and canopy with sufficient water to submerge. Soak 6-8 hours or in a single day. This helps them soften sufficient in order that they will mix correctly.
In the morning, drain almonds from their soaking water and rinse them in a colander.
Add soaked almonds and 4 cups of recent filtered water to a high-powered blender. Add in vanilla, honey and salt.
Blend on excessive velocity for 1 minute, including 30 seconds extra in case you really feel it essential to mix.
Place your nut milk bag over a big bowl or pitcher. Pour the almond milk into the bag and pressure the liquid into the bowl, utilizing your arms to wring out the entire milk.
Pour the almond milk from the bowl into glass jars. Almond milk will hold within the fridge for as much as per week, if not longer. If it separates, merely shake the jars.
Don’t toss the nut pulp — it may be used to make do-it-yourself crackers, add to smoothies or nut flour.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats