Homemade Vanilla Bean Almond Milk

One of my favorite kitchen staples is almonds. They last well in the pantry, they’re packed full of nutrients and they’re very versatile. So, because I love almonds and I love all of you, I will be sharing not one, not two, but three of my favorite simple almond recipes. The first is a nice go-to if you’re doing a Whole30 and want to enjoy almond milk without all the additives found in the store-bought varieties.

This does require a bit of planning, since you need to soak your almonds overnight. However, the results are worth the wait. I know you can do it. Other than the soaking part, this recipe is so simple you’ll wonder why you haven’t been making your own almond milk for years. You could also dress this up with some cocoa powder, cayenne or cinnamon for some added flavor and variety. The possibilities are endless!

Active Time: 15 minutes | Cooking Time: Big Fat Goose Egg!
Difficulty Level: Intermediate

Ingredients

  • 2 cups raw almonds
  • 1 vanilla bean pod
  • 2-3 cups plus 4 cups filtered water
  • Dash of sea salt

Directions

In a small bowl, cover the raw almonds and vanilla bean filtered water. Make sure the water is about 1 inch above the bulk of the nuts. Soak overnight.

In the morning, strain the almonds and vanilla bean through a mesh collander and transfer the nuts to a food processor or blender (I used my boo, the food processor). Cut the vanilla bean pod in half and scrape out the beans over the almonds. Add to your food processor 4 cups of filtered water and a dash of salt.

Process the nuts, vanilla bean, water and salt on high for 1-2 minutes, until the nuts are very fine. Strain the mixture into a bowl through some cheese cloth or a mesh bag until only thick, dry nut bits remain in the bag (this can be reserved to make almond meal). Transfer your delicious almond milk to a receptacle of your choosing (I used a large mason jar) and enjoy! It should last well in the refrigerator for about four days.

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