Velvety Vanilla Almond Milk

This Vanilla Almond Milk is naturally sweetened and can be used for baking, make chia pudding, added to cereals, overnight oats or to your lattes for a healthier option. All you need is 6 ingredients and a few minutes to make it!


  • 1 cup raw almonds , soaked for 6-8 hours
  • 4 cups filtered water
  • 4 Medjool dates , pitted (or 2-3 tablespoons maple syrup)
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • dash of cinnamon
  • 2 Tbsp cocoa powder (for chocolate milk)
  • 1/2 cup berries (for “berry milk”)


  • Drain and rinse the soaked almonds, then pour them into a blender with 4 cups of fresh water. Blend until creamy.
  • Pour the blended milk into a nut milk bag, or fine mesh strainer. Squeeze well to make sure you extract all the liquid from the pulp. Save the almond pulp for another use, like making cookies or pie crusts.
  • Return the strained milk to the blender, then add the dates, vanilla, sea salt and cinnamon. Blend until the dates are completely broken down. Taste and adjust any flavoring as needed, then transfer the milk to a storage container. You can serve the milk right away or chill in the fridge until ready to use.

Homemade almond milk lasts roughly 4 days in the fridge before it can start to smell or taste “off” so only make what you will use in that time. You can freeze any leftover milk in ice cube trays to use in smoothies. Frozen milk should last for up to 3 months if you transfer the cubes into an airtight container.

Enjoy Xx