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Homemade Almond Milk

  • 1 cup raw almonds, soaked in water
  • 3.5 cups filtered water
  • 2-4 pitted Medjool dates*, to taste (I used 2 large)
  • 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
  • 1/4 tsp cinnamon
  • small pinch of fine grain sea salt, to enhance the flavour
  1. Soak almonds in a bowl and cover with water for 8-12 hours.
  2. Rinse and drain the almonds; place into blender with water, pitted dates, and chopped vanilla bean.
  3. Blend on high 1 minute.
  4. Slowly pour almond milk mix through a nut milk bag into a large bowl. Gently squeeze the bottom of the bag to release the milk, takes about 5 minutes.
  5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
  6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake very well before using.

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I’m just starting the Paleo diet in my Crohn’s adventure. I hope you’ll join me as I share recipes, tips for eating healthy and other helpful info I find along the way.