Sure, it’s convenient to go to the store and buy nut milks but what fun is that? Plus, have you ever read the labels and checked out the additives? This recipe entails only a handful of natural ingredients and the slightest amount of effort. After one taste, we know you’ll agree—homemade is the way to go.
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The longer the almonds soak, the creamier the milk will be. And note, almond milk will separate as it sits in the refrigerator, so be sure you stir it before using.
- Prep Time
- 8 (about 4 cups)Servings
3 cups raw whole almonds
6 Medjool dates, pitted,
1/2 vanilla bean, halved lengthwise
6 cups water
Place almonds in a bowl with cold water to cover by one inch. Cover bowl, refrigerate, and soak almonds overnight or up to 2 days.
Soak dates and vanilla bean in 6 cups water, covered, and refrigerate overnight. Remove and reserve vanilla bean.
Drain and rinse almonds under cool running water.
Transfer almonds, dates, and date water to a blender or food processor. Pulse almond mixture several times to break up almonds, then blend on high speed, 2 minutes.
Strain almond mixture through a fine-mesh sieve lined with 2 layers of cheesecloth. Press mixture with a spatula, then gather cheesecloth corners into a ball and squeeze to release more milk; discard solids.
Strain almond milk through a fine- mesh sieve lined with 2 layers of cheesecloth. Scrape vanilla bean into milk and whisk to combine.
- Serving Size: 8
- Calories: 84
- Carbohydrate Content: 15 g
- Fat Content: 3 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 7 mg
- Sugar Content: 12 g