How long should the almonds be soaked for this recipe?

The recipe calls for raw almonds to be soaked overnight to ensure they are soft enough for blending and easier to 'milk'.

What can I use to strain the almond milk if I don't have a nut milk bag?

You can use a cloth diaper, a thin t-shirt, or nylon as alternatives for the straining process to extract the liquid from the almond mixture.

How can I adjust the sweetness of this almond vanilla milk?

The recipe suggests using 3-5 pitted dates, allowing you to adjust the amount according to your desired level of sweetness.

What should I do with the leftover almond meal after straining?

The leftover almond meal can be saved and used for baking, adding a nutritious element to other recipes.

How long can I store this homemade almond vanilla milk?

The mylk can be stored in the fridge for up to a week, and it is best enjoyed cold.

7 years ago

Almond Vanilla Milk
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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A glass of creamy homemade almond vanilla milk, garnished with a vanilla bean pod, served cold.

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Almond Vanilla Milk [Vegan]

Dairy Free

This homemade version is not only super tasty but also very healthy, since it’s refined sugar free and without any added chemicals. The dates and vanilla give it such a gentle sweetness, that you’ll immediately fall in love. Like this you can easily adjust the sweetness by adding more/ less... Read More

Ingredients You Need for Almond Vanilla Milk [Vegan]

1 cup of raw almonds (soaked overnight)
3 cups of cold water
3-5 pitted dates (according to desired sweetness)
1 teaspoon pure vanilla extract
pinch of Himalayan salt

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How to Prepare Almond Vanilla Milk [Vegan]

Drain and rinse your soaked nuts and add all the ingredient to a blender.
Blend for 2-3 minutes or until combined (you will still see almond pieces inside).
Put a strainer over a medium sized bowl and place a cloth diaper into it (alternatively you can use a nut milk bag, thin T-shirt or nylon for the straining process).
Pour the almond mixture into your strainer of choice, gather the edges of the cloth, lift it up and begin 'milking'. Press out all the liquid with your hands until every last drop is inside the bowl.
Save the leftover almond meal for baking.
Store the mylk in the fridge for up to a week and enjoy cold!