Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $99/Year + Go Ad-Free!

A homemade vegan milk recipe with the fun addition of cherries and almond! This 10-minute recipe is creamy, lightly sweetened, and made from just 4 basic ingredients. Delectable warm or chilled!

Cherry Almond Milk [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

2 cups

Cooking Time

10

Ingredients You Need for Cherry Almond Milk [Vegan]

  • 2 cups of cold water
  • 1/2 cup (65g) of almonds (soaked until soft, 24hrs.)
  • 10 frozen sweet cherries
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon of almond extract
  • A pinch of fine sea salt

How to Prepare Cherry Almond Milk [Vegan]

  1. First, soak your almonds in cold water for 24 hours or more. Drain the almonds and give them a good rinse. Don’t skip this step! Soft almonds make for creamy almond milk.
  2. Add the water, almonds, cherries, maple syrup, almond extract, and salt to a blender container.
  3. Secure the lid and blend at medium to high speed until completely smooth. This will take 1-2 minutes in a high-powered blender or longer in a standard blender.
  4. Pour the milk through a nut bag fitted over a pitcher. Use your hands to squeeze all the milk through the nut bag, leaving the pulp behind.
  5. Save the pulp for smoothies, snacking, etc.
  6. Store in a clean glass jar in the refrigerator for up to a week!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



    About The Author

    photourl

    Carol Clayton

    See My Recipes

    Carol Clayton is the creator behind the popular food blog, Vegetafull, which features wholesome, delicious vegan recipes that are also gluten-free. Carol de-mystifies vegan food in an upbeat approachable way that will get you excited about cooking! She specializes in food photography, recipe development, and offers in-person vegan cooking classes and culinary workshops. Carol’s most recent features are in Thrive Magazine and Plant Based News. She lives in Port Angeles, WA with her husband, Todd.

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.