If you are looking for alternatives to dairy milk, you will love this recipe for fresh vanilla almond milk using soaked almonds. Enjoy it straight from the glass, on your favorite cereal, use it in ice cream recipes and more. Raw vanilla almond milk is enzyme-rich, very hydrating and you can store it in the fridge for about 5-7 days. It may separate, so shake it up before using/drinking. I tend to make a bunch on Sunday and use it throughout the week.
Feel free to experiment with this recipe. Want it less sweet? Don’t use maple syrup. Want a plain almond milk? Nix the vanilla. Add organic Raw Cacao Powder for chocolate milk or fresh organic strawberries for strawberry milk. Bananas, mint…have fun.
Makes: approx. 3 cups | Preparation Time: 15mins
Nut milk bag or an ultra fine cheesecloth
1 cup raw, soaked almonds
1 tbsp grade B maple syrup (can substitute raw yacon syrup or raw honey to taste)
1/2 tsp organic vanilla extract
2 tbsp non-GMO Lecithin Granules*
1/4 tsp pink Himalayan sea salt (can substitute Celtic sea salt)
3 cups of fresh young coconut water or store bought (ex: O.N.E. brand)
*Make sure your product is wheat-free if you have as sensitivity. This is NOT a raw product. And it’s optional for this recipe, but it makes a very creamy milk, which is great for ice creams, etc. When I’m entertaining, or preparing dishes for 24 Carrot Super Club events, I like to take the time to make this version of Almond milk for homemade ice creams and baking. For day-to-day, or quick recipes, I make my 5-Minute Almond Milk recipe. Try them both.
Let’s Get Started:
Soak your almonds in filtered water for 6-8 hours. I usually get them soaking the night before, hit the hay and they are ready in the morning. Try to avoid soaking more than 12 hours. No time to soak? Then skip it, but here is why soaking is optimal.
After your almonds have finished soaking, drain and rinse them well with filtered water.
Put almonds and all other ingredients in the blender.
Blend on high speed for about 1 minute, until all ingredients are liquified. Set out a large bowl and place the nut milk bag or cheesecloth in it and pour the liquid from the blender through the bag or cheesecloth and squeeze until all you are left with is almond meal. Save the almond meal in the fridge for 1 week or dehydrate and store in the pantry for months to use in recipes like Raw Cacao Tartlets. You can make many delicious pie and tart crusts, desserts and cookies out of almond meal.
Transfer the milk into a glass and/or storage container and enjoy!