Vanilla Almond (or Cashew or Hazelnut) Milk

Almond Milk TEXT almond milk plain

Basic Vanilla Nut Milk
Serves: Makes about 5 cups
  • 1 cup raw almonds*, cashews or hazelnuts
  • 4 cups filtered water
  • 4 pitted medjool dates or 1 tbsp of raw honey, pure maple syrup, or 1 packet of stevia
  • 2-3 tsp pure vanilla extract or 2 vanilla beans, chopped
  • a small pinch sea salt
  1. Soak the nuts in a bowl of water for 6-8 hours or overnight.
  2. Strain and rinse the nuts.
  3. Put the water and and nuts in the blender and blend on high for about 30 seconds.
  4. Strain the milk through a nut milk bag into a large bowl. Save the pulp and make Almond Flour!
  5. Pour the milk back into the blender, add the sweetener, vanilla and salt.
  6. Optional: If you use dates or vanilla beans, strain through the nut milk bag again to avoid any remnants.
  7. Store in the fridge in a sealed container for up to 3 days.
  8. Alternative directions: Blend all ingredients in step 3, strain through the nut milk bag and store in the fridge. This method is easier, but if you plan on making almond flour it will have a sweet flavor and/or date remnants.
Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag in step 4. I have this one from Amazon. Strainers and cheesecloths do not work as well and are much harder to use.

For Whole30 use vanilla beans - not vanilla extract.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds though! It will taste weird.


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