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Homemade Almond Milk

Milk. It does the body good. But sometimes we want something other than full-fledged dairy. And this almond milk is as fabulous as it is super simple to make. So simple, in fact, I will no longer buy it in the store because the homemade version is just so much better.
Course Drinks
Servings 1 quart
Author The Cowgirl Gourmet


  • 1 cup whole raw almonds
  • 8 cups filtered water divided into 4 cups
  • 1/4 teaspoon kosher salt divided into 1/8 teaspoons
  • 1 vanilla bean or 1 teaspoon vanilla bean paste or extract
  • 1 date pitted


  1. Place the almonds in a bowl and cover with 4 cups filtered water. Add 1/8 teaspoon salt and stir to combine. Drop in the vanilla bean. Soak for 10 hours or overnight.
  2. Drain the nuts and rinse well. Transfer them to a high-speed blender, such as a Vitamix, and add 4 cups filtered water. Add the date, vanilla (bean, paste or extract), remaining 1/8 teaspoon salt and puree until smooth, about 90 seconds. (I scraped the vanilla bean and added to the blender.)
  3. Strain the milk into a bowl using a fine-mesh sieve, a nut-milk bag or a doubled cheesecloth. Squeeze to remove all of the liquid.
  4. Store in the refrigerator and use within a week.