Homemade Vanilla Almond Milk

Homemade Vanilla Almond Milk

Paleo - Gluten Free - Grain Free - Vegan - Dairy Free - Egg Free

My first few attempts making almond milk at home involved a magic bullet, a small amount of water and a handful of raw un-soaked almonds. Needless to say, I was pretty disappointed. 

The trick to making delicious homemade almond milk  is pretty easy; soak the almonds for at least 8 hours or overnight. I like to use filtered water and I replace the water halfway through if it crosses my mind. I've tried making the milk with the almonds as they are after soaking, as well as with the skins removed. I prefer the nutty flavour that the skin gives to the final product, but if you have time to remove the skins after soaking you're left with a smoother, creamier, vanilla finish to your milk. 


If you're looking for intense vanilla flavour, feel free to throw caution to the wind and drop the pod into your blender. If you prefer a milder vanilla flavour, stick to scraping your vanilla beans. Vanilla paste works just find here too. ​

If you're lucky enough to have a nut milk bag, good on ya. If not, cheesecloth will work just fine to separate the pulp from the milk, but you may need to enlist a friend to help prevent an ​almond milk disaster; picture milk-covered mason jars, a table covered in almond pulp and you with your very messy hands wishing you had asked for help!  

Homemade Vanilla Almond Milk

Makes 2 cups

  • 1 cup raw almonds
  • 2 1/2 cups fresh filtered water
  • 1/2 vanilla bean (whole thing or split and scraped) or 1 tsp vanilla paste


Soak almonds in a bowl for 8 hours. (You can get away with 4 if you're in a rush, but it won't have as much almond flavour)​

Strain almonds and remove skins with a tea towel if desired.

Blend almonds, filtered water and vanilla bean in your high powered blender (Vitamix etc works best) for 1 minute, working up to speed 10. Flip to turbo mode and run for 30 seconds. ​

Allow mixture to settle while you prepare a bowl and your cheesecloth or nutbag. Strain almond milk through the cloth. Once the milk has run through, wrap up your cloth and squeeze it gently to wring out the rest of the milk. 

Store in a glass jar in the fridge for up to two weeks​

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