Vanilla Almond Milk

Rated 5.0 stars by 1 users

Cuisine

Western

Servings

Prep Time

6 hours

Cook Time

7 minutes

Calories

146

Homemade Vanilla Almond Milk may sound intimidating, but it is actually pretty simple and only takes a few minutes of active prep time. I love to make a batch over the weekend and then I store it in the refrigerator to use for the week.

Include a splash in your morning coffee, add a cup to your favorite smoothie, or enjoy it on its own! If you are looking for an unsweetened version, simply omit the maple syrup. You can also swap the maple syrup for honey or pitted dates.

Ingredients

2 cups raw almonds, soaked and strained
5 cups water Pinch sea salt
2 teaspoons vanilla extract
2 teaspoons maple syrup (optional)
Ninja Foodi Blender Cold & Hot - HB150

View Cart (0) Checkout

Directions

Place the almonds, water, salt, vanilla extract, and maple syrup (if using) into the blender pitcher in the order listed.
Select BLEND then HIGH and run for 1 minute. Then press HIGH again and run for 1 more minute.
Set a large strainer over a medium bowl, and place a nut bag or cheesecloth in the strainer. Pour half the blended mixture into the strainer, then squeeze the milk out of the bag or cheesecloth into the bowl. Remove the ground almonds from the bag or cheesecloth, then repeat the process with the remaining mixture.
Chill the almond milk for at least 2 hours before serv ing. The milk keeps in the refrigerator for 3 to 5 days.

Recipe Note

DID YOU KNOW? The leftover almond mixture after straining the milk makes a delicious addition to oatmeal, muffins, and smoothies. Simply spread it out on a parchment paper-lined baking sheet and heat on your oven's lowest setting until completely dry. Almond meal keeps in the freezer for several months and tastes great in baked goodies.

Nutrition

Serving Size: 1
per serving: Calories; 146

Amount/Serving % Daily Value

Fat: 13 grams
Saturated Fat: 1 grams
Sodium: 7 milligrams
Carbs: 5 grams
Fiber: 3 grams
Protein: 5 grams