Homemade Vegan Almond Milk. Make your very own Homemade Vegan Dairy-free Almond Milk. Fresh, cold, healthy and with no additives. Make either plain, vanilla or chocolate!
I have a new favorite thing...it's called homemade almond milk. I've been meaning to make my own for awhile now, knowing how easy it would probably be. However, after checking out Pam over at Enjoyingrealfood and her post on it, I knew it was time. Be sure to check her blog out! I was able to make some amazing homemade almond milk. Not only is it delicious, but there is no preservatives or questionable ingredients. Also, it can be flavored to your own taste. I made vanilla and chocolate....vanilla is delicious, but the chocolate....OMG! One thing I missed about going vegan was chocolate milk...no more! I came up with a yummy flavor that totally thrilled me!
I was amazed at the bright fresh milk that appeared before my eyes! It was so amazingly easy, I felt guilty for spending so much money on store bought products! I followed her basic recipe, but adapted the flavors for my husband's sweet tooth. You can totally omit any sweetener if you want to keep it plain. I found with just a tiny bit of vanilla and maple syrup though, it was delicious.
It's creamy, light and refreshing. You can totally tailor make it to your preference, just by simply using less or more water.
1 tablespoon maple syrup or agave (adjust to your preference or omit completely if you prefer it plain)
3 cups filtered water plus extra for soaking (I like my milk creamy, so use more or less depending on how creamy you want the milk)
Pinch fine sea salt
Chocolate Almond Milk
1 cup whole raw plain almonds
1/4 teaspoon vanilla extract
2 tablespoons maple syrup or agave
1 tablespoon + 1 teaspoon dark unsweetened cocoa (this is important to achieve the authentic chocolate taste, I used Hershey's)
1 teaspoon regular unsweetened cocoa
3 cups filtered water-you can add more if you like but I wanted it to be a little thick (do not use tap!)
1 tablespoon coconut cream from a can stored in the fridge overnight (optional for a really rich milk!)
Pinch fine sea salt
Note: You will need a nut bag for best results. Some stores have them, or it's easier to just order them online. Here is one .
The ingredients are slightly different, but the process is the same for both vanilla and chocolate. If you want to make both at the same time, use two separate bowls.
Add the almonds to a cereal bowl and cover with filtered water by at least an inch. Let it soak for 8 hours or overnight.
After soaking, drain and rinse the almonds in the sink. Add them to your blender, the 3 cups filtered water and turn on high and blend until the almonds are pulverized and the milk is frothy, about a minute. Add the sweetener, vanilla and salt and blend again. Taste and add any more sweetener or water if desired.
Strain the milk over a pitcher or bowl using a nut bag for best results. Really squeeze the almond pulp in the nut bag to really get all the milk out. You can still make it without a nut bag, but it won't be quite as smooth and you will need to strain it a few times. With a nut bag, it was SO easy and delicious.
Tip: As you store the milk in the fridge, it becomes richer and slightly thicker. You can shake and stir it before each use if preferred.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!