Learn how to make homemade vanilla almond milk, lightly sweetened with pure maple syrup, with these easy-to-follow tutorial.

Homemade Maple Vanilla Almond Milk

There is nothing quite like discovering how to make a simple pantry staple, such as homemade almond butter, or in this case, homemade maple vanilla almond milk from scratch.  Particularly if it helps you save money or trips to the grocery store. 

Though I prefer dairy milk for baking, drinking, and cooking, I do enjoy a good nut milk every now and then, particularly in cooked oatmeal (or broken farro!), homemade smoothies, or various baked goods. 

Most store-bought almond milk contains added sugar, lecithins, or thickeners, which is why I love to make it from scratch whenever possible. Believe it or not, homemade almond milk is very easy to make! 

This version is flavored with pure vanilla extract and a touch of pure maple syrup for sweetness. Feel free to adjust or adapt the recipe to suit your taste preferences! 

Raw Almonds

Here’s What You’ll Need: 

  • basic or high-powered blender 
  • raw almonds (or any raw nut of your choosing such as cashews, soy nuts, etc.)
  • water
  • nut milk bag or fine-meshed sieve with cheesecloth

Soaked Whole Almonds for Milk

How to Make Homemade Vanilla Almond Milk: 

  1. Place the almonds in a blender container or measuring cup and cover with cold water. Let sit overnight for at least 8 hours or as long as 24 hours to soften.
  2. After allowing the almonds to soak, strain and transfer back to the blender. Add 5 cups of cold water, the maple syrup, vanilla extract, and salt. Cover tightly with lid and blend until very smooth and creamy. The milk will be white and the almond should be finely blended.
  3. Set a nut milk bag (or cheesecloth lined fine meshed sieve) over a large container of your choosing (make sure it is at least one quart in size). Pour the almond milk slowly into the nut milk bag, allowing the milk to drip into the container, separating the almond pulp.
  4. Press down the nut pulp with a spatula to drain any additional milk. Chill and store the almond milk in the refrigerator. Best used within 2 to 3 days, shake well before using.

How to Make Almond Milk

Blended Homemade Almond Milk

What To Do with Leftover Almond Pulp?

After straining, you can either compost, discard, or save the almond pulp. If you have a dehydrator, you can dehydrate nut pulp and use it in various almond pulp baked goods

Homemade Maple Vanilla Almond Milk

Homemade Maple Vanilla Almond Milk

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Learn how to make homemade vanilla almond milk, sweetened lightly with pure maple syrup, with these easy tutorial!

Ingredients

  • 1 cup (140g) raw whole almonds
  • 2 tablespoons pure maple syrup optional
  • teaspoons pure vanilla extract optional
  • pinch kosher salt

Instructions 

  • Place the almonds in a blender container or measuring cup and cover with cold water. Let sit overnight for at least 8 hours or as long as 24 hours to soften.
  • After allowing the almonds to soak, strain and transfer back to the blender. Add 4-5 cups of cold water (total amount will adjust creaminess), the maple syrup, vanilla extract, and salt. Cover tightly with lid and blend until very smooth and creamy. The milk will be white and the almond should be finely blended.
  • Set a nut milk bag (or cheesecloth lined fine meshed sieve) over a large container of your choosing (make sure it is at least one quart in size). Pour the almond milk slowly into the nut milk bag, allowing the milk to drip into the container, separating the almond pulp.
  • Press down the nut pulp with a spatula to drain any additional milk. Chill and store the almond milk in the refrigerator. Best used within 2 to 3 days, shake well before using.
  • Discard (compost) the almond pulp or dehydrate and use it for various baked goods.
Serving: 1serving, Calories: 189kcal, Carbohydrates: 13g, Protein: 6g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 12g, Sodium: 37mg, Fiber: 3g, Sugar: 7g