It’s easy to fall in love with almond milk. In addition to its great taste, almond milk is low in fat, high in protein and vitamin E, and naturally cholesterol, lactose and gluten free. But store-bought varieties are often artificially flavoured or high in sugar – not to mention expensive! So when my friend and client Rachel brought me her favourite healthy vegan cookbook I was delighted to find a recipe for homemade almond milk.
Contrary to what I had always thought, making almond milk is quick and easy! And the end result tastes way better than what you might pick up at Safeway. So if you’re looking for a healthy, dairy-free alternative for smoothies, soups or cereal, check this out.
For straining you’ll need either cheesecloth (available at most grocery & hardware stores) or, for even creamier results, a nut milk bag (available at Pomme Market on Davie Street).
Creamy Cinnamon-Vanilla Homemade Almond Milk
- 1 cup raw whole almonds
- 4 cups water or coconut water
- 2-3 dates, soaked if dried
- 1 vanilla bean, chopped, or 1 tsp pure vanilla extract
- 1/4 tsp cinnamon (I used a whole teaspoon. Who doesn’t like cinnamon?)
- Pinch of sea salt
- Place the almonds in a bowl and cover with water. Soak at least 4 hours to overnight, then drain and rinse.
- Place the almonds, dates, water, vanilla, cinnamon and salt in a blender. Process on high for one minute.
- Place the cheesecloth or nut milk bag over a large bowl. Pour in the almond mixture and squeeze all the moisture out.
- Pour the milk in a glass jar. It keeps for 3-4 days in the fridge. Shake well before using, it separates while sitting.
Tip: Use the almond/date pulp in a smoothie with frozen banana and avocado for a delicious, nutritious breakfast!