The Best Homemade Vanilla Almond Milk
The best homemade almond milk recipe you’ll ever have! Learn exactly how to make creamy vanilla almond milk from scratch with two core ingredients and a few delicious flavor add-ins. Use it in coffee, cereal, recipes and more!
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Our latest Back to Basics project was testing delicious homemade nut milk flavors and they were everything we dreamed of and more. Because we don’t typically drink dairy milk in our house, I’ve always got a carton of almond milk stashed in the fridge. It’s probably my favorite flavor of nut milk and I especially love using unsweetened vanilla in baking recipes.
SO, of course, today I bring you the BEST homemade almond milk recipe with hints of delicious vanilla flavor. You’ll absolutely fall in love with how easy and delicious this recipe is, and we’ve broken down the step-by-step tutorial for you to ensure success.
Save money and make creamy, nutrient-dense almond milk right at home with just a few tools! And remember to check out this guide for making homemade nut milk to get more of our go-to flavors.
Why make almond milk from scratch?
While store-bought almond milk is tempting and an easy thing to add to your cart, there’s truly nothing better than the real deal, homemade almond milk. It’s:
- Flavorful. Almond milk made from scratch is creamy & flavorful, whereas store-bought almond milk can tend to be watery and tasteless.
- Packed with nutrients. You’ll also get a dose of healthy fats because we’re using a whole cup of nuts to make a batch.
- Filled with real ingredients. Store-bought almond milk is also filled with stabilizers and other ingredients to keep it on the shelves. This homemade almond milk recipe just has 2 core ingredients, plus some yummy, all natural flavor add-ins.
What you’ll need to make homemade almond milk
When I say two-ingredient I really mean it! I’ve also included a few extra, optional ingredients that make this recipe vanilla almond milk, which I personally love. Here’s what you’ll need to make it:
- Almonds: the core ingredient in this almond milk recipe is, of course, almonds! I recommend simply using raw almonds — feel free to keep the skins on.
- Water: you’ll also need some filtered water to soak the almonds and to blend with the soaked almonds to create the pourable milk.
- Flavor boosters: if you love vanilla almond milk like I do, you’ll want to add some vanilla extract, honey and a pinch of sea salt. You don’t need much but it gives the almond milk such a delicious flavor.
Tools you’ll need
To make this almond milk recipe you’ll just need a few tools and a bit of time (but it’s easy — promise!) Here’s what you’ll need:
How to make homemade almond milk
Ready for one of the easiest recipes on the planet? Let’s get to it!
Step 1: add your almonds to a bowl and cover them with enough water to submerge them. Let the almonds soak for 6-8 hours or overnight so that they soften up.
Step 2: once the almonds are done soaking, drain them from the water and rinse them out.
Step 3: add the soaked, rinsed almonds to a blender with 4 cups of fresh, filtered water, as well as the vanilla, honey and salt.
Step 4: blend the mixture on high speed for 1 minute. If you feel like you need to blend them more, simply do so for 30 more seconds.
Step 5: place your nut milk bag or clean dish towel over a large bowl or pitcher. Carefully pour the vanilla almond milk into the bag or towel and strain the liquid into the bowl. Use your hands to wring out all of the milk. There you have it!
Save the almond pulp for later
After straining the almond milk, don’t toss the pulp — it can be used to make homemade crackers, almond meal or flour, or even add to smoothies.
How to store homemade almond milk
Store your almond milk in an airtight jar or container in the refrigerator for up to 5 days. If you find that it has separated, gently shake the jar to mix it up.
Other nut milk flavors you’ll love
Don’t forget to check out our full post for making any kind of nut milk you’d like!
Delicious ways to use homemade almond milk
Now that you have creamy almond milk in your refrigerator, here are some great ways to use it:
- Pour it into your morning coffee
- Use it as a base for smoothies to keep them dairy free
- Enjoy it with your fav cereal or homemade granola
- Use it in any recipes that require milk
Get even more inspo with the recipes using nut milk!
More how-to guides to try
- How to Make Homemade Oat Milk
- How to Cut, Slice & Dice an Onion
- How to Make Paleo Powdered Sugar
- How to Cook the Best Fluffy Quinoa (plus recipes!)
- How to Cook a Pumpkin (+ make pumpkin puree!)
Get all of our tutorials and how-to guides here!
I hope you love this easy homemade almond milk recipe! If you try it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Homemade Vanilla Almond Milk
The best homemade almond milk recipe you'll ever have! Learn exactly how to make creamy vanilla almond milk from scratch with two core ingredients and a few delicious flavor add-ins. Use it in coffee, cereal, recipes and more!
- 1 cup raw almonds
- 4 cups filtered water (plus more for soakin overnight)
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- Pinch of sea salt
Add almonds to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.
In the morning, drain almonds from their soaking water and rinse them in a colander.
Add soaked almonds and 4 cups of fresh filtered water to a high-powered blender. Add in vanilla, honey and salt.
Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.
Place your nut milk bag over a large bowl or pitcher. Pour the almond milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.
Pour the almond milk from the bowl into glass jars. Almond milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.
Don’t toss the nut pulp -- it can be used to make homemade crackers, add to smoothies or nut flour.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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