Vanilla Bean and Almond Milk Recipe

Yields: About 3-4 cups
Prep time: 10 minutes + soaking time
Blending/Straining: 5 minutes

Ingredients:

  • 1 cup raw almonds: Choose raw, unsalted almonds for the best flavor and control over sweetness.
  • 4 cups filtered water: For soaking and blending. Filtered water provides the cleanest base.
  • 1 whole vanilla bean: For the most authentic, rich vanilla flavor.
  • 1-2 pitted Medjool dates (optional): Add these for a subtle sweetness.
  • Pinch of sea salt: Enhances the overall flavor.

Equipment:

  • Large bowl
  • High-speed blender
  • Fine-mesh sieve or nut milk bag
  • Large container or pitcher for storage

Instructions

1. Soak the Almonds:

  • Place the almonds in a large bowl and cover them completely with filtered water.
  • Allow them to soak overnight (or at least 8 hours) at room temperature. Soaking softens the almonds for easier blending and better digestion.

2. Prepare the Vanilla Bean:

  • Slice the vanilla bean lengthwise with a sharp knife.
  • Scrape out the seeds with the back of the knife.

3. Drain and Rinse:

  • Drain the soaked almonds and rinse them thoroughly under cold water.

4. Blend:

  • Add the soaked almonds, 4 cups of filtered water, vanilla bean seeds, vanilla pod (for deeper flavor), dates (if using), and a pinch of salt to your high-speed blender.
  • Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.

5. Strain:

  • Place your fine-mesh sieve or nut milk bag over a large pitcher or bowl.
  • Slowly pour the blended almond milk through the sieve or bag, gently squeezing to extract all the liquid.
  • Discard the leftover almond pulp (or save it for other recipes).

6. Store and Enjoy:

  • Transfer the strained almond milk to an airtight glass jar or bottle.
  • Store in the refrigerator for up to 3-4 days. Shake well before using, as separation is natural.

Tips:

  • Sweetness: Adjust the sweetness to your liking by adding more dates or a different natural sweetener like maple syrup or honey.
  • Flavor Variations: Get creative! Add a pinch of cinnamon, cardamom, or a bit of cacao powder to your almond milk for a delicious twist.
  • Almond Pulp Uses: Don’t throw away the pulp! You can dehydrate it and use it as almond flour or add it to smoothies, baked goods, or energy balls.

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