Rich and Creamy DIY Almond Milk- Easy step-by-step Instructions
Recipe type: vegan, dairy free, gluten free, paleo, soy free
Prep time: 
Total time: 
Serves: 3 cups
Delicious creamy almond milk. Almonds, vanilla, cinnamon, dates, water and pinch of sea salt.
  • 1 cup raw almonds, soaked 8-10 hours
  • 3 cups filtered water
  • 2-3 pitted Medjool dates (stevia or coconut sugar can be used too)
  • 1 whole vanilla bean, chopped or ½ teaspoon vanilla extract
  • ¼ tsp. cinnamon
  • ¼ tsp. fine sea salt
  1. Place almonds in a jar and fill with water. Soak the almonds in water overnight, about 8 to 10 hours.
  2. Rinse and drain well.
  3. Place drained almonds into a blender along with the water, pitted dates, and chopped vanilla bean and cinnamon.
  4. Blend on the highest speed for 1-2 minute.
  5. Place a nut milk bag over a large bowl and slowly pour ⅓ of almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. Once you've squeezed the milk out. Empty out the pulp and repeat process until all the milk has been filtered.
  6. Rinse out blender and pour the milk back in.
  7. Taste and add additional cinnamon and sea salt to taste.
  8. Pour milk into a mason jar or storage container.
  9. Store in the fridge for up to 4 days.
  10. Milk will naturally separate.
  11. Shake the jar before seving.
Recipe by Keri Brooks Health at