4 cups water
1 vanilla bean or 1 tsp vanilla extract (optional)
- Soak almonds and vanilla bean in enough water to cover overnight
- Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
- Place soaked almonds, vanilla bean and 4 cups of water in a blender or food processor
- Blend on highest speed for about 90 seconds or until completely smooth
- Strain milk through cheesecloth lined strainer, discarding solids
- Serve and enjoy, or bottle in a glass container and store in fridge up to 10 days. Shake well before serving (separation is normal as there are no chemicals added).
TIP: Save the almond pulp by drying it out on a cookie sheet (stir often) to use as almond flour for baking, or use as-is to sprinkle over soup/salad.
Any way to give it that flavoring, especially chocolate, that so many of the store brands have?
What a fabulous idea for a post! I’ll get right on this… look for some info coming on the main homepage in about an hour or less! :) Thanks Lo!
Instead of discarding the solid pieces of almond, I use them to make homemade granola. Get your moneys worth! :)
Hi Corey, Randi, Nolan, Reagan and Quinn! :)
Great use for the almond pulp! I’m sure it makes delicious granola! Another idea is to dry it out on baking sheets (or in dehydrator) and grind for use as almond flour.
this is great except you are spending more money the conversion is 143g/cup of almonds which is 3.172 cups per pound when you consider you have to use density to make the conversion of cups to pounds and then the average price for bulk wholesale almonds is about $7.95 per pound making 2 cups of the whole almonds required for this recipe cost $5 which is a lot more than the stuff you buy…love the recipe but you have to really compare your cost.