Homemade Almond Milk (Vanilla, Sweetened and Unsweetened)

Homemade Almond Milk (Vanilla, Sweetened and Unsweetened)

This has been a yummy treat to sip on. If you haven’t made it from scratch before, it’s not only fun to do with kids but it tastes like a treat! No additives and sweetened just how you like – you will know exactly what is in your homemade almond milk.

It makes about 1 1/2 large mason jars. With that being said, you will want to preserve that baby! I like to sip on it for a “sweet fix” in the evening, add some to coffee or dash a tad in oatmeal. I personally don’t pour it into smoothies or places I can’t isolate the taste (because of the effort that goes into making it, you want to enjoy all parts of it, ha!)

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If this is your first time making homemade almond milk, I suggest you do the sweetened version by adding 3 Medjool dates. Yes, 3 specifically. Just 2 dates doesn’t give much flavor and your almond milk can taste too bland (or too nutty) if you haven’t tried it this way before.

Soaking the almonds: A minimum of 4 hours.. sometimes I do longer if I’m not home. You’ll want to make sure you top up with enough water so that it is over all the almonds. In time, the almonds will begin absorbing some of the water. This soaking part is very important!

Get the perfect sweetened flavor: Soften your dates! This is an old hack that I’ve been doing and it has been a game changer. Put your whole dates into a small jar and add enough water to cover the base. Toss it into the microwave for about 20 seconds (can also be done stovetop if you prefer). Check them with your fingers to make sure they are soft, but be careful because they can get really hot! Pit the dates and pull into halves. Now, they’ll seem like caramel and are good to go!

If you don’t do this step, the dates won’t give much flavor, especially if yours are really dried out.

Vanilla extract: This part you can omit if you prefer. I suggest a max of one teaspoon because vanilla extract can become quite bitter.

Health Benefits

Although making almond milk regularly may not be a realistic solution, it can definitely be a great change up. You will notice first he flavor – you can actually taste the nuttiness of the almonds compared to most commercial almond milks.

  • Dairy-free alternative. Almond milk does not contain dairy. Instead, as you can see, almonds are used then pressed with water to give you almond milk. This is a fantastic dairy free alternative to still use in the same way you would with normal milk. Removing dairy is an important step for those with Hashimoto’s or thyroid disorders, endometriosis, those with chronic inflammation and women with PCOS.
  • Low in sugar. Almond milk (along with other nut milks) is relatively low in sugar (again, depending which commercial brand you buy). Since dairy breaks down into simple carbohydrates, it is processed as such and elevates blood sugar levels. Managing blood sugar and thus minimizing sugar intake is important for those with PCOS due to its connection to insulin resistance and increased androgens.
  • Source of Vitamin E. Almond milk is also high in Vitamin E which is great for the skin and its antioxidant properties.
  • No preservatives or additives. Homemade almond milk has no preservatives or fillers. It is less than 5 ingredients to make and is as fresh as it gets. For those with digestive issues (acute and chronic), this is a great option to take even the slightest digestive stress off of your GI tract.

The Things I Used

Blender: Ninja Kitchen. I recently purchased this whole set and let me tell you – I can finally look forward to blending all the things! This is such a great investment!

Ingredients: Most of the ingredients I get from Thrive. The convenience of having great-quality ingredients shipped to my door is a true help!

Need More Recipe Inspo?

Looking to step up your creativity in the kitchen? Try these fan fave’s:

Homemade Almond Milk (Vanilla, Sweetened and Unsweetened)

A classic homemade almond milk recipe!
Course: Appetizer, Drinks, Snack
Cuisine: American
Keyword: Plant-Based, vegan
Servings: 48 ounces


  • 1 c. raw almonds
  • 4 c. filtered water And more for soaking the almonds
  • 1 tsp. pure vanilla extract optional, use for vanilla version
  • 3 dates pitted
  • 1 pinch of sea salt optional


  • Soak the almonds in a bowl for at least 4 hours. Make sure you cover the almonds with water all the way to the top (they will start to absorb some of the water).
  • Strain the almonds. Add 4 cups of (filtered) water to a blender along with the almonds.
  • Add 1 tsp pure vanilla extract (for vanilla version); 3 soft pitted medjool dates (for sweetened version) and a pinch of sea salt. Blend on high for 3-4 minutes.
  • Using a cheese cloth, pour the almond milk through. Use your hands to scrunch the cheese cloth together and get all the milk out, leaving just the pulp in the cheese cloth bag.
  • Pour into a glass jar and store in the fridge. Enjoy!

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