Description
This homemade blueberry almond milk is creamy, subtly sweet and beautifully colored by fresh blueberries - all from just 6 simple whole-food ingredients! It's vegan, gluten-free and refined sugar-free, and just as versatile as classic almond milk.
Ingredients
Units
Scale
- 1 cup raw almonds
- 4 cups filtered water
- 1/2 cup fresh blueberries (frozen and thawed can work too, but not wild)
- 2 pitted Medjool dates
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Milk Maker Method
- Add all ingredients to the milk maker (affiliate link) and prepare according to the manufacturer's instructions. My code ELAINE10 will you give a 10% discount.
Blender Method
- Add all ingredients to a high-speed blender and blend on the highest speed until completely smooth and creamy.
- Pour through a nut milk bag into a large bowl or pitcher, squeezing and wringing the bag thoroughly until the almond pulp is as dry as possible.
- Transfer the strained milk to storage containers.
Notes
- Storage: Fill storage containers as close to the top as possible to minimize exposure to oxygen. Keeps in the refrigerator for 3 to 4 days. Leftovers can be frozen in ice cube trays for smoothies.
- To enjoy immediately: Pour the strained milk into a clean blender with one to two handfuls of ice and blend to chill instantly. This thins the milk slightly; add a few extra almonds to the recipe to maintain creaminess if you plan to do this.
- Less water yields creamier milk; more water yields thinner milk.
- Prep Time: 10
- Category: Beverage
- Method: Blender
- Cuisine: American