A few years ago, I started to switch more and move over to almond milk. My kiddo isn’t (and has never been) a big fan of milk. Not in her cereal. Not with cookies. Nope. None of that. So with that I began getting almond milk for myself unless there was a specific recipe for which almond milk just wouldn’t work. And trust me when I say that there are some out there.

The problem is that I’m generally the only one in the house that uses any sort of milk at all for anything. And you can’t really buy a small container of almond milk unless it’s some over priced organic or local product. If I buy a half gallon of almond milk the majority of it goes to waste. My solution? Make my own damn almond milk.

As it turns out, making your own almond milk is ridiculously easy to do. The best part is that it’s generally pretty cheap to do. The most expensive part about it is the vanilla bean. And if you’re really trying to cut down in the price, you can always sub in a vanilla bean paste instead of an actual vanilla bean.

One of my favorite parts about making almond milk myself is being able to adjust the flavor to my liking. If I’m wanting it a little bit sweeter I can add another bit of date. Maybe something warmer? More cinnamon? Less sweet? Remove the vanilla.

This almond milk is delicious and like I said, it only takes a few minutes of actual hands on time to make it.

There’s a lot of waste with the leftover almond ‘pulp’ though, so I’d encourage anyone to find a clever way of using up the remnants!

Step-by-Step Photos:

Nutritional Claims: Low Sodium • Kidney Friendly • Vegan • Vegetarian • Pescatarian • Paleo • Specific Carbs • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher • Plantricious