Homemade Roasted Almond Milk (Creamy, Dairy-Free)
This homemade roasted almond milk is made by toasting almonds first for a deeper, nuttier flavor, then blending with filtered water, vanilla, cinnamon, and a touch of maple syrup — far creamier and more flavorful than any carton.
Servings: 10 servings
Calories: 91kcal
Ingredients
- 1 cup almonds soaked overnight
- 4 cups filtered water
- 1-2 tsp cinnamon
- 1 tsp vanilla
- Pinch of salt
- 2-3 dates or 1-2 tbsp maple syrup or sweetener of choice
Instructions
- Set your oven to 350 degrees F (175°C). Spread the raw almonds on a baking sheet in a single layer.
- Roast the almonds for about 10-15 minutes, checking and stirring them every 5 minutes. Be vigilant to avoid over-roasting, as it can result in bitterness.
- Allow the roasted almonds to cool completely before blending.
- Proceed by soaking your almonds overnight. I typically do this in a medium size bowl with boiled hot water. After the almonds have soaked overnight, drain and rinse them.
- Place the almonds in your Vitamix along with four cups of fresh filtered water.
- Blend on low for 30 seconds, then on high for 2 minutes.
- Strain the almond milk through a nut-milk bag or a clean thin dish towel into a bowl.
- Rinse Vitamix and pour milk back into Vitamix. Add in any of the optional add ins (cinnamon, vanilla, salt, dates) and blend again for another 15-20 seconds.
- Transfer over to an air-tight storage container and place in the fridge for up to 3 days.
Notes
Storage – Keep roasted almond milk in a sealed glass jar in the fridge for 3-4 days. Separation is completely normal with homemade nut milk — just shake it well before pouring. If you made a large batch, freeze in ice cube trays or freezer-safe containers for up to 2-3 months.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 86mg | Fiber: 2g | Sugar: 2g