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Homemade vanilla maple almond milk. Naturally vegan and paleo.

Vanilla Maple Almond Milk(Without a Blender!)

Servings 2 C almond milk
Author Heidi @ Food Doodles


  • 1 C raw almonds soaked in water overnight and drained
  • 2 C water
  • 2 tbsp pure maple syrup
  • half of a small vanilla bean seeds scraped out or 1/2 - 1 tsp real vanilla


  • Soak almonds overnight in at least twice as much water. After soaking rinse and drain before placing in a large bowl(or a large measuring cup works well) with the 2 cups of fresh water.
  • Using an immersion blender blend until creamy and no large pieces of almond remain. Add the maple syrup and vanilla bean seeds or vanilla extract and blend again until smooth. When done blending pour mixture through a fine sieve lined with cheesecloth to remove all the almond pieces. Squeeze any remaining milk out and store in a jar or other suitable container in the fridge for up to 2 days.


I have not tried it, but I assume since an immersion blender works really well any food processor or mini food processor or small blender(like a magic bullet) will work as well. If there isn't enough room in your blending device, or if it leaks out the sides(like a food processor might) blend with just enough water to blend until completely blended then stir in the remaining water to thin it out before straining.