Vitamix almond milk is the smoothest and creamiest raw almond milk I’ve ever made! I’m never going to make it any other way!

I have tried to make raw almond milk in my Vitamix in the past and I was unhappy with how it turned out. Little did I know that the nut bag I was using made a HUGE difference in the final product! Because I wasn’t happy with my Vitamix, I bought an AlmondCow. I wrote a review here explaining what I think of that product.

I ended up ordering a new nut milk bag and took another try at the Vitamix method and realized it was the absolute best blender for nut milk. This time I added vanilla and dates. I was shocked. It was amazing! Smooth & creamy. Full of body. Not watery. I was hooked. Today I’ll be sharing exactly how I make this delicious raw almond milk!

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Why should you make your own raw almond milk?

For years, we drank the unsweetened vanilla Costco almond milk. It was yummy! One day I was shopping and ran into a coworker while I was pulling the Kirkland almond milk off the shelf. He proceeded to tell me that their family would never drink Costco almond milk because of all the junk in it. Um…..what? I had gotten out of the habit of reading ingredients so I flipped the box over and looked:

Ingredients in Costco almond milk:

ORGANIC ALMOND BASE (FILTERED WATER, ORGANIC ALMONDS), ORGANIC VANILLA FLAVOR, SEA SALT, SUNFLOWER LECITHIN, ORGANIC LOCUST BEAN GUM, GELLAN GUM, VITAMIN A PALMITATE, ERGOCALCIFEROL (VITAMIN D2), DL-ALPHA-TOCOPHERYL ACETATE (VITAMIN E), RIBOFLAVIN (VITAMIN B2), ZINC GLUCONATE, CYANOCOBALAMIN (VITAMIN B12). Information taken from here.

I knew they needed to add ingredients for it to be a shelf stable almond milk and be able to be preserved for so long. But it was kind of humbling to look at the back and realize that I was drinking a “healthy” drink that was full of things I didn’t really want to ingest. I decided that the shelf stable almond milk was convenient, but it wasn’t for me. So the Costco almond milk went back on the shelf and that’s why we make our own now!

almond milk on tray with nut milk bag and almonds in a scoop

How to make Vitamix almond milk

  1. Soak 1c. of raw almonds in filtered water for at least 6 hours, or overnight.
  2. Drain and rinse almonds.
  3. Add almonds to Vitamix with 4 cups filtered water, 3 pitted dates, 1t. vanilla and a pinch of salt.
  4. Run Vitamix on high for about a minute, or until you see the almonds in tiny particles.
  5. Attach the nut milk bag to a container with rubber bands to make sure it is secure.
  6. Pour almond milk into nut milk bag and let sit 10 min to a half hour to allow it to drain.
  7. Squeeze the remaining milk out of the almonds.
  8. Save almond pulp in the refrigerator or freezer for other uses.
  9. Store almond milk in refrigerator for about 5 days.
almond milk being made in Vitamix

Step by Step Instructions

You do have to think ahead a little bit when making raw almond milk. Almonds are super hard, so you’ll need to soak them for at least 6 hours or overnight in filtered water. I always buy raw almonds at Costco. It’s around $12 for 3 pounds. They aren’t organic but they work great.

Soaking:

Once they are done soaking, rinse them off a few times with clean water. They will look like this when they are all soaked and plumped up.

soaked almonds and nut milk bag

Blending:

In your Vitamix, place 3 PITTED dates. Don’t forget this part! You don’t want pits in your almond milk! Put a pinch of Himalayan sea salt, 1 teaspoon vanilla, and 4 cups of filtered water. Allow Vitamix to run for 1-2 minutes, until you see very tiny almond particles.

Medjool dates

Straining:

While the Vitamix is running, attach the nut milk bag to a container, securing it with at least one rubber band to keep it tightly in place. Pour the raw almond milk into the nut milk bag and let it sit for 10-30 minutes, until most of the milk has gone through the bag. Detach bag from container and squeeze remaining milk out of almond pulp.

pouring almond milk through nut milk bag

Leftover pulp:

Put the almond pulp into the refrigerator or freezer for future use. I use this in granola, almond pulp pancakes, and almond pulp cookies. Sometimes I even save it up in the freezer until I have a bunch and dry it out in the oven. I give it another quick spin in the Vitamix, and make my own almond flour. It’s a great way to use the whole almond and not waste anything.

Storing:

And that’s homemade Vitamix almond milk! I think if you try it that you’ll agree with me that the Vitamix is the best blender for nut milk! It really is the dreamiest raw almond milk – so rich and creamy! It can keep in the fridge for about 5 days. It’s good to keep it toward the rear of the fridge in order to keep it from experiencing temperature fluctuations as you open and shut the fridge throughout the day. That makes it stay fresh longer.

Vitamix Almond Milk

Vitamix almond milk is the smoothest and creamiest almond milk I've ever made! I'm never going to make almond milk any other way!
5 from 1 vote

Ingredients
  

  • 1 Cup soaked almonds
  • 3 pitted Medjool dates
  • 4 Cups filtered water
  • Pinch Himalayan sea salt
  • 1 Teaspoon vanilla

Instructions
 

  • Almonds are super hard, so you'll need to soak them for at least 6 hours or overnight in filtered water. I always buy raw almonds at Costco. It's around $12 for 3 pounds. They aren't organic but they work great.
  • Once they are done soaking, rinse them off a few times with clean water. They will look all plumped up and soft.
  • In your Vitamix, place 3 PITTED dates. Don't forget this part! You don't want pits in your almond milk! Put a pinch of Himalayan sea salt, 1 teaspoon vanilla, and 4 cups of filtered water.
  • Allow Vitamix to run for 1-2 minutes, until you see very tiny almond particles.
  • While the Vitamix is running, attach the nut milk bag to a container, securing it with at least one rubber band to keep it tightly in place.
  • Pour the almond milk into the nut milk bag and let it sit for 10-30 minutes, until most of the milk has gone through the bag.
  • Detach bag from container and squeeze the remaining almond milk out of the pulp.
  • Put the almond pulp into the refrigerator or freezer for future use. I use this in granola, almond pulp pancakes, and almond pulp cookies. Sometimes I even save it up in the freezer until I have a bunch and dry it out in the oven. I give it another quick spin in the Vitamix, and make my own almond flour. It's a great way to use the whole almond and not waste anything.
  • It can keep in the fridge for about 5 days. It's good to keep it toward the rear of the fridge in order to keep it from experiencing temperature fluctuations as you open and shut the fridge throughout the day. That makes it stay fresh longer. 
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