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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!


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


  • 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.