Strawberry Almond Milk

Learn how to make homemade strawberry almond milk right in your kitchen! It features raw almonds (or store-bought almond milk) and strawberries blended together to give you a tasty dairy-free alternative to regular milk that's infused with strawberry flavor. Pour it over cereal, use it in oatmeals and smoothies or simply drink it straight by the glass. Easy and 100% vegan.

Prep Time10

Cook Time0

Total Time10

Course: Breakfast, Drinks

Cuisine: American

Keyword: almond milk, dairy-free, gluten-free, healthy, Low in fat, Vegan, vegan milk

Servings:

Calories: 222kcal

Author: Jessica Laroche

Equipment

Blender
Nut milk bag if using actual raw almonds, see below

Ingredients

If using raw almonds

1 cup raw almonds soaked for 8-12 hours
4 cups water
1½ cup fresh or frozen strawberries hulled and roughly chopped
3-4 Medjool dates or a splash of maple syrup to taste
1 tsp vanilla extract optional

If using store-bought almond milk

4½ cups plain almond milk
1½ cup fresh or frozen strawberries hulled and roughly chopped
3-4 Medjool dates or a splash of maple syrup to taste
1 tsp vanilla extract optional

Instructions

If using raw almonds

Soak the almonds, drain and rinse before using. This will ensure they are soft enough to blend. I like to soak them overnight so I can prepare the milk the next morning.
Transfer the almonds alongside all the other ingredients (water, strawberries, dates or maple syrup and vanilla extract, if using) to a blender. Blend until smooth, can take 1-2 minute.
Place a nut milk bag over a large bowl, then pour the milk into the bag. Lift the sides of the bag, twist so the liquid is trapped to the bottom and press to help strain the milk out. (see notes)
Taste the milk and adjust sweetness to your taste (with more maple syrup, depending on how sweet your strawberries are).

If using store-bought almond milk

Simply add the milk, strawberries, sweetener and vanilla extract (if using) to a blender and blend until smooth.
You don't need to strain if making the milk without actual almonds, although you might want to pour through a fine-mesh colander to remove any extra strawberry seeds and ensure the milk is super smooth.
Transfer the milk in a pourable container and keep in the fridge for up to 5 days. Stir well before pouring.
Serve over cereal, use in your oatmeal or smoothies or simply drink by the glass. Enjoy!

Video

Notes

To strain the milk, you can also use cheesecloths, fine mesh colander or a French press. See the blog for more details.
After straining your milk, you will be left with a pulp. Here is an article about what you can do with the leftover nut milk pulp.
I recommend you to use a high-speed blender to make almond milk from actual raw almonds. The richness and flavors will be better. If you have a regular blender, then check out this chocolate cashew chocolate milk recipe or hemp chocolate milk, or simply make it using store-bought almond milk.
You can use frozen strawberries! Simply let them thaw slightly so they blend better.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition