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Front view showing a glass on blueberry lavender almond milk. You can see a few lavender flowers floating on top of the milk, more fresh blueberries in the background and a larger jar filled with more of the milk in the background as well.
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5 from 1 vote

Blueberry Lavender Almond Milk

This homemade blueberry lavender almond milk is easy to make, deliciously floral and filled with a nice punch of fruity blueberry flavor. It makes for a calming creamy milk that's unique and also fun to make!
Prep Time15 minutes
Nut soaking time4 hours
Total Time4 hours 15 minutes
Course: Breakfast, Drinks
Cuisine: American
Keyword: almond milk, Vegan
Servings: 4 servings
Calories: 326kcal
Author: Jessica Laroche

Equipment

  • Blender

Ingredients

  • 1 cup raw almonds
  • 1 tbsp lavender buds or start with ½ tbsp for a milder floral flavor
  • 1 ½ cup blueberries fresh or frozen
  • 1 tsp vanilla extract or the seeds of 1 vanilla bean
  • 5 medjool dates pitted, or maple syrup to taste
  • 4 cups water

Instructions

  • Start by soaking your almonds: add the nuts to a bowl and cover them with plenty of water. Then, let them sit for a minimum of 4 hours, ideally overnight. For a quicker recipe, then soak your nuts in boiling water for 30 minutes. This is essential to make your nuts more blend-able and easier to digest. Then, drain and rinse.
  • To a blender, transfer the drained and rinsed almonds and all the other ingredients. Blend until smooth, for 30-60 seconds.
  • Then, strain your milk using a nut-milk bag, cheese cloths or a French press. Discard the nut pulp, transfer the milk in a glass container and transfer to the fridge. Shake well before serving.

Video

Notes

  • It is best to use a high-speed blender when making plant milks out of almonds. If you do have a regular blender, then consider using raw cashews instead of the almonds as they are softer and easier to blend. Make sure to also soak your cashews as described.
  • See the blog post and the video for more tips on how to strain your milk.
  • This milk can be kept for up to 4 days in the fridge. I love using these glass milk containers from the Dairy Shoppe to store my homemade plant milks.
  • Shake well before serving and pour over ice cubes if desired.
  • Can also be warmed up in a mug for an extra cozy drink.
  • 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

Calories: 326kcal | Carbohydrates: 39g | Protein: 9g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 13mg | Potassium: 515mg | Fiber: 8g | Sugar: 27g | Vitamin A: 86IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 2mg