Vanilla Almond Mylk

This makes a great alternative to Dairy or Soy Milk and it tastes sooooo good!!

1 C almonds
1 vanilla bean
4 pitted dates
5 C water

Place all ingredients into vita mix and blend! Can strain through a nut milk bag if you prefer less texture. Will store in fridge for up to 4 days

*taken from Ani’s Raw Food Kitchen by Ani Phyo

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  1. donna van renselaar says:

    Congrats on posting your first video! 8)

  2. I'm loving this! Nice work Warrens! Keep it up, I'm following. See you Wednesday! I'm diving into our journey into primal intuitive eating…yay Grok!

  3. Congratulations on your new addition to the family! Hopefully juggling 2 kids are becoming a smooth routine for you.

    What do you do with the leftover almonds after straining it? Is there a recipe to include the pulp?

    Thanks, Cindy

  4. Eating Innately says:

    Hi Cindy, I use the leftover almond pulp in the chocolate chip cookie recipe ( and more recently I have been using it for making crackers…I’m still tinkering with the recipe for the crackers with the pulp but I’ll let you know as soon as it is yummy and approved 🙂

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