Fig Vanilla Bean Almond Milk
Prep time: 
Total time: 
Serves: 1 quart
gluten-free, vegan, paleo, dairy-free
  • 1 cup raw organic almonds
  • 1 vanilla bean
  • 4 cups filtered water (plus more for soaking)
  • 4-6 fresh figs (dried figs will also work)
  • pinch sea salt
  1. In a large glass bowl, add the almonds and the vanilla bean and cover in filtered water and place into the fridge to soak for at least 8 hours or overnight.
  2. Drain the soaked almonds and vanilla bean, discard the soaking water and rinse.
  3. Add the almond, vanilla bean, 4 cups of fresh cold filtered water, the figs and a pinch of sea salt to the pitcher of your high speed blender.
  4. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
  5. Strain milk through a nut bag and squeeze into a bowl.
These same instructions work for any nut that you prefer to use. You can use cashews, walnuts or other nuts of your choice.

Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.

Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.
Recipe by Tasty Yummies at