Creamy Blueberry Almond Milk
This creamy blueberry almond milk is like a hug in a glass—smooth, fruity, and nourishing. I love how the blueberries add a natural sweetness and vibrant color to the almond milk.
I remember the first time I made this blueberry almond milk; I was craving something refreshing and healthy after a long hike.
Blending up nuts and berries felt like such a simple way to nourish my body and enjoy the magic of whole foods.
It’s become a favorite way for me to start my mornings or enjoy as a mid-afternoon pick-me-up.
Plus, it’s super easy to whip up, and you can customize it however you like!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh blueberries when they’re in season; the flavor is just unbeatable! If you can’t find blueberries, raspberries or strawberries work great too. For the almonds, I always soak them to improve their digestibility, but if you’re pressed for time, you can use store-bought almond milk instead (though it won’t be as creamy).
Tips & Notes
- •I keep my blueberry almond milk in a glass jar - it stays fresh for up to 4-5 days in the fridge.
- •Give it a good shake before pouring, as it can separate naturally.
Recipe Variations
- •Sometimes, I’ll add a handful of spinach for a green twist—great way to sneak in some greens!
- •If I want a chocolatey treat, I’ll mix in a tablespoon of cacao powder.
Storage & Freezing
Store your creamy blueberry almond milk in the fridge in an airtight container. It’s best enjoyed within a week, but I doubt it’ll last that long—it tastes so good!
Frequently Asked Questions
Can I use other nuts?
Absolutely! Cashews are another great option for a creamy texture, but they don’t need soaking for as long. Just make sure to adjust the blending time accordingly.
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This creamy blueberry almond milk is like a hug in a glass—smooth, fruity, and nourishing. I love how the blueberries add a natural sweetness and vibrant color to the almond milk.
Ingredients
Instructions
- 1
Start by draining and rinsing the soaked almonds. This step really helps to soften them up and makes for a creamier milk.
- 2
In a blender, combine the soaked almonds and filtered water. Blend on high for about 1-2 minutes until it looks milky and the almonds are well broken down.
- 3
Next, add the fresh blueberries, Medjool dates, vanilla extract, and a pinch of sea salt. Blend again until everything is well mixed and the blueberries are fully incorporated.
- 4
Now, it’s time to strain the mixture! You can use a nut milk bag, cheesecloth, or a fine mesh strainer. Pour the blended mix in and gently squeeze or press to extract the creamy liquid.
- 5
Once you’ve strained it, you can either discard the almond pulp or save it for another use (like adding to smoothies or baking!). Pour your creamy blueberry almond milk into a glass jar or bottle.
- 6
Give it a little taste and adjust sweetness if needed—sometimes I’ll add another date or two if I’m in the mood!
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