MALK Organic Vanilla is already exceptionally clean with no seed oils, artificial ingredients, or preservatives - just organic almonds, vanilla extract, and Himalayan salt. The DIY version replicates their concentrated 1:4 almond-to-water ratio for the same creamy texture and 3g fiber per serving.
Based on: almond MALK ORGANIC VANILLA
· Makes approximately 32 servings (2 quarts)
· Serving: 240ml (1 cup)
Why This Recipe is Seed Oil Free
Commercial almond MALK ORGANIC VANILLA from MALK often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original almond MALK ORGANIC VANILLA may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Raw organic almonds
454g (1 lb, about 3 cups) · Terrasoul Superfoods Organic Raw Almonds
Primary base providing protein, healthy fats, and fiber for the creamy almond milk
Filtered water
1.9 liters (8 cups) for soaking, plus 1.9 liters (8 cups) for blending · High-quality filtered or spring water
Creates the liquid base while maintaining the concentrated 1:4 almond-to-water ratio
Pure organic vanilla extract
2 tablespoons (30ml) · Simply Organic Pure Vanilla Extract
Provides authentic vanilla flavor without artificial vanilla or vanillin
Himalayan pink salt
2 teaspoons (10g) · Redmond Real Salt Fine Himalayan Pink
Enhances flavor and provides essential minerals while balancing sweetness
Instructions
Step 1. Soak 454g (3 cups) raw organic almonds in 8 cups filtered water for 8-12 hours or overnight. This softens the almonds and makes them easier to blend while improving digestibility. The almonds should plump up and feel softer when squeezed - if they're still hard after 12 hours, extend soaking time.
Step 2. Drain and rinse the soaked almonds thoroughly under cold running water until the water runs clear (about 1-2 minutes). This removes enzyme inhibitors and any residual dust. Pat dry with a clean kitchen towel.
Step 3. Add the drained almonds to a high-speed blender (Vitamix or Blendtec work best) along with 1.9 liters (8 cups) fresh filtered water. Blend on high speed for 90-120 seconds until the mixture is completely smooth and creamy. The almonds should be pulverized into tiny particles - if you see large chunks, blend longer.
Step 4. Strain the almond milk through a fine-mesh nut milk bag or cheesecloth-lined fine strainer into a large bowl. Gather the corners of the bag and twist to form a pouch, then squeeze firmly to extract maximum liquid. Continue squeezing and pressing for 3-4 minutes until very little liquid comes out - this concentrated method preserves the 3g fiber per serving.
Step 5. Return the strained almond milk to the blender and add 2 tablespoons (30ml) Simply Organic vanilla extract and 2 teaspoons (10g) Himalayan pink salt. Blend on medium speed for 30 seconds to fully incorporate. Taste and adjust vanilla or salt if needed - the flavor should be subtly vanilla-forward with a clean almond finish.
Step 6. Transfer to glass containers and refrigerate immediately. The almond milk will naturally separate - shake vigorously before each use. Store covered in the refrigerator for up to 5 days. Use within 3 days for best flavor and texture.
Storage
Store in glass containers in refrigerator for up to 5 days. Shake well before use as separation is natural. Freeze in ice cube trays for up to 3 months for smoothies.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$1.25
Savings76%
Significant savings despite using premium organic ingredients. Initial investment of $38 makes 6+ batches. Bulk almond purchases reduce cost further.