This chili cornbread casserole is one of the BEST casseroles I’ve ever made! Sweet, crispy cornbread is baked on top of hearty, flavourful chili, making it an all-in-one meal.
One of my favourite dishes, especially around this time of year, is chili . And my favourite way to serve chili is with cornbread . It soaks up the chili and complements it so well. So naturally, I thought: wait, why have I never made chili cornbread casserole?!
This recipe is exactly what it sounds like. Chili cornbread casserole takes the best of two worlds and combines them. Instead of serving cornbread alongside your chili, you make them together. The cornbread on top soaks up some of the chili, making it extra flavourful. It’s even better than I could have possibly imagined!
Why You’ll Love This Chili Cornbread Casserole
- Vegan and gluten-free . If you’re looking for a delicious vegan and gluten-free casserole, this is it! The combination of hearty chili and tender cornbread is perfect for anyone with multiple dietary restrictions.
- Easy to make . Making this chili cornbread casserole is so simple. First, you make your chili. Then, you make the cornbread batter and spoon it on top. After that, you bake!
- Perfect for meal prep . This casserole keeps well in the fridge and if you’d like, you can make the chili ahead of time and then add the cornbread topping the day you plan on eating it.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Chili:
- Olive oil
- Vegetables – Red onion, red and green bell pepper, and garlic.
- Seasonings – Chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and dried oregano.
- Black beans
- Diced tomatoes – You’ll need the liquid and the tomatoes. Fire-roasted tomatoes are my favourite!
- Quinoa
- Vegetable broth – I like to keep this homemade vegetable broth on hand for recipes.
For the Cornbread Topping:
- Vegan buttermilk – Vegan milk and apple cider vinegar are whisked together to make this.
- Fine grain cornmeal
- Gluten-free baking flour – Or all-purpose flour if you’re not on a gluten-free diet.
- Baking soda and baking powder
- Sea salt
- Vegan egg substitute – I use Bob’s Red Mill or pumpkin puree.
- Vegan butter – Or olive oil.
- Sugar – You can use sugar, cane sugar, coconut sugar , or organic brown sugar.
- Maple syrup
- Jalapeño – You can adjust the heat level by adding more, less, or omitting it altogether.
- Vegan sour cream
- Vegan cheese
How to Make Chili Cornbread Casserole
Cook the vegetables.
- Cook the vegetables . Sauté the onion and bell peppers in the oil over medium heat in an oven-safe skillet. Once they’re just beginning to turn golden, stir in the garlic until it’s fragrant.
- Add the seasonings . Stir in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin, and dried oregano.
Finish the chili.
- Simmer . Stir in the beans and tomatoes, cook for 2 minutes, then add the quinoa and broth. Bring to a boil then reduce to a simmer. Cook covered for 20 to 25 minutes, stirring occasionally.
- Make the cornbread batter . While the chili cooks, mix the dry ingredients for the cornbread and mix the wet ingredients in a separate bowl. Stir the wet into the dry ingredients, then fold in the jalapeños.
Add the topping to the chili.
- Assemble . Spread the chili evenly in the skillet, then spread the cornbread over the top.
- Bake . Place the skillet in the oven and bake at 400ºF for 30 to 35 minutes, or until a toothpick comes out clean.
- Serve . Let the casserole cool for about 10 minutes, then serve with your favourite toppings.
Tips and Variations
- Prep ahead . You can chop the vegetables a few days in advance or make the chili ahead of time and then assemble the casserole. This makes it easier to cook your chili cornbread casserole on a busy weeknight!
- Customize the toppings . Feel free to add any of your favorite toppings to this casserole. Avocado slices, fresh cilantro, or even a squeeze of lime juice would work well.
- Make it cheesy. For an extra cheesy layer, sprinkle vegan shredded cheese between the chili and cornbread topping before baking, or add the cheese on top of the cornbread if you want it to get a little crispy. Either way, it will be delicious!
- Try another bean . Pinto beans, kidney beans, or any other bean you like to use in your chili will also work in this recipe.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
- To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!
More Vegan Casserole Recipes
- Mashed Potato Casserole
- Corn Casserole
- Vegan Enchilada Casserole
- Broccoli Cheese Rice Casserole
- Stuffed Pepper Casserole
Ingredients
Chili
- 1 tablespoon olive oil , 15 ml
- ½ medium red onion , diced, 60 g
- ¼ cup red bell pepper , diced, 30 g
- ¼ cup green bell pepper , diced, 30 g
- 3 cloves garlic , minced, 9 g
- 1 tablespoon chili powder , 7.5 g
- ¼ teaspoon cayenne pepper , 0.5 g
- 1 ½ teaspoons sea salt , 9 g
- 1 teaspoon ground black pepper , 2 g
- 1 teaspoon ground cumin , 2.5 g
- 1 teaspoon dried oregano , 1 g
- 15 ounce can of black beans , drained and rinsed, 425 g
- 14 oz diced tomatoes , do not drain, 400 g
- ½ cup – ¾ cup uncooked quinoa* , 85 g to 128 g
- 2 ¼ cups vegetable broth , 532 ml
Cornbread
- 1 ¼ cups vegan milk , 300 ml
- 2 teaspoons apple cider vinegar , or white vinegar, 30 ml
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , 148 g
- ½ teaspoon baking soda , 3 g
- 2 teaspoons baking powder , 9.6 g
- ¾ teaspoon sea salt , 4.5 g
- 1 vegan egg substitute , I use Bob’s Red Mill or ¼ cup pumpkin puree or other egg substitute
- ¼ cup vegan butter , 44 g or olive oil – butter adds more flavour
- 3 tablespoons sugar , cane sugar or coconut sugar or organic brown sugar
- 3 tablespoons maple syrup , 69 g
- 1 jalapeño , de-seeded and finely diced, plus slices for the tops
- vegan sour cream , optional topping
- vegan cheese , optional topping
Instructions
Chili
- In a skillet/pan over medium heat, heat the oil. Add in the onion, red bell pepper and green bell peppers. Sauté for about 5 minutes until the onions are golden and fragrant. Stir in the garlic for about 30 seconds.
- Add in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin and dried oregano. Stir to combine.
- Add in the black beans, tomatoes and stir to combine again for about 2 minutes. Pour in all the uncooked quinoa and veggie broth.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 20-25 minutes. Stir every now and then. See my note in the notes section about the quinoa. Prep the cornbread while it simmers.
- Remove from heat. Stir again, ensuring the quinoa is fully cooked through. Spread the chili into a flat layer and proceed to the cornbread topping.
Cornbread
- Preheat oven to 400°F/200°C.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the cornmeal, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , baking soda, baking powder and sea salt together. Set aside.
- In the same container as the vegan milk mixture (just to avoid using extra containers), mix all the wet ingredients ( egg replacer , vegan butter, sugar and maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Stir in the diced jalapeño.
- Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.
Putting it All Together
- Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
- Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some vegan sour cream, vegan cheese and some more heat if desired, such as hot sauce or jalapeño slices!
Notes
- **If you want a more liquid-y chili, minus 1/4 cup uncooked quinoa from the chili. I wanted mine very hearty and thick, so that’s why I added an extra 1/4 cup quinoa.
- The prep time is so “short” because you can prep the cornbread topping while the chili is being made!
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
- To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!
This chili cornbread casserole is one of the BEST casseroles I’ve ever made! Sweet, crispy cornbread is baked on top of hearty, flavourful chili, making it an all-in-one meal.
One of my favourite dishes, especially around this time of year, is chili . And my favourite way to serve chili is with cornbread . It soaks up the chili and complements it so well. So naturally, I thought: wait, why have I never made chili cornbread casserole?!
This recipe is exactly what it sounds like. Chili cornbread casserole takes the best of two worlds and combines them. Instead of serving cornbread alongside your chili, you make them together. The cornbread on top soaks up some of the chili, making it extra flavourful. It’s even better than I could have possibly imagined!
Why You’ll Love This Chili Cornbread Casserole
- Vegan and gluten-free . If you’re looking for a delicious vegan and gluten-free casserole, this is it! The combination of hearty chili and tender cornbread is perfect for anyone with multiple dietary restrictions.
- Easy to make . Making this chili cornbread casserole is so simple. First, you make your chili. Then, you make the cornbread batter and spoon it on top. After that, you bake!
- Perfect for meal prep . This casserole keeps well in the fridge and if you’d like, you can make the chili ahead of time and then add the cornbread topping the day you plan on eating it.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Chili:
- Olive oil
- Vegetables – Red onion, red and green bell pepper, and garlic.
- Seasonings – Chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and dried oregano.
- Black beans
- Diced tomatoes – You’ll need the liquid and the tomatoes. Fire-roasted tomatoes are my favourite!
- Quinoa
- Vegetable broth – I like to keep this homemade vegetable broth on hand for recipes.
For the Cornbread Topping:
- Vegan buttermilk – Vegan milk and apple cider vinegar are whisked together to make this.
- Fine grain cornmeal
- Gluten-free baking flour – Or all-purpose flour if you’re not on a gluten-free diet.
- Baking soda and baking powder
- Sea salt
- Vegan egg substitute – I use Bob’s Red Mill or pumpkin puree.
- Vegan butter – Or olive oil.
- Sugar – You can use sugar, cane sugar, coconut sugar , or organic brown sugar.
- Maple syrup
- Jalapeño – You can adjust the heat level by adding more, less, or omitting it altogether.
- Vegan sour cream
- Vegan cheese
How to Make Chili Cornbread Casserole
Cook the vegetables.
- Cook the vegetables . Sauté the onion and bell peppers in the oil over medium heat in an oven-safe skillet. Once they’re just beginning to turn golden, stir in the garlic until it’s fragrant.
- Add the seasonings . Stir in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin, and dried oregano.
Finish the chili.
- Simmer . Stir in the beans and tomatoes, cook for 2 minutes, then add the quinoa and broth. Bring to a boil then reduce to a simmer. Cook covered for 20 to 25 minutes, stirring occasionally.
- Make the cornbread batter . While the chili cooks, mix the dry ingredients for the cornbread and mix the wet ingredients in a separate bowl. Stir the wet into the dry ingredients, then fold in the jalapeños.
Add the topping to the chili.
- Assemble . Spread the chili evenly in the skillet, then spread the cornbread over the top.
- Bake . Place the skillet in the oven and bake at 400ºF for 30 to 35 minutes, or until a toothpick comes out clean.
- Serve . Let the casserole cool for about 10 minutes, then serve with your favourite toppings.
Tips and Variations
- Prep ahead . You can chop the vegetables a few days in advance or make the chili ahead of time and then assemble the casserole. This makes it easier to cook your chili cornbread casserole on a busy weeknight!
- Customize the toppings . Feel free to add any of your favorite toppings to this casserole. Avocado slices, fresh cilantro, or even a squeeze of lime juice would work well.
- Make it cheesy. For an extra cheesy layer, sprinkle vegan shredded cheese between the chili and cornbread topping before baking, or add the cheese on top of the cornbread if you want it to get a little crispy. Either way, it will be delicious!
- Try another bean . Pinto beans, kidney beans, or any other bean you like to use in your chili will also work in this recipe.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
- To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!
More Vegan Casserole Recipes
- Mashed Potato Casserole
- Corn Casserole
- Vegan Enchilada Casserole
- Broccoli Cheese Rice Casserole
- Stuffed Pepper Casserole
Ingredients
Chili
- 1 tablespoon olive oil , 15 ml
- ½ medium red onion , diced, 60 g
- ¼ cup red bell pepper , diced, 30 g
- ¼ cup green bell pepper , diced, 30 g
- 3 cloves garlic , minced, 9 g
- 1 tablespoon chili powder , 7.5 g
- ¼ teaspoon cayenne pepper , 0.5 g
- 1 ½ teaspoons sea salt , 9 g
- 1 teaspoon ground black pepper , 2 g
- 1 teaspoon ground cumin , 2.5 g
- 1 teaspoon dried oregano , 1 g
- 15 ounce can of black beans , drained and rinsed, 425 g
- 14 oz diced tomatoes , do not drain, 400 g
- ½ cup – ¾ cup uncooked quinoa* , 85 g to 128 g
- 2 ¼ cups vegetable broth , 532 ml
Cornbread
- 1 ¼ cups vegan milk , 300 ml
- 2 teaspoons apple cider vinegar , or white vinegar, 30 ml
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , 148 g
- ½ teaspoon baking soda , 3 g
- 2 teaspoons baking powder , 9.6 g
- ¾ teaspoon sea salt , 4.5 g
- 1 vegan egg substitute , I use Bob’s Red Mill or ¼ cup pumpkin puree or other egg substitute
- ¼ cup vegan butter , 44 g or olive oil – butter adds more flavour
- 3 tablespoons sugar , cane sugar or coconut sugar or organic brown sugar
- 3 tablespoons maple syrup , 69 g
- 1 jalapeño , de-seeded and finely diced, plus slices for the tops
- vegan sour cream , optional topping
- vegan cheese , optional topping
Instructions
Chili
- In a skillet/pan over medium heat, heat the oil. Add in the onion, red bell pepper and green bell peppers. Sauté for about 5 minutes until the onions are golden and fragrant. Stir in the garlic for about 30 seconds.
- Add in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin and dried oregano. Stir to combine.
- Add in the black beans, tomatoes and stir to combine again for about 2 minutes. Pour in all the uncooked quinoa and veggie broth.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 20-25 minutes. Stir every now and then. See my note in the notes section about the quinoa. Prep the cornbread while it simmers.
- Remove from heat. Stir again, ensuring the quinoa is fully cooked through. Spread the chili into a flat layer and proceed to the cornbread topping.
Cornbread
- Preheat oven to 400°F/200°C.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the cornmeal, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , baking soda, baking powder and sea salt together. Set aside.
- In the same container as the vegan milk mixture (just to avoid using extra containers), mix all the wet ingredients ( egg replacer , vegan butter, sugar and maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Stir in the diced jalapeño.
- Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.
Putting it All Together
- Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
- Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some vegan sour cream, vegan cheese and some more heat if desired, such as hot sauce or jalapeño slices!
Notes
- **If you want a more liquid-y chili, minus 1/4 cup uncooked quinoa from the chili. I wanted mine very hearty and thick, so that’s why I added an extra 1/4 cup quinoa.
- The prep time is so “short” because you can prep the cornbread topping while the chili is being made!
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
- To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!
Chili Cornbread Casserole
Ingredients
Chili
- 1 tablespoon olive oil 15 ml
- ½ medium red onion diced, 60 g
- ¼ cup red bell pepper diced, 30 g
- ¼ cup green bell pepper diced, 30 g
- 3 cloves garlic minced, 9 g
- 1 tablespoon chili powder 7.5 g
- ¼ teaspoon cayenne pepper 0.5 g
- 1 ½ teaspoons sea salt 9 g
- 1 teaspoon ground black pepper 2 g
- 1 teaspoon ground cumin 2.5 g
- 1 teaspoon dried oregano 1 g
- 15 ounce can of black beans drained and rinsed, 425 g
- 14 oz diced tomatoes do not drain, 400 g
- ½ cup - ¾ cup uncooked quinoa* 85 g to 128 g
- 2 ¼ cups vegetable broth 532 ml
Cornbread
- 1 ¼ cups vegan milk 300 ml
- 2 teaspoons apple cider vinegar or white vinegar, 30 ml
- 1 ¼ cups fine grain cornmeal 150 g
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 148 g
- ½ teaspoon baking soda 3 g
- 2 teaspoons baking powder 9.6 g
- ¾ teaspoon sea salt 4.5 g
- 1 vegan egg substitute I use Bob’s Red Mill or ¼ cup pumpkin puree or other egg substitute
- ¼ cup vegan butter 44 g or olive oil - butter adds more flavour
- 3 tablespoons sugar cane sugar or coconut sugar or organic brown sugar
- 3 tablespoons maple syrup 69 g
- 1 jalapeño de-seeded and finely diced, plus slices for the tops
- vegan sour cream optional topping
- vegan cheese optional topping
Instructions
Chili
- In a skillet/pan over medium heat, heat the oil. Add in the onion, red bell pepper and green bell peppers. Sauté for about 5 minutes until the onions are golden and fragrant. Stir in the garlic for about 30 seconds.
- Add in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin and dried oregano. Stir to combine.
- Add in the black beans, tomatoes and stir to combine again for about 2 minutes. Pour in all the uncooked quinoa and veggie broth.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 20-25 minutes. Stir every now and then. See my note in the notes section about the quinoa. Prep the cornbread while it simmers.
- Remove from heat. Stir again, ensuring the quinoa is fully cooked through. Spread the chili into a flat layer and proceed to the cornbread topping.
Cornbread
- Preheat oven to 400°F/200°C.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the cornmeal, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , baking soda, baking powder and sea salt together. Set aside.
- In the same container as the vegan milk mixture (just to avoid using extra containers), mix all the wet ingredients (egg replacer, vegan butter, sugar and maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Stir in the diced jalapeño.
- Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.
Putting it All Together
- Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
- Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some vegan sour cream, vegan cheese and some more heat if desired, such as hot sauce or jalapeño slices!
Video
Notes
- **If you want a more liquid-y chili, minus 1/4 cup uncooked quinoa from the chili. I wanted mine very hearty and thick, so that’s why I added an extra 1/4 cup quinoa.
- The prep time is so “short” because you can prep the cornbread topping while the chili is being made!
- Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
- To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!
Nutrition
Chili Cornbread Casserole https://jessicainthekitchen.com/vegan-chili-cornbread-casserole/ April 9, 2025
Here’s how to make almond milk at home, step-by-step! It’s smooth, creamy, and you can easily customise it to your tastes.
It’s so hard to choose my favourite plant-based milk, but for sure almond milk ranks near the top! I adore Cashew Milk and Coconut Milk, but the flavour of almond milk is incredible, and when you make it at home, you can get it quite creamy, much creamier than the store-bought versions.
Why This Homemade Almond Milk Recipe Is My Go-To
Once I learned how to make almond milk, I switched entirely to homemade. Here’s why I love this recipe:
- Very few ingredients . The ingredients to make this almond milk are SO simple and actually pretty flexible too! Use any sweetener you like and add the vanilla extract or leave it out.
- Tested and perfected . I’ve been making almond milk at home for a few years now and in that time, I’ve perfected my recipe—it’s just the right amount of sweet and creamy.
- So easy to make . Once you start making your own plant milks, you’ll never go back to store-bought! It’s just a matter of blending and straining.
Notes on Ingredients
The ingredient list is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Almonds – Start with raw almonds, not roasted or salted.
- Sweetener – You can use soaked pitted dates, maple syrup, date syrup , agave, or another liquid sweetener. Alternatively, you can make it unsweetened, which is a good idea if you plan on using your almond milk in savoury recipes.
- Sea salt – Sea salt enhances the natural flavour and helps to balance out the sweetness. If you plan to make this unsweetened, reduce the salt by half, or taste it first before adding salt.
- Vanilla extract – This really boosts the flavour! If you’re using vanilla bean or vanilla paste and want those beautiful flecks, I recommend adding this after you strain the milk, then blending one last time. Leave out the extract if you’re using this milk in recipes.
- Water – You want to use filtered water for the best flavour.
How to Make Almond Milk
The full instructions for this recipe are below; this is just a quick visual overview.
Soak the almonds.
- Blend . Add the soaked almonds, water, sweetener, sea salt, and vanilla extract to a high-speed blender . Blend on high for about 2 minutes, until the mixture is smooth and creamy.
- Strain . Pour the milk through a nut milk bag to catch the solids; squeeze to extract as much of the almond milk as possible.
- Use or store . Transfer the milk to a bottle or jar and use it right away or refrigerate it for later.
Tips for Success
- Don’t skip the straining . You want to strain the almond milk after you blend it so your milk is smooth and tasty and doesn’t have any grit left behind. This is the nut milk bag that I use!
- And don’t toss out the pulp . You can reuse your almond pulp, which is what remains after straining. Use it in this energy bites recipe, in your smoothies, in brownies, cookies, etc. You can also dry it out and use it as almond meal!
- Adjust the thickness . You can add more or less water to adjust the consistency of this recipe.
How to Use Homemade Almond Milk
Now that you know how to make almond milk, let’s talk about using it! You can use this recipe anywhere you need vegan milk. It tastes incredible in everything from your morning coffee or matcha , to cereal or oats , or even cakes ! The subtle vanilla flavour and sweetness also make it divine for sipping as-is, especially when it’s warmed up a bit.
How to Store
Transfer the almond milk to an airtight glass bottle or jar and refrigerate for up to 4 days. Shake before each use.
More Vegan Milk Recipes
- Korean Strawberry Milk
- How to Make Banana Milk
- Homemade Oat Milk Creamer
- Vegan Condensed Milk
- Vegan Buttermilk
Ingredients
- 1 cup raw almonds , soaked overnight, drained and rinsed, 140 g
- 3.5 cups to 4 cups filtered cold water , 840 – 960 g
- ¼ teaspoon sea salt , 1.5 g
- 1 or 2 tablespoons maple syrup or agave nectar or 2 or 3 soaked pitted dates , 20 – 40 g
- ½ tablespoon vanilla extract , 7.5 g
Instructions
- In a high-speed blender, add the soaked almonds, filtered cold water, sweetener, sea salt and vanilla extract. Blend on high for about 2 minutes or until the mixture is completely blended out and the nut milk is smooth and creamy.
- Line a large jar or container with a nut milk bag. Pour the almond milk into the nut bag and strain it through. Squeeze the bag to remove as much liquid as possible. You can use the pulp in smoothies, cookies or other baked goods.
- Transfer the almond milk into an airtight glass bottle or jar. Shake before use and enjoy! It lasts about 4 days in the fridge.
