Homemade Almond Milk (Printable)
Smooth, naturally sweet non-dairy milk made from raw almonds and filtered water. Ready in 10 minutes.
# What You Need:
→ Main
01 - 1 cup raw almonds
02 - 4 cups filtered water
→ Optional Flavorings
03 - 1–2 tablespoons maple syrup or honey (omit for strict vegan)
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
06 - 1–2 dates, pitted (for added sweetness)
# How-To Steps:
01 - Soak raw almonds in water overnight or for at least 8 hours. Drain and rinse thoroughly before use.
02 - Place soaked almonds and 4 cups of fresh filtered water into a blender. Add any optional flavorings such as maple syrup, vanilla extract, sea salt, or pitted dates if desired.
03 - Blend on high speed for 1–2 minutes until the almonds are completely broken down and the mixture appears milky and frothy.
04 - Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a large bowl or jug. Squeeze firmly to extract as much liquid as possible.
05 - Transfer the fresh almond milk to a clean glass bottle or jar. Refrigerate and consume within 4 days. Shake well before each use.
# Helpful Tips:
01 -
- Four ingredients and ten minutes stand between you and the creamiest, most fragrant almond milk you have ever tasted.
- Once you taste homemade, the store bought version will taste like sad water in comparison.
- You control every single thing that goes in, no emulsifiers or mystery ingredients.
02 -
- Skipping the soak is not optional because unsoaked almonds will wreck your blender and produce gritty, bitter milk that nothing can fix.
- Homemade almond milk separates in the fridge and that is completely normal, so just shake it like you mean it before pouring.
03 -
- Use the hottest tap water you can stand to soak the almonds for a quick soak method that takes two hours instead of eight when you forget to plan ahead.
- A nut milk bag produces dramatically smoother results than cheesecloth and is worth the small investment if you plan to make this regularly.