Homemade Almond Milk (Printable)
Learn to make creamy, dairy-free almond milk with raw almonds and water. Customizable flavors, ready in under 10 minutes.
# What You’ll Need:
→ Main
01 - 1 cup raw almonds
02 - 4 cups filtered water
→ Optional Flavorings
03 - 1–2 tablespoons maple syrup or honey (omit honey for strict vegan)
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
06 - 1–2 dates, pitted (optional, for added sweetness)
# How to Prepare:
01 - Submerge raw almonds in water and soak overnight or for at least 8 hours. Drain and rinse thoroughly before use.
02 - Combine the soaked almonds with 4 cups of fresh filtered water in a high-speed blender. Add any optional flavorings such as maple syrup, vanilla extract, salt, or pitted dates if desired.
03 - Blend on high speed for 1 to 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 strained almond milk to a clean glass bottle or jar. Refrigerate and consume within 4 days. Shake well before each use.
# Expert Advice:
01 -
- Once you taste fresh almond milk, the store bought version tastes like watery disappointment by comparison.
- It takes about ten minutes of actual work and you control every single thing that goes into it.
02 -
- Skipping the soak is the fastest way to end up with gritty, bitter milk that no amount of sweetener can save.
- The leftover almond pulp freezes beautifully and works wonders in smoothies or energy balls, so never throw it away.
03 -
- The longer you soak the almonds, the creamier your milk becomes, but anything beyond twenty four hours starts to ferment.
- Warming the almonds slightly before blending releases more natural oils and gives you a silkier texture.