Homemade Almond Milk (Print Version)
Creamy, dairy-free almond milk from soaked almonds and water; sweeten with dates or vanilla. Keep chilled 3–4 days.
# Ingredient List:
→ Almonds
01 - 1 cup (150 g) raw almonds
→ Water
02 - 4 cups (1 liter) filtered water, plus more for soaking
→ Optional Additions
03 - 1–2 dates, pitted (for sweetness)
04 - 1 tsp vanilla extract (for flavor)
05 - Pinch of sea salt
# Directions:
01 - Place the almonds in a bowl and cover with water. Let soak for at least 8 hours or overnight to soften.
02 - Drain and rinse the soaked almonds thoroughly under cold running water.
03 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Add pitted dates, vanilla extract, and a pinch of sea salt if desired.
04 - Blend on high speed for 1–2 minutes until the mixture is very smooth and creamy.
05 - Strain the almond milk through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or jug. Squeeze firmly to extract as much liquid as possible.
06 - Transfer the almond milk to a bottle or jar and refrigerate. Shake well before each use. Consume within 3–4 days.
# Expert Advice:
01 -
- Once you taste the fresh version, store bought almond milk will taste like flavored water in comparison.
- Four ingredients and zero cooking mean you can make this half asleep on a Sunday morning.
- You control exactly what goes in, no emulsifiers or mystery natural flavors.
02 -
- Skipping the soaking step results in gritty, bitter milk that no amount of blending can fix.
- Homemade almond milk separates in the fridge because it contains no emulsifiers, and that separation is actually proof you made something real.
03 -
- Use the hottest tap water you can stand when soaking if you forgot to plan ahead, four hours in warm water can approximate an overnight cold soak in a pinch.
- Rinsing the almonds in very cold water right before blending keeps the milk tasting sweet and clean rather than slightly cooked.