Creamy Homemade Almond Milk (Print Version)
Create smooth, dairy-free almond milk at home with raw almonds and water. Ideal for beverages, baking, and cooking.
# Ingredient List:
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01 - 1 cup raw almonds
02 - 4 cups filtered water
03 - 1-2 tablespoons maple syrup, honey, or sweetener of choice (optional)
04 - 1 teaspoon vanilla extract (optional)
05 - Pinch of sea salt (optional)
# Directions:
01 - Place the almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse well.
02 - Add soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high for 1-2 minutes until smooth and creamy.
03 - Add sweetener, vanilla extract, and a pinch of salt. Blend briefly to combine.
04 - Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl or jug. Pour the blended mixture through to strain out the pulp.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible.
06 - Transfer almond milk to a clean bottle or jar. Store in the refrigerator for up to 4-5 days. Shake well before using.
# Expert Advice:
01 -
- Four ingredients and zero cooking mean you can pull this off half asleep on any random Tuesday.
- The taste is remarkably cleaner and fresher than anything you will find on a grocery shelf, with no emulsifiers or added oils.
- You control the sweetness and flavor, so it adapts effortlessly to your morning coffee, smoothie bowl, or straight from the glass habit.
02 -
- Skipping the soaking step is the fastest way to get gritty, thin milk that no amount of extra blending can fix.
- Saving the leftover almond pulp is absolutely worth it because it works beautifully in cookies, energy bites, or mixed into oatmeal for extra protein and fiber.
03 -
- Soak a double batch of almonds and freeze the extras so you can skip the waiting step next time the craving hits.
- Wring the nut milk bag out like you are angry at it, because gentle squeezing leaves behind a surprising amount of milk in the pulp.