Creamy Homemade Almond Milk (Printable Version)
Create smooth, dairy-free almond milk with raw almonds and water. Naturally sweet and refreshing for beverages or baking.
# 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 honey for strict vegan)
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
06 - 1–2 dates, pitted (for added sweetness)
# How to Make It:
01 - Place raw almonds in a bowl and cover with water. Soak overnight or for at least 8 hours until plumped and softened. Drain and rinse thoroughly before using.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. Include any optional flavorings such as maple syrup, vanilla extract, sea salt, or pitted dates at this stage.
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 pitcher. Squeeze firmly to extract as much liquid as possible, reserving the almond pulp for another use.
05 - Transfer the strained almond milk to a clean glass bottle or jar with a tight-fitting lid. Refrigerate promptly and consume within 4 days. Shake well before each use as natural separation may occur.
# Expert Tips:
01 -
- Once you taste fresh almond milk you will have a hard time going back to store bought because the flavor is remarkably richer and cleaner.
- It takes roughly ten minutes of actual work and you control every single ingredient that goes into your glass.
02 -
- Skipping the soaking step will punish your blender and leave you with gritty watery milk that no amount of straining can fix.
- Save every bit of that leftover almond pulp because it freezes beautifully and works wonders in smoothies, baked goods, and homemade energy balls.
03 -
- Warm the almonds slightly before blending for an even creamier extraction that yields noticeably more milk from the same amount of nuts.
- A tiny splash of sunflower lecithin blended in at the end helps prevent separation and gives the milk a silkier mouthfeel that closely resembles dairy.