Almond Milk Homemade (Printer-Friendly)
Creamy dairy-free almond milk from soaked almonds and water, ideal for coffee, baking, and cereals.
# What You'll Need:
→ 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
# How to Make It:
01 - Place the raw almonds in a large bowl and cover generously with water. Allow them to soak for at least 8 hours or overnight at room temperature to soften.
02 - Drain the soaked almonds in a colander and rinse them thoroughly under cool running water to remove any residue.
03 - Transfer the drained almonds to a high-speed blender along with 4 cups of fresh filtered water. Add the pitted dates, vanilla extract, and a pinch of sea salt if desired.
04 - Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and creamy, with no visible almond chunks remaining.
05 - Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or pitcher. Gather the edges and squeeze firmly to extract as much liquid as possible, leaving the almond pulp behind.
06 - Transfer the freshly made almond milk to a clean glass bottle or jar with a tight-fitting lid. Refrigerate immediately. Shake well before each use and consume within 3 to 4 days.
# Expert Advice:
01 -
- Homemade almond milk tastes richer and fresher than anything you will find in a supermarket, and you control every single ingredient that goes into it.
- The recipe costs less than store bought versions when you buy almonds in bulk, and you can customize the sweetness and flavor exactly to your liking.
02 -
- Skip the soaking step and your blender will struggle, the milk will be gritty, and you will end up wasting almonds that never break down properly.
- The milk separates in the fridge because it has no emulsifiers, so shaking it before each pour is not optional and actually means you made it right.
03 -
- Use the warm almond milk immediately after straining in coffee or tea for the most comforting drink you will have all week, before chilling the rest for later.
- Soaking almonds in the refrigerator during summer months prevents fermentation and keeps them from developing a sour off taste that ruins the entire batch.