Have you ever wanted to try making homemade almond milk? In this post, we’ll explore how to create a delicious, creamy, and healthy alternative to dairy milk and store-bought nut milk.
If you’re looking for alternatives, be sure to check out my recipes for homemade hemp milk and homemade oat milk as well!
Ingredients
- 1 cup raw almonds
- 4 cups filtered water (optional for extended shelf life)
- Pinch of sea salt (approx. ¼-½ teaspoon)
- 1 teaspoon vanilla (optional)
- 1 tablespoon maple syrup or 1-2 medjool dates (optional)
Instructions
Soak the Almonds:
- Soak the almonds in water in a glass bowl for 8-24 hours.
Strain and Rinse:
- After soaking, strain the almonds and discard the soaking water. Rinse the almonds well.
Blend:
- In a high-speed blender, combine the rinsed almonds, salt, and water. If using, add the dates and vanilla.
- Blend on high for 60 seconds until the mixture is smooth, creamy, and frothy.
Strain:
- Pour the mixture into a nut milk bag to strain for smooth, creamy almond milk.
- Alternatively, you can strain into a glass measuring cup and then pour into your storage container. Using a funnel can help if straining into a bowl.
Store:
- Store the almond milk in the refrigerator for up to 4 days. Shake well before each use.
NOTES
- I prefer my almond milk unsweetened, so I skip the dates or maple syrup, but you can add a hint of sweetness if you plan to drink it.
- Homemade almond milk typically lasts 3-4 days in the fridge. Monitor for any changes in color or smell.
- This recipe makes about 4 cups of almond milk.
Enjoy your delicious homemade almond milk!
