Homemade almond milk
Homemade almond milk is incredibly easy to make, naturally dairy-free, and tastes so much fresher than store-bought. It’s perfect for smoothies, oatmeal, baking, or even a splash in your morning coffee, once you make it yourself, you’ll never want to go back!
Servings 6
Ingredients
- 1 cup raw almonds
- 2 cups water
- 2 tsp vanilla bean paste
- 1 tbsp maple syrup
- Pinch of salt
Instructions
- Start by placing your raw almonds into a large bowl. Cover them completely with water, make sure there’s at least an inch of water above the almonds since they’ll expand as they soak.
- Cover the bowl with a clean kitchen towel and let it sit on the counter overnight (or for at least 8–12 hours). Soaking softens the almonds, making them easier to blend and giving you creamier milk.
- After soaking, the almonds should look nice and plump. Drain them and give them a good rinse under cool running water to wash away any residue.
- Add the soaked almonds to a high-speed blender along with fresh water, a splash of vanilla bean paste, a drizzle of maple syrup, and a pinch of salt.
- Blend on high for about 2 minutes (or longer if needed) until the mixture looks smooth, creamy, and frothy.
- Place a nut milk bag, fine mesh strainer, or a piece of cheesecloth over a large bowl or pitcher. Carefully pour the blended almond milk into the strainer.
- If using a nut milk bag or cheesecloth, gather the edges together and gently squeeze and press to extract as much milk as possible. You’ll be left with creamy, smooth almond milk and a little leftover almond pulp.
- Transfer the fresh almond milk into an airtight container or glass jar and refrigerate.
- It will stay fresh for up to 4–5 days. Natural separation is totally normal — just give it a good shake before using!
Notes
Shake Before Using: Homemade almond milk naturally separates as it sits in the fridge — no weird additives here! Just give it a good shake or quick stir before using and it’ll be good as new.
Sweeten or Flavor to Taste: You can easily customize your almond milk! Blend in a little extra maple syrup for more sweetness, a dash of cinnamon for warmth, or even a spoonful of cacao powder for a homemade chocolate almond milk.
Don’t Toss the Almond Pulp: Save the leftover almond pulp after straining! You can dry it out in the oven and blend it into almond flour, stir it into smoothies, or add it to oatmeal for extra fiber and nutrients.
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