The Creamiest Homemade Almond Milk
Tired of store-bought almond milk with a long list of ingredients you can’t pronounce? You’ve come to the right place! Making your own almond milk is incredibly simple, surprisingly fast (minus the soaking time), and results in a luxuriously creamy, fresh-tasting milk that store-bought versions just can’t compete with. With just two simple ingredients, you can unlock a world of pure, nutty flavor. Let’s get blending!
Ingredients
• Yield: 1 quart (approx. 4 cups)Prep time: 10 minutesSoak time: 8 hours
• 1½ cups / 210g raw, unsalted almonds
• 4 cups / 960ml filtered or purified water, plus more for soaking
• Optional for Vanilla Milk: 1 vanilla bean, seeds scraped, or 1 tsp / 5ml vanilla extract
Instructions
1. Soak the almonds in a bowl with enough water to cover them by an inch. Let them soak for at least 8 hours or overnight, then drain and rinse well.2. Place the soaked, rinsed almonds and 4 cups of fresh filtered water into a high-speed blender. For vanilla milk, add the vanilla bean seeds or extract now.3. Blend on the highest setting for 1-2 minutes until the mixture is completely pulverized, smooth, and creamy.4. Pour the mixture through a nut milk bag or a fine-mesh strainer lined with cheesecloth set over a large bowl. Squeeze or press firmly to extract all the milk.5. Transfer the almond milk to a sealed container and refrigerate. It will stay fresh for up to one week. Shake well before serving as separation is natural.
Nutritional Information
• Approximate values per ½ cup serving:
• Calories: 35 kcal
• Fat: 3g
• Carbohydrates: 1g
• Protein: 1.5g
Pro Tips
• For an extra creamy milk, reduce the water to 3 cups. For a lighter milk, increase it to 5 cups.
• Don’t throw away the leftover almond pulp! Spread it on a baking sheet and dehydrate it in the oven at a low temperature to make almond flour, or add it to smoothies and oatmeal.
• For a naturally sweet version, add 1-2 pitted Medjool dates or a tablespoon of maple syrup to the blender in Step 2.
• For a purer white color and milder flavor, use blanched almonds or quickly blanch them yourself by soaking them in boiling water for 1 minute, then rinsing in cold water to easily slip the skins off.
FAQ
Q: How long does homemade almond milk last in the fridge
A: When stored in a sealed container in the refrigerator, this homemade almond milk will stay fresh for up to one week. Remember to shake it well before each use as natural separation will occur.
Q: What can I do with the leftover almond pulp
A: Don’t throw away the leftover almond pulp! You can spread it on a baking sheet and dehydrate it in the oven at a low temperature to make your own almond flour. Alternatively, you can add the pulp to smoothies or oatmeal for extra fiber and nutrients.
Q: How can I make this almond milk sweeter
A: For a naturally sweet version, you can add 1-2 pitted Medjool dates or one tablespoon of maple syrup directly into the blender along with the soaked almonds and water.
Q: Can I make this almond milk creamier
A: Yes, you can easily adjust the creaminess. For an extra creamy milk, reduce the amount of water from 4 cups to 3 cups. For a lighter, thinner milk, increase the water to 5 cups.
