Homemade Creamy Almond Milk (Print Version)
Create silky smooth dairy-free milk from scratch using raw almonds and water. Customizable sweetness and ready in under 15 minutes.
# Recipe Ingredients:
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01 - 1 cup raw almonds
02 - 4 cups filtered water
03 - 1 to 2 tablespoons maple syrup, honey, or sweetener of choice (optional)
04 - 1 teaspoon vanilla extract (optional)
05 - Pinch of sea salt (optional)
# Directions:
01 - Place the almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse the almonds well under running water.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high for 1 to 2 minutes until the mixture is smooth and creamy.
03 - If desired, add sweetener, vanilla extract, and a pinch of sea salt to the blender. Blend briefly to combine the flavorings evenly throughout.
04 - Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl or jug. Pour the blended mixture through to strain out the almond pulp.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much liquid as possible from the almond pulp.
06 - Transfer the fresh almond milk to a clean bottle or jar with a tight-fitting lid. Store in the refrigerator for up to 4 to 5 days. Shake well before each use.
# Expert Advice:
01 -
- Once you taste the real thing you will never go back to the thin, slightly metallic carton milk again.
- It takes about ten minutes of actual work and the result is richer, creamier, and completely in your control.
02 -
- Short soaking leads to gritty milk and a sad blender so give those almonds the full eight hours they deserve.
- The leftover pulp is not garbage and can be stirred into oatmeal, baked into cookies, or folded into energy bites for zero waste.
03 -
- Use the freshest raw almonds you can find because stale nuts make stale milk and nothing fixes that.
- Saving the pulp in the freezer means you can accumulate enough for a full batch of almond flour or baking project later.