Creamy Homemade Almond Milk (Printer-friendly)
Create delicious dairy-free almond milk in minutes with raw almonds and water. Customize with natural sweeteners and vanilla.
# What You'll Need:
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01 - 1 cup raw almonds
02 - 4 cups filtered water
03 - 1-2 tablespoons maple syrup, honey, or sweetener of choice (optional)
04 - 1 teaspoon vanilla extract (optional)
05 - Pinch of sea salt (optional)
# How To Make It:
01 - Place the almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse well.
02 - Add soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high for 1-2 minutes until smooth and creamy.
03 - Add sweetener, vanilla extract, and a pinch of salt if desired. Blend briefly to combine.
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 pulp.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible.
06 - Transfer almond milk to a clean bottle or jar. Store in the refrigerator for up to 4-5 days. Shake well before using.
# Expert Hints:
01 -
- It costs a fraction of what you pay at the store and tastes immeasurably better.
- You control every single ingredient that goes in, no thickeners or mystery oils.
02 -
- Under soaking the almonds leads to gritty milk that no amount of blending can fix, so give them the full eight hours.
- Saving the leftover pulp is absolutely worth it because it works beautifully in smoothies, cookies, and energy bites.
03 -
- For creamier milk that borders on luxurious, reduce the water to three cups instead of four.
- A high speed blender makes a dramatic difference in smoothness compared to a standard one.