Almond Milk Homemade Guide (Printer-friendly)
Creamy dairy-free almond milk from soaked, blended, and strained almonds; ideal for coffee, cereal and baking.
# What You'll Need:
→ Almonds
01 - 1 cup (150 g) raw almonds
→ Water
02 - 4 cups (1 liter) filtered water, plus more for soaking
→ Optional Additions
03 - 1–2 dates, pitted (for sweetness)
04 - 1 tsp vanilla extract (for flavor)
05 - Pinch of sea salt
# How To Make It:
01 - Place the almonds in a bowl and cover them with water. Let soak for at least 8 hours or overnight.
02 - Drain and rinse the soaked almonds thoroughly.
03 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Add dates, vanilla extract, and a pinch of sea salt if desired.
04 - Blend on high speed for 1–2 minutes until very smooth and creamy.
05 - Strain the almond milk through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or jug. Squeeze out as much liquid as possible.
06 - Transfer the almond milk to a bottle or jar and refrigerate. Shake well before each use. Use within 3–4 days.
# Expert Hints:
01 -
- Once you taste homemade almond milk, you will find it hard to go back to the packaged kind because the flavor is cleaner and more vibrant.
- It takes almost no active effort, and you control exactly what goes into it, no hidden sugars or preservatives.
02 -
- Skipping the soaking step leads to gritty, bitter milk that no amount of blending can fix, so plan ahead and give those almonds their overnight bath.
- The leftover pulp is not waste: dry it out in a low oven and pulse it in a food processor to make almond flour for baking.
03 -
- Warm the almonds slightly in a low oven before soaking to deepen their flavor and release more natural oils into the milk.
- A tiny pinch of cinnamon blended in at the end makes this milk taste extraordinary in overnight oats and coffee drinks.