Creamy Homemade Almond Milk (Print version)

Create rich, dairy-free almond milk in minutes. Customize sweetness and enjoy in beverages or baking.

# What goes in:

→ Main

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)

# Cooking steps:

01 - Place the raw almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly before using.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high speed 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 incorporate the flavorings evenly.
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 separate the liquid from the almond pulp.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible from the pulp.
06 - Transfer the almond milk to a clean bottle or jar with a tight-fitting lid. Refrigerate for up to 5 days. Shake well before each use as natural separation may occur.

# Tips from flavorandfeast:

01 -
  • Once you taste fresh almond milk you will never go back to the boxed version with its stabilizers and thickeners.
  • The entire process takes about ten minutes of active work and costs a fraction of what premium brands charge.
02 -
  • Skipping the soaking step will give you gritty, bitter milk that no amount of blending can fix so plan ahead and start the night before.
  • Do not throw away the leftover pulp because it can be stirred into oatmeal, baked into cookies, or added to energy bites for zero waste cooking.
03 -
  • Freeze leftover almond pulp in small portions so you always have some ready for baking without defrosting a massive batch.
  • Warm the almonds briefly in a low oven before soaking to deepen the flavor without crossing into fully roasted territory.

Return