Homemade Almond Milk (Print version)
Creamy dairy-free almond milk from soaked almonds and water; blend, strain, and chill for a versatile, plant-based milk.
# What goes in:
→ 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
# Cooking steps:
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 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.
# Tips from flavorandfeast:
01 -
- Homemade almond milk tastes remarkably fresher and more delicate than anything from a carton.
- You control exactly what goes in, no gums, no preservatives, just pure almond goodness.
- The whole process takes about ten minutes of active work for a full liter of creamy milk.
02 -
- Skipping the soak is the fastest way to end up with gritty, bitter milk that no amount of blending can fix.
- The leftover almond pulp freezes beautifully and works wonderfully folded into pancake batter or morning smoothies.
- Fresh almond milk separates in the fridge, so shaking it before each pour is not optional.
03 -
- Warm the almonds slightly in a bowl of hot tap water for two minutes before blending and you will extract noticeably more creaminess.
- Adding a single date during blending creates a gentle sweetness that store bought brands spend paragraphs of ingredients trying to replicate.