Homemade Almond Milk (Printable Version)

Creamy dairy-free almond milk from soaked, blended almonds. Adjust water for desired texture; refrigerate up to 3-4 days.

# What You 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 raw almonds in a large bowl and cover generously with water. Allow them to soak for at least 8 hours or overnight until plump and softened.
02 - Drain the soaked almonds in a colander and rinse thoroughly under cold running water to remove any residual tannins released during soaking.
03 - Combine the drained almonds and 4 cups of fresh filtered water in a high-speed blender. Add pitted dates, vanilla extract, and a pinch of sea salt if desired.
04 - Blend on the highest speed setting for 1 to 2 minutes until the mixture is completely smooth, creamy, and no gritty almond fragments remain.
05 - Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or pitcher. Firmly squeeze and press to extract as much liquid as possible, reserving the almond pulp for another use.
06 - Transfer the strained almond milk to a clean bottle or jar, seal tightly, and refrigerate. Shake vigorously before each use. Consume within 3 to 4 days for best quality.

# Helpful Hints:

01 -
  • Honestly, once you taste homemade almond milk, the carton version feels like water with a vague nut personality.
  • It takes about ten minutes of actual effort, and you control every single ingredient that goes in.
02 -
  • Skip the soaking step once and you will end up with gritty, bland milk that no amount of blending can fix.
  • Resist the urge to skip straining, because even a high speed blender leaves tiny particles that make the texture chalky in coffee.
03 -
  • Use the coldest filtered water you can manage, because cold water helps the milk stay fresher longer and produces a cleaner flavor.
  • Soaking the almonds in the fridge instead of on the counter prevents any slight fermentation, especially in warm weather.

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