Almond Milk (Printable Version)

Create smooth, creamy almond milk at home with raw almonds and water. This dairy-free alternative is perfect for beverages and cooking.

# What You 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 raw almonds in a large bowl and cover completely with water. Allow them to soak for at least 8 hours or overnight at room temperature. Once soaked, drain the water and rinse the almonds thoroughly under cool running water.
02 - Add the soaked, drained almonds to a high-speed blender along with 4 cups of fresh filtered water. Blend on high speed for 1 to 2 minutes until the mixture is smooth and creamy.
03 - If desired, add 1 to 2 tablespoons of your preferred sweetener, 1 teaspoon of vanilla extract, and a pinch of sea salt. Blend briefly on low for 10 to 15 seconds to incorporate the flavorings evenly.
04 - Position a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl or pitcher. Pour the blended almond mixture through the bag or strainer, allowing the liquid to pass through while catching the almond pulp.
05 - Gather the nut milk bag or cheesecloth and squeeze firmly to press out as much liquid as possible from the almond pulp. Discard or reserve the pulp for another use.
06 - Transfer the freshly made almond milk into a clean glass bottle or jar with a tight-fitting lid. Refrigerate immediately. The milk will keep for up to 4 to 5 days. Shake well before each use, as natural separation may occur.

# Helpful Hints:

01 -
  • It costs a fraction of what premium nut milks charge at the grocery store and tastes infinitely better.
  • You control every single ingredient so there are no emulsifiers or mystery additives hiding in your glass.
02 -
  • Skip the soaking step and your blender will struggle while your milk turns out gritty and thin no matter how long you blend.
  • Do not toss the leftover pulp because it freezes beautifully and works wonders stirred into oatmeal or baked into cookies.
03 -
  • Soak your almonds with a pinch of salt to help break down enzyme inhibitors and make them easier to digest.
  • The secret to silky milk is blending long enough so trust the full two minutes rather than cutting it short.

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