While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself! This recipe allows you to control the amount of sweetness and infuse flavors, as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.
- 1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)
- 5 cups (1200 ml) filtered water (less to thicken, more to thin)
- 2 dates, pitted, or other sweetener of choice (omit for unsweetened)
- 1 tsp vanilla extract or one vanilla bean, scraped (omit for plain)
- pinch sea salt
- Add your soaked almonds, water, dates, salt and vanilla to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag, or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, and carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking as it tends to separate.
- You can also make other flavors, including strawberry, banana and chocolate!
*This is not my original recipe but my take on many almond milk recipes I've found and tested.