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)
- pinch sea salt
- optional: 2 dates, pitted, or other sweetener of choice (omit for unsweetened)
- optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)
- optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk" or 1/2 cup berries for "berry milk"
- Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand 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, 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.
*This is not my original recipe but my take on many almond milk recipes I've found and tested.
Below are some of my recipes which use Almond Milk:
1-Bowl Vegan Banana Nut Muffins // Fluffy 1-Bowl Sugar Cookies // Blueberry Almond Butter Smoothie // Super thick DIY Chocolate Almond Milk // Fluffy Cornmeal Pancakes // Pumpkin Pie Green Smoothie // Creamy Pumpkin Pie Bars // The Best Vegan GF Cornbread // Spicy Red Curry Cauliflower Wings //
Found this recipe helpful? Check out our Guide to Dairy-Free Milk!