Homemade Almond Milk
Simple homemade almond milk that's creamy and delicious. You can even swap out almonds for another nut like cashews or coconut with similar results.
Ingredients
- 1 cup raw almonds soaked overnight in cold water*
- 3-4 cups of water**
- A pinch of salt
- Dates maple syrup, or honey (optional, for a sweetened milk)***
Instructions
- 1. Drain and rinse soaked almonds, then add the almonds, water and salt to a blender (add optional sweetener here). Blend on high until the liquid is creamy and smooth, and the almonds have been completely pulverized. This could take 1-3 minutes, depending on how powerful your blender is.
- 2. Strain into a nut milk bag over a large bowl. Once all the liquid has drained out of the almond pulp, gather the bag in your hands and squeeze out any last bit of liquid.
- 3. Transfer milk to a jar or bottle, and refrigerate. Milk will keep for up to a week in the refrigerator, but it is best within the first 3-5 days. Since there are no thickeners added, it will separate. Just shake or stir before serving and it will be back to normal.
Notes
*You can speed up this process by covering nuts in boiling water and soaking for 1 hour. its not quite the same, but it can work in a pinch.
**The amount of water you use depends on how thick you like your milk. Start with 3 cups and add more if it's too thick and creamy for you.
***I prefer unsweetened almond milk, but you're welcome to add a few dates, or 2+ Tablespoons of maple syrup or honey to the blender for a slightly sweet milk. Vanilla extract would be welcome here as well!
**The amount of water you use depends on how thick you like your milk. Start with 3 cups and add more if it's too thick and creamy for you.
***I prefer unsweetened almond milk, but you're welcome to add a few dates, or 2+ Tablespoons of maple syrup or honey to the blender for a slightly sweet milk. Vanilla extract would be welcome here as well!