Almond Milk (Print Version)
Creamy dairy-free almond milk made from soaked almonds, blended and strained for smooth, versatile plant-based milk.
# 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
# Directions:
01 - Place the almonds in a bowl and cover them with water. Let soak for at least 8 hours or overnight.
02 - Drain and rinse the soaked almonds thoroughly.
03 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Add dates, vanilla extract, and a pinch of sea salt if desired.
04 - Blend on high speed for 1–2 minutes until very smooth and creamy.
05 - Strain the almond milk through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or jug. Squeeze out as much liquid as possible.
06 - Transfer the almond milk to a bottle or jar and refrigerate. Shake well before each use. Use within 3–4 days.
# Expert Tips:
01 -
- It takes almost no hands on effort and the result tastes impossibly fresher than anything from a carton.
- You control every single ingredient, which means no hidden additives, no mysterious stabilizers, just pure almond goodness.
02 -
- Do not skip the soaking step because unsoaked almonds will punish you with gritty, bitter milk that no amount of blending can fix.
- Save the leftover almond pulp because it can be dried out and used in baking, granola, or smoothies, so nothing goes to waste.
03 -
- Soak almonds in the fridge during summer months because room temperature soaking in hot weather can lead to fermentation and off flavors.
- A high speed blender will extract noticeably more creaminess from the almonds than a standard one, so blend longer if your blender is on the weaker side.