Creamy Homemade Almond Milk (Print Version)

Create smooth, dairy-free almond milk in minutes with just two ingredients. Customize with vanilla or sweetener.

# What You Need:

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01 - 1 cup raw almonds
02 - 4 cups filtered water
03 - 1 to 2 tablespoons maple syrup, honey, or sweetener of choice (optional)
04 - 1 teaspoon vanilla extract (optional)
05 - Pinch of sea salt (optional)

# Directions:

01 - Place raw almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly before using.
02 - Add soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high speed for 1 to 2 minutes until the mixture is smooth and creamy.
03 - If desired, add sweetener, vanilla extract, and a pinch of sea salt. Blend briefly to incorporate evenly.
04 - Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl or jug. Pour the blended mixture through to separate the liquid from the almond pulp.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible from the pulp.
06 - Transfer the fresh almond milk to a clean bottle or jar. Refrigerate for up to 4 to 5 days. Shake well before each use as natural separation may occur.

# Expert Tips:

01 -
  • Once you taste fresh almond milk, the store bought version tastes like sadness mixed with thickeners.
  • Four ingredients and ten minutes of actual work is all it takes to feel ridiculously accomplished.
  • You control every single thing that goes in, no mysterious natural flavors or carrageenan.
02 -
  • Skipping the soak is the fastest way to make bitter, gritty milk that no amount of sweetener can rescue.
  • Your milk will separate in the fridge and that is completely normal, just shake it like you mean it before each use.
03 -
  • A high speed blender like a Vitamix will give you dramatically smoother milk and extract more flavor from every single almond.
  • Freeze the leftover pulp in small portions so you always have some ready for baking, smoothies, or thickening oatmeal.

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