Almond Milk, Creamy & Dairy-Free (Printable)
Soak, blend and strain almonds to make a silky, plant-based milk for drinks, cooking and baking.
# What You'll 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
# How to Make It:
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 under cold running water.
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 Advice:
01 -
- Once you taste homemade almond milk you will genuinely struggle to go back to anything from a carton because the freshness is unmistakable.
- It costs a fraction of what you pay at the store and you control every single ingredient that goes into it.
02 -
- Skipping the soak is tempting but unsoaked almonds will not blend smoothly and you will end up with gritty milk that no amount of straining can fully fix.
- The milk separates in the fridge because there are no stabilizers in it and this is completely normal so just shake it and it comes right back together.
03 -
- A high speed blender like a Vitamix or Blendtec makes dramatically smoother milk and reduces the amount of pulp you need to strain out.
- Soaking the almonds in the fridge instead of on the counter prevents any fermentation especially in warm weather.