Homemade Almond Milk (Printable)

Creamy, dairy-free almond milk for drinks, coffee, baking, and cereals; blends after soaking and keeps 3-4 days.

# 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

# Steps:

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 pitted 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 about ten minutes of actual work and saves you a surprising amount of money compared to fancy brands.
  • You control exactly what goes in it, which means no gums, thickeners, or mystery ingredients you cannot pronounce.
  • The taste is richer and more almond forward than anything from a carton, and it makes your morning coffee feel oddly luxurious.
02 -
  • If your almond milk tastes bitter, you probably did not rinse the soaked almonds well enough, so give them a thorough wash next time.
  • The leftover pulp in your strainer is not garbage, it freezes beautifully and works as a surprising addition to muffins, energy balls, or oatmeal.
03 -
  • Soaking almonds in the fridge rather than on the counter prevents fermentation and keeps them tasting clean and sweet.
  • Wetting your nut milk bag slightly before squeezing makes it more pliable and easier to twist tight for maximum yield.

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