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Making almond milk at home is not only super easy, but it is also so much more affordable than storebought almond milk at the store and even more delicious. The best part is that it requires just two ingredients– almonds and filtered water!
Step 1: Soak raw and unsalted almonds in filtered water (about 1-inch above) overnight at room temperature, or for at least 8 hours or up to 2 days. The longer they soak, the creamier your milk!
Step 2: Drain and rinse the almonds. Discarding of the soaking liquid is necessary as it contains phytic acid which inhibits the body’s ability to absorb nutrients!
Step 3: Add the almonds to a high-speed blender along with filtered water and an optional dash of salt.
Blend on high for 2 minutes to ensure that everything is completely broken down and smooth.
Step 4: Run the almonds through a nut milk bag or a cheesecloth to strain out all of the pulp.
Using clean hands, squeeze out as much liquid as possible, being sure to hold the top shut so that nothing flies out from the top. Do this gently so that you do not puncture through the bag.
Step 5: Taste test the almond milk and a sweeter if desired. We like to add a teaspoon or two of maple syrup or 1-2 Medjool dates to sweeten it up. A splash of vanilla would be great as well!
Step 6: Chill and serve! We enjoy our almond milk with our coffee, oatmeal, and cereal! We tried out the new Bob’s Red Mill muesli cups and the homemade almond milk is fantastic in them! They have two flavors, Paleo and Tropical, and are great for on-the-go snacks or breakfasts! You can use our code “SSV20” on their site for 20% off as well 🙂
Step 7: Optional but recommended! We compost our almond pulp or recycle it into another recipe! One of our favorites is our Chocolate Sweet Potato Almond Pulp Cookies that are oil- gluten- & refined-sugar free. There are a ton of other recipes and ideas for ways to use it up online as well!
Keep in mind that homemade almond milk only lasts a few days in the refrigerator. The size of the batches we make each week depends on how much we know we are going to get through so I just wanted to let you know to keep that in mind!
If you try out our almond milk recipe/tutorial, let us know what you think in the comments below! + Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan, we love to see your photos!
How To Make Almond Milk
- Total Time: 8 hours 30 minutes
- Yield: 2 cups
Description
Making almond milk at home is not only super easy, but it is also so much more affordable than storebought almond milk at the store and even more delicious. The best part is that it requires just two ingredients– almonds and filtered water!
Ingredients
- 1 cup almonds, raw and unsalted
- 2–4 cups filtered water, plus more for soaking
Optional
- Dash of salt
- Sweetener of choice*
- 1/2–1 teaspoon vanilla extract
Equipment
- High-speed blender
- Nut Milk Bag
- Jar or airtight container
Instructions
- Soak unroasted and unsalted almonds in filtered water (about 1-inch above) overnight at room temperature, or for at least 8 hours or up to 2 days. The longer they soak, the creamier your milk!
- Drain and rinse the almonds.
- Add the almonds to a high-speed blender along with 2-4 cups filtered water and a dash of salt (optional). The amount of water will depend on how thick and creamy you want it. You can start off with 2 and always add more after you strain it and taste test it.
- Blend on high for at least 2 minutes to ensure that everything is completely broken down and smooth.
- Run the almonds through a nut milk bag. Using clean hands, squeeze out as much liquid as possible, being sure to hold the top shut so that nothing flies out from the top. Do this gently so that you do not puncture through the bag.
- Taste test the almond milk and a sweeter and/or vanilla as desired. Chill in the refrigerator and use within 2-4 days.
Notes
- We like to compost our almond pulp or recycle it into another recipe! One of our favorites is our Chocolate Sweet Potato Almond Pulp Cookies that are oil- gluten- & refined-sugar free. There are a ton of other recipes and ideas for ways to use it up online as well!
- Discarding of the soaking liquid is necessary as it contains phytic acid which inhibits the body’s ability to absorb nutrients!
- Separation is natural – shake well before serving!
- Prep Time: 8 hours 30 minutes
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I don’t usually like almond milk (which has me questioning why I chose to make it in the first place), but let me just tell you.. it was great. My parents (who drink almond milk everyday said that it tasted richer and more full of flavor than the silk that they usually enjoy. I like it as well, and made a large batch to drink, have in cereal, and harness whenever need be :). I think I’m rambling at this point, but just trust me… its good! 🙂