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!
- 1 cup almonds, raw and unsalted
- 2–4 cups filtered water, plus more for soaking
- Dash of salt
- Sweetener of choice*
- 1/2–1 teaspoon vanilla extract
- High-speed blender
- Nut Milk Bag
- Jar or airtight container
- 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.
- 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