Homemade Creamy Almond Milk (Printable Version)

Create smooth, creamy almond milk at home with minimal ingredients. Ideal for beverages, baking, and dairy-free lifestyles.

# 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 the raw almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high for 1 to 2 minutes until smooth and creamy.
03 - If desired, add sweetener, vanilla extract, and a pinch of sea salt. Blend briefly to combine.
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 pulp from the liquid.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible.
06 - Transfer the almond milk to a clean bottle or jar. Store in the refrigerator for up to 4 to 5 days. Shake well before each use.

# Expert Tips:

01 -
  • Once you taste homemade almond milk, the carton version will taste like slightly flavored tap water and you will never go back.
  • Four ingredients, no cooking, zero fancy equipment beyond a blender and something to strain through, and it costs a fraction of what you pay at the grocery store.
02 -
  • Skipping the soak is the biggest mistake you can make because unsoaked almonds will never blend smooth enough and your milk will taste gritty and thin.
  • The leftover almond pulp is pure gold for baking, smoothies, or energy bites, so freeze it in small batches instead of throwing it away.
03 -
  • Soaking almonds in the fridge during summer prevents fermentation, which I discovered one August when my kitchen counter batch started bubbing and smelling like sour beer.
  • The secret to the silkiest milk is blending for the full two minutes and straining twice through your bag if you have the patience for it.

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