Almond Milk (Printable Version)
Creamy dairy-free almond milk made from soaked almonds, blended and strained for smooth, versatile plant-based milk.
# What You 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
# Directions:
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 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 Tips:
01 -
- Four ingredients and zero cooking means anyone can pull this off, even before coffee enters your bloodstream.
- The taste is richer and more genuinely almond forward than anything sitting on a store shelf for weeks.
02 -
- Skipping the soak is the single biggest mistake you can make because unsoaked almonds will never blend smooth enough and your blender motor will suffer for it.
- Homemade almond milk separates in the fridge and that is completely natural, just shake the jar vigorously before every pour.
03 -
- Soaking almonds in the fridge instead of on the counter during hot summer months prevents fermentation and a faintly sour taste.
- A second quick blend and strain through a finer cloth yields an even silkier milk that rivals anything you would pay premium prices for at a cafe.