Almond Milk (Printable)
Create creamy, fresh almond milk in minutes. Ideal for beverages, cereals, and cooking.
# What You'll Need:
→ Main
01 - 1 cup raw almonds
02 - 4 cups filtered water
→ Optional Flavorings
03 - 1–2 tablespoons maple syrup or honey (omit for strict vegan)
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
06 - 1–2 dates, pitted (optional, for added sweetness)
# Steps:
01 - Place raw almonds in a bowl and cover with water. Soak overnight or for at least 8 hours. Drain and rinse thoroughly before using.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Include any optional flavorings such as maple syrup, vanilla extract, sea salt, or pitted dates if desired.
03 - Blend on high speed for 1 to 2 minutes until the almonds are completely broken down and the mixture appears milky and frothy.
04 - Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a large bowl or jug. Squeeze firmly to extract as much liquid as possible.
05 - Transfer the strained almond milk to a clean glass bottle or jar. Refrigerate and consume within 4 days. Shake well before each use.
# Expert Advice:
01 -
- Store bought almond milk has additives and thickeners you simply do not need, and this version tastes remarkably fresher.
- The entire process takes about ten minutes of actual work, and you control every single ingredient that goes in.
02 -
- Skip the soak and you will end up with chalky, unpleasant milk that no amount of blending can fix.
- Saving the leftover almond pulp is absolutely worth it because it works wonders in smoothies, baked goods, and homemade energy balls.
03 -
- Soaking almonds in the refrigerator instead of on the counter during hot summer months prevents any unwanted fermentation.
- The gentler you squeeze the nut milk bag, the smoother your milk will be, because aggressive squeezing pushes fine particles through the fabric.