Almond Milk, Dairy-Free (Print Version)
Blend soaked almonds with water, strain, and chill for a creamy, dairy-free milk ideal for coffee, cereal, or baking.
# 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 teaspoon vanilla extract (for flavor)
05 - Pinch of sea salt
# Directions:
01 - Place the raw almonds in a large bowl and cover completely with water. Allow them to soak for at least 8 hours or overnight at room temperature to soften.
02 - Drain the soaking water and rinse the almonds thoroughly under cool running water to remove any residue.
03 - Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. If desired, add pitted dates, vanilla extract, and a pinch of sea salt for sweetness and flavor.
04 - Blend on high speed for 1 to 2 minutes until the mixture is completely smooth, creamy, and well combined.
05 - Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or jug. Squeeze firmly to extract as much liquid as possible, separating the milk from the almond pulp.
06 - Transfer the freshly made almond milk to a clean bottle or jar, seal tightly, and refrigerate. Shake vigorously before each use. Consume within 3 to 4 days for best quality.
# Insider Tips:
01 -
- Once you taste fresh almond milk, that thin watery store version will feel like a betrayal you cannot undo.
- It costs a fraction of fancy grocery store brands and you control exactly what goes in, no gums or mystery ingredients.
02 -
- Under soaking the almonds will give you gritty, thin milk that no amount of extra blending can fix, so plan ahead and give them the full eight hours.
- The leftover almond pulp is a treasure, not trash, and can be stirred into oatmeal, baked into cookies, or added to smoothies for extra protein and fiber.
03 -
- Warm the almonds slightly in the soaking water before blending and you will get a noticeably creamier extraction with less effort.
- A pinch of cinnamon blended in at the end makes the milk taste like a holiday morning without overpowering the almond flavor.