Creamy Homemade Almond Milk (Print Version)
Create smooth, creamy dairy-free milk from raw almonds. Ideal for beverages and baking.
# 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 almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse well before using.
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 strain out the pulp.
05 - Squeeze or press the nut milk bag thoroughly to extract as much milk as possible from the pulp.
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.
# Insider Tips:
01 -
- Four ingredients and ten minutes of actual effort is all it takes to make something that tastes leagues better than anything from a carton.
- You control exactly what goes in, which means no carrageenan, no mystery thickeners, and sweetness levels that suit your mood.
02 -
- Skip the soaking step and you will end up with gritty, watery milk that no amount of blending can fix, so plan ahead even a little.
- The milk will naturally separate in the fridge because it has no emulsifiers, so just shake it hard before each use and do not panic.
03 -
- Squeeze the nut milk bag over a deep bowl rather than a shallow one because the liquid comes out faster and more forcefully than you expect.
- Freeze any milk you will not finish within five days in ice cube trays, then drop the cubes directly into smoothies for an instant creamy boost.