Description
Making your own creamy almond milk at home is easy and requires very little hands-on time. Almonds, water, and a pinch of salt are the only absolutely essential ingredients for homemade almond milk, but feel free to sweeten it up or add vanilla for variety.
Ingredients
Units
Scale
- 1 cup raw almonds, soaked in water overnight*
- 3 cups water (preferably filtered water)
- 1 pinch of sea salt
Optional Add-Ins
- 1–3 Medjool dates soaked with the almonds
- 1 teaspoon vanilla extract
- 3–4 Brazil nuts soaked with the almonds (optional)
Instructions
- Place almonds in a medium bowl and cover with 1 inch of water. Soak overnight, or at least 8 hours, up to 24 hours.
- After soaking, drain and rinse the soaked almonds for 30 seconds, or until the water runs clear.
- Add 3 cups of water to a high-speed blender, then add the soaked and rinsed almonds and any additional ingredients to the blender.
- Blend the mixture for up to 60-90 seconds until very well emulsified.
- Line a bowl with a spout with a nut milk bag—a pour spout will make it easier to pour the strained milk into jars. The pulp in the nut milk bag can get stuck in a small jar opening, so it’s best to strain into a bowl.
- Close the top of the nut milk bag to prevent the pulp from spilling out (or tie the cheesecloth at the top). Strain the mixture through the bag and into the bowl, squeezing the entire bag with your hands to get all the almond milk out of the bag.
- Pour the almond milk into jars or a container of your choice, cover with a lid, and store in the fridge for up to 5 days. If it separates as it sits, simply shake the jar to emulsify.