How to Make Almond Milk
This easy almond milk recipe requires just two ingredients: raw almonds and water. You can enjoy it just like that for a smooth and creamy plant-based beverage but it's even better with a pinch of salt, dates and vanilla blended in.
Servings: 8 1/2 cups
Ingredients
- 1 cup raw almonds
- 4 cups filtered water filtered water is not necessary but may help extend shelf-life
- pinch of sea salt approx. 1/4-1/2 tsp
- 1 tsp vanilla optional
- 1 tbsp maple syrup or 1-2 medjool dates optional
Instructions
- Soak the almonds in water in a glass bowl for 8-24 hours.
- When the almonds have finished soaking, strain (discard the water they soaked in) and rinse well.
- Add the rinsed, soaked almonds, salt and water to a high-speed blender. Add the dates and vanilla if using.
- Blend on high for 60 seconds until smooth, creamy and frothy.
- Either pour right into a container for storing or strain through a nut milk bag for smooth, creamy homemade almond milk. The leftover almond meal can be discarded or used in baking, oatmeal or to make granola. I like to strain it into a glass measuring cup and then pour it into my storage container after straining. My large measuring cup has a spout so it's easy to pour from. If you strain into a bowl, a funnel will make it easier to pour into a storage jar.
- Store in the refrigerator for up to 4 days. Shake well before each use.
Notes
I leave my almond milk unsweetened so I don't dates or maple syrup. It depends on what you'll be using the milk for. If you're using it for drinking, a hint of sweetness is nice but if you're using it in recipes, I don't think it's necessary.
Homemade almond milk lasts 3-4 days in the fridge. It may last longer but be sure to monitor for any change in color or smell.
Makes about 4 cups.
Nutrition
Serving: 60ml | Calories: 103kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Sodium: 6mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.2IU | Calcium: 52mg | Iron: 1mg