Homemade Almond Milk
This homemade almond milk is a simple, unsweetened dairy-free milk made with just raw almonds and water.
Ingredients
- 1 cup raw almonds
- 4 cups filtered water
Instructions
- Place almonds in a bowl and cover with water. Let them soak for at least 8 hours or overnight. Drain and rinse well.
- Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. Blend on high for 1-2 minutes until smooth and creamy.
- Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a bowl or pitcher. Squeeze out as much liquid as possible.
- Transfer the almond milk to a sealed jar or bottle and refrigerate for up to 4 days. Shake well before using, as natural separation occurs.
Nutrition
Notes
- Soaking the almonds: Soaking for at least 8 hours (or overnight) softens the almonds, making them easier to blend and improving the milk’s texture.
- Blending thoroughly: A high-speed blender works best to fully break down the almonds and create a creamy consistency.
- Straining properly: Use a nut milk bag, cheesecloth, or fine mesh strainer to remove any almond pulp for a smooth result. Squeeze firmly to extract as much liquid as possible.
- Adjusting consistency: For thicker almond milk, reduce the water to 3 cups. For a thinner consistency, add more water.
- Using the leftover almond pulp: Don’t discard the pulp! It can be dried and used in baking, smoothies, or as an addition to oatmeal and granola.
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