Homemade Almond Milk
Make your own creamy, delicious homemade almond milk with just two ingredients—raw almonds and water. This easy recipe is fresher, healthier, and tastes infinitely better than anything you’ll find at the grocery store. No additives, no preservatives, just pure almond goodness!
Equipment
- 1 Large bowl for soaking almonds
- 1 High-speed blender any blender works, high-speed gives creamiest results
- 1 Nut milk bag or cheesecloth or fine-mesh strainer
- 1 Glass jar or bottle for storage
Ingredients
- 1 cup Raw almonds organic if possible
- 4 cups Filtered water plus more for soaking
Instructions
- Place raw almonds in a large bowl and cover with plenty of filtered water, at least 2 inches above the almonds. Cover the bowl and let soak at room temperature for 12-24 hours.
- After soaking, drain the almonds and rinse them thoroughly under cool water.
- Add soaked almonds and 4 cups of fresh filtered water to your blender. If using optional sweetener, vanilla extract, or sea salt, add them now.
- Blend on high speed for 1-2 minutes until the mixture is completely smooth, creamy, and white with no large almond pieces visible.
- Place a nut milk bag, cheesecloth, or fine-mesh strainer over a large bowl or pitcher. Pour the blended almond mixture into the bag and squeeze gently to extract all the liquid. Continue squeezing until you've gotten as much milk out as possible.
- Transfer the fresh almond milk to a clean glass jar or bottle with a lid. Store in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation is normal.
Notes
Optional: Save the leftover almond pulp! Spread it on a baking sheet and dry it at 200°F to make almond flour, or add it to smoothies, oatmeal, or baked goods.