Homemade Almond Milk

This Homemade Almond Milk has been our go-to for lattes, overnight oats, and chia seed pudding recipes for years. It’s so incredibly straightforward to make, and the best part? You don’t need any fancy equipment – just a high-powered blender and a nut milk bag. The result is frothy creamy,, and 1000x better (and better for you) than store-bought almond milk. Not only are the ingredients clean, but the taste is unbeatable. This recipe makes 1 liter of milk and stores well for 7-10 days so you’ll have it for your breakfast recipes and coffees all week long.

What stands out

You will gasp when you realize how straightforward it is to make Homemade Almond Milk. With only 5 ingredients this recipe is clean and streamlined. The result? A fresh creamy thick and frothy milk that’s way better than store-bought. Raw almonds form the creamy base, sweetened by caramel-esque Medjool dates and a hint of vanilla for warmth. A pinch of salt cuts the sweetness and brings out the natural earthiness of the almonds. Filtered water keeps this recipe clean and adds volume – suited to making ahead of time.

Raw almonds: We take about a cup of raw, organic almonds and cover them with filtered water to soak overnight. Soaking releases enzymes that aid with digestion and helps yield more milk.

Medjool dates: This low-glycemic fruit adds a hint of caramel-like sweetness to the mix.

Salt: Just a pinch adds balance to the flavors and brings out the natural flavors.

Vanilla extract: We like to add vanilla extract for a richer, sweeter taste without the need for added sugars.

Water: Use filtered water for the cleanest almond milk.

Kitchen tip

Soak your almonds overnight in filtered water to soften before blending for the creamiest texture.

Common Mistakes to Avoid

Avoid these common mistakes for perfectly creamy and smooth Homemade Almond Milk.

• Skipping the soak: You definitely want to plan ahead and soak your almonds overnight (12 hours). There are so many benefits to this step: it releases enzymes that make the almonds more nutritious, softens them for easier blending, and leaves less pulp behind yielding more milk.
• Not using a high powered blender: You’ll want to use a high powered blender to pulverize the nuts to get the most milk. We love our Vitamix!
• Straining without a nut milk bag: Even the highest powered blenders will leave behind some pulp. You’ll want to use a nut milk bag or cheesecloth to strain the milk for the smoothest results.
• Getting the nut to water ratio wrong: A good rule of thumb is 1 part nuts to 4 parts water. This ratio stays true no matter what kind of nuts you use. You can even make a blend, like cashew-almond or walnut-hazelnut.

Swaps

1. Instead of almonds, you could use other raw nuts such as cashews, walnuts, or hazelnuts.
2. If you don’t like Medjool dates, don’t worry because you won’t even taste them! They give a beautiful natural sweetness. You can use maple syrup, agave or any other sweetener you like instead.
3. If you are nut-free, try making our Homemade Oat Milk.
4. Add cinnamon or vanilla bean paste to add some additional flavor.
5. Make Chocolate Almond Milk by adding 2 tablespoons of unsweetened cacao powder.

Serve it with

• Use this Homemade Almond Milk in your coffee and lattes.
• This almond milk is our go-to for any chia pudding recipes such as our Yogurt Chia PuddingChocolate Chia Seed Pudding or Chia Seed Breakfast Pudding.
• Use this in any of our overnight oat recipes such as Chocolate Overnight Oats or Tiramisu Overnight Oats or Strawberry Shortcake Overnight Oats.
• We also love using almond milk in smoothies like our yummy Healthy Chocolate Smoothie.

Questions

How long does homemade almond milk last in the fridge?

This milk will last 7 to 10 days in the fridge.

What else can we use to strain the almond milk if we don’t have a nut milk bag?

You can also use a piece of mark strong cheesecloth if you cannot find a nut milk bag.

what should we do with the leftover almond pulp?

Don’t throw it away! Try our a strong No Bake Chocolate Balls recipe, it’s a great way to use up almond pulp. You can also use the almond pulp in your smoothies.

What should we do if our homemade almond milk separates in the fridge?

That’s no problem! Homemade Almond Milk doesn’t contain preservatives and emulsifiers, so it will naturally separate. We always shake it before each use.

Can we Use a regular blender?

You’ll need a strong mark high powered blender to make this Homemade Almond Milk. Also, be sure to soak the almonds overnight so that they are easier to blend.

Ingredients

Makes 8 servings

• 1 cup raw organic almonds
• 2 pitted medjool dates, or maple syrup
• pinch salt
• 1 teaspoon pure vanilla extract
• 4 cups cold filtered water

Equipment

• Measuring Cups + Spoons
• Liquid Measuring Cup
• Blender
• Large Mason Jars
• Redmond Real Salt
• Nut Milk Bag

Method

1. Soak one cup of almonds in filtered cold water overnight. The following morning drain out the water and add the almonds to a blender with the rest of the ingredients.
2. Blend on high for about a minute or until everything is well combined. Pour the almond milk into your nut milk bag seal the bag, and gently squeeze out all of the milk, leaving the pulp inside.
3. Transfer into a jar and refrigerate for 7 to 10 days.
4. Remember to shake well before each use as the milk may separate. Feel free to search online for tasty recipes using almond pulp or add it to your smoothies. Enjoy!

Kitchen notes

• Go nuts! Instead of almonds, you could use other raw nuts such as cashews, walnuts, or hazelnuts.
• Sweet! If you don’t like Medjool dates, don’t worry! You can use maple syrup, agave or any other sweetener you like instead.
• Nut allergies? If you are nut-free, try making our Homemade Oat Milk.
• Spice it up! Add cinnamon or vanilla bean paste to add some additional flavor.
• Make it Chocolate! Add 2 tablespoons of unsweetened cacao powder for the healthiest Chocolate Almond Milk.