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Dairy-Free

Homemade Almond Milk

You'll save money and eat cleaner when you make your own almond milk at home. All you need is a blender, a nut bag and some almonds!

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Soaking almonds overnight helps soften them, allowing for easier blending and a more velvety milk. However, if you don’t have time to soak them, bring a small pot of water to a boil, add almonds for 4 to 5 minutes, then drain.

Servings
3 - 4 cups
Prep Time
10 min
Duration
10 min

Ingredients

  • 1 cup blanched almonds (NOTE: These are raw almonds that have been blanched to remove the skins.)

Optional additions

  • Pure vanilla extract, to taste
  • Raw honey or pure maple syrup, to taste

Preparation

  1. To a bowl, add almonds and cover with cold water. Set aside to soak overnight; drain.
  2. To a blender, add almonds and 3 to 4 cups water. (NOTE:For a creamier milk, use 3 cups water. To get more mileage out of your almonds use 4 cups.) Blend on high until smooth, about 30 seconds to 1 minute.
  3. Set up a mesh nut bag over a bowl or pitcher and pour mixture into bag. Hold bag closed with one hand, and using your other hand, gently squeeze bag to get liquid out. If using vanilla and/or sweetener, return strained mixture to blender, then add vanilla and sweetener and blend again to combine. Store in a sealed jug or jar in the refrigerator for up to 4 to 5 days.