Knowing how to make almond milk is a great skill to have!
And it’s a skill that translates to making pretty much any kind of nut milk you like!
I’m also a big fan of cashew nut milk! And you can also go wild with some hazelnut milk or brazil nut milk.
There is something about making a smoothie with your own homemade nut milk that just tastes that much better. It’s super creamy, it’s super fresh and it’s just crazy delicious. Check out our blueberry smoothie for an example!
Making almond milk could not be easier. The hardest part is remembering you want to make it and soaking the nuts, because they need to soak for at least 6 hours.
Once they are soaked and nicely plumped up, it’s just a case of throwing them into the blender with some filtered water, a couple of dates if you want it sweetened, and a little vanilla and salt for perfect flavor balance, and then blending it up!
The result is a rich, creamy and delicious almond milk!
You then strain it through a nut milk bag or some cheesecloth or even a thin dish towel. But the easiest is a nut milk bag because you just pour the milk into the nut milk bag (over a bowl of course) and then squeeze it like crazy until you’ve extracted every last drop of milk and all you’re left with is a bag full of dry almond pulp.
You will love your own homemade almond milk, it is:
- Ultra creamy
- Delicious in overnight oats
- Fabulous in smoothies or as is
- Healthy and nutritious
Keep your almond milk in the fridge and shake it up before use. It lasts a few days, but it’s definitely the tastiest when fresh, so best to consume it within about 3 days.
I’d love to know what you think of this almond milk recipe, and if you have any questions about how to make almond milk let me know!
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Learn how to make almond milk in this easy step by step tutorial. This ultra creamy and delicious homemade almond milk is healthy and nutritious, vegan and gluten-free.
- 1 cup (160g) Raw Almonds (soaked for 6 hours in cold water)
- 3 cups (720ml) Water
- 2 Small Pitted Dates
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- Measure out a cup of almonds and place them into a bowl, pour clear filtered water over them and leave to soak for 6 hours (or overnight). Then throw off the soak water and rinse the nuts.
- Add the soaked almonds, 3 cups of filtered water, dates, vanilla and salt to a blender jug. Blend very well, for at least a minute.
- Using a nut milk bag strain the almond milk, squeezing the nut milk bag to get every last drop of milk and leaving a very dry pulp behind in the bag.
- Transfer the strained milk into a jar or milk bottle and keep covered in the refrigerator. Shake before using. Consume within a few days.
- Discard the almond pulp or use it to make raw cookies.
*Prep time does not include soaking the almonds first.
*If you want a super rich almond milk you can reduce the water to 2 cups and if you want a lighter version you can increase the water to 4 cups.
- Serving Size: 1 Cup
- Calories: 72
- Sugar: 3.8g
- Sodium: 183mg
- Fat: 4.6g
- Saturated Fat: 0.4g
- Carbohydrates: 10.4g
- Fiber: 2.2g
- Protein: 2g