Learn how to make delicious almond milk at home that tastes so much better than store-bought. Creamy, smooth and perfect.
Knowing how to make your own homemade almond milk is a great life skill.
And it’s a skill that translates to making pretty much any kind of nut milk you like.
I’m a big fan of cashew milk too. And you can go wild with some hazelnut milk or brazil nut milk any time you please.
There is something about making a smoothie with your own homemade plant milk that just tastes so much better. It’s super creamy, it’s super fresh and it’s just crazy delicious too. And pouring it over your cereal? Pure bliss.
How To Make Almond Milk
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Making your own almond milk could not be easier. The hardest part is remembering you want to make it so that you can soak your almonds.
- Place raw, unsalted almonds into a bowl and pour over cold water and let them soak overnight or for at least 6 hours.
- Once they are soaked and nicely plumped up, drain and rinse them and then throw them into the blender with some fresh filtered water, a couple of dates if you want it sweetened, and a little vanilla and salt for perfect flavor balance.
- Blend it very well, for at least a minute.
- Strain it through a nut milk bag or some cheesecloth or even a thin dish towel. The easiest way to strain is through a nut milk bag.
- Pour the milk into the nut milk bag (over a bowl of course).
- 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.
- And now you have rich, creamy and delicious almond milk!
How To Use Homemade Almond Milk
This is a really delicious tasting milk that you can add to smoothies, pour over cereal or add to tea, coffee or hot chocolate!
It’s also really delicious just to drink on its own.
What To Do With Leftover Almond Pulp?
Make cookies! Of course. Check out this recipe for banana almond pulp cookies.
You can also make your own almond meal from almond pulp.
Storing and Freezing
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 it’s best to consume it within about 3 days.
You can also freeze your homemade almond milk. An easy way to freeze it would be to pour it into ice cube trays and then you can pop out a few cubes anytime you need it.
More Easy Vegan Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
How To Make Almond Milk
- 1 cup Raw Almonds (150g) Soaked
- 3 cups Water (720ml)
- 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.
- Strain the almond milk through a nut milk bag, 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 3 days.
- Discard the almond pulp or use it to make 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.
- This recipe makes around 3 cups of creamy almond milk.