How To Make Almond Milk
Learn how to make delicious almond milk at home that tastes so much better than store-bought. Creamy, smooth and perfect.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Drinks, How To
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 138kcal
- 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.
Serving: 1Serve (½ cup) | Calories: 138kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.2IU | Calcium: 68mg | Iron: 1mg