Almond Milk

Here’s how to make almond milk at home, step-by-step! It’s smooth, creamy, and you can easily customise it to your tastes.

Course Breakfast, Drinks

Cuisine American, Universal

Prep Time 5

Cook Time 2

Total Time 7

Servings cups

Calories 237

1 cup raw almonds soaked overnight, drained and rinsed, 140g
3.5 cups to 4 cups filtered cold water 840-960g
¼ teaspoon sea salt 1.5g
1 or 2 tablespoons maple syrup or agave nectar or 2 or 3 soaked pitted dates 20-40g
½ tablespoon vanilla extract 7.5g

In a high-speed blender, add the soaked almonds, filtered cold water, sweetener, sea salt and vanilla extract. Blend on high for about 2 minutes or until the mixture is completely blended out and the nut milk is smooth and creamy.
Line a large jar or container with a nut milk bag. Pour the almond milk into the nut bag and strain it through. Squeeze the bag to remove as much liquid as possible. You can use the pulp in smoothies, cookies or other baked goods.
Transfer the almond milk into an airtight glass bottle or jar. Shake before use and enjoy! It lasts about 4 days in the fridge.