Homemade Almond Milk is so smooth, creamy and easy to make! Learn how to make it easily, strain it properly, and enjoy it to the best of its use. It only takes a few steps, and can be made even more affordable!
1 or 2tablespoonsmaple syrup or agave nectar or 2 or 3 soaked pitted dates
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.
Calories are for 1/2 cup.
Expert Tips & FAQ
I explain the procedure in the actual recipe but don't skip the straining after blending. You want to strain the almond milk so your milk is smooth and tasty and doesn't have any bits in there. This is the nut milk bag I love!
You can reuse your almond pulp, which is what remains after straining. Use it in my energy balls recipes, in your smoothies, in brownies. You can also dry it out and use it as almond meal! That way there's no waste.
Use the freshest almonds you can. This will help your almond milk last longer in your fridge
Store your almond milk in an airtight jar. This helps to make it last as long as possible also and keeps any other fridge scents out of it.
Separation is normal. Just shake it again if it separates.
Use this anywhere you need vegan milk! It tastes incredible in everything from your morning coffee or matcha, to in cereal or oats, to even cakes!