Homemade Almond Milk Recipe

This homemade almond milk recipe is a fresh, creamy, and dairy-free alternative to store-bought versions. It requires just two main ingredients—almonds and water. Perfect for smoothies, coffee, cereal, and baking!

Author: Kim Grimmett

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Prep Time 10

Total Time 10

Course: Drinks

Cuisine: American

Diet: Vegan

Servings: 4 (about 4 to 6 servings)

Equipment

High Speed Blender

Ingredients

1 cup raw almonds
4 cups filtered water (plus more for soaking)
1 tablespoon maple syrup or 1-2 Medjool dates (optional)
½ teaspoon pure vanilla extract (optional)
A pinch of salt (optional)

Instructions

Place the raw almonds in a bowl and cover with water. Soak overnight (or at least 8 hours) to soften.
Drain the soaking water and rinse the almonds thoroughly.
In a high-speed blender, combine the soaked almonds with 4 cups of fresh filtered water. If using dates add them too. Then blend for about 1 to 2 minutes until smooth.
Pour the mixture through a fine mesh sieve. You can also use a nut milk bag or cheesecloth. Squeeze out as much liquid as possible.
Add the maple syrup, vanilla, and salt if desired.
Transfer almond milk to a clean glass jar and refrigerate for up to 5 days. Shake before each use.

Notes

For a creamier texture, use fewer cups of water while blending.
Strain twice for an ultra-smooth consistency.
Save the almond pulp! Dry it and use it in baking or smoothies.

Nutrition

Keyword almond milk