Homemade Almond Milk
Sure, store-bought almond milk can be convenient, but this homemade almond milk is stupid-easy to make, and tastes even more creamy and delicious!
Use it for your breakfast cereal bowls, baked goodies and more, or add a spoonful of homemade date sugar or some date syrup to lend it some sweetness, and turn it into a nice smoothie or milkshake.
Whether you're vegan or lactose intolerant, this recipe is good to have in your back pocket. With this recipe, you can whip up your own almond milk in just under 15 minutes.
Plus, you can tweak and play around with the mix-ins and and use it in SO many different ways. I love adding some of my strawberry sugar into it to make a simple vegan strawberry milk.
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What's So Great About the Recipe?
The simplicity of this recipe is what makes it the best! You just need 2 ingredients, a few minutes in the kitchen and your trusty blender. I promise you- once you start making this on your own, from scratch, you'll want to make it again and again.
Just like my tomato passata and homemade vegetable bouillon cubes, this one's another essential that you'll love making again and again.
Recipe Ingredients
Almonds: Use the best quality raw almonds you can find. It'll make all the difference.
Salt: Just a dash, to amp up the flavor of the almond milk.
See recipe card for quantities.
How to Make Homemade Almond Milk
Step 1: Soak the almonds overnight at room temperature or in the refrigerator.
Step 2: Drain and transfer the almonds to your blender jar. Add a pinch of salt.
Step 3: Blitz for 5-10 minutes, pausing occasionally, until you get a smooth and creamy consistency.
Step 4: Use a nut bag or a muslin cloth to strain the milk and separate the milk solids from the almond milk.
Step 5: Make sure all of the liquid has drained, and you're left with dry, crumbly almond meal.
Step 6: Use the milk directly or store for later.
💭Top Tip
Make sure the blender jar, nut bag and jar you're using to collect the milk are all super clean. This will ensure that the almond milk stays fresh for a longer time.
How to Store Leftover Almond Milk
Store your leftover almond milk in the refrigerator for 3-4 days. Make sure you use a clean glass jar or bottle for best results. You can even sterilize them if you want to.
If you've made this in a huge batch, you can freeze the leftovers too. I love using Souper Cubes or an ice cube tray to store my homemade almond milk. It becomes super easy to then use it for smoothies, milkshakes, soups and curries.
Check out my detailed post about how to freeze almond milk to learn how to do it the right way.
Tips & Tricks to Nail the Recipe
- Don't have a nut milk bag? Use a fine mesh sieve (one that has been sterilized or is new and super clean) to remove the grainy bits and get that perfectly smooth and creamy almond milk.
- Use up the leftover almond solids to make your own almond flour. Simply bake it in the oven at the lowest temperature until it is dry and free of any moisture, blitz it again if needed, and you've got your own almond flour to use.
- For a bit of sweetness, you can also add a couple of whole dates or a tablespoon of date puree while blending the almonds.
- The amount of time it takes to blend the almonds depends on how powerful your blender is. In general, it can take 5-10 minutes to get that creamy almond milk you're looking for.
How to Use Homemade Almond Milk
There are a ton of ways to put your homemade almond milk to use. I love using it for my overnight oats, breakfast bowls and with my morning breakfast cereal.
You can also use it instead of regular milk to make a vegan smoothie or a vegan latte. I've used it to make my Ayurvedic golden milk and my occasional pink latte.
Your sweetened almond milk can be great to use for any baked goodies or a nice almond milk rice pudding.
Recipe FAQs
Soaking is actually crucial to this recipe. If you forgot to soak the almonds overnight, just boil them in some water and let them sit in the water for 15 minutes before you blend them.
You don't need to! I kept the skin on and the milk still turned out delicious. If you really want to though, it's best to blanch the almonds first and then skin them- it'll be much easier.
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If you tried this homemade almond milk or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Almond Milk
Ingredients
- 1 cup almonds
- Salt to taste
Instructions
- Soak the almonds overnight at room temperature or in the refrigerator.
- Drain and transfer the almonds to your blender jar. Add a pinch of salt.
- Blitz for 5-10 minutes, pausing occasionally, until you get a smooth and creamy consistency.
- Use a nut bag or a muslin cloth to strain the milk and separate the milk solids from the almond milk.
- Make sure all of the liquid has drained, and you're left with dry, crumbly almond meal.
- Use the milk directly or store for later.
Notes
- Don't have a nut milk bag? Use a fine mesh sieve (one that has been sterilized or is new and super clean) to remove the grainy bits and get that perfectly smooth and creamy almond milk.
- Use up the leftover almond solids to make your own almond flour. Simply bake it in the oven at the lowest temperature until it is dry and free of any moisture, blitz it again if needed, and you've got your own almond flour to use.
- For a bit of sweetness, you can also add a couple of whole dates or a tablespoon of date puree while blending the almonds.
- The amount of time it takes to blend the almonds depends on how powerful your blender is. In general, it can take 5-10 minutes to get that creamy almond milk you're looking for.
