Homemade almond milk is fresh and crisp in flavour, subtly sweet, and free of additives commonly found in store-bought milks. All you need is almonds and water to whip this recipe up!
Homemade almond milk brings back so many memories for me. Memories of when I first invested in my Vitamix blender and also years ago when I worked at a raw food restaurant. We made fresh almond milk on the daily!
I also feel like it’s one of the OG healthy eating trends. That is the first time I’ve ever used “OG” in a sentence. I just learned a month ago what it means. It means “original” and I’ve just decided that’s the last time I’ll ever use it.
Anyways, almond milk is a staple for me, though I’ll admit I’ve relied on many a store-bought cartons. Which there isn’t anything wrong with – convenience is a beautiful thing – but they do unfortunately contain emulsifiers, thickeners, and other additives that are otherwise best avoided when possible.
This is where homemade almond milk comes in. I posted this how-to many years ago here on my blog but I’ve decided to revisit and re-vamp the information.
Benefits of Homemade Almond Milk
- made with only two ingredients: almonds and water!
- rich in minerals such as heart-healthy magnesium
- great source of monounsaturated fats
- free of added thickeners and emulsifiers (such as carageenan) that research suggests can irritate the digestive lining.
- leftover pulp can be used in variety of recipes
- has a much fresher taste than store-bought
How to Make Almond Milk
All you need for making homemade almond milk are raw almonds (unsalted and preferably organic) and water. In terms of equipment, you’ll need a blender, a large bowl, and a nut milk bag or cheesecloth. I also have a large parfait jar that’s the perfect size for this recipe.
- Soak almonds overnight or for a minimum of 4 hours
- Rinse and drain almonds, and add to blender with water
- Blend on high until mostly smooth
- Cover bowl with nut milk bag and pour contents through the mesh. Tie bag tightly and begin squeezing out milk into bowl until your nut milk bag is fully wrung out.
- Transfer milk to large jar and refrigerate. Store pulp in freezer for future use, such as in my No-Bake Almond Hemp Protein Balls.
Homemade Almond Milk
Fresh and simple almond milk made from almonds and water.
- 1 cup almonds (soaked)
- 5 cups water
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup or honey
Soak almonds overnight (about 8 hours) or for a minimum of 4 hours
Rinse and drain almonds, and add to blender with water. Blend on high until mostly smooth.
Cover bowl with nut milk bag and pour contents through the mesh. Tie bag tightly and begin squeezing out milk into bowl until your nut milk bag is fully wrung out.
Transfer milk to large jar and refrigerate. Store pulp in freezer for future use.
Almond milk will keep for about 3 days in the refrigerator.
Have you made almond milk before? Tag me on Instagram @meghanlivingstone with your creations!