Homemade Almond Milk
Tired of store-bought almond milk that tastes watery and artificial? This homemade almond milk is creamy, rich, and incredibly easy to make with just 4 wholesome ingredients. It's naturally sweetened with dates, perfectly smooth, and has a fresh, natural almond flavor. Use it in lattes, oatmeal, baked goods, and so much more!
Equipment
Ingredients
- 1 and 1/2 cup (210 g) raw almonds
- 3 cups (720 ml) water
- 2 pitted medjool dates (or 4 small dates)
- 1/2 tsp (2 ml) vanilla extract
- 1/8 tsp salt
Instructions
- Soak the almonds. Add the raw almonds to a medium mixing bowl. Cover with cold water and let them soak overnight or for at least 8 hours. Note: If it's summer, soak the almonds in the fridge.
- Drain the almonds. The next day, drain the almonds and rinse them 2-3 times under cold water. Drain them well again and transfer them to a high-speed blender.
- Add the remaining ingredients. Then, add the 3 cups of water, pitted dates, vanilla extract, and salt.
- Blend. Blend on high speed for about 1 minute.
- Strain it. Place a nut milk bag over a clean mixing bowl or large measuring cup. Carefully pour the almond milk into the nut milk bag. Using your hands, squeeze the bag to extract as much almond milk as possible. This step can take up to 5 minutes. Squeeze until almost no liquid remains inside the nut milk bag. Finally, transfer the milk to a glass bottle and enjoy!
- You can keep this almond milk in the fridge for up to 5 days. Keep in mind that as it sits, the milk will separate. This is completely normal, as this recipe is free from stabilizers. Just give the milk a good shake before using.
Notes
Don't skip soaking the almonds. This step is essential. It softens the almonds, improves their digestibility, and makes the blending process much easier.
Use clean utensils. To help your almond milk last as long as possible in the fridge, make sure all your equipment, such as the blender, nut milk bag, and glass bottle, is as clean as possible.
Strain it through a nut milk bag. A fine-mesh sieve won't cut it here. You need to use a very fine cloth to ensure your milk is as smooth as possible, with no grittiness.
