I have always preferred non-dairy “milk” in my smoothies. I used to switch it up regularly between coconut and almond milk, but as of recently, almond milk has become my go-to choice. Why? Because I finally learned to make it myself. And it’s awesome. Proud to say that I’ve finally ditched the store-bought stuff and never—and I mean literally never—looked back. Keep on reading to check out my perfected, simple, & homemade almond milk recipe! P.S. It’s vegan-friendly too!
The ingredients may be minimal, but the transfer process can get a little messy. Practice makes perfect, however, and the end result of this homemade almond milk recipe is definitely worth it (and so much tastier and healthier than commercially-produced almond milk)!
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What You’ll Need:
- Raw Almonds (I purchase organic almonds in bulk at my local store)
- Date Syrup (Makes it easier to control the sweetness)
- Filtered water
- Blender (I use a NutriBullet)
- Nut milk bag or double-sieve system (see below)
- Glass storage container (I use Bormioli Rocco 1L glass bottles)
You will need to soak your almonds in a bowl of filtered water for at least 8-12 hours or overnight before making your almond milk. This is absolutely crucial this homemade almond milk recipe to turn out tasty and nutritious.
Soaking the almonds allows for:
- the almonds to absorb water, resulting in a smoother + richer blend
- the enzymes inside the almonds to activate, which makes the milk more nutritious
- creamier almond milk
No Nut Milk Bag? No Problem.
If this is your first go at a homemade almond milk recipe and don’t have nut milk bags just laying around the house, then simply use a strainer and a fine-mesh sieve to double-strain your almond milk.
Tip: Use the back of a spoon to gently but firmly press all the milk out of the pulp throughout this process.
First, use a basic strainer (like this one) to get rid of all the larger almond pulp and chunks. Next, strain the mixture through a fine-mech sieve like the one below to get rid of the finer, “chalk-ier” almond pulp. A fine-mesh sieve is essential if you don’t have a nut milk bag and want a smooth texture to your almond milk. (I’ve even used a soup skimmer sieve before and a French press! Get creative and use whatever you have laying around the kitchen.)
Simple Homemade Almond Milk
- Nut milk bag
- High-speed blender
- Fine-Mesh Strainer/Sieve
- 1 cup organic almonds, raw pre-soaked overnight
- 3 cups filtered water
- 1/2 tsp date syrup
- 1/8 tsp salt
- Rinse your pre-soaked almonds, and drain.
- Add your almonds, water, date syrup, and salt to a high-speed blender.
- Blend 1-2 minutes on high.
- Pour mixture into a nut milk bag and squeeze, or strain througha fine-mesh sieve or strainer.
- Pour almond milk into an airtight, glass container and store in the refrigerator for up to 5-7 days.
- Experiment with different almond milk flavors by adding vanilla extract, cinnamon, and even cacao powder for a chocolatey take!
- Be sure to shake the bottle before each use, as natural separation will occur.
- If the natural separation in the almond milk throws you off, simply add 1 tsp. sunflower lecithin to your recipe. Since water and fats don’t naturally bind together, this supplement emulsifies the fat between the almonds and the water and prevents separation.