Go Back
Glass jar of homemade almond milk with raw almonds on a wooden surface
Jonas Mitchell

How to Make Almond Milk

Smooth, creamy homemade almond milk made with just raw almonds and water — no additives, no gums, and no added sugar unless you want it.
Print Recipe Pin Recipe
Prep Time 10 minutes
Soaking Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 1/2-cup servings
Course: Drinks
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw almonds
  • 4 cups filtered water, plus more for soaking
  • 1 pinch salt
  • 1 teaspoon vanilla extract, optional
  • 1-2 dates or 1 tablespoon maple syrup, optional

Equipment

  • 1 High-powered blender
  • 1 Fine-mesh strainer or nut milk bag
  • 1 Large bowl
  • 1 set Measuring cups
  • 1 Airtight container or bottle

Method
 

  1. Place the almonds in a large bowl and cover with about 2 inches of water. Cover and let soak at room temperature for at least 8 hours, or refrigerate overnight.
  2. Drain the almonds and rinse well under cool running water.
  3. Add the soaked almonds, 4 cups of fresh water, and salt to a high-powered blender. Blend on high for 1-2 minutes.
  4. Pour the mixture through a fine-mesh strainer lined with a nut milk bag, or a strainer lined with cheesecloth, set over a large bowl.
  5. Gather the bag or cheesecloth and squeeze firmly to extract as much liquid as possible.
  6. Stir in the dates, maple syrup, or vanilla extract, if using, and blend again briefly.
  7. Pour into an airtight container or bottle and refrigerate.

Notes

  • Soaking softens the almonds so they break down more completely in the blender.
  • Shake before each use, since natural separation is normal.
  • Keeps in the fridge for 4-5 days.
Nutrition (per serving) Calories 35 | Protein 1.3g | Carbohydrates 1.5g | Fat 3g | Fiber 0.8g | Sodium 5mg