Almond Milk (Print View)
Smooth, naturally sweet non-dairy milk made from raw almonds and filtered water. Ideal for drinking, baking, or adding to beverages.
# What You'll Need:
→ Main
01 - 1 cup raw almonds
02 - 4 cups filtered water
→ Optional Flavorings
03 - 1 to 2 tablespoons maple syrup or honey (omit honey for strict vegan)
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
06 - 1 to 2 pitted dates, for added sweetness
# Method:
01 - Submerge the raw almonds in water and let them soak overnight or for at least 8 hours. Drain and rinse thoroughly before using.
02 - Place the soaked almonds and 4 cups of fresh filtered water into a blender. Add any optional flavorings such as maple syrup, vanilla extract, salt, or pitted dates if desired.
03 - Blend on high speed for 1 to 2 minutes until the almonds are completely broken down and the mixture appears milky and frothy.
04 - Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a large bowl or jug. Squeeze firmly to extract as much liquid as possible.
05 - Transfer the strained almond milk to a clean glass bottle or jar. Refrigerate and consume within 4 days. Shake well before each use.
# Insider Tips:
01 -
- Four ingredients and ten minutes stand between you and the freshest almond milk you will ever taste.
- No stabilizers, no gums, no mystery ingredients, just pure almond creaminess you control completely.
02 -
- Under soaking leads to gritty milk that never fully blends smooth, so give those almonds the full eight hours even if you are impatient.
- Saving the leftover pulp is absolutely worth it because it freezes beautifully and works wonders folded into cookie dough or morning smoothies.
03 -
- Warm the almonds slightly in the soaking water before blending and you will get a noticeably creamier extraction with almost no extra effort.
- The nut milk bag is the one tool worth buying specifically for this because cheesecloth frustrates and fine strainers let too much pulp through.