Looking for a dairy-free alternative to traditional cow's milk? Almond milk is a delicious and nutritious option that's easy to make at home with just a few simple ingredients.
Creamy and nutty, almond milk can be enjoyed alone or used as a substitute in your favorite recipes. Follow this easy recipe to make homemade almond milk with whole raw almonds, filtered water, and optional additions like vanilla extract and sweetener.
Whether vegan, lactose intolerant, or just looking for a healthy and tasty beverage, this recipe is a great choice.
How to Make Almond Milk
Note: The full instructions are provided in the recipe card below.
Place the almonds in a medium bowl and cover with 2 cups of cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight. Drain the almonds through a fine-mesh sieve, then rinse well.
Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups of fresh, cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
Line the reserved sieve with a clean kitchen towel or cheesecloth and place it over a medium bowl. Working in batches, pour the blended mixture through the cloth in the sieve, separating it from any grainy bits.
Gather the edges of the towel together and use your hands to squeeze out any remaining milk. Stir in vanilla, salt, honey, or maple syrup to flavor and sweeten almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.
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Recipe
Easy Almond Milk
Ingredients
- 1 cup whole raw almonds
- 4 cups filtered water (less to thicken, more to thin), divided
- Pinch kosher salt , optional
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons Honey , or maple syrup, optional
Instructions
- Place the almonds in a medium bowl and cover with 2 cups of cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
- Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups of cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
- Line the reserved sieve with a clean kitchen towel or cheesecloth and place it over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
- Stir in the vanilla, salt, and honey or maple syrup to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
