Description
This Homemade Almond Milk recipe is a simple and natural way to enjoy fresh, creamy almond milk made from raw almonds soaked overnight and blended with water. Perfect for a dairy-free alternative, it can be easily customized with added flavors like vanilla or dates for sweetness.
Ingredients
Scale
Almond Milk Ingredients
- 1 cup Raw Almonds
- 6 ½ cups Water (divided)
- ¼ teaspoon Salt
- Optional: Dates and Vanilla extract for flavor
Instructions
- Soak the Almonds: Place the almonds in a bowl and cover them with about 1 ½ cups of water. Let them soak overnight or preferably for a couple of days for best results, which softens the almonds and makes them easier to blend.
- Drain and Rinse: Drain the soaking water from the almonds and rinse them thoroughly under cool running water to clean them.
- Blend the Mixture: In a blender, combine the soaked almonds, 4 cups of fresh water, ¼ teaspoon salt, and dates if using. Blend on medium to high speed for 1.5 to 2 minutes until smooth and creamy.
- Strain the Almond Milk: Place a fine mesh strainer over a bowl and line it with a double layer of cheesecloth. Pour the blended almond mixture through the cheesecloth-lined strainer, shaking gently to help the liquid pass through while filtering out almond pulp. Repeat straining if a smoother consistency is desired.
- Add Flavor: Stir in vanilla extract if using to enhance the taste of your almond milk.
- Store and Serve: Transfer the almond milk to a sealed jar or container. Refrigerate and consume within four days. Remember to shake well before each use as natural separation occurs.
Notes
- Soaking almonds longer (up to 48 hours) improves milk creaminess and digestibility.
- Use the leftover almond pulp in baking, smoothies, or as a skin scrub.
- Adjust water quantity for thicker or thinner milk consistency.
- Sweeten with dates or natural sweeteners as desired.
- This recipe contains no added preservatives, so refrigerate promptly.
