Ingredients
- 1 cup raw Almonds
- 4 cups Filtered Water
- 0.5 teaspoon Sea Salt
- 1 Tablespoon Real Maple Syrup
Directions
Easy, 3-ingredient homemade almond milk!
Ever wanted to make homemade nut milk?
I stopped consuming cow’s milk about 10 years ago and have been on the nut milk train since then!
After trying almost every kind of almond milk out there, I finally decided to make my own.
I buy raw, organic almonds in bulk and make fresh, homemade almond milk about once a week.
Since we love nut milk and add it to coffee, tea, granola, desserts and more, I usually make a double batch.
There are 3 steps to this recipe. Soaking, blending and straining.
For any nut milk, you only need nuts and water.
But I love a touch of sweetness which is why I add real maple syrup.
You can also use agave or honey.
Salt is added to naturally preserve the milk. This way it can be stored in the refrigerator in an air-tight bottle for up to 7 days!
Unlike store-bought nut milks, there are no added and unnecessary ingredients like gums.
Most store-bought nut milks also have a high water content which is why they do not get frothy and feel watery.
This homemade recipe has a higher nut fat content and is creamy, delicious and foams beautifully!
This recipe makes 4 cups of almond milk.
Watch me make this recipe in the video!
Steps
1 Done | Soak The AlmondsAdd 1 cup of raw almonds to a jar and top with filtered water making sure the nuts are fully covered in water. Seal and allow the almonds to soak for 8-12 hours (overnight). If you do not plan to use the almonds after about 12 hours, be sure to drain the old water and add fresh filtered water. Do not soak for more than 24 hours. |
2 Done | Grab Your BlenderTo your blender, add the soaked and drained almonds, 4 cups of fresh filtered water, the salt and maple syrup then blend on high for about 1-2 minutes. |
3 Done | Strain the Almond MilkYou can use a nut milk bag, fine mesh strainer or even cheesecloth to strain the milk. If you are using a nut milk bag like me, grab a large bowl then place the nut milk bag into the bowl. Pour the almond milk into the nut milk bag then gently twist the top of the nut milk bag and squeeze the milk out of the nut milk bag. Be sure to get every last drop! |
4 Done | Serve & StoreStore the almond milk in a glass container in the refrigerator for up to 7 days. As the almond milk sits, the fat from the nuts will separator from the water. Just give the bottle a quick shake before pouring. |
7 Comments Hide Comments
Making your own nut milk is the way to go! So easy and it gets you the creamiest result I think 🙂
I used to use almond milk but then I tried coconut milk and was like, oh this is so much better! You can”t taste the coconut flavor at all.
Basic homemade nut milk is rich, creamy, and very easy to make – thanks for sharing Joni!!
I can’t wait to try this! I use a lot of nut milks in baking to make them dairy free and this would be perfect.
Absolutely love this almond milk! The home made version is infinitely better without all the additives!
My dairy-free daughter loves the taste of homemade almond milk. The gums and D2 etc in the store bought versions are just so bad, yet they’re easy to grab when one doesn’t know. Thanks for this great alternative.
Wow, I had no idea this was so simple to make from scratch! Thanks for the detailed instructions 🙂