This post may contain affiliate links.
So I’ve got something to share…I’ve been drinking almond milk practically daily for over a year, but this summer was the very first time I tried making homemade almond milk.
I know. What took me so long? I think it was the convenience of just buying it at the grocery store or my excuse of “but I don’t have a nut milk bag” to strain it. (Which yes, with the click of a button I ordered one on amazon and voila! the next day I had one.)
I have always wanted to make my own, but it was only this summer that I tried some homemade almond milk
I purchased from local sellers that I finally had my “aha!” moment. While there’s nothing wrong with buying almond milk the grocery store, (and yes, I still buy it sometimes for convenience) the taste and freshness of homemade almond milk is incomparable.
It’s richer, creamier, nuttier, and more flavourful than packaged almond milk. Not to mention it doesn’t have a long list of ingredients, fillers, and preservatives in it. Just 4 simple ingredients.
Ok so let’s get to it…how to make almond milk at home!
How to make almond milk at home
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 6-8 servings
- Category: Drink
- Method: Blend
- Cuisine: American
Description
Try this easy recipe to make your own almond milk!
Ingredients
- 2 cups raw almonds
- 6-7 cups water (*depending if you want a creamier, or slightly less creamy milk)
- pinch of sea salt
- 3 medjool dates
- *1 nut milk bag or cheese cloth for straining
Instructions
- Soak your almonds in a bowl of water overnight, or for up to 24 hours. (The almonds will absorb water and become plump and softer)
- Drain the almonds and place in a high-speed blender along with the water, sea salt, and dates.
- Blend until smooth.
- Pour the mixture into your nut milk bag with a large bowl underneath to catch the milk. Push the liquid gently through the bag (not too hard! You don’t want to break the bag.)
- Pour into a large jar or container and store in the fridge for up to a week.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 147
- Sugar: 3g
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
Tips & suggestions:
- If you don’t have a nut milk bag you can also use cheesecloth to strain the almond milk
- leave out the dates if you don’t want any added sweetness.
- you can add 1 tsp of vanilla extract to this recipe to make vanilla almond milk
- Try replacing almonds with cashews if you prefer
- Enjoy this almond milk in your favourite smoothie recipes!
Hi! Could you please confirm? You use fresh water or the same were you soaked the almonds?
Thanks in advance!
Fresh water 🙂
Do you throw out the pulp of the almonds?
Hi Soni, great question! I usually just add it to granola or cookies. This is the granola I generally make: https://28-gleamt2.store/sweet-and-salty-maple-pecan-granola/%3C/a%3E , and then I just replace the rice crisps in the recipe with almond pulp-it’s delicious and minimizes waste!
Do you know why usually mine just lasts for 3 days??
Hi Melissa,
The almond milk should last about a week. If you are storing it in the door of your fridge, try storing it on the shelf more inside the fridge, it is less cold on the door and can lead to the milk not keeping as long. Also ensure that it is in a well sealed container!
Super easy to make!!!
Yes! It’s really simple and really fast to make. I love making almond milk at home now:)
I buy almond milk at the grocery store mostly because it contains B12, calcium and vitamin D. When you make it yourself, don’t you lack these nutrients?
Hi Sarah! The almond milk you buy in stores is fortified with those nutrients, which means they add them into the almond milk. Almonds are naturally filled with calcium, iron, and magnesium. However you are tight, there is no vitamin B12. If you eat a plant-based diet it is important to get this vitamin elsewhere, you can absolutely get your intake from fortified almond milk, but you can also take a b12 supplement as well!