My Favorite Almond Milk
Creamy, fresh, and utterly customizable, "My Favorite Almond Milk" is the perfect homemade alternative to store-bought varieties. With just five simple ingredients—raw almonds, filtered water, and optional flavor boosters like vanilla extract, maple syrup, or honey—this recipe delivers a velvety, nutrient-packed dairy-free milk that’s ready in minutes (after soaking the almonds overnight!). The key to its luxurious texture is blending soaked almonds to perfection, then straining the mixture for a smooth finish. Ideal for coffee, smoothies, baking, or enjoyed on its own, this almond milk is naturally rich in flavor and free from preservatives. Plus, the leftover almond pulp can be repurposed into delicious treats, making this recipe both sustainable and wholesome. Perfect for plant-based, vegan, or dairy-free lifestyles, this homemade almond milk will quickly become a kitchen staple!
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Ingredients
- 1 cup raw almonds
- 4 cups filtered water (for soaking)
- 3.5 cups filtered water (for blending)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon maple syrup or honey (optional)
- 1 pinch salt
Directions
Step 1
Place 1 cup of raw almonds in a medium-sized bowl and cover them with 4 cups of filtered water. Allow the almonds to soak for at least 8 hours or overnight. This makes them softer and easier to blend.
Step 2
After soaking, drain and rinse the almonds thoroughly under cold water.
Step 3
Transfer the soaked almonds to a blender. Add 3.5 cups of filtered water.
Step 4
If desired, add 1 teaspoon of vanilla extract, 1 tablespoon of maple syrup or honey, and a pinch of salt for flavor enhancement.
Step 5
Blend the mixture on high speed for about 2 minutes, or until the almonds are thoroughly broken down and the liquid turns opaque and creamy.
Step 6
Set up a large bowl with a nut milk bag, fine-mesh strainer, or clean cheesecloth over it. Pour the almond mixture through the strainer to separate the almond pulp from the liquid. Gently press or squeeze to extract as much milk as possible.
Step 7
Transfer the almond milk to an airtight container and store it in the refrigerator for up to 4-5 days. Shake well before using, as natural separation may occur.
Step 8
Optional: Save the leftover almond pulp to use in recipes like smoothies, cookies, or granola.
Nutrition Facts
| Serving size | 1965.6 grams (1965.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 880 |
| Total Fat 70.50g | 90% |
| Saturated Fat 5.40g | 27% |
| Polyunsaturated Fat 17.30g | |
| Cholesterol 0mg | 0% |
| Sodium 144mg | 6% |
| Total Carbohydrate 44.40g | 16% |
| Dietary Fiber 17.60g | 63% |
| Total Sugars 18.70g | |
| Protein 29.90g | 60% |
| Vitamin D 0IU | 0% |
| Calcium 399mg | 31% |
| Iron 5mg | 30% |
| Potassium 1082mg | 23% |
Source of Calories