Homemade Almond Milk Vegan (Printable Version)
Creamy, naturally sweet non-dairy milk made from raw almonds and filtered water. Ready in 10 minutes.
# What You’ll Need:
→ Main
01 - 1 cup raw almonds
02 - 4 cups filtered water
→ Optional Flavorings
03 - 1–2 tablespoons maple syrup or honey (omit for strict vegan)
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
06 - 1–2 dates, pitted (for added sweetness)
# Directions:
01 - Submerge raw almonds in water and let them soak overnight or for at least 8 hours. Drain and rinse thoroughly before using.
02 - Place soaked almonds and 4 cups of fresh filtered water into a blender. Add optional flavorings such as maple syrup, vanilla extract, sea salt, or pitted dates if desired.
03 - Blend on high speed for 1–2 minutes until the almonds are completely broken down and the mixture appears milky and frothy.
04 - Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a large bowl or jug. Squeeze firmly to extract as much liquid as possible.
05 - Transfer the strained almond milk to a clean glass bottle or jar. Refrigerate and consume within 4 days. Shake well before each use.
# Quick Tips:
01 -
- Four ingredients and ten minutes stand between you and the freshest almond milk you have ever tasted.
- No preservatives, no emulsifiers, just pure almond goodness that transforms your morning coffee and granola routine.
02 -
- Skipping the soak is the fastest way to gritty, bitter milk, so plan ahead even a quick eight hour soak makes a world of difference.
- Squeezing the nut milk bag firmly is not optional because a gentle press leaves behind a surprising amount of liquid.
03 -
- Warmer water blends the almonds more efficiently than ice cold water and yields a slightly creamier result.
- For the richest milk, reduce the water to three cups, and for a lighter version, bump it up to five cups.