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+ servings
homemade almond milk in a jar
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5 from 1 vote

How to Make Almond Milk

While I enjoy the convenience of store-bought almond milk, it's also exciting to make almond milk at home! Almond milk is a great non dairy substitute wherever you would use cow's milk.
Prep Time12 hours
Total Time12 hours
Course: Appetizers and Drinks
Cuisine: Islamic
Keyword: homemade almond milk, paleo, whole30
Servings: 4 Cups
Calories: 82kcal
Author: AmyG

Ingredients

  • 1 cup almonds soaked overnight in cold water or 1 to 2 hours in boiling water
  • 4 cups purified water
  • 1 teaspoon sea salt
  • 4 whole dates or 1 tablespoon maple syrup or honey (optional)
  • 1 teaspoon vanilla extract optional

Instructions

  • In a high-speed blender, combine the soaked almonds, water, salt, and any additional add-ins (optional) until creamy and smooth. Allow it to run for at least 1-2 minutes to get the maximum flavor from your almonds.
  • Strain through a nut milk bag, cheese cloth or, my personal preference, a thin dish towel. Simply place a clean dish towel over a mixing bowl, pour in the almond milk, collect the corners gently, and raise up.
  • Squeeze until all of the liquid has been removed. Save the pulp for adding to baked items or discard it.
  • Refrigerate the milk in a container or covered bottle. Will keep for up to 4-5 days in the refrigerator, but is best when fresh. Shake vigorously before drinking, since it has a tendency to separate.

Notes

Nutrition information includes flavor and sweetener.

Nutrition

Serving: 1Cup | Calories: 82kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 542mg | Fiber: 1g | Sugar: 12g