I love this Homemade Almond Milk recipe. I don’t eat a lot of dairy so I’m always looking for ways to incorporate a cow’s milk substitute. I’ve tried a lot of different nut based milks, but that long list of ingredients on many commercial almond milks never sat right with me, so I decided to come up with a homemade solution. This is an easy recipe that simply requires planning some time to soak the almonds. I let them soak for a minimum of four hours.
Another great thing about making your own almond milk is you have more control over the flavor. I love the nutty flavor this milk has and the lovely almond flavor can be accentuated with almond extract. Or if you’re looking for a flavored option, adding just vanilla extract is delicious too.
After you’ve blended the milk, you can strain it for a smoother result. I sometimes skip this step because I don’t mind the small pieces that remain. It’ll need to be shaken before each use since no emulsifier is used (there is usually a gum or lecithin in store-bought brands) but I don’t think you’ll mind once you taste the results.
Homemade Raw Almond Milk
- 1/2 c. raw almonds, soaked 4+ hours
- 4 c. filtered water
- 2 tsp. raw honey (optional)
- 1 tsp. vanilla or almond extract
- pinch sea salt
Directions:
- In a high-powered blender, blend all ingredients on high speed for 2 minutes. Optional: strain through cheesecloth, a fine sieve, or a nutmilk bag.
