Easy Homemade Almond Milk

Oats, hemp seeds, soy beans, almonds, coconuts, rice… is there anything you can’t milk these days? With dairy milk becoming less popular every year, it’s no wonder we’re finding ways to squeeze something resembling milk out of every nut and seed we can find. Whether you’re vegan, have a dairy allergy, or just want to try something new on your cereal, there are plenty of options out there. But after reading this article about carrageenan in many non-dairy milks, I decided to try making my own almond milk. Turns out it’s much easier than I thought. If you’ve got some almonds and a blender, you can make almond milk!

Some almonds and water quickly turn into creamy milk!

I’m so excited to make this homemade from now on, as it contains no additives or ingredients I can’t pronounce. This recipe is really easy and ends up being less expensive than most almond milk options. You can omit the sugar if you want, or add a few dates in the blender to naturally sweeten it. I used a cheese cloth to strain it, but you can also use a nut milk bag (that’s an actual thing apparently) or a fine mesh strainer. It’s creamy, slightly sweet, and it won’t make your stomach hate you all day long. Try heating it up with some cinnamon and nutmeg for a delicious creamy treat before bedtime.

Straining the almond mixture. Look how thick the almond meal is! You can throw it in a smoothie if you want.

This almond milk is so much creamier and flavorful than the store-bought kind. Store it in the fridge for up to 3 days, and be sure to shake it up between uses, as it will separate. You can make a cream sauce, use it in baking or drink it as-is.

What’s your favorite use for almond milk?

Homemade Almond Milk

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Ingredients

• 1 cup raw almonds (soaked overnight)
• 4 cups filtered water
• 1 teaspoon vanilla (optional (not raw))
• 1/4 cup agave (optional)

Directions

Soak almonds overnight or at least 8 hours. Rinse and drain. Place almonds and water into high speed blender, and blend until combined and only small pieces of almond are left. Using a fine mesh strainer or cheese cloth, strain almond milk into a bowl. If using cheese cloth, squeeze out excess liquid and reserve almond meal. Add vanilla to almond milk, and sweetener if using. Store in refrigerator and use within 3 days. Liquids will separate, so shake before using. To make almond meal, spread excess almond grinds onto a parchment lined baking sheet. Dry out in oven set to 175 degrees for two hours, stirring every 30 minutes. Store in air tight container and use for baking or in smoothies.