How to Make Almond Milk
Homemade almond milk is so easy - just soak, blend and strain! In this post I’m breaking down how to make your own almond milk and sharing recipes for how to use it!
Servings: 4 cups
- 1 cup raw almonds ideally organic
- 4 cups filtered water + more for soaking
- 1 teaspoon vanilla optional
- 2 pitted medjool dates optional
- Pinch of sea salt
Soak almonds: Add almonds to a jar and cover with water. Let soak for 6-8 hours (or overnight). Drain, rinse and discard soaking water.
Blend: Add soaked almonds, 4 cups of fresh water, sea salt, vanilla and dates, if using into a high powered blender and process on high for 3 to 4 minutes or until finely puréed. The nuts should be broken down into a very fine meal and the liquid will be white/milky.
Strain: Strain the mixture through a nut milk bag into a bowl, squeezing hard until only solids remain.
Store: Milk will keep in a sealed container in the fridge for about five days. Shake before using.
Almond pulp: Save almond pulp for another use or discard.
Serving: 1cup | Calories: 206kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 37mg | Potassium: 85mg | Fiber: 5g | Sugar: 9g