Homemade Almond Milk

It's a cinch to make Almond Milk at home - simply soak almonds in water overnight and drain them, then blitz them with cold water, strain, add a touch of flavor, and voila.  Couldn't be easier.

Soak almonds overnight in water.

The almond on the left has soaked overnight - see how it has plumped up?

Blitz well. A high powered blender (like this) works best, but use what you have.

Strain.

The leftover almond pulp can be added to smoothies, or it can be dried and ground into almond meal. I usually feed it to the chickens at the farm where I buy eggs.

Items used to make this recipe:

• high powered blender https://amzn.to/3I6YPdJ

• cheesecloth https://amzn.to/48r5WIo

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Homemade Almond Milk

makes 4 cups

Printable Recipe

Ingredients

• 1 cup raw almonds that have been soaked and drained (see notes below)

• 4 cups cold water

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

• 1 teaspoon agave nectar or honey (or more to taste)

• pinch of salt

Directions

1. In a blender, place drained soaked almonds and 4 cups cold water; blitz for 60-90 seconds.

2. Strain mixture in a sieve lined with several layers of cheesecloth; squeezing every bit of liquid you can out of the cheesecloth.

3. To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt. Use right away or refrigerate for up to 5 days.

Notes

• Soak almonds in cold water for 8-48 hours.

• You can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.

• A dried date can be used in place of agave nectar or honey.