Learning how to make almond milk is a great place to start when you’re looking to cut down on dairy. Almond milk is a delicious vegan alternative and easy to make. It’s made with only a couple of ingredients – almonds and filtered water.
Almond milk has a neutral taste so it’s ideal for daily use and works well with most recipes that call for milk. You can easily customize the flavor of the milk based on desired sweetness, additional ingredients you choose to use and desired consistency.
Why Drink Almond Milk?
For individuals who follow a vegan diet or are looking to cut down on their dairy intake, almond milk is a tasty and affordable alternative to dairy.
However, making your own almond milk can be just as affordable, if not cheaper (depending on the cost of almonds and whether you opt or organic almond).
How to Make Almond Milk
Making your own almond milk is simple, straightforward, and comes down to these 5 simple steps:
1. Soak raw almonds in water overnight. I prefer organic almonds, however, they aren’t always easy to find and can cost significantly more. They will double in size as they absorb the water. In the morning, rinse the soaked almonds well in cool water.
2. Combine with water: in a blender, combine the rinsed almonds with 4 cups of water. Use 3 cups if you like your almond milk a little thicker. Add any sweeteners and a pinch of sea salt.
3. Blend: process until smooth and creamy, for about 1-2 minutes.
4. Strain: Using a nut milk bag, strain the milk into a glass bottle.
Store the milk in an air-tight glass bottle in the fridge for up to 3 days. Be sure to smell the almond milk before enjoying it as it will start to smell tangy when it’s starting to go bad.
Is Almond Milk Vegan?
Yes. Almond milk is vegan since it’s only made with almonds and water. No dairy is used to make almond milk.
Is Soaking the Almonds Necessary?
Almonds don’t need to be soaked in water beforehand. However, soaking is key for silky and non-gritty milk. In other words, soaking almond saturates the nuts from the inside out. For that reason, I always recommend soaking them for a smoother and creamier milk texture. After the nuts have soaked in water, it takes about 5 minutes to make the milk!
Is it even worth my time?
That’s for you to decide! After you learn how to make almond milk and practice making it a couple of times, you’ll realize just how easy it is to make it on a regular basis. Just like eating at home, you have to carve a little time for it.
Can I use it as a milk replacement?
Absolutely! Once you know how to make almond milk, there are countless ways to enjoy it. For instance, you can enjoy it on its own, in smoothies, matcha, tea, desserts, baking, snacks, and coffee.
Is it kid-friendly?
Assuming your child is okay with nuts and seeds, nut milk is a kid-friendly option!
Recipes that Use Almond Milk
- Matcha Latte (and Iced Matcha Latte)
- Overnight Steel Cut Oats
- Chia Seed Pudding (and Chocolate Chia Pudding)
- Strawberry Banana Smoothie
- Morning Green Smoothie
Other Dairy-Free Milks to Try
I hope you love this recipe as much as I do! Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook!
Ingredients
- 1 cup raw almonds, soaked overnight
- 4 cups water
- 1 date, optional
- 1 teaspoon vanilla extract, optional
- pinch of sea salt
Instructions
- Rinse and drain the soaked almonds. You have an option to peel the almonds (I recommend this if you aren’t using organic almonds).
- Combine with water and salt in a blender (preferably a high-speed blender). Blend until smooth and creamy. If using, add the dates and vanilla extract and blend for an additional 1-2 minutes.
- Strain the milk using a nut milk bag, a fine-mesh sieve, or a cheesecloth. Compost or save the pulp.
- Transfer milk into a glass jar or container and refrigerate. Enjoy immediately or store in the fridge for 3-4 days.
Stacey says
I had no idea how easy it was to make almond milk! Never going back to store-bought almond milk after this.
Sapana Chandra, MS, CHC says
So happy to hear, Stacey!