Almond milk is probably my favorite of the plant-based milks. It is nutty, creamy, and a tiny bit sweet, plus it’s high in calcium – making it a great choice for people who need calcium from non-dairy sources!
Unfortunately, many store-bought almond milks have added sugars and preservatives, which is not ideal. So when I can, I like to make my own! It is easy to do and costs about the same price if I buy my almonds cheaply and in bulk.
Today, I will take you through how I make mine!
What Can Almond Milk Be Used For?
Almond milk can be used in any recipe that calls for dairy-based milk. I love it in my morning smoothies and use it to make pancakes and banana bread. The sweet nuttiness really adds to the flavor.
Do I Need Any Special Equipment To Make Almond Milk At Home?
You will need a blender and something to strain the milk. If you have a cheesecloth, you can use that, but you can also just use a non-fluffy dish towel or t-shirt.
Ingredients To Make Almond Milk At Home
1 cup of almonds
3-5 cups of water
¼ teaspoon Himalayan salt
2 dates (optional)
How To Make Almond Milk At Home
Step 1: Add your almonds to a large container, and add cold water until they are submerged.
Step 2: Put the container with the almonds in the refrigerator to soak for at least 5 hours, preferably overnight. This will soften the almonds so that they can blend better.
Step 3: Drain your soaked almonds and give them a little rinse.
Step 4: Add the almonds to your blender.
Step 5: Add the dates, salt and 3-5 cups of filtered water. I use 3 cups as I like thick almond milk, 4 cups would be a ‘normal’ thickness, and 5 would be thin almond milk.
Step 6: Blend continuously for at least 2 minutes to ensure you get the most out of your almonds.
Step 7: Lay the cheesecloth or dish towel over a large container or jug and carefully pour the almond milk into it.
Step 8: Gather the sides of the cloth together and lift, then gently squeeze the milk through until no more drips out.
You will have leftover almond pulp that you can use for other things! (see notes)
Step 9: Store your milk for 4 -5 days in the refrigerator, and use it to make a delicious morning smoothie!
Notes/Tips/Troubleshooting
- Adding dates to the almond milk gives it a slight sweetness I enjoy, but you don’t have to add them. Other additions you could make are berries, chocolate powder, or vanilla extract to make flavored almond milks.
- The quality of your almonds really matters. If you have rancid almonds, your almond milk will not taste good. It is worth spending the time to find a good almond supplier if you plan to make this milk regularly.
- Make sure you gather all the sides of the cloth before you squeeze because if you miss one, as I have, it ends up all over your kitchen bench.
- Use your leftover almond pulp and turn it into almond meal for use in recipes, or make bliss balls and cookies, sprinkle it in your oatmeal or add it to your smoothies!
Nutritional Facts
1 cup of homemade almond milk without the dates will give you around:
- Calories: 40
- Fat: 2g
- Saturated Fat: 0g
- Carbs: 5g
- Sugar: 0g
- Protein: 1g
- Cholesterol: 0mg
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FAQs
Homemade almond milk is more nutritious than store-bought versions, which often contain only 2.5% nuts and often have added cane sugar and stabilizers. You get a creamier, richer plant milk by making it yourself.
For optimal freshness, make sure to refrigerate your homemade almond milk. It’s best to store it towards the back of the fridge where the temperature remains consistently cold, avoiding the door with its temperature fluctuations.
Almond milk can spoil earlier than 4 to 5 days due to improper storage (too warm) or if the almonds are rancid. Always check the freshness before consuming.
While buying almonds in bulk may be cheaper, but it depends on the prices of almonds vs almond milk where you live.
How to Make Almond Milk At Home
You will need a blender and something to strain the milk. If you have a cheesecloth, you can use that, but you can also just use a non-fluffy dish towel or t-shirt.
Ingredients
1 cup of almonds
3–5 cups of water
1/4 teaspoon Himalayan salt
2 dates (optional)
Instructions
Step 1: Add your almonds to a large container, and add cold water until they are submerged.
Step 2: Put the container with the almonds in the refrigerator to soak for at least 5 hours, preferably overnight. This will soften the almonds so that they can blend better.
Step 3: Drain your soaked almonds and give them a little rinse.
Step 4: Add the almonds to your blender.
Step 5: Add the dates, salt and 3-5 cups of filtered water. I use 3 cups as I like thick almond milk, 4 cups would be a ‘normal’ thickness, and 5 would be thin almond milk.
Step 6: Blend continuously for at least 2 minutes to ensure you get the most out of your almonds.
Step 7: Lay the cheesecloth or dish towel over a large container or jug and carefully pour the almond milk into it.
Step 8: Gather the sides of the cloth together and lift, then gently squeeze the milk through until no more drips out.
You will have leftover almond pulp that you can use for other things! (see notes)
Step 9: Store your milk for 4 -5 days in the refrigerator, and use it to make a delicious morning smoothie!
Notes
- Adding dates to the almond milk gives it a slight sweetness I enjoy, but you don’t have to add them. Other additions you could make are berries, chocolate powder, or vanilla extract to make flavored almond milks.
- The quality of your almonds really matters. If you have rancid almonds, your almond milk will not taste good. It is worth spending the time to find a good almond supplier if you plan to make this milk regularly.
- Make sure you gather all the sides of the cloth before you squeeze because if you miss one, as I have, it ends up all over your kitchen bench.
- Use your leftover almond pulp and turn it into almond meal for use in recipes, or make bliss balls and cookies, sprinkle it in your oatmeal or add it to your smoothies!
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