I have a confession to make. I’m not a big fan of store bought almond milk. (enter gasp here!). My husband on the other hand, loves it. Now, homemade almond milk? That’s a different story. It’s smooth, it’s creamy and you can add any flavor enhancements you like to make it unique to you. I have created a step-by-step tutorial for you on how to make homemade almond milk that’s easy and insanely delicious!
The first time I made homemade almond milk I was thinking, “what on earth did I just get myself into?” But I was determined to find a way to fall in love with my husband’s favorite dairy-free alternative. Turns out, it was so much easier to make than I anticipated and was as creamy and satisfying as I had hoped!
Did you know that most store-bought almond milks contain carrageenan, a “natural” food additive derived from red seaweed that is used to thicken food products? As I was researching the health benefits of consuming almond milk, I came across this interesting fact, which now explains why I don’t like the store-bought version!
Aside from not agreeing with my taste buds, this common ingredient has been debated among health experts and in research studies as having the potential to increase the risk of stomach ulcerations, glucose intolerance, and could be categorized as a carcinogen (cancer-causing substance). I don’t know about you, but when there is reason for concern, I try to avoid it when I can and stick with a safer alternative (hence, my homemade almond milk).
While almond milk is not as nutrient-dense as almonds, it is a great cow’s milk substitution for those who are lactose-intolerant or sensitive, looking to cut down on dairy intake for other health reasons, or those (like me) who are simply looking to switch things up. Almond milk is low in calories and saturated fat, and with a ratio of 2 cups water: 1 cup of almonds, the homemade variation retains more nutrients than the store-bought kind.
How to Make Homemade Almond Milk: Step-by-Step
Step 1: Soak away. Place 1 cup of almonds into a bowl and cover with water. The almonds will plump as they soak, so we want to be sure to give them some wiggle room! Cover the bowl with a cloth and leave the almonds to soak overnight.
*This recipe can be made with raw almonds that have not been soaked, but the milk will be creamier the longer the almonds soak.
Step 2: Blend, baby, blend! When you’re ready to make almond milk, discard the soaking water and rinse the almonds thoroughly. Combine 1/2 cup of the almonds at a time with 3 cups of filtered water in a blender. Blend on high for about 2 minutes or until the almonds are broken down to a fine texture and the water looks like…. Milk!
Step 3: Strain. Line a bowl with cheesecloth (or if using a nut milk bag, place in the bowl) and slowly pour the almond milk mixture into the strainer. Gather and twist the cheesecloth or nut milk bag to extract as much of the almond milk from the pulp as you can.
Step 4: Store and enjoy! Almond milk can be stored in sealed containers in the refrigerator for up to 3-4 days. However, I would be willing to bet it won’t even last that long before you’ll be wishing for more!
While “naked” almond milk is delicious all on it’s own, you may find yourself wanting to take it up a notch from time to time. I have three flavor combinations that will make your glass of homemade almond milk even dreamier!
Simply Vanilla Almond Milk: For a refreshing vanilla taste, add 2 dates (pit removed) + 1 tsp. vanilla to the blender.
Maple Cinnamon Almond Milk: If you’re looking for a delicious coffee creamer, look no further! Add 1 Tablespoon maple syrup + dash of cinnamon to the blender.
Dark Chocolate Almond Milk: For the inner kid in you, add ¼ cup dark cacao powder + 2 dates (pit removed) + 1 tsp. pure vanilla extract to the blender.
Not sure what to do with the leftover almond pulp? Turn it into almond flour! Spread the almond pulp on a parchment-lined baking sheet and bake on the lowest heat setting for about 3 hours, or until completely dry. Put dry almond meal into a food processor and pulse until it becomes a fine powder. Store in an airtight container until ready for use!Print
- 1 cup of almonds
- 3 cups filtered water + more for soaking
- Cheesecloth or nut milk bag
- Place the almonds in a bowl and cover with water. Cover bowl with a cloth and soak overnight.
- When ready to make almond milk, discard the soaking water and rinse the almonds thoroughly.
- Place 1/2 cup of the almonds in a blender at a time with 3 cups of filtered water.
- Blend on high for about 2 minutes or until the almonds are finely ground and the water resembles an opaque (milk-like) color.
- Line a bowl with cheesecloth or place nut milk bag in a bowl and slowly pour almond milk mixture into the strainer. Repeat with the rest of the almonds.
- Gather the cheesecloth or nut milk bag and twist to squeeze out as much almond milk as you can.
- Store in the refrigerator for 3-4 days in a sealed container.