I’m convinced that no one drinks store bought almond milk straight from the glass. While it’s a great dairy-free alternative, it’s not quite as satisfying as a cold glass of cow’s milk. That is, unless you’ve tried homemade almond milk. Almond milk made from scratch is easy and decadent. It actually tastes like almonds, unlike the milks bought in the store!

One of my favorite techniques that I teach in my cooking classes is how to make homemade nut milks. The reactions on people’s faces is priceless as they can’t believe how much better homemade almond milk tastes than the ones found in the store.

Why exactly does homemade almond milk taste so much better?

Most obviously, anything made from scratch is usually going to taste the best (and be the most nutritious).

Have you ever looked at the ingredient list on an almond milk carton? Aside from almonds and water, there are usually multiple thickers added to the milk to give it a creamy consistency. The most common thickeners include ingredients ending in “gum” and “lecithin” (either soy or sunflower). These thickeners are what allow manufacturers to get away with using so little almonds in the milk. If you notice abnormal digestive distress, or you have a sensitive stomach, you might want to consider steering clear of these additives.

There are a few brands of almond milks that can be found in the store that list only two ingredients, so be sure to read the labels if you’re looking to minimize the thickeners in your foods.

I admit, I don’t use homemade almond milk every day, but when I do, it’s a treat. Homemade almond milk is rich in flavor, naturally creamy and can be customized any way you like!

How to Make Homemade Almond Milk

Step 1: Soak your nuts. You can experiment with different nuts in your homemade milks, but the key to getting a super creamy consistency is soaking them ahead of time. Soaking also releases the phytic acid, allowing for easier digestibility and nutrient absorption in the body. To soak the nuts, place in a bowl and generously cover with water. Once soaked, rinse and drain.

Harder nuts, such as almonds, need to soak for at least 8 hours or overnight, while softer nuts and seeds can soak for about 4 hours (and some don’t need soaking at all – like hemp seeds!).

Step 2: Blend! When ready to make your almond milk, add the soaked nuts and water to a blender. This is where the magic happens, as you can add any flavoring you like. I’ve included a simply vanilla recipe for you below, as well as a few flavor variations to try out!

The smaller the ratio of nuts to milk, the creamier the consistency. I have found that 1 cup (pre-soaked) almonds + 4 cups filtered water creates a nice, creamy milk. If you want more of a “cream”, I would suggest a 1:2 ratio of nuts to water.

Step 3: Strain. I would recommend using a nut milk bag for a quicker, less messy process. You could also use a few layers of cheesecloth. Place the nut milk bag or cheesecloth in a bowl and slowly pour the almond milk into it. Gather and squeeze all of the liquid out of the bag into the bowl. You’ll be left with homemade almond milk in the bowl and moist pulp in the bag.