almond milk recipe
The Best almond milk recipe
My kids love it too—especially the vanilla or cinnamon swirl version. They’ll grab it straight from the fridge for their cereal or mix it into smoothies with banana and peanut butter. It’s become their go-to when they’re cranky or just need a little extra energy before school. And honestly, it’s not just for kids. I drink it black sometimes, especially in the mornings, because it’s so refreshing and doesn’t weigh me down. It’s the kind of recipe that’s easy to make in bulk and keeps well in the fridge, so you always have it on hand. Plus, the health perks are pretty solid—it’s low in calories, packed with vitamin E and calcium if you add those, and it’s great for digestion. It’s the kind of thing that’s perfect for everyday eating, but it also works well for special occasions too. We’ve used it in baking lately, in pancakes and muffins, and it turns out just as good as regular milk. No one even knows it’s not dairy-based.
Homemade Almond Milk
A creamy, nutritious alternative to store-bought almond milk made with simple ingredients and no added sugars. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup raw almonds (soaked for 4+ hours or boiled for 15 mins)
- 8 cups filtered water
- 1 tsp vanilla extract (optional)
- Pinch of salt
👨🍳Directions
-
1
Drain and rinse soaked almonds. Blend them with 4 cups of water in a high-speed blender until smooth. -
2
Strain the mixture through a fine-mesh sieve into a clean jar or bottle, pressing down on the almond pulp to extract as much liquid as possible. -
3
Add the remaining 4 cups of water to the strained almond pulp, blend again, and strain once more to ensure a smooth texture. -
4
Pour the almond milk into clean jars or bottles. Stir in vanilla extract and a pinch of salt if desired.
🔧Equipment
- High-speed blender
- Fine-mesh strainer
- Clean jars or bottles
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra creaminess, use soaked almonds instead of raw.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Adjust sweetness by adding a little maple syrup or honey if preferred.
Substitutions: {“almonds”:”Use cashews or other nuts for a slightly different flavor profile.”}
Watch Video Of How Homemade Almond Milk Works
❓ Frequently Asked Questions About Almond Milk
How can I make almond milk at home without a blender?
You can still make almond milk without a blender by using a high-speed hand mixer, a food processor, or even a mortar and pestle. For a hand mixer, soak almonds overnight, blend the soaked almonds with water (about 1 cup almonds to 4 cups water), strain through a nut milk bag or fine cheesecloth, and then whisk the mixture vigorously to create froth. A food processor can also work well—just pulse the soaked almonds and water until smooth, then strain as usual.
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What’s the best ratio of almonds to water for homemade almond milk?
The standard ratio is about 1 cup of raw almonds (soaked) to 4 cups of water. For a smoother texture, you can adjust it to 1 cup almonds to 5 cups water if you prefer a thinner consistency. If you’re using almond butter, you can reduce the water further—about 1/2 cup almond butter to 2 cups water works well for a richer milk.
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Why does my homemade almond milk taste bitter or soapy?
Bitterness or a soapy taste often comes from raw almonds that weren’t soaked properly or from over-extraction during blending. Soaking almonds for at least 8–12 hours helps remove bitterness. If you’re using raw almonds, soaking them in vinegar or lemon water for 10 minutes before soaking can also help neutralize bitterness. If you’re using pre-soaked almonds, ensure you’re blending them with enough water to avoid over-extraction. Straining through a fine mesh or nut milk bag also helps remove any residual almond particles that could contribute to bitterness.
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Can I use almond milk as a substitute for cow’s milk in baking?
Yes, almond milk can be used in baking, but keep a few things in mind: it’s lower in fat and protein, so it may not rise as well as dairy milk. For best results, choose unsweetened, unsalted almond milk (like Silken or Califia Farms). Replace whole milk with 1:1 ratio in recipes, but for lighter baked goods, you might need to reduce the liquid slightly (about 1:1.5 ratio). For dense cakes or bread, almond milk works fine, but for fluffy pastries, consider adding a little xanthan gum (½ tsp per cup of milk) to improve texture. Avoid using almond milk in recipes that rely heavily on butter or cream for structure.
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How do I store homemade almond milk and how long does it last?
Homemade almond milk should be stored in an airtight container in the fridge and used within 3–5 days. To extend its shelf life, you can freeze it in ice cube trays or small containers for up to 3 months. When thawing, give it a good shake before using. If you notice an off smell, slimy texture, or separation, discard it. For longer storage, you can also pasteurize it by heating to 160°F (71°C) for 30 minutes before refrigerating, which can extend its shelf life to 2–3 weeks.
