Homemade almond milk has been a consistent staple in my kitchen for years, and I finally realized I needed to get my recipe online to share with you! I’m always curating new ideas and innovative content that sometimes I forget about the basics in my kitchen that I swear by.
So here you have it, the best almond milk EVER. Seriously, I could drink this all day everyday. It’s delicious purely on it’s own, in a bowl with granola, steamed for a dairy free latte, even cooking with it…the possibilities are literally endless. I think this is why it’s such a staple. As long as I have it in my fridge, I’m set for creative ideas surrounding any meal.
In writing this post, I was thinking back to the first time I made it…I can still remember my reaction of utter amazement and wonder. How could nuts and water make something so creamy, delicious, satisfying, AND good for you?
In addition to all these things, I also found the actual process of making it incredibly relaxing. It only takes about 3 minutes to strain, but for those moments it seems that time slows. It’s a perfect way to start off a weekend morning.
If you haven’t made homemade almond milk, prepare for your life to be changed. Why? Well for one, the process is as easy as 3 simple steps:
That’s it! Try it for yourself and then come back and let me know what you think, and if you love this enough to add it as a weekly ritual.
Homemade Almond Milk
- 1 c. organic almonds soaked overnight in 1 1/2 cups filtered water
- 3-4 cups filtered water amount of water is dependent upon taste
- 1/2 large Medjool date
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon cardamom
- pinch salt to taste
- Nut milk bag I recommend one like this
- Place almonds in a mason jar and cover with 1 1/2 cups filtered water. Allow to soak on your counter overnight or up to 2 days (the longer they soak, the creamier your milk will be, but if you soak longer than 8 hours, it will likely spoil within about 2 days). After soaking period, rinse almonds (do not use the soaking water because it contains physic acid, which is an inhibitor to absorbing nutrients).
- Using a blender ( or food processor if you don’t have a blender), pour in soaked almonds and 3 cups filtered water. Add the date, vanilla, cardamom, and pinch of salt.
- Blend almonds on high speed for 2-3 minutes or until mixture is purred and creamy.
- Over a large bowl, using a cheesecloth or nut milk bag, strain almond puree and squeeze gently until all moisture is removed. You should get about 3 cups of milk. Discard almond meal or store in an airtight container for up to 2-3 days and use in oatmeal, smoothies, muffins etc. There are many uses!
- Stir nut milk and add a pinch more salt if needed to taste. If you’d like your milk similar in consistency to 2%, add 1/2 - 1 more cup of water. Alternatively, if you’re looking for a creamer of sorts for coffee and tea, only use a total of about 2 1/2 cups water and add in a full date - delicious! Store the milk in a sealed glass jar for up to 3-5 days.