Homemade Almond Milk Recipe – Easy Plant-Based Guide

Last Updated on 2 months by Neha Deshmukh

Homemade Almond Milk Recipe – Easy Plant-Based Guide

Hey everyone! If you’re anything like me, you’re always looking for ways to eat a little healthier and know exactly what’s going into your food. That’s why I’m so excited to share my go-to recipe for homemade almond milk. It’s surprisingly easy, tastes a million times better than store-bought, and honestly, it feels so good to make something from scratch. I first started making my own almond milk when I was trying to cut down on additives, and I haven’t looked back!

Why You’ll Love This Recipe

This almond milk recipe is a game-changer. It’s incredibly simple, requiring just two main ingredients. Plus, you completely control the ingredients – no weird gums or added sugars! It’s perfect for your morning coffee, smoothies, or even just a refreshing glass on its own. And honestly, the creamy texture is just divine.

Ingredients

Here’s what you’ll need:

• 1 cup almonds
• 4 cups water

Ingredient Notes

Let’s talk almonds! The type of almond you use can really impact the flavor.

• Marcona almonds are known for their buttery flavor, making a super luxurious milk. They’re a bit pricier, though!
• California almonds are the most readily available and work beautifully for everyday almond milk.
• Raw vs. Roasted: I usually use raw almonds for a cleaner, fresher taste. Roasted almonds will give you a slightly nuttier flavor, which some people love!
• Water Quality: Believe it or not, the water you use matters. Filtered water will give you the purest tasting almond milk. I always use my Brita filter for the best results.

Step-By-Step Instructions

Okay, let’s get making! It’s easier than you think.

1. First, soak 1 cup of almonds in plenty of water overnight (8-10 hours). This softens them up and makes for a creamier milk. If you’re short on time, you can blanch the almonds instead – just boil them for a minute, then shock them in cold water and the skins will slip right off.
2. Drain and rinse the soaked almonds really well. Peel off the skins if you want a super smooth milk, but honestly, I usually skip this step – the skins add a little extra nutrition!
3. Now, pop the almonds into your blender with 1 cup of fresh water. Blend until it’s completely smooth. Then, add the remaining 3 cups of water and blend again until everything is frothy and well combined.
4. This is where the cheesecloth comes in handy! Line a sieve with a couple of layers of cheesecloth and pour the almond mixture through. Gently squeeze the cheesecloth to extract every last drop of milk. Don’t be shy – you want to get all that goodness!
5. Finally, pour your freshly made almond milk into a clean glass jar and store it in the refrigerator. It’ll stay fresh for 3-4 days.

Expert Tips

Want to take your almond milk game to the next level? Here are a few things I’ve learned along the way:

• Soaking Time: While overnight is ideal, you can get away with soaking for as little as 4 hours. Just the longer you soak, the creamier the milk.
• Creaminess Factor: For extra creamy almond milk, use less water! Start with 3 cups and add more if needed to reach your desired consistency.
• Don’t Over-Blend: Blending for too long can actually heat up the almonds and make the milk a little gummy. Blend just until smooth.

Variations

This recipe is a fantastic base for all sorts of delicious variations!

• Vegan & Nut-Free Adaptations: If you have nut allergies, you can use seeds like sunflower seeds or hemp seeds to make seed milk – just follow the same process!
• Spice It Up: My auntie always adds a pinch of cardamom or a few strands of saffron to her almond milk for a beautiful flavor and aroma. It’s so good!
• Sweetener Options: I like to keep my almond milk unsweetened, but feel free to add a little sweetness. Dates (soaked to soften them first!), maple syrup, or a drizzle of honey are all great choices.

Serving Suggestions

The possibilities are endless! Here are a few of my favorite ways to enjoy homemade almond milk:

• In your morning coffee or tea
• Blended into smoothies
• Poured over cereal or granola
• Used in baking (it works beautifully in cakes and muffins!)
• Simply enjoyed chilled in a glass

Storage Instructions

Keep your homemade almond milk in an airtight glass jar in the refrigerator. It’s best enjoyed within 3-4 days. It might separate as it sits – that’s totally normal! Just give it a good shake before using.

FAQs

Got questions? I’ve got answers!

• How does homemade almond milk differ from store-bought versions? Homemade almond milk is much fresher and doesn’t contain any of the additives, preservatives, or gums often found in store-bought varieties. Plus, it tastes so much better!
• Can I use different types of nuts to make milk? Absolutely! Cashews, walnuts, and hazelnuts all make delicious milk.
• What can I do with the almond pulp leftover from making almond milk? Don’t throw it away! Almond pulp can be used in baking (add it to muffins or cookies), dehydrated to make almond flour, or even added to smoothies for extra fiber.
• How long does almond milk last in the refrigerator? Homemade almond milk typically lasts for 3-4 days in the refrigerator.
• Can I freeze almond milk? Yes, you can! Pour it into a freezer-safe container, leaving some space for expansion. It will last for up to 3 months in the freezer. Just thaw it in the refrigerator overnight before using.