Almond Milk, Dairy-Free (Printable)
Creamy almond milk from soaked almonds and filtered water; strain and chill for a silky, dairy-free beverage.
# What you need:
→ Almonds
01 - 1 cup (150 g) raw almonds
→ Water
02 - 4 cups (1 liter) filtered water, plus more for soaking
→ Optional Additions
03 - 1–2 dates, pitted (for sweetness)
04 - 1 tsp vanilla extract (for flavor)
05 - Pinch of sea salt
# Directions:
01 - Place the raw almonds in a large bowl and cover completely with water. Allow them to soak for at least 8 hours or overnight at room temperature.
02 - Drain the soaked almonds in a colander and rinse them thoroughly under cool running water to remove any residual tannins and enzyme inhibitors.
03 - Add the drained almonds and 4 cups of fresh filtered water to a high-speed blender. Include pitted dates, vanilla extract, and a pinch of sea salt if desired for sweetness and flavor.
04 - Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and creamy with no visible almond chunks remaining.
05 - Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or pitcher. Gather the cloth and squeeze firmly to extract as much liquid as possible from the almond pulp.
06 - Transfer the freshly made almond milk to a clean glass bottle or jar with a tight-fitting lid. Refrigerate immediately and shake well before each use. Consume within 3 to 4 days.
# Expert Tips:
01 -
- It is genuinely creamy without any additives, thickeners, or mystery ingredients you cannot pronounce.
- You control every single thing that goes into it, from sweetness level to whether vanilla makes an appearance.
02 -
- Homemade almond milk separates in the fridge because it has no emulsifiers, so a good shake before pouring is not optional but essential.
- Skipping the soak time is the one shortcut that will punish you with gritty, bitter milk that no amount of blending can fix.
03 -
- Running the soaked almonds under hot water for ten seconds before blending makes them even softer and yields a noticeably creamier milk.
- The secret to rich, full bodied almond milk is squeezing the nut milk bag with slow, steady pressure rather than frantic wringing, which pushes pulp through the fabric.