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Homemade Almond Milk

Ditch the store bought almond milk and make it at home! It's creamy and delicious, plus, you control the ingredients.
Course Drinks
Author Mary Rose

Equipment

  • 1 Highspeed Blender/Immersion Blender if using the Vegan Milker
  • 1 Nut Milk Bag (not needed if using vegan milker)
  • 1 Colander
  • 1 Large Bowl
  • 1 Quart Mason Jar

Ingredients

  • 1 cup Raw Almonds
  • 1-2 cups Filtered Water (to cover almonds while soaking)
  • 3 1/2 cups Filtered Water

Instructions

  • Place almonds in a bowl and cover with water.
  • Allow to soak for at least 8 hours.
  • Strain almonds and place in highspeed blender.
  • Add the 3 1/2 cups water.
  • Process for 1-2 minutes.
  • Place a colander over a large bowl. Put nut milk bag or tea towel over the colander.
  • Strain the milk for several minutes.
  • Pour the milk into a quart mason jar. Place lid on and store in fridge for up to a week.
  • If using the vegan milk maker, add the 3 1/2 cups of water to the glass carafe.
  • Place strainer in the carafe and add almonds.
  • Process with immersion blender for 1-2 minutes.
  • Slowly pull the strainer up and use a wooden spoon/spatula to stir the milk until it's down to the pulp.
  • Use the tamper to finish squeezing all the milk out of the pulp.
  • Pour the milk in a quart jar. Place lid on and store in the fridge for up to a week.

Notes

You can add dates and vanilla for a sweeter milk.