Making your own almond milk is surprisingly easy.
A delicious and nutritious alternative to dairy milk, this almond milk is light and creamy, but is free of lactose or casein–> both of which can cause digestive issues.
Did you know up to 75% of the world’s population is lactose-intolerant? Another good reason to try this almond milk.
If you’ve tried store-bought almond milk, don’t be surprised if you like this homemade version much, much more. Homemade almond milk is free of fillers and preservatives, and provides a sweet, subtle almond flavor. In fact, most people who try homemade almond milk can never go back to the store-bought varieties again!
An added bonus? It’s cheap and easy to make!
Homemade Almond Milk
makes 4 cups
1 cup almonds, soaked in water for 4-6 hours and rinsed well
4 cups filtered water
nut milk bag, or cheese cloth for straining
Combine the drained almonds and 4 cups of filtered water in a high-speed blender, and blend until smooth and creamy.
Note: Soaking the almonds beforehand removes the enzyme inhibitors naturally contained in their skins. These enzyme inhibitors may cause digestive discomfort if consumed, which is why I recommend soaking the almonds first, then draining and rinsing well. You don’t want to use the soaking water in this recipe, as it will contain those toxins you just removed!
Once thoroughly blended, pour the mixture through a mesh nut milk bag, positioned over a large bowl.
*Note: Feel free to substitute any other nuts or seeds, to create a variety of dairy-free milks! Brazil nuts and Hazelnuts don’t need to be soaked before blending, as they do not contain enzyme inhibitors like other nuts.
**For an extra-special treat: Try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!
- 1 cup almonds , soaked 4-6 hours and rinsed well
- 4 cups filtered water
Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
Strain the "milk" through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
Store in the fridge, in a sealed container, for up to 4 days.
Need ideas for your leftover almond pulp?
Try making one of these sweet treats: