Homemade Almond Milk
Soak one cup of raw almonds in water overnight, drain them, and blend with four cups of fresh water until the liquid is opaque and white. Strain the mixture through a nut milk bag or cheesecloth into a glass bottle, squeezing firmly to extract every drop of liquid. What remains is a clean, nutty milk that keeps in the refrigerator for three days.
Raw almonds matter more than the machine.
Use raw, unsalted, and unroasted almonds to ensure the cleanest flavor. If you use roasted almonds, the resulting milk will taste charred and heavy.
- High-speed blender
- Nut milk bag or fine-mesh cheesecloth
- Large glass jar for storage
What goes in.
- 1 cupraw almonds
- 4 cupsfiltered water
- 1 pinchsea salt
Maximum Extraction
Do not rush the straining process. Twist the top of the nut milk bag tight and use your palms to press the remaining pulp against the mesh until it feels dry to the touch.
The method.
Soak the almonds
Place the almonds in a bowl and cover with at least two inches of water. Let them sit at room temperature for 8 to 12 hours. They are ready when they look plump and feel slightly soft when pressed between your fingers.
Rinse and blend
Drain the soaking water and rinse the almonds under cold running water. Add the almonds, four cups of fresh water, and the salt to the blender. Blend on the highest speed for one minute until the liquid looks milky white.
Strain
Place your nut milk bag over a large bowl or pitcher. Pour the contents of the blender into the bag. Twist the top closed and squeeze firmly until no more liquid comes out.
Store
Pour the milk into a clean glass jar. Seal tightly and store in the coldest part of your refrigerator. Shake well before each use, as separation is natural.
Other turns to take.
Vanilla Bean
Add half a teaspoon of vanilla bean paste or the seeds of one pod into the blender before processing.
Sweetened
Add two pitted Medjool dates to the blender with the almonds for a subtle, caramel-like sweetness.
When it doesn't go to plan.
Save the leftover almond pulp, known as almond meal; spread it on a tray and bake at a low temperature until dry to use in baking.
If your blender is smaller, blend in two batches to avoid overflow.
Use cold water for the blending step to keep the temperature of the milk low, which helps it stay fresh longer.
The ones that keep coming up.
Why does my milk separate in the fridge?
Commercial milks use stabilizers to keep the liquid emulsified. Since this recipe uses only almonds and water, the solids will naturally settle; just give the bottle a vigorous shake.
Can I use store-bought almond meal instead of whole almonds?
No, the process relies on the rehydration of whole nuts to create the proper consistency.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe