Homemade Almond Milk That Tastes Better Than Anything in a Carton — 10 Minutes of Actual Work
Homemade almond milk that actually tastes like almonds — not vaguely sweet water. Soak, blend, strain, and you're looking at about 10 minutes of real work for a jar that costs pennies per cup. Dairy-free, vegan, and endlessly better than anything in a carton.
Equipment
- Blender
- Nut Milk Bag
- Large Bowl or Measuring Cup
- Glass jar with lid
Ingredients
Almond Milk Base
- 1 cup raw almonds, unroasted and unsalted
- 4 cups cold filtered water, plus more for soaking
- 1 pinch fine salt
Optional Add-Ins
- 1 Medjool date, pitted (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Soak: Put the almonds in a bowl and cover with water by about two inches. Add a pinch of salt and leave at room temperature overnight, 8 to 12 hours, until the almonds are puffy and slip out of their skins when pinched. In a hurry? Cover with boiling water and soak for 1 hour.
- Drain and rinse: Dump the soak water and rinse the almonds until the water runs clear. This removes any lingering raw taste.
- Blend: Combine the soaked almonds and 4 cups cold filtered water in a blender. Blend on high for 60 to 90 seconds, until creamy and frothy, like a very thin milkshake.
- Strain: Set a nut milk bag or thin dishtowel over a large bowl or measuring cup. Pour in the blended mixture, then squeeze the bag firmly to extract every last drop of liquid.
- Season: Whisk in a pinch of fine salt, plus the date and vanilla if using. Or shake everything in the jar — just chop the date finely first if you go that route.
- Store: Pour into a sealed glass jar and refrigerate up to 4 days. Shake well before every use — separation is natural.
Notes
Use cold filtered water — hot water gives the milk a slightly cooked taste. Save the leftover almond pulp and dry it in a low oven for homemade almond flour, or freeze it for smoothies and muffins. The milk freezes well in ice cube trays for iced coffee and smoothies.