Creamy Homemade Almond Milk
Breakfast | Published Aug 7, 2017 | Updated May 13, 2020 | By Tawnie
Homemade Almond Milk is so easy to make, requires simple pantry staple ingredients and is of course so delicious!
A lot of people are choosing non-dairy alternatives these days and there are so many options on the market now!
I know several people who prefer almond milk or non-dairy options if they are vegan, have an allergy, or simply a taste preference.
Table of contents
Ingredients you need:
Making homemade almond milk is really quite simple. All you need is:
That’s it! 2 ingredients only. However, it’s tasty with optional add in’s such as vanilla extract, dates or maple syrup for sweetness, cocoa powder to make chocolatey and a pinch of salt for flavor.
Step by Step Directions
It’s simple and much easier than you may think!
- Soak almonds with filtered water in a container overnight.
- Drain almonds and add to a blender with fresh filtered water. Blend 1-2 minutes.
- Use a nut milk bag to drain and extract all of the milk. Discard almond solids or repurpose to make almond meal or use in energy bites.
- Add any optional flavorings to the milk and blend again.
- Store in fridge for up to 5 days. Milk may separate, shake to combine before enjoying.
- Choose unsweetened or plain varieties of milk alternatives for savory dishes
- Do not freeze non-dairy milk
- Look out for carrageenan…some people are sensitive to this seaweed-based thickener
- Be aware of the added sugars.
- Shake the milk before serving because some of the nutrients settle at the bottom.
- Use in your favorite smoothies, pancakes, muffins, etc.
Here is a breakdown of 6 Non-Dairy Milk Alternatives
- Almond: Often lower in calories and sugar than other milk alternatives, it is high in vitamin E and low in protein. (You will find more protein in cow’s milk, and only about 1g protein in a serving of almond milk).
- Soy: This is thicker than other non-dairy milk alternatives, it has the most protein of non-dairy milks and can make as a good creamer in coffee! Try swapping out the milk in your Starbucks latte for soy milk next time.
- Coconut: As you may assume, this has a higher fat content and contains some saturated fat. Coconut beverage in the carton is best for drinking.
- Oat: Provides fiber and iron, but is low in protein. It contains phytochemicals which may help prevent heart disease.
- Hemp: This is good in baked goods because it doesn’t have an obtrusive flavor. Good source of omega-3 fats.
- Rice: This is cholesterol free and a good alternative for people with nut or soy allergies, but it is also low in protein and high in carbohydrates.
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Homemade Almond Milk
- 2 cups almonds
- 6-8 cups Filtered water
- 4-5 Medjool dates*, pitted
- 2 tsp. vanilla
- Cinnamon Maple syrup, other flavorings are optional.
- Soak almonds in 3-4 cups of filtered water overnight in the fridge. (You need just enough water so they are fully covered).
- Drain almonds (optional to remove skin from almonds – I recommend for a creamier milk!) and add to a powerful blender. Add filtered water into the blender, how much you use depends on the desired thickness. I usually add 3 cups filtered water.
- If using dates, soak them in water for a few minutes to soften. Then add them into the blender.
- Start blender on low setting and gradually move it to high. Once almonds turn into a white liquid, stop the blender (1-2 minutes).
- Place a nut milk bag (or a cheesecloth) over a bowl and begin to pour the liquid over the bag/cheesecloth.
- Squeeze to remove the liquid and the bag/cloth will hold the remaining almond pulp. Set the pulp aside to repurpose if desired, or throw away.
- Once almond milk is strained, add milk back into blender and add in the vanilla and other flavorings you like (such as maple syrup, honey, cinnamon, etc).
- Store in fridge in closed jar for up to 5 days.
- Don’t throw away the almond pulp! Use it to make energy balls or bake with it!
- This recipe make 4 cups almond milk.
- *Medjool dates: these are optional for added sweetness
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie
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