How to Make Almond Milk
Almond milk is a great dairy-free milk substitute for vegan diets or for those who are lactose intolerant or allergic to cow's milk. Learn how to make your own and avoid the additives found in store bought almond milk.
Servings: 4 cups
Sort through the almonds and discard any that are discolored or shriveled. Place one cup of almonds in a bowl, cover with 1-inch of water. Soak the nuts overnight or up to 2 days in the refrigerator.
After the nuts have soaked, drain and discard the soaking water. Rinse the nuts and add to a blender or food processor. Add water and salt, if using.
Blend on high until creamy and smooth, about 1 to 2 minutes. Scrape the edges of the bowl, and continue to blend the almonds well with the water.
Strain the almond milk through a jelly bag, nut bag, or a triple layer of cheesecloth. Squeeze out as much liquid as you can. You should be able to squeeze out about four cups of almond milk.
Use the almond milk immediately, or store in clean jars in the refrigerator for up to 3 days. Some settling may occur. Give the jar a shake right before using.
Ways to Flavor Almond Milk:
- Sweetened Almond Milk: For sweetening, you can stir in 1 to 2 tablespoons sugar, honey, or maple syrup to the almond milk. Or even try blending a couple dates with the almonds, and then strain out the solids.
- Vanilla Flavored: Add one teaspoon vanilla extract for a vanilla flavored almond milk. Almond milk with a hint of vanilla flavor tastes good poured over cereal and oatmeal.
- Extra Almond: For more almond flavor, add about 1/4 teaspoon of almond extract.
- Chocolate Almond Milk: After straining, return the almond milk to the blender and add 2 tablespoons sugar, 2 tablespoons of unsweetened cocoa powder, and blend until combined.
- Strawberry Almond Milk: Add 1/2 cup of fresh strawberries to your recipe before blending.
Serving: 1cup | Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 185mg | Fiber: 2.5g | Sugar: 4g