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Almond Milk
Dairy-Free Milk & Cheese
Ingredients:
- 130 g (1 cup) raw whole almonds (or slivered almonds for no-strain)
- 960 ml (4 cups) filtered water (plus more for soaking)
- 1–2 pitted dates or 1 tbsp maple syrup (optional)
- 1 tsp vanilla extract (optional)
- pinch of salt
Equipments:
- Large bowl
- Nut milk bag or fine mesh cheesecloth
- High-speed blender
- Jar or pitcher
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Nutrition:
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Instructions:
- Soak the Almonds
Place 130 g (1 cup) raw whole almonds in a bowl and cover with cold water. Soak for at least 8 hours or overnight. Drain and rinse well. - Blend
Add soaked almonds, 960 ml (4 cups) filtered water, optional dates or 1 tbsp maple syrup, optional 1 tsp vanilla extract, and a pinch of salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth. - Strain
Pour through a nut milk bag or double-layered cheesecloth over a large bowl. Squeeze firmly to extract all the liquid. Save the almond pulp for baking. - Store
Transfer to a sealed glass bottle or jar. Refrigerate for up to 4–5 days. Shake well before each use.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
Soaking almonds overnight makes them easier to blend and gives the milk a creamier texture. Even a quick 1-hour soak makes a difference.
The leftover almond pulp can be dried and used in baking or energy balls.
Tips:
Blend on high for at least 60 seconds for the smoothest milk. Strain twice through the nut bag for the cleanest result.
Storage:
Keep refrigerated in a sealed jar for up to 4 days. Shake well before each use as natural separation occurs.
Swaps:
Almonds can be swapped for cashews (no straining needed), oats, or hemp seeds to make different plant milks.
Almond Milk
4 Cups
Prep 1-5 min
Blend 3 min
Ingredients:
- 130 g (1 cup) raw whole almonds (or slivered almonds for no-strain)
- 960 ml (4 cups) filtered water (plus more for soaking)
- 1–2 pitted dates or 1 tbsp maple syrup (optional)
- 1 tsp vanilla extract (optional)
- pinch of salt
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Instructions:
- Soak the Almonds
Place 130 g (1 cup) raw whole almonds in a bowl and cover with cold water. Soak for at least 8 hours or overnight. Drain and rinse well. - Blend
Add soaked almonds, 960 ml (4 cups) filtered water, optional dates or 1 tbsp maple syrup, optional 1 tsp vanilla extract, and a pinch of salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth. - Strain
Pour through a nut milk bag or double-layered cheesecloth over a large bowl. Squeeze firmly to extract all the liquid. Save the almond pulp for baking. - Store
Transfer to a sealed glass bottle or jar. Refrigerate for up to 4–5 days. Shake well before each use.
