Learn how to make your very own creamy nut milk at home. This almond milk recipe at easy and delicious and ready in minutes after the almonds have soaked.
Prep Time3 hourshrs
Cook Time8 minutesmins
Total Time3 hourshrs8 minutesmins
Course: Appetizer, Dessert, Gluten-Free, ingredient, Side Dish, Vegan, Vegetarian
1cupraw almondssoaked for at least 2-3 hours or overnight
4cupscold waterfiltered
Optional
1teaspoonvanilla extract
1tablespoonmaple syrup or honey
Instructions
Soak the raw almonds in a bowl overnight or at least 2-3 hours. Drain the soaked almond and rinse a few times.
Next, place the soaked and rinsed raw almonds in a high-powered blender. Then add 4 cups of cold filtered water.
If you are adding any vanilla or sweetener, add them during this step.
Blend on high for about 2-3 minutes or until you get a creamy consistency and there aren't any almond chunks.
Place a nut-milk bag or cloth over a large bowl. Pour the creamy blended almond milk into the bag and strain using your hands. The almond pulp will remain in the bag that can reused.
Pour the almond milk into cups if ready to serve, or in storage bottles and containers in the fridge for up to 3 days.
Notes
Instead of almonds, try this recipe with oats, cashews, or hemp hearts.
Use honey or maple syrup as your sweetener. You can also use monk fruit sweetener.
Store the leftovers in the refrigerator for up to seven to 10 days.
You can use a fine sieve if you do not have a nut milk bag.