If you like almond milk, but you still haven't tried making it yourself, we're here to tell you that it's an easy and fuss-free affair. All it takes are a couple of ingredients, a blender, and you're fast on your way to making your own almond milk.
Why we love homemade almond milk
With vegan and plant-based lifestyles becoming ever more popular, you’re likely to find several brands of almond milk in your local supermarket, often boasting flavors like vanilla or chocolate, as well as unsweetened varieties and even eggnog.
The ingredients of store-bought almond milk vary by brand, but they don't often contain very many almonds. One well-known brand, recently admitted that their almond milk contains just 2% actual almonds! Most other brands also include an array of different additives and thickening agents that, while not necessarily dangerous, aren't what you'd expect to be almond milk.
Here are a few reasons why we prefer homemade almond milk over the store-bought stuff.
You can control the ingredients. Unlike the store-bought brands where you may not understand half the ingredients listed, with homemade almond milk, you know exactly how much and what goes inside.
It’s better value. We know that raw almonds aren't always cheap, but if you compare the nutrition and the number of nuts inside homemade almond milk, you'll undoubtedly get more out of it, nutrition-wise (more on that later).
It tastes better. Taste is always a subjective matter, but it's hard to deny that homemade almond milk tastes superior to the factory produced varieties. Our homemade almond milk recipe is creamy, fresh, and healthy, plus doesn't it feel amazing when you make something all on your own?
It's fun to make. When you think about it, the idea of making almond milk seems like it would be an arduous task. But, once you realize just how simple it is, you can start making homemade almond milk for any occasion and use it as the base for a wide range of recipes like overnight oats, smoothies, and lattes.
Almond milk nutrition
Almonds are nutritional powerhouses because they're jam-packed with nutrients like manganese, magnesium, copper, vitamin E, and vitamin B2. They're also a great source of fiber, but it's worth noting that if you decide to strain your almond milk as suggested in our recipe, you won't benefit from all that fibery goodness. If you don't mind a little extra texture, then you could technically leave the almond milk unstrained, but be sure to stir or shake it well before drinking or adding it to recipes.
Homemade almond milk's nutritional profile can vary depending on the ratio of ingredients you add to your recipe, but ours comes to just 25 calories a cup (strained) and is free from additives or flavorings – just pure almond goodness!
How to make almond milk
The embedded content cannot be displayed until consent to the required cookies is allowed.
As long as you have a blender, making homemade almond milk should be a breeze. All you need to do is buy raw almonds from your local grocery store – we recommend buying them from a bulk bin to cut back on plastic waste and to save money. The only other ingredients you need are water and a pinch of sea salt.
Although our almond milk recipe includes dates, they're entirely optional and only necessary if you enjoy a touch of sweetness in your almond milk. The vanilla is also optional, but it can give the recipe an extra dose of pizzazz. Before blending up your ingredients, be sure to either soak your almonds overnight or if you're pressed for time, soak them for a couple of hours in piping hot water.
Almond Milk Recipe
Homemade Almond Milk
- 1 cup raw almonds (soaked 1-2 hours in very hot water)
- 5 cups filtered water
- 1 pinch sea salt
- 2 whole pitted dates (optional)
- 1 tsp vanilla extract (optional)
- Add the soaked almonds, water, salt, as well as optional dates and vanilla extract to a blender and whizz on high-speed for 1-2 mins or until smooth.
- Next, strain the mixture using a thin dish towel or cheesecloth by laying the towel over a mixing bowl and pouring the blended almond mixture over it carefully.
- Then squeeze until all of the liquid is extracted.
- Discard the pulp, or use it for baked goods or composting.
- Store your milk in a jar, carafe or bottle and refrigerate.
- Enjoy fresh (will keep up to five days)