Clean, creamy, and free of everything that’s in the store-bought version.
Soak overnight, blend, strain. That’s it. Keep it plain or add vanilla, a date, or a pinch of cinnamon. Once you make it fresh it’s hard to go back.
Ingredients
- 1 cup raw almonds, soaked overnight
- 4 cups filtered water
- 1 Medjool date for sweetness (optional)
- a splash of vanilla extract (optional)
- a pinch of sea salt
You’ll need a nut milk bag or fine mesh strainer and a glass jar for storage.
Method
- Soak almonds in water for at least 8 hours or overnight. This softens them and improves the texture.
- Drain and rinse. Discard the soaking water.
- Add soaked almonds, 4 cups fresh filtered water, date if using, vanilla, and salt to a high-speed blender. Blend 45–60 seconds until smooth.
- Pour through a nut milk bag or fine mesh strainer into a bowl. Press or squeeze to extract as much liquid as possible.
- Transfer to a glass jar and refrigerate. Keeps 3–4 days. Shake before using.
Build It Your Way
- add a spoonful of cacao powder before blending for chocolate almond milk
- use 3 cups water instead of 4 for a richer, creamier texture
- sweeten with honey instead of a date — dissolve it in a splash of warm water first so it blends evenly
- a pinch of cinnamon adds warmth without sweetness
- use in coffee, smoothies, overnight oats, or baking
Adjust to your taste. Use what you have.
Swaps & Notes
- The pulp left in the bag is useful — spread on a baking sheet and dry in a low oven, then use in smoothies or as almond flour.
- A Weck jar works well for storage. Wide mouth makes it easy to shake and pour.
- No nut milk bag — a fine mesh strainer lined with cheesecloth works just as well.
- The date blends smooth and disappears into the milk — no grittiness if you’re using a high-speed blender.
