Plant-based Milk Recipe

Place 1 cup raw almonds in a bowl and cover with about 3 cups of filtered water. Ensure the almonds are fully submerged with at least 1–2 inches of water above them (they will swell). Soak at room temperature for at least 8 hours or up to 12 hours (overnight). For quicker method, use very hot water and soak 1 hour, but longer soaking yields creamier milk.

After soaking, drain the almonds and discard the soaking water. Rinse the almonds under cold running water until water runs clear to remove enzyme inhibitors and any residue.

Add the drained, rinsed almonds to a high-speed blender. Pour in 4 cups of fresh filtered water (use 3 cups for creamier milk or up to 5 cups for lighter milk).

Add optional flavorings now: 1 tablespoon maple syrup (or agave), 1/2 teaspoon vanilla extract, and a pinch of fine sea salt. If using cinnamon, add 1/4 teaspoon. These are optional — you can omit sweetener and flavoring for unsweetened milk.

Blend on high for 1 minute to 1 minute 30 seconds, or until the mixture is very smooth and slightly frothy. Stop and scrape down the sides once or twice to ensure even blending. The higher the speed and longer the blend, the creamier the milk will be.

Place a nut milk bag or a double layer of fine-mesh cheesecloth over a large bowl or pitcher. Pour the blended almond mixture into the bag/cloth slowly, allowing the liquid to collect below.

Gather the edges of the bag/cloth and gently squeeze and press to extract as much liquid as possible. Squeeze until mostly dry — this yields about 3 to 3 1/2 cups of almond milk. The leftover almond pulp can be reserved for baking or drying into flour.

Taste the milk and adjust sweetness or salt if desired by stirring in small amounts of maple/agave or salt until balanced.

Transfer the milk to an airtight bottle or jar and refrigerate. Homemade almond milk keeps well for 3 to 4 days when refrigerated. Shake well before each use as natural separation will occur.

If you prefer ultra-smooth milk, you can strain the milk a second time through a clean fine-mesh sieve or coffee filter, but this will reduce yield.