Almond Milk Recipe

Soak the Almonds

Place 1 cup raw almonds in a bowl and cover with about 2 cups of cool water. Let soak at room temperature for at least 8 hours or overnight. For quicker soaking, pour boiling water over almonds and soak for 1 hour (yields slightly different texture). Soaking softens the almonds and helps produce creamier milk.

Rinse and Drain

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

Blend

Place the soaked, rinsed almonds in a blender with 4 cups cold fresh water. Add 1 tablespoon sweetener (maple syrup or honey), 1 teaspoon vanilla extract (if using), and a pinch of salt. Blend on high speed for 1 to 2 minutes, or until the mixture looks milky and the almonds are finely ground. For a creamier milk, blend longer (up to 3 minutes) or use slightly less water.

Strain

Set a nut milk bag or several layers of cheesecloth over a large mixing bowl or jug. Pour the blended almond mixture into the cloth/bag. Gather the edges and squeeze firmly to extract as much liquid as possible. Continue until mostly dry almond pulp remains in the cloth. The liquid collected is your almond milk.

Taste and Adjust

Taste the almond milk and adjust sweetness or vanilla as needed. If too strong, dilute with a little additional water, 1/4 cup at a time, until desired flavor and consistency are reached.

Store

Transfer the almond milk to a clean glass bottle or jar with a lid and refrigerate. Use within 3 to 5 days. Shake well before each use, as natural separation will occur.

Gather the leftover almond pulp from the cheesecloth. Spread it thinly on a baking sheet and dry in an oven at the lowest temperature (around 200°F / 95°C) for 1–2 hours, stirring occasionally, to make almond meal. Alternatively, use the fresh pulp in smoothies, baking, or to add to oatmeal. Store dried pulp in an airtight container for several weeks; refrigerate fresh pulp and use within 2 days.