Almond Milk
Richer and nuttier than oat milk, with a clean finish. Store-bought almond milk is mostly water, gums, and additives — the homemade version actually tastes like almonds.
Time: 10 minutes + overnight soaking · Yield: About 950 ml (4 cups)
Ingredients
- ●150 g (1 cup) raw almonds
- ●950 ml (4 cups) cold water
- ●1 Tbsp honey or maple syrup (optional)
- ●½ tsp vanilla extract (optional)
- ●Pinch of fine sea salt
Method
- Soak the almonds in water overnight (at least 8 hours, up to 24). Drain and rinse.
- Add the soaked almonds and fresh cold water to a blender. Blend on high for 1-2 minutes until very smooth and milky.
- Strain through a nut milk bag or cheesecloth, squeezing out as much liquid as possible.
- Stir in sweetener, vanilla, and salt if using.
- *Storage:** Refrigerator for 4-5 days. Shake before using.
- *Almond pulp:** Don't throw it out. Spread it on a baking sheet and dry it in a 121°C (250°F) oven for 2 hours. Use it as almond flour in baking, or add it to smoothies and oatmeal.
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