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how to make homemade almond milk
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5 from 1 vote

How to make Almond Milk

How to make homemade almond milk. Simple and easy, dairy-free milk that's much tastier than store bought. 5 ingredients and 5 minutes.
Category drink
Cuisine gluten-free, raw, vegan
Prep Time 10 minutes
Total Time 20 minutes
Servings 3 cups (approx.)
Author Hannah Sunderani

Ingredients

  • 1 cup almonds , soaked overnight
  • 2 medjool dates , pits removed
  • 1 tsp vanilla extract
  • pinch cinnamon
  • pinch salt
  • 3 cups water

Instructions

  • Strain soaked almonds and add to blender with dates, vanilla extract, cinnamon and salt. Add 3 cups fresh water and blend for 1-2 minutes, or until well combined.
  • Place nut milk bag* over a big bowl, and pour half your almond milk blend into the bag. Squeeze the bag to strain the milk. Continue to squeeze, moving your hands around the bag to allow new areas to be milked, until you can no longer milk anymore liquid.
  • Remove "almond pulp" from nut milk bag, and pour second half of blended almond milk into the bag. Continue the process of squeezing nut milk as described in Step 2.
  • Pour the freshly squeezed milk from your bowl back into your blender (this allows for easy transfer into a bottle). Taste the almond milk blend - I like it creamy, but optional to add splashes more water to thin if desired. Transfer the milk into an air tight bottle and store in the fridge.

Video

Notes

*If you don't have a nut milk bag you can use a very thin t-shirt, towel, or pair of tights (I find nut milk bags easiest to use). You can buy a nut milk bag for cheap on amazonThis is the one I have.
I like to milk in two batches for easier squeezing. But you can do it all at once if you've got strong hands.
It's optional to add splashes more water to thin. But I like it thick and creamy.
Save "almond pulp" to use in recipes like flatbreadspizza and donuts.
Almond milk will keep in fridge for up to 5 days. Enjoy in overnight oats and chia pudding. It also foams lovely for lattes.
Nutrition information is not possible for this recipe, as process of straining and removing the almond pulp affects estimation. Please forgo this estimation. 

Nutrition

Calories: 322kcal | Carbohydrates: 22g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 447mg | Fiber: 7g | Sugar: 13g | Vitamin A: 24IU | Calcium: 144mg | Iron: 2mg