Homemade almond milk is more nutritious than boxed nondairy milks, and it takes only minutes to make. If you’re looking for an almond milk recipe that you’ll want to make regularly, this might just be what you’re looking for! Recipe from Raw Food Made Easy for 1 or 2 People © 2012 by Jennifer Cornbleet. Reprinted by permission of The Book Publishing Company.
- 1½ cups soaked almonds (see note below recipe box)
- 2½ cups water
- 3 pitted medjool dates, soaked
- ½ teaspoon vanilla extract (optional)
- Place 1½ cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.
- Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. alternatively, use a sprout bag to strain the milk.
- Discard the pulp left in the strainer or save for another purpose.
- Transfer the almond milk to a sealed container and store in the refrigerator. Almond milk will keep for five days. It will separate, so shake well before using.
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Note: To arrive at 1 1/2 cups soaked almonds, put 1 cup raw almonds in a Mason jar, fill with cool water, screw on the lid, and leave for 8 to 12 hours at room temperature. Drain well and continue on with the recipe.
- See also Leslie Cerier’s Homemade Chocolate Almond Milk.
- You might also like to learn how to make Homemade Hemp Milk.
- If you’re not inclined to make your own, see The Best Vegan Milk) Non-Dairy Alternatives.
- Explore VegKitchen’s vegan breakfast recipes.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
3 Comments
Jan
September 5, 2016 at 4:10 pmThanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I’ve added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.
But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?
Thank you, Jan
Thank you, Jan
Jan
September 5, 2016 at 4:10 pmThanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I’ve added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.
But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?
Thank you, Jan
Jan
September 20, 2016 at 2:24 pmThe last few weeks I have been making almond milk almost every other day and I have learned a thing or two I’d like to share with you all. (1) The milk is creamier if you take off and discard the almond skins before blending. This is a little time consuming, it takes about ten minutes, but so worth it. (2) I now add 1/2 a banana, the texture is so much more richer but there is no profound banana taste. (3) a dash of salt really brighten the milk up.