Homemade Almond Milk (Vegan, Vegetarian)
Homemade Almond Milk – A simple and refreshing plant-based milk made with just soaked almonds and water. This creamy, dairy-free recipe is free from additives and preservatives, perfect for smoothies, cereals, and coffee. Don’t discard the pulp — reuse it in baking or to make almond flour!
Equipment
Ingredients
- 100 g Almonds raw
- 750 ml Filtered water
- 1 tbsp sunflower seeds optional
Instructions
- Soak the Almonds: Begin by soaking 100g of raw almonds in water for at least 8 hours. Overnight soaking is best, but if you're in a rush, 4 hours will still do the trick.
- Blend: After soaking, drain and rinse the almonds. Place them in a blender along with 750g of filtered water. Blend on high speed for about 5 minutes until you achieve a smooth, creamy consistency.
- Strain: Using a cheesecloth or a nut milk bag, strain the almond milk into a clean container. Squeeze and press as much liquid out as possible.
- Save the Pulp: Keep it in a fridge up to 5 days or freeze it.
- Store your almond milk in a glass bottle with a swing-top lid, or consume it immediately with your coffee or sweet treats. Enjoy!
Notes
Soak almonds overnight or for at least 8 hours to achieve a creamier texture and easier blending.
Always use filtered water for a cleaner, fresher taste.
Sweeten naturally with dates, maple syrup, or vanilla extract if desired.
For a creamier result, reduce water to 600g; for lighter almond milk, increase up to 1 litre.
Shake well before each use, as natural separation is normal in homemade plant-based milk.
Store in an airtight glass bottle or jar in the fridge for up to 5-7 days.
Freeze leftover almond milk in ice cube trays for smoothies or recipes.
Don’t throw away the almond pulp — dry it out and blend to make homemade almond flour, or use it in energy balls, porridge, or muffins.
YourDani x x
Nutrition
Serving: 240mlCalories: 60kcal
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