Homemade Almond Milk
Servings Prep Time
1quart 12hours
Cook Time
5minutes
Servings Prep Time
1quart 12hours
Cook Time
5minutes
Ingredients
Instructions
  1. Place 1 cup of almonds in a bowl and add 2 cups of water. Cover with a cloth and leave on the counter to soak overnight. The almonds will plump as they absorb water.
  2. Drain the almonds from their soaking water. At this point, the almonds should feel a little squishy if you pinch them. (It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.)
  3. Place the almonds in the blender with 4 cups of water, 1 dried date (pitted), and 1/2 of a vanilla bean and a pinch of salt.
  4. Blend on high for 2-3 minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
  5. Poor the almond mixture into a mesh strainer lined with cheese cloth over a large bowl.
  6. Press all the almond milk from the almond meal. Gather the cheese cloth around the almond meal and squeeze to remove all the excess milk. You should get about 4 cups. (See Recipe Note for what to do with the leftover almond meal.)
  7. Store the almond milk in sealed airtight container for up to 5 days.
Recipe Notes

*Using the leftover almond meal: You can dry the left over almond meal and use it in recipes. To dry the almond meal, spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.

*Also, If you like a thicker more creamier milk, reduce the water in the recipe to 2 cups.