Make Your Own Almond Milk!

Non-dairy milk alternatives have become super popular and is a great option for people with lactose intolerance or sensitivity to dairy!

Making your own nut milk is super simple! But be patient because it takes at least 24 hours for the almonds to soak before you can make the milk! 😉

This recipe makes EXACTLY 3 cups of Almond Milk!

Ingredients:

1 Cup Raw Organic Almonds
3-6 Pitted Medjool Dates
1 tsp. Vanilla
1 tbsp. Maple Syrup (optional)
1 tsp. Cinnamon
Filtered Water

Supplies/Materials:

Nut Milk Bag or Cheese Cloth *Note: Cheese cloths can only be used once
Blender – I used my Ninja Blender
Colander or fine mesh strainer
Measuring Cups
Funnel
Milk Bottles

Step by Step (scroll down for the “how-to” with Photos):

Soak 1 cup of raw organic almond in 3 ½ cups of water overnight or up to 2 days. Place almonds in a bowl, cover with a cloth and let them absorb water overnight. The longer the almonds soak, the creamier the almond milk will be! You can double or triple the amount if you’d like more, but I will show how much just the 1 cup of almonds will make!
Once the almonds have soaked for over 24 hours, drain and rinse the almonds with cool running water in a colander or fine mesh strainer. The almonds should feel a bit squishy. Discard the soaking water.
Combine the almonds with 3 cups of water in a blender. For an extra flavored taste: add 3-6 pitted Medjool dates, 1 tsp of vanilla, 1 tbsp maple syrup (optional), and 1 tsp cinnamon.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, and blend continuously for 2 more minutes. It should look like a very fine meal and the water should be white and opaque. There will probably be froth or bubbles – this is completely normal.
Strain the Almonds! I purchased the Things&Thoughts Amazing Organic Nut Milk Bag from Amazon which you can buy here, but I’ve seen people use old thin t-shirts as well.
Press all the almond milk from the almond meal by squeezing the nut milk bag as much as possible. You should get about 2-3 cups of Almond Milk. This part gets a little messy so make sure you put a towel down on the counter! I squeezed gently at first to make sure I didn’t spill everywhere. As you keep squeezing and you think you can’t squeeze anymore, try twisting the bag/t-shirt, you’ll get a little more! I probably squeezed for a total of 10 minutes before I really couldn’t get any more.
Place a funnel at the top of your bottle or container for an easy transfer! I purchased some large milk bottles from Amazon!
Refrigerate almond milk and enjoy! Store for 2-3 days! The almond milk will most likely separate, so just make sure so shake it up before drinking!

Note: You can totally substitute the almonds with other raw nuts such as cashews, pistachios, macadamias, etc. for other yummy homemade nut milks!

Step-By-Step with Photos:

Soak 1 cup of raw organic almond in 3 ½ cups of water overnight or up to 2 days. Place almonds in a bowl, cover with a cloth and let them absorb water overnight.

Once the almonds have soaked for over 24 hours, drain and rinse the almonds with cool running water in a colander or fine mesh strainer. Discard the soaking water.

Combine the almonds with 3 cups of water in a blender. For an extra flavored taste: add 3-6 pitted Medjool dates, 1 tsp of vanilla, 1 tbsp maple syrup (optional), and 1 tsp cinnamon.