Homemade almond milk is creamy, fresh, light, and so delicious. Far superior than any store-bought almond milk out there. This is so easy to make that you have no excuse but to make some for yourself!

Making almond milk is actually a process that has been around for a while. The process involves soaking the almonds in water for 24-48 hours, which decreases the level of phytic acid – a substance that reduces your ability to absorb the minerals in the mineral-rich nuts and seeds.

Your almond milk will stay 2-3 days in the fridge – so only blend up what you want to drink for the next couple of days. Keep the rest of the soaked almonds in the fridge and blend them up when you want more A milk. If you heat your almond milk it will pasteurize it and extend the shelf-life, but this completely defeats the purpose of making almond milk at home. It’s not laborious, and almond milk is something I have everyday so I think the reward to work ratio is pretty good 🙂

Most people will recommend a ratio of 1 cup almonds to 2 cups water, but since I like mine a little thicker and creamier I make mine with a almond to water ratio of 1:1.5.  A 1:2 ratio will have the consistency of 2% milk, which is still too watery for me. So you be the judge of that!

makes 4 cups

ingredients

2 cups raw organic almonds
4 cups water
pinch of salt
optional: vanilla powder (no sugar added)
optional: cacao powder (no sugar added)

equipment

bowls
strainer
glass mason jars for storage
blender
cheese cloth

directions

1. Soak almonds for 24-48 hours. Use 1 cup of almonds for every 1 1/2 cups of filtered water. The longer the almonds soak, the creamier the almond milk.
2. After the almonds have soaked, drain and rinse the almonds and run under cool water. The almonds should feel a little soft.
3. Use the same 1 to 1 1/2 ration of almonds to water in a blender.  Add a pinch of salt.
4. If you’d like to add no sugar added vanilla or cacao powder, you would place in the blender now (about 1 tbsp). If you really want sweetness then add 1 pitted date.
5. Blend at the highest speed for 2 minutes. The water should be an opaque white color, and you want to blend until the almonds become grounded into a very fine meal.
6. Line the strainer with the cheese cloth, place over a bowl, and pour the almond mixture into the strainer. CHEESE CLOTH NOTES: I cut a square of cheese cloth from the package pictured above. Cheese cloths can be used over and over again, so after using rinse off thoroughly and hang to dry like a towel.
7. Squeeze all the milk from the cheese cloth by twisting the cloth closed and ring out the cloth like a wet towel. (Make sure your hands are clean!) Keep the contents in the cheese cloth (check out the recipe below for almond meal).
8. Place your fresh almond milk in mason jars and store in the refrigerator for 2-3 days.
9. See below for almond meal recipe

almond meal

• Spread the leftover almond meal from the cheese cloth onto a baking sheet lined with parchment paper and bake it on low in the oven until completely dry for 2-3 hours. Dry almond meal can be kept in the pantry or the freezer.
• This leftover almond meal has so many uses! You can add it to a grain-free oatmeal, smoothies, muffins, and more!