Homemade Almond Milk


10 servings


12 hours, 10 minutes

  • 1 cup raw almonds (soaked overnight in cool water)
  • 5 cups filtered water (less for thicker milk, more for thinner)
  • 1 pinch sea salt
  • 1 tbsp honey or maple syrup (omit for unsweetened)
  • 1 tsp vanilla extract (optional)
  1. Strain soaked almonds and discard soaking water. Add soaked almonds, filtered water, salt, honey, and vanilla (if using) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1 to 2 minutes.
  2. Strain using a nut a milk bag or ultra-fine cheesecloth. Then squeeze until all of the liquid is extracted. Discard pulp.
  3. Transfer milk to a jar or covered bottle and refrigerate. Almond milk will keep for several days, although it's best fresh. Shake well before drinking, as it tends to separate.