Homemade almond milk is a great plant-based alternative to cow’s milk. The recipe halves easily for individuals. This recipes takes 12-24 hours of soaking time and just a minute to make. If you like thick creamy almond milk, use it as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.
Keyword almond milk, almonds, milk
Prep Time 12hours5minutes
Cook Time 0minutes
Servings 8Yield approximately 2 quarts
Filtered water to cover the almondsfor soaking
A splash of vanilla or almond extractoptional for flavoring
Place almonds in container and cover with water. Cover and refrigerate for 12-24 hours. Strain off soaking water. Pour soaked almonds and 5 cups fresh filtered water into a high-speed blender with a tight fitting lid and process for 30-60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.
To sweeten or not? I do not sweeten my almond milk. If you choose to, try a teaspoon or two of raw agave syrup, brown rice syrup or liquid stevia. You can always use raw dates. Another option for flavoring, try a drop or two of essential oil such as lavender or citrus. It is surprisingly delicious!