almond milk - homemade, vegan, paleo, raw
Almond Milk
Print Recipe
Homemade almond milk that’s delicious, customizable, easy to make, and doesn’t separate. Great for drinking straight, pouring over cereal, or baking.
Servings Prep Time
4 cups 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 cups 10 minutes
Cook Time
5 minutes
almond milk - homemade, vegan, paleo, raw
Almond Milk
Print Recipe
Homemade almond milk that’s delicious, customizable, easy to make, and doesn’t separate. Great for drinking straight, pouring over cereal, or baking.
Servings Prep Time
4 cups 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 cups 10 minutes
Cook Time
5 minutes
Ingredients
Unsweetened Almond Milk
  • 1 cup almonds, raw
  • 4 cups water
  • pinch fine sea salt
Vanilla Almond Milk
  • 1 cup almonds, raw
  • 4 cups water
  • pinch fine sea salt
  • 1-2 Medjool dates
  • 1 tsp. pure vanilla extract
Chocolate Almond Milk
  • 1 cup almonds, raw
  • 4 cups water
  • pinch fine sea salt
  • 4-6 Medjool dates
  • 1/4 cup cocoa powder
Servings: cups
Instructions
  1. Soak almonds for at least 12 hours. Keep the almonds in the fridge while they are soaking to keep them fresh.
  2. Once soaked, drain and thoroughly rinse the almonds under cold water.
  3. Place almonds in a high-speed blender with filtered water, a pinch of sea salt, and any optional add-ins. A Vitamix can handle a full batch, but you might have to do more batches with smaller blender. Blend on high until all the almonds have broken down and the mixture becomes frothy.
  4. Pour the contents of the blender into a nut milk bag and strain it. Squeeze every last bit out of the pulp. All you should have left is nearly a dried ball of almond meal.
  5. Pour quarter of the almond milk into a large saucepan. Turn up the heat and stir constantly until it reaches a high temperature (right before a boil). Once the milk has thickened (it will happen almost instantaneously), remove it from the heat and mix it with the rest of the almond milk.
  6. Store the milk in an air-tight container in the refrigerator for up to 4 days.
Recipe Notes

*Save the leftover almond meal and toast it in the oven. You can then blend it into a smoothie, bake with it, toast it in the oven and sprinkle on top of oatmeal, or dehydrate it and use it as breading.