5 from 3 votes
homemade almond milk
Almond Milk
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Homemade almond milk that's delicious, customizable, easy to make, and doesn't separate. Great for drinking straight, pouring over cereal, or baking.
Servings: 4 cups
Ingredients
Unsweetened Almond Milk
  • 1 cup raw almonds, soaked*
  • 4 cups water
  • 1 tsp. sunflower lecithin, liquid or powdered**
  • pinch fine sea salt
Vanilla Almond Milk
  • 1 cup raw almonds, soaked*
  • 4 cups water
  • 1 tsp. sunflower lecithin, liquid or powdered**
  • pinch fine sea salt
  • 1-2 Medjool dates, pitted
  • 1 tsp. pure vanilla extract
Chocolate Almond Milk
  • 1 cup raw almonds, soaked*
  • 4 cups water
  • 1 tsp. sunflower lecithin, liquid or powdered**
  • pinch fine sea salt
  • 4-6 Medjool dates, pitted
  • 1/4 cup cocoa powder
Instructions
  1. Blend the soaked almonds, filtered water, sunflower lecithin, salt, and any optional add-ins in a high-speed blender until all the almonds have broken down and the mixture becomes frothy. A Vitamix can handle a full batch, but you might have to do more batches with smaller blender. 

  2. 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.
  3. If you'd like to thicken the milk without increasing the nut to water ratio, pour quarter of the almond milk into a large saucepan. Turn up the heat and stir constantly until the milk reaches a high temperature (right before a boil). Once the milk has thickened (it will happen almost instantaneously), remove it from heat and mix it with the rest of the almond milk.

  4. Transfer the milk to a jar or a bottle and refrigerate. The milk will keep for up to 4 days, though best when fresh.

Recipe Notes

*Soak the almonds for at least 12 hours. Keep them in the fridge so they stay fresh. Once soaked, drain and thoroughly rinse.
**Lecithin is a fat emulsifier, so it brings the fat from the nuts and the water together, holding them in suspension.
***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.
****Prep time does not include soaking the almonds (12 hours).