One of the more popular milks on the market, the homemade version allows you to control the number of additives in the drink – add salt, sweeteners and flavors to taste, or follow our guidelines. Like the other alternative milks, this will separate and will need to be shaken or re-blended to bring it back together before using.
1 cup raw almonds
2 cups water, plus more for soaking
Pinch kosher salt
¼ teaspoon pure vanilla extract (optional)
Nutritional information per serving (1 cup):
Calories 275 (72% from fat) • carb. 10g • pro. 10g • fat 24g • sat. fat 2g
• chol. 0mg • sod. 53mg • calc. 131mg • fiber 6g
Put the almonds into a mixing bowl and cover with water (the amount of water needed to cover will depend on the size of the bowl you are using). Cover and allow to soak overnight at room temperature. After soaking, drain and discard the water.
Put 2 cups of fresh water, the soaked, drained almonds and a pinch of salt into the blender jar (along with the vanilla and sweetener, if using).
Select High and blend until thin and smooth, about 2 minutes. Pour milk through a very fine strainer, or through a cheesecloth. Discard the almond pulp and reserve the milk.
Use immediately. The almond milk will last up to 3 days, refrigerated. Shake, stir or re-blend before using.
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