Homemade Almond Milk

For every store-bought item, there is an exponentially better homemade version. The same holds true for almond milk! Making it yourself is cheaper, greener, and leaves way more room for customizing to find your perfect batch.

Patience is key.

The best way to get the creamiest almond milk is to soak the almonds overnight—at the very least. The longer the almonds soak, the more water they will absorb, allowing them to be more easily broken down by your blender. If you don’t have a high powered blender, a longer soak is key to getting the desired consistency. Soak raw, organic almonds in cold, filtered water in a covered container overnight or up to 2 days in the refrigerator. Drain and rinse the almonds before blending. 

Flavor is 100% up to you.

The best part about homemade almond milk is all the flavor possibilities! 

1. For plain almond milk to use in savory recipes, simply add a pinch of salt. 
2. For lightly sweetened almond milk, add 2 pitted dates and 1 teaspoon of vanilla extract. 
3. For an extra-sweet treat that’s great for coffee or hot cocoa, add 2 tablespoons agave, maple syrup, date syrup, or honey, 1 teaspoon vanilla extract, and ¼ tsp salt. 
4. For a fun fall twist, add 1 tablespoon vegan caramel, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg. 

Hot tip! Prep the almonds in ½ cup batches for more variety!

Don’t toss the pulp!

The leftover pulp has dozens of uses both raw and baked. In small clumps, spread it on parchment paper on a sheet tray and bake at 250° for 1 hour 15 minutes. Stir and bake 10 minutes longer, then let cool completely. Crumble for a crunchy almond topping or pulverize in a food processor for toasted almond meal! 

For extra fine almond flour, pulse in a coffee grinder until extra fine. Use unsweetened almond meal in your favorite savory recipes (think Almond-Basil Pesto!) and sweetened almond meal in your favorite baked goods (toasted almond and passionfruit macarons).