DIY Almond Milk

Easy Homemade Almond Milk

Homemade almond milk is such a treat. When you’re craving the creamiest, silkiest dairy-free milk to enjoy with a baked good or as a base for smoothies, it takes just a few minutes to DIY almond milk.

Store-bought options sometimes include fillers and lots of extra sugar. This 3-ingredient milk offers a pure, delicious alternative that takes just a few minutes to complete. As with so many homemade items, DIY almond milk tastes much better than store-bought, and it’s hard to go back once you’ve tasted this fresh, additive-free milk.

How to Make Almond Milk

It’s so simple! Start by soaking your almonds in water and a bit of salt overnight. Come morning, give them a cold-water rinse and throw them in the blender with 4 cups of water for 2-3 minutes. Using a cheesecloth and strainer, pour the mixture through into a large measuring bowl and use a wooden spoon to press any remaining milk from the pulp.

Enjoy your fresh almond milk with pancakes, a muffin or stirred into your coffee. You can completely customize this, and I also love to separate out one cup, add a splash of vanilla and a squeeze of date syrup for a decadent coffee creamer! We also use this homemade almond milk in our kitchen for baking, and it works very well.

3-Ingredient Almond Milk Recipe

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.

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DIY Almond Milk


  • Author: The Fresh 20
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 cups 1x

Description

Smooth, creamy homemade almond milk


Scale

Ingredients

  • 2 cups raw almonds (soaked in water)
  • ¼ teaspoon kosher salt
  • 4 cups filtered water

Instructions

  1. Place almonds in a 32 ounce mason jar and cover with water. Add salt. Soak overnight in fridge.
  2. Drain and rinse with cold water.
  3. Place almonds in high speed blender with 4 cups water.
  4. Blend on high for two to three minutes.
  5. Line a strainer with cheesecloth and place over large measuring bowl.
  6. Use a wooden spoon to press almond liquid through cheesecloth.
  7. Gather the cheesecloth into a ball and squeeze any remaining liquid into measuring bowl.
  8. Transfer milk into a airtight container (like a mason jar) and store in fridge for up to three days.

 

Notes

Can be stored in the fridge up to 3 days.

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