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Do you want to learn how to make almond milk so you can save money? And it’s so much better than store-bought! It is so easy, quick to make, and also customizable! In addition, this homemade dairy-free milk substitution is vegan, gluten-free, healthy, creamy, smooth, and uses only 2 ingredients!
I love making plant-based milk at home because I know what the ingredients are in it and it saves me money. Many store-bought dairy-free alternatives have nasty ingredients and are also overpriced.
My go-to is usually my homemade oat milk but I love making this recipe or cashew version to change things up. When you start making your homemade plant-based milk, it’s hard to go back to store-bought.
Before we jump into the recipe, let’s talk more about this plant-based alternative and how you can customize it and learn some tips.
What are Best Almonds to use for Homemade Almond Milk
The best almonds to use for homemade milk are organic and raw almonds so you can be sure that you are using the best quality. Almonds have many health benefits and this recipe is a great way to use them.
I don’t recommend using roasted and salted ones because they have been roasted in oil and salt. Sticking to raw almonds is the best choice since they don’t have unwanted ingredients!
How long do you need to soak almonds to make almond milk
Ideally, you want to soak your almonds overnight or at least 4 to 5 hours. But if you are in a hurry and have a high-speed blender like Vitamix, you can soak them in very hot water for about 1 hour.
How to make almond milk step by step
It is shocking how easy it is to make this DIY recipe since you just need two ingredients! I always get these raw almonds because I like the taste and they are organic.
Quality of the water you use makes a difference so I like using filtered water. You can play around with less water for a creamier result.
I use Himalayan pink salt for most of my cooking so I add a small pinch. But you can skip it if you are avoiding salt.
How to make Almond Milk step by step
Place the raw almonds in a bowl and then add water to make sure they are fully covered. Let them soak overnight and then drain and rinse them well.
If you are in a hurry, you can add very hot water in the bowl instead of cold water and then soak for 1 hour. You’ll need to drain and then rinse them well.
First, you can add the drained and rinsed soaked almonds and filtered water into a high-speed blender. And then blend for 2 minutes until smooth and creamy.
If you don’t have a high-speed blender, you might also need to blend it longer.
Use a nut-milk bag or cheesecloth and then strain it into a bowl.
Transfer the almond milk into an airtight container so you can store it in the fridge.
Is Homemade Almond Milk Cheaper than Store-bought
It really depends since some store-bought milk is more expensive than others. If you find a good quality one that only has a couple of ingredients, it is likely that it will be more expensive.
Personally, a homemade one is cheaper because you can just add less almonds and more water to make it. Consistency will change but you will use less almonds so it will be cheaper.
Also, buying raw almonds in bulk will save you money as well. I find that smaller packages you find in the stores are more expensive. There are definitely great brands out there that make delicious almond milk but I suggest give it a try to make your own!
How to use Homemade Almond Milk
You can use it in the same way you would use regular milk so you can add it to your cereal, coffee or baked goods. You can also use it for smoothies, smoothie bowls, granola, vegan ice cream and more!
How to use leftover almond pulp
No need to waste the pulp since you can add it to your smoothies. You can also make almond meal by baking the leftover pulp at 200F for 2 hours until very dry. You can use the almond meal as a topping on yogurt or add it to your baked goods!
Tips & Variations
This recipe is unsweetened but you can customize it easily so here are some options:
- Add 1 or 2 dates or 1 tbs maple syrup to sweeten it.
- You can also add 1 tsp vanilla extract to make vanilla-flavored.
- Try adding 1 or 2 tbsp cacao powder to make a chocolate-flavored version.
- If you like a thinner consistency, add more water.
- If you want to use it as a creamer, try using less water to make it a thicker consistency.
How long does homemade almond milk last
This DIY dairy-free milk is best fresh but it should last about 3-4 days in the fridge. Also, make sure your jars are very clean when you transfer the milk and secure the lid tight.
This homemade recipe comes together so quickly and it is very versatile. It is also:
- Also so delicious!
MORE VEGAN RECIPES TO use your homemade almond milk with
- HOW TO MAKE GRANOLA (HEALTHY & EASY)
- BANANA ICE CREAM RECIPE (HEALTHY & VEGAN)
- HOW TO MAKE A SMOOTHIE BOWL
- SIMPLE GREEN SMOOTHIE RECIPE (VEGAN)
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
Do you want to learn how to make almond milk so you can save money? And it’s so much better than store-bought! It is so easy, quick to make, and also customizable!
- 1 cup raw almonds
- 4 cups cold filtered water
- Place the raw almonds in a bowl. Add water to make sure almonds are fully covered. Let them soak overnight. Drain and rinse them well. (If you are in a hurry, soak them in very hot water for 1 hour).
- Add the drained and rinsed soaked almonds and filtered water into a high-speed blender. Blend for 2 minutes until smooth and creamy.
- Use a nut-milk bag or cheesecloth to strain the almond milk into a bowl. Enjoy it right away or store it in the fridge in an airtight container for 3-4 days.
Add 1 or 2 dates or 1 tbs maple syrup to sweeten it.
Add 1 tsp vanilla extract to make vanilla-flavored.
Try adding 1 or 2 tbsp cacao powder to make a chocolate-flavored version.
Add more water if you like a thinner consistency.
Try using less water to make it a thicker consistency for creamer.
- Serving Size: 4
- Calories: 207
- Sugar: 1.6g
- Sodium: 9.8mg
- Fat: 17.8g
- Trans Fat: 0g
- Carbohydrates: 7.7g
- Fiber: 4.5g
- Protein: 7.6g
- Cholesterol: 0mg
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