This recipe uses just two ingredients—raw almonds and water—plus optional flavorings like vanilla, dates, or cinnamon if you want a little extra something. You soak the almonds, blend until silky, and strain for the smoothest finish. It’s kid-friendly, perfect in cereal, coffee, smoothies, or just chilled in a glass!
🛒 What You’ll Need
- 1 cup raw almonds
- 4 cups filtered water (plus more for soaking)
Optional Add-Ins:
- 1–2 Medjool dates, pitted (for sweetness)
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅛ teaspoon cinnamon
👩🍳 Pro Tips
- Soak almonds overnight for the creamiest texture and easier blending.
- Use a high-speed blender like a Vitamix or Ninja for ultra-smooth milk.
- Strain twice for super silky milk if you’re picky about texture.
- Add dates and vanilla if you prefer a slightly sweet, flavored milk.
- Save the almond pulp! You can use it for smoothies, granola, or baking.
🧰 Tools You’ll Need
- High-speed blender
- Nut milk bag, cheesecloth, or fine mesh strainer
- Large bowl
- Glass bottle or mason jar for storage
- Measuring cups
🔄 Substitutions & Variations
- Nut-free? Try this method with raw cashews (no need to strain) or sunflower seeds.
- Make it chocolate: Add 1 tablespoon cocoa powder and sweeten with dates or maple syrup.
- More creamy? Use less water—try 3 cups for richer milk.
- No blender? Use a food processor, but it may require extra straining.
⏱️ Make Ahead Tips
- Almond milk lasts 4–5 days in the fridge in a sealed jar or bottle.
- Shake before using—natural separation is normal.
- Freeze in ice cube trays for coffee or smoothie use!
👩🍳 Instructions
1. Soak the Almonds
Place 1 cup of raw almonds in a bowl and cover with water. Let soak for at least 8 hours or overnight. Drain and rinse.
2. Blend Until Smooth
Add soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high for 1–2 minutes until smooth and milky.
3. Strain the Milk
Pour mixture through a nut milk bag, cheesecloth, or fine mesh strainer over a large bowl. Gently squeeze or press to extract all the liquid.
4. Add Flavor (Optional)
Pour milk back into blender (rinsed) and blend again with dates, vanilla, or cinnamon if using.
5. Store & Chill
Transfer to a sealed glass bottle or mason jar. Refrigerate and shake before each use.
🧊 Leftovers & Storage
- Fridge: Keeps 4–5 days in an airtight jar or bottle.
- Freezer: Pour into ice cube trays and freeze for smoothies or iced coffee.
- Use almond pulp for baking, energy bites, oatmeal, or crackers.
💬 Final Thoughts
Homemade almond milk is a total game-changer: it’s fresh, customizable, and surprisingly easy to make. Once you try it, you’ll never look at the boxed version the same way again. Let me know how yours turned out—did you add vanilla, sweeten it, or try it chocolate-style?
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