Whether you are vegan, paleo, or a flavor-seeking foodie, homemade almond milk is something you should try. Fresh almond milk is frothy, creamy, and delicious. It’s also VERY EASY to make!
Here’s why I regularly make almond milk at home:
- Homemade almond milk is perfect for almond milk yogurt. Store-bought nut milks typically contain too many preservatives to culture properly, so homemade nut milk is key.
- Fresh almond milk is a treat. My kids love the thick almond-y foam.
- It adds a delicious almond flavor to hot chocolate, rooibos tea, chai tea, or coffee.
- The ground almonds are the perfect addition to homemade granola and other baked goods. It’s also the base of my favorite breakfast, nutola!
- Almond milk is a satisfying dairy-free alternative.
Homemade Almond Milk Tips and Tricks
Honestly, this recipe is so easy that it’s pretty much the only thing I do with whole almonds! The flavor is so amazing that once you’ve tried it, it will probably become part of your regular routine.
Here are a few tips and tricks to help you make the most of your almond milk.
Almond milk doesn’t last very long in the fridge. I find that the flavor starts to go off after about 3 days. Here are two ways of preserving almond milk:
- Freezing: Almond milk can be frozen. However, defrosted almond milk is really only good for baking. It’s just not very nice for drinking.
- Culturing: It’s really easy to make almond milk yogurt. The probiotic culture will preserve the almond milk for a few weeks.
Ground Almond Meal
To be honest, I love the ground almond meal almost as much as I love almond milk!
Almond meal is a great way to add protein to muffins and cookies. However, I usually use my almond meal to make a really simple, sugar-free, and hearty breakfast option. It could probably be a recipe all of its own… but here it is anyway!
- Reserve the ground almond meal from making almond milk.
- Spread the almond meal out on a baking sheet. Put it in the oven, and turn the oven on to 300 F.
- Roast for 15 minutes (while the oven preheats). Give the almonds a stir, and continue roasting until they’ve dried out. (About 30 minutes).
- I usually mix my toasted almond meal with ground flax, hemp hearts and raw ground pumpkin seeds. It’s a delicious boost of protein and healthy fats that can be served with milk, yogurt or slices of fruit. Yum!
Easy Homemade Almond Milk
Homemade almond milk is an easy and satisfying dairy-free alternative. Unlike store-bought almond milk, fresh almond milk is creamy, frothy and delicious.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 to 4 cups 1x
- Category: Beverage
- Cuisine: Healthy
- Diet: Vegan
- 1 cup of almonds
- 2 cups water to soak
- 2–4 cups of water for grinding (see notes)
- Cover the almonds with 2 cups of water and leave to soak for a minimum of 12 hours, but up to 48 hours is fine.
- Drain the soaking liquid.
- Put the almonds in a blender and pour in 2 to 4 cups of water (chlorine-free is best for making yogurt).
- Grind until the almonds are a coarse meal.
- Pour the ground almonds and water through a nut bag or several layers of cheesecloth to strain out the almonds.
- Squeeze any remaining “milk” from the ground almonds.
- Store the milk in the fridge and use it within 3 days. The ground almonds will last for 1 week in the fridge. See notes for long-term storage options.
- Nut bags are the easiest way to make almond milk, but a strainer lined with several layers of cheesecloth will also work.
- I like really flavourful almond milk, so I usually only use 2 cups of water for 1 cup of almonds. However, you can dilute almond milk with up to 4 cups of water for 1 cup of almonds.
Keywords: paleo, keto, vegan, whole 30, preservative free, gluten free, sugar free, soy free, dairy free, breakfast, coffee, dessert