Easy Homemade Almond Milk Recipe: Fresh, Dairy-Free & Vegan for Drinks & Cooking

2 settimane fa

Inspired by: @dimaa

Are you looking for a creamy, delicious, and versatile plant-based milk alternative? Tired of store-bought options with questionable additives? Making your own homemade almond milk is incredibly simple, budget-friendly, and ensures you know exactly what goes into your drink. Perfect for those following a vegan, dairy-free, or gluten-free lifestyle, this recipe offers a delicate flavor that's ideal for enjoying on its own, with breakfast cereals, or as a base for your favorite vegan recipes.

This recipe is for anyone seeking a healthier, fresher milk substitute that’s free from carrageenan and artificial flavors often found in commercial varieties. It's a fantastic answer to questions like "How can I make fresh almond milk at home?" or "What's the best dairy-free milk for my morning coffee or smoothies?".

Homemade almond milk in a bottle with whole almonds

Why Make Your Own Almond Milk?

Beyond taste, homemade almond milk provides peace of mind. You control the sweetness, thickness, and purity of your beverage. It's an excellent way to reduce waste from packaging and ensure you're consuming a product free from unnecessary emulsifiers or thickeners. Plus, it's often more cost-effective in the long run!

Ingredients

To make 1 liter of fresh, homemade almond milk, you will need:

1 cup raw almonds
4 cups filtered water (for blending) + more for soaking
1-2 tablespoons maple syrup or agave syrup (optional, for sweetness)
Pinch of sea salt (optional, enhances flavor)
1/2 teaspoon vanilla extract (optional, for flavor)

Equipment

Large bowl
Fine-mesh strainer or nut milk bag
Blender (high-speed recommended)
Airtight container or glass bottle for storage

Instructions

Soak the Almonds: Place the raw almonds in a large bowl and cover them with enough water to fully submerge them. Let them soak for at least 8 hours or overnight. This step helps soften the almonds for easier blending and improves the milk's creaminess.
Rinse: Drain the soaked almonds and rinse them thoroughly under cold water.
Blend: Transfer the rinsed almonds to a high-speed blender. Add 4 cups of fresh filtered water. If desired, add the maple syrup (or agave syrup), a pinch of salt, and vanilla extract.
Blend until Creamy: Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy. The longer you blend, the creamier your milk will be.
Strain: Place a nut milk bag or a fine-mesh strainer lined with cheesecloth over a large bowl or pitcher. Slowly pour the almond mixture into the bag/strainer.
Extract Milk: Squeeze the nut milk bag (or gather the cheesecloth) firmly to extract all the liquid, leaving behind the almond pulp. Continue until no more liquid drips out.
Store: Pour the freshly made almond milk into an airtight container or glass bottle. Store in the refrigerator for up to 3-5 days.

Variations and Adaptations

Sweetness Control: Adjust the amount of maple or agave syrup to your liking, or omit entirely for unsweetened almond milk. You can also use dates for a natural, rich sweetness.
Flavor Boosts: Add a pinch of cinnamon, a sprinkle of cocoa powder for chocolate almond milk, or even a few fresh berries during blending for a fruity twist.
Thicker Consistency: For a creamier, thicker milk, use a slightly higher ratio of almonds to water (e.g., 1.5 cups almonds to 4 cups water).
Utilize the Pulp: Don't discard the leftover almond pulp! It can be dried and used in baking (like in cookies or crackers), added to smoothies for extra fiber, or even made into Energy Date Balls.

Tips & Hacks for the Perfect Batch

No Nut Milk Bag? No Problem! While a nut milk bag is ideal, you can use a clean, thin kitchen towel or several layers of cheesecloth over a fine-mesh sieve.
Optimal Soaking: Soaking is crucial. It not only aids in blending but also helps break down phytic acid, making the nutrients more bioavailable.
Temperature Matters: Use cold or room temperature water for soaking and blending. Hot water can make the milk taste bitter.
Shake Before Use: Separation is natural for homemade almond milk, as there are no stabilizers. Simply give it a good shake before each use!

Ready to experience the freshness and versatility of homemade plant-based milk? Try this simple recipe and transform your breakfast and culinary adventures! We encourage you to share your homemade almond milk creations with the abillion community!

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