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How to Make the BEST Almond Milk (Dairy-Free & Vegan), this is the easiest and most delicious homemade almond milk recipe! This almond nut milk is dairy-free, vegan, fresh and creamy with an ever so slight nutty flavour! It’s totally customizable, and recipe instructions include ways to make chocolate almond milk, berry almond milk as well as both sweetened and unsweetened almond milk! Serve with Soft & Chewy Ginger Molasses Cookies or Cookies and Cream Cookies for the ultimate experience!
The BEST Almond Milk (Dairy-Free & Vegan)
I remember the first time I made homemade Almond milk, I was thoroughly baffled as to why I didn’t try to make it at home earlier. It was ridiculously easy to make, and requires only two ingredients to start. I would also recommend those with children, to turn this into a fun activity with your littles. They’ll be thrilled at the fact that they “MADE MILK”! Here are some other reasons why I love this recipe:
- Nothing beats the taste of fresh, homemade milk
- Very minimal waste, you can use the pulp for almond pulp crackers or in your smoothie bowls
- Extremely customizable, try making chocolate or berry, sweetened or unsweetened almond milk
How to Make the BEST Almond Milk (Dairy-Free & Vegan
1. Soak: soak almonds overnight in the water.
2. Blend: using a high-speed blender, add soaked almonds, fresh water, salt, vanilla, and any additional additives (i.e. dates). Blend for around 1 – 2 minutes, or until creamy, smooth and all almonds have been liquified.
3. Strain: Using a nut-milk bag, or cheesecloth, strain milk. Lay over top a 4 cup measuring cup, or medium mixing bowl, pour mixture, gather corners, lift up, and squeeze until all liquid extracted. Discard or save pulp for further use.
4. Store & Refrigerate: transfer milk to an air-tight glass mason jar, or bottle, and refrigerate.
TSS Tips – feel free to double or triple strain your almond milk you for a smoother grain-free milk.
Homemade Almond Milk Recipe Tips & Facts
Health Benefits of Almond Milk – Low in calories and sugar especially if unsweetened, high in vitamin E, naturally lactose free, dairy-free, vegan-friendly and of course, a great source of calcium.
How to Make Almond Milk – You start with soaking raw almonds overnight in cool water in the fridge. The next day, the water is drained, almonds tossed into the blender with fresh filtered water (or whatever water you commonly drink), along with any additional additives. You then blend, strain, and bottle and store for up for 4 to 5 days in refrigerator.
Variations – You use almond milk in the same ways you would cow’s milk. However, you can totally customize this milk to your liking. For example, add in vanilla extract for Vanilla Almond Milk, cocoa powder for Chocolate Almond Milk, berries for Berry Almond Milk, lemon, lavender, lemon extract, the options are endless.
Consistency – if you prefer a thicker milk, reduce the amount of water used. A ratio of 1 cup almonds, to 2 cups water will provide the similar consistency like 2% cows milk. Thinner milk – more water, thicker milk – less water. If unsure, start with 2 cups of water, and add more gradually.
Ways to Reuse Almond Pulp – ideas listed below!
TSS Tip: you can reuse your almond pulp to make gluten-free bread crumbs, crackers, a variety of baked goods, put it in your smoothies/smoothie bowls…whichever way your decide is fine as long as you don’t waste it!
What to Pair Homemade Almond Milk With
Soft & Chewy Ginger Molasses Cookies & Cookies and Cream Cookies
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How to Make the BEST Almond Milk (Dairy-Free & Vegan)
Ingredients
- Unsweetened Vanilla Almond Milk
- 1 cup Raw Almonds soaked overnight in cool water, rinsed and drained
- 4 cups Filtered Water
- 1 tsp Vanilla Extract
- Pinch Salt
- Sweetened Vanilla Almond Milk
- 1-2 Dates more to taste
Instructions
- Soak almonds overnight in the water.
- Using a high-speed blender, add soaked almonds, fresh water, salt, vanilla, and any additional additives (i.e. dates). Blend for around 1 – 2 minutes, or until creamy, smooth and all almonds have been liquified.
- Using a nut-milk bag, or cheesecloth, strain milk. Lay cheesecloth over top a 4 cup measuring cup, or medium mixing bowl, pour mixture, gather corners, lift up, and squeeze until all liquid extracted. Discard or save pulp for further use. Transfer milk to an air-tight glass mason jar, or bottle, and refrigerate.
Notes
