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There is no denying that grabbing a carton of almond milk from the grocery store seems like the easy way to enjoy this tasty drink. Trust me that you will be surprised at just how quick and easy homemade almond milk comes together. And by making homemade almond milk, you know exactly what is in your glass. No nasty additives or preservatives to avoid.
My preferred method is to make almond milk in a high powered blender – it pulverizes the almonds better – but a food processor also works. To get the smooth, silky texture you are used to, strain your homemade almond milk through a nut bag to remove the tiny pieces that remain. Store your homemade almond milk in the fridge for 3-4 days in an airtight container like this one.
This recipe is super flexible as well – you can make cashew milk, pecan milk, walnut milk, etc., using the same methodology. If you want to jazz things up a bit, try my recipe for Chocolate Cashew Milk. It reminds me of the chocolate milk from my childhood!
Homemade Almond Milk
- 1 c almonds, raw and unsalted
- 9 c water, divided
- 1/2 tsp salt
- Place 1c almonds in medium bowl. Bring 1c water to a boil and pour over almonds. Add 1/2tsp salt and soak for ~1 hour. Drain water.
- In blender place 1c rehydrated almonds + 8c water.
- Blend on high until smooth.
- Optional: strain through a nut milk bag or cheesecloth for a smoother texture and to remove almond pulp.
- Refrigerate for 3-4 days.
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