Have you ever thought about making your own, homemade almond milk but then thought better of it? Did the process seem too intimidating or time consuming? Fear no more! This almond milk recipe is only 2 ingredients and comes together in less than 10 minutes!
As much as I love the convenience of grabbing a carton of nut milk off the store shelf while I’m grocery shopping, there is something incredibly satisfying about making your own. The problem with store-bought non-dairy milks is that they are traditionally loaded with preservatives and other fillers.
While this is no problem for me when I am in a pinch, I like knowing exactly what my almond milk is composed of. I also like knowing that it hasn’t been sitting in warehouses and on store shelves for years…yuck!
The great thing about this recipe is that the consistency is totally customizable! I don’t know about anyone else but when I buy nut milks at the store I am constantly wondering what their thickness and creaminess levels will be. Depending on what I am making, my needs vary.
With this recipe, you can manipulate the thickness simply by adding in more of less water. If I were to be making a milk for cereal I would want something on the thinner side made with about 5 cups. If I were making a rich dessert I would shoot for about two. That being said, I typically go with 4 as this suits my everyday needs.
So what are you waiting for? Take the plunge and try this today! You don’t need any fancy ingredients or equipment. When I first started making my own almond milk I did it with my mom’s old blender from the early 90’s and a clean kitchen towel. No excuses! Anyone can do this.Print
DIY Almond Milk
Quick 2 ingredient homemade almond milk.
- Prep Time: 10
- Total Time: 10
- Yield: about 4 cups 1x
- Category: Beverages
- Cuisine: Vegan
1 c almonds soaked in water overnight (or soaked in boiling water for 2 hours)
4 c filtered water (more or less depending on desired thickness)
1. Add soaked almonds and water to a high-speed blender and blend on high for 2-3 minutes or until creamy and smooth.
2. Strain almond milk through a nut milk bag, cheesecloth, or thin dish towel into desired receptacle. Draw up sides of nut milk bag or cloth and squeeze as much moisture as possible out of almond pulp through the material. Set cloth and almond pulp aside.
3. Transfer almond milk into a mason jar or sealable container and refrigerate. Almond milk can keep in the fridge for 5-7 days or be frozen for up to a month.
*This is not my own, original recipe but a version I have adapted from other vegan blogs to suit my own needs.
*Shake almond milk before you use it to avoid separation.
*Reserve almond pulp! This can be used on salads, in smoothies, or added to your favorite granola recipe.
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: vegan, non-dairy, milk, almonds