I started making my own almond milk a few years ago when I tasted a friend’s version of almond milk. It tasted so different from the commercial brand I’d been buying. And by so different, I mean no comparison when it came to taste and texture.
Commercial almond milk is made up of approximately 2% almonds. The rest is water and additives. I’m not sure if it’s because of the preservatives put in the store bought version, the extra water or the thickening agent used, but Homemade Almond Milk is far superior in taste, color and texture.
Homemade Almond Milk contains four ingredients–almonds, dates, water and a pinch of salt.
What’s in Homemade Almond Milk
- raw almonds, soaked overnight
- sea salt
- Medjool dates, pitted
How to Make Homemade Almond Milk
- Place the almonds in a bowl.
- Cover with 4 cups of water and 1/8 teaspoon salt.
- Soak the almonds overnight (for 10 hours).
- Drain the almonds and rinse well.
- Place the soaked almonds, pitted dates and 1/8 teaspoon of salt in a blender with 4 cups of water.
- Blend for a few minutes until well mixed.
- Strain the almond milk through a nut milk bag or doubled cheesecloth.
- Slowly squeeze the bag to remove all of the liquid.
- Place the almond milk in a lidded mason jar and store jar in the fridge.
- Stored almond milk will last in the refrigerator for 5 days.
I store homemade almond milk in a wide-mouthed mason jar with a flip-cap lid. I have a few of these lids that I use not only for almond milk but for homemade a couple of my favorite homemade salad dressings. They are durable and they DON’T LEAK!.
Note: Keep the leftover almond pulp (almond meal) for future use to add to baked goods or your morning cereal, yogurt or oatmeal.
To dry the almond pulp, SPREAD it evenly on a baking sheet. BAKE the almond pulp in a 200-degree preheated oven for 2-3 hours until it is dry.
Almond pulp can also be dehydrated—115 degrees in your dehydrator for 4-8 hours until dry.
Other Favorite Beverage Recipes
Homemade Almond Milk
- 1 cup raw almonds
- 4 cups of water
- 1/4 teaspoon sea salt divided
- 2 Medjool dates pitted
- PLACE almonds in a bowl. COVER with 4 cups of water and 1/8 teaspoon salt.
- SOAK almonds overnight (for 10 hours).
- DRAIN and RINSE well.
- PLACE almonds, pitted dates and 1/8 teaspoon of salt in a blender with 4 cups of water.
- BLEND for a few minutes until well mixed.
- STRAIN the almond milk through a nut milk bag or doubled cheesecloth.
- Slowly SQUEEZE to remove all of the liquid.
- PLACE in a lidded mason jar and STORE in the fridge.
- STORED almond milk will last in the refrigerator for 5 days.