Description
A dairy-free, plant-based milk alternative made from almonds. It’s light, nutty, and perfect for smoothies, cereals, baking, or enjoying on its own.
Ingredients
Units
Scale
- 1 cup raw almonds
- 4 cups water (plus more for soaking)
- 1–2 dates (optional, for sweetness)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Soak the almonds in water overnight or for at least 8 hours. Drain and rinse them well.
- Add the soaked almonds and 4 cups of fresh water to a blender. Blend on high for 1-2 minutes until the almonds are finely ground and the mixture looks milky.
- Optional: Add dates, vanilla extract, and salt, then blend again until smooth.
- Strain the mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a bowl or pitcher.
- Squeeze or press to extract all the liquid. Discard or save the almond pulp for another use.
- Transfer the almond milk to a sealed container and refrigerate. Shake well before each use. Use within 4–5 days.
Notes
- You can adjust the sweetness and flavor by adding more or fewer dates or vanilla.
- Almond pulp can be dried and used in baking or smoothies.
- Homemade almond milk separates naturally; always shake before using.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
