Homemade Almond Milk is so stupid-easy to make, and it tastes way better than store-bought.
I have a request: Please don’t buy almond milk sold in cartons in the store. It’s often processed using synthetic chemicals and is usually filled with sugar and preservatives. Gross.
Luckily, there’s a really simple way to make almond milk at home, and it comes out even tastier than what comes in the carton.
I’ve made almond milk with soaked and unsoaked nuts, and both methods work as long as your blender is strong enough.
Soaking the nuts, however, cuts down on the amount of phytic acid.
In a nutshell—ha, no pun intended—phytic acid binds to minerals rendering them not useful to us.
If you want to geek out on the science behind phytic acid, check out this post from Mark’s Daily Apple.
Homemade Almond Milk
- 1 cup raw almonds
- 4 cups filtered water
- 1 tsp vanilla extract, optional (omit for Whole30 or use 1 tsp vanilla powder)
- Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself.
- In a powerful blender – Vitamix or similar – combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
- Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
- Stir in the vanilla extract, if desired.
- Keep refrigerated in a tightly covered container for up to 3 days.
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