Easy Homemade Almond Milk | Plant-based, Vegan

Easy Homemade Almond Milk

5 from 1 review


  • 1 cup raw whole almonds, soaked overnight
  • 4 cups water
  • pinch of salt


  • Soak almonds overnight in a bowl filled with plenty of water
  • Drain and rinse
  • Add almonds and 4 cups of water to a blender.
  • Blend until smooth.
  • Pour almond mixture through a nut milk bag while catching the liquid in a bowl underneath.   Close the nut milk bag.  Gently squeeze the nut milk bag to release as much liquid as possible.  The liquid in the bowl is almond milk.
  • Add a pinch of salt to the almond milk and stir.
  • Store in a glass container in the fridge until ready to use.  Lasts in the fridge for about 4 days.

Optional Ingredients:

  • 1-2 tablespoons of maple syrup for sweeter milk
  • 1 teaspoon vanilla extract if desired


The almond meal that is left can be used in other recipes, so do not discard it.  Store it in the freezer if you do not have immediate need of it.  It can be added to bread, cookies, granola, crisp toppings, etc., for extra flavor, texture, and nutrition.

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