With all the extra ingredients, preservatives, and additives found in store bought almond milk, it is much more nutritious and inexpensive to make your own! This quick and simple recipe creates the most perfect, creamy, and rich almond milk that you won’t find at any store!
• 1 cup organic raw almonds (pre-soaked for at least 8 hours or overnight)
• 4 cups purified water
• Optional sweeteners: stevia, maple syrup, or medjool dates
1. Pre-soak the almonds overnight or for at least 8 hours in purified water. This is important because soaking the almonds will release its enzyme inhibitors, which will allow for better absorption of the nutrients and better digestion of the almonds. Soaking will also soften the almonds to make it easier to blend.
2. Rinse the almonds after they have been soaked. Combine the almonds and water in a high-speed blender. If you would like to add 2 to 3 medjool dates to sweeten up the milk, now is the time to add them in so that it blends together with the almonds. Just make sure the dates are pitted! If you’re wanting to add in stevia or maple syrup, add it in after you have blended and strained the milk.
3. Blend together all the ingredients until you’ve reached a smooth consistency.
4. Strain the milk into a big bowl using a nut-milk bag or cheese cloth.
5. Pour the milk into a 32-ounce mason jar. You can now add in stevia or maple syrup to sweeten up the milk. The milk can be stored in the refrigerator for up to 3 days. This milk is great for raw vegan cereals, smoothies, shakes, or any recipe that calls for milk. Enjoy!
Homemade Almond Milk
- 1 cup raw almonds pre-soaked overnight
- 4 cups water
- 2-3 drops stevia (other optional sweeteners include maple syrup or medjool dates)
- For this recipe, you will need a high-speed blender, a nut-milk bag or a cheese cloth to strain the milk, a large bowl to strain the milk in, and a 32-ounce mason jar to store the milk.
- Pre-soak the almonds in purified water for at least 8 hours or overnight. Rinse the almonds after they have been soaked.
- Combine both the water and almonds in a high-speed blender. If you're wanting to add medjool dates to sweeten up the milk, now is the time to add them so that you can blend them with the almonds. Blend all ingredients until you've reached a smooth and creamy consistency.
- Strain the milk in a nut-milk bag or a cheese cloth. Pour the milk in a mason jar to store in. You can add stevia or maple syrup to sweeten up the milk. The milk will last in the refrigerator for approximately 3 days. Enjoy!
Looking for more delicious and healthy plant-based recipes? Check out my recipe book that has over 160 nutritious low-fat and oil-free recipes that are both simple and tasty!