Description
Creamy, smooth homemade almond milk made with just a few simple ingredients. Lightly nutty, naturally customizable, and perfect for smoothies, coffee, cereal, or baking.
Ingredients
Units
Scale
- 1 cup raw almonds, soaked overnight
- 4 cups filtered water
- 1 pinch salt
- 1 teaspoon vanilla extract (optional)
- 1 to 2 tablespoons maple syrup (optional)
Instructions
- Drain and rinse the soaked almonds thoroughly.
- Add the almonds to a high-speed blender with 4 cups filtered water, salt, vanilla extract if using, and maple syrup if desired.
- Blend on high for 1 to 2 minutes until completely smooth and milky.
- Place a nut milk bag or fine cheesecloth over a large bowl.
- Pour the blended mixture into the bag and gently squeeze to extract all the liquid.
- Taste and adjust sweetness if needed, then stir well.
- Transfer to a sealed glass jar and refrigerate for at least 1 hour before serving. Shake well before each use.
Notes
- Soak almonds for at least 8 hours for a smoother texture.
- Use less water for thicker almond milk.
- Store in an airtight glass container for up to 4 days in the refrigerator.
- Use leftover almond pulp in baking, smoothies, or oatmeal.
Nutrition
- Serving Size: 1 cup
- Calories: 40 to 60
- Sugar: 1 to 5 g
- Sodium: 10 to 30 mg
- Fat: 3 to 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 to 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 to 6 g
- Fiber: 0 to 1 g
- Protein: 1 to 2 g
- Cholesterol: 0 mg