3 Ingredient Homemade Almond Milk

As a kid I couldn’t drink milk, so my mom has been making me almond milk since way before there were actually edible dairy-free options available in grocery stores. Those dusty boxes of “grain” milk weren’t exactly flying off the shelves.

Fortunately homemade almond milk is SO much tastier and it’s almost too easy to make. It’s rich and creamy and doesn’t have any of those funky gums and additives like the store bought varieties.

You can easily play around with the types of nuts and seeds you use too. Cashew coconut and almond macadamia are two of my very favorite combos.

Ingredients:

• 1 cup almonds (soaked overnight or for 4-6 hours) 

• 4 cups filtered water 

• 1/4 tsp sea salt 

Drain and rinse the almonds. Then combine the almonds and filtered water in a high powered blender and blend until creamy, about 60-90 seconds.

Pour the mixture Into a nut milk bag* over a large bowl. Be sure to squeeze all of the liquid out. That’s it! 

You can discard the pulp or put it in the dehydrator to use later as almond meal in crackers or baked goods. 

Transfer the “milk” to a clean mason jar and store in the fridge for 3-5 days. It des go back more quickly than the store bought varieties so be aware of that and it tends to separate so be sure to shake well before serving. 

*For years I used cheesecloth but if you’re going to be making your own milks regularly a Nut milk bag is a GAME CHANGER. You can find one on amazon cheap but cheesecloth or a thin tea towel work great too. 

You can keep it simple or get a little fancy with the spices. I love to make an horchata style one adding: 

• 1 tsp Vanilla 

• 2 dates 

• 1 tsp cinnamon 

You can also easily make it seasonal and add 1 cup canned pumpkin and swap the cinnamon for pumpkin pie spice.