Almond milk is a lot less mysterious than it seems. While some dairy purists will say it’s “not natural” or whatever, almond milk is actually as simple as raw almonds and water. Some commercial non-dairy milks add a bunch of other stuff — stabilizers, sweeteners, etc. — but if you make it at home, you can work with dead simple ingredients. I swear it’s easy.
Homemade almond milk
You don’t need a recipe here so much as just a 1:4 ratio of nuts to water.
At its simplest, you can make almond milk with 1/4 cup almonds to 1 cup of water.
So if you want 2 cups of almond milk, use 1/2 cup of nuts and 2 cups of water. For 4 cups of milk, use 1 cup of almonds and 4 cups of water. And so on. You get it.
Where recipes can come into play is if you want to flavor your milk with sweeteners, vanilla, cocoa powder or anything else you dream up.
For this particular batch, I used:
- 1/2 cup raw unsalted almonds
- 2 cups water
- 3 pitted medjool dates
- 1/2 teaspoon vanilla
- pinch of salt
Just throw everything in a blender, process until the water turns bright white (happens almost immediately) and then strain through a cheesecloth or nut milk bag [affiliate link*].
That’s it. That’s how almond milk is made.
It’s important to keep in mind that, unlike most commercial almond milks, this one won’t be fortified with calcium and vitamin D. So if you’re using it as a replacement, make sure you’re getting those nutrients elsewhere.
*Affiliate links mean Amazon kicks me some cash if you buy something after clicking through from my site.