Vegan Almond Milk Recipe

Learn to make delicious almond milk from scratch - it's so delicious and creamy!

Course Drink

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 213kcal

Author Charla

Soak the almonds in a bowl with water overnight. The longer they soak the creamier the nut milk.
Drain off and rinse off the water from the almonds.
Place the almonds along with the 4 cups of water and any additional add ins and blend into a smooth consistency.
Use a cheese/muslin cloth or nut bag to strain the milk into a large bowl, squeezing out all excess liquid. Use the excess pulp (see recipe post)
Store the milk in a jug or mason jar in the refrigerator for up to 4 days.

In order to yield creaminess it's important to soak the almonds overnight. The longer you soak the nuts for then the more creamier the texture of your milk will be.
You can speed up the soaking process by using lukewarm water instead for a few hours.
You can make this recipe using a high speed blender or food processor BUT a blender i.e Vitamix, Blendtec is favourable and will create smoother results.
Due to no emulsifier being used it's normal for the milk to separate, just stir it up prior to using it.
If you want to add sweetener, dates, cacao powder or anything else then do so.
Remember to store your milk in the refrigerator and be mindful of using it within 3-4 days.
Only make what you need as this will lessen the chances of waste and/or doing unnecessary labour.