Plant Based Almond Milk Recipe2021-10-25
- Prep Time : 5m
- Ready In : 5m
Average Member Rating
(5 / 5)
40 people rated this recipe
Almond milk is my favourite dairy-free milk substitute. It is super simple to make, requires just 2 ingredients (almonds and water) and a blender.
Homemade almond milk tastes way better than store bought almond milk which is loaded with sugar, oil and stabilizer.
I am in love with fresh almond milk; it is so creamy, smooth, slightly nutty and delicious. Almond milk is an easy substitute if you are trying to go vegan. Try this milk for pouring over cereal, or as a coffee creamer, using it as base in smoothies, desserts, sauces etc.
You can refrigerate homemade almond milk and enjoy it for 4-5 days. Make sure to fully sterilize blender and milk storage bottle by pouring boiling water, this will prevent milk spoilage.
Note: Homemade almond milk is made without any stabilizers or emulsifiers; and therefore the milk will separate in the refrigerator. This is absolutely normal. Just give it a good stir before drinking.
- 1 Cup – Organic Almonds (soaked overnight in cool water or 2 hours in hot water)
- 4 Cups – Filter Water (add more water for thinner consistency)
- 2 – Organic Whole Dates (Optional)
- A high-speed blender like Vitamix
- Nut Bag or Cheese Cloth to filter
Drain the water from soaked almonds and rinse it well under running water.
Peel the skin of almonds (This is optional step)
Add almonds, fresh water and dates to a high-speed blender. Blend it for about 1-2 minutes on high.
Pour milk mixture through a nut bag into a mixing bowl. And then squeeze the extract/milk all of mixture. (If you don’t prefer super smooth milk then avoid straining milk mixture/skip this step)
Pour above extracted almond milk into a clean sterilized glass bottle/jar and store in refrigerator.
Enjoy fresh creamy almond milk in your smoothie, cereal or coffee.