Go Back
+ servings

Almond milk, healthy dairy free alternative for breakfast!

Course: Vegan
Cuisine: International
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 5 cups
Follow this fool-proof recipe to make your own delicious almond milk, sweet, mild, and more gentle on the digestive system than other milk.
Print Recipe

Ingredients

  • 1.5 cups whole blanched almonds or other whole raw almonds
  • 4 cups water
  • 1 teaspoon vanilla extract
  • 1.5 tablespoon maple syrup or honey

Instructions

  • Soak almonds for at least 12 hours in purified water.
  • Rinse almonds well and drain.
  • Mix almonds with half the fresh water in a blender, until smooth and creamy.
  • Add honey/maple syrup and the remaining water. Blend until smooth.
  • Strain the mixture into a large bowl through a cheese cloth or kitchen towel.
  • Use a spoon or spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.
  • Gently squeeze the cheesecloth to remove excess liquid. You’ll be left with really fine almond flour inside the cheesecloth. You can dry it out in the oven at a low temperature and use it in place of store-bought almond flour in baking recipes.
  • Store your almond milk in the fridge for up to 4 days and enjoy!