Why make your own almond milk at home? First because you get a creamy plant drink with no preservatives, thickeners or added sugar. It is also far cheaper, and you can save the pulp to make almond flour. Contrary to what people imagine, it is quick to prepare, especially in a large batch that lasts all week.
Homemade almond milk with 3 ingredients
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Ingredients
- 2 cups almonds, soaked overnight
- 6 to 7 cups filtered water
- 1 pinch salt (about 1 tablespoon - 15 ml - of seawater)
Method
- Soak the almonds with a pinch of salt for at least 8 hours, ideally overnight, without going beyond two days. Use a jar, cover the almonds with water leaving about 5 cm of space at the top, close it and keep it in the fridge.
- Drain and tip the almonds into a large bowl. Slip the skin off each almond if you wish: it is optional, but the milk is silkier, and the skin comes away easily after soaking.
- Transfer the almonds to a powerful blender.
- Cover with 6 to 7 cups of water depending on the texture you want, and blend at full speed for 1 to 2 minutes.
- Strain through a nut milk bag or a very fine sieve, pressing well to extract all the liquid.
- Pour the milk back into the blender to flavour or sweeten it as you like.
- Store in an airtight container in the fridge, for up to four days.
Tip
For variety, add 3 pitted dates and a teaspoon of vanilla for a sweet version, or 3 tablespoons of cacao for a chocolate one. Spread the leftover pulp on a dehydrator sheet: once dry and blended, you have almond flour ready to use.
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FAQ: your questions about homemade almond milk
How long does homemade almond milk keep?
Three to four days in the fridge, in a closed glass bottle. With no preservative, it does not have the shelf life of a shop carton. Trust your nose and your palate: milk that is starting to turn goes slightly sour before any other sign appears. It also freezes very well in ice cube trays, handy for smoothies.
What can you do with the leftover almond pulp?
Do not throw it away. Spread on a dehydrator sheet or a tray at low temperature, then blended, it becomes almond flour. Still moist, it goes straight into energy balls, a raw tart base, dehydrated crackers or a porridge. It keeps two days in the fridge, longer in the freezer.
Do you need to peel the almonds to make milk?
It is not compulsory, but it really does change the result: without the skins, the milk is whiter, milder and much less astringent. After a night of soaking, the skin slips off when you pinch the almond between two fingers. Allow ten minutes for two cups, done while listening to a podcast.
Why does homemade almond milk separate in the fridge?
Because it contains no emulsifier, unlike industrial versions. The separation is entirely normal and signals nothing wrong: shake the bottle vigorously before each use and the milk becomes even again. A pinch of salt in the blender also helps a little with the hold.
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