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Say goodbye to store-bought vegan milk and hello to the easiest homemade almond milk ever! With just 3 ingredients and 5 minutes, you can whip up the richest, creamiest drink.
save this recipe!Nothing Beats Homemade!
Sure, store-bought versions have their place, but homemade almond milk is on another level.
Maybe it’s the satisfaction of successfully making it at home, but I think the flavor is what really sets this milk apart. It’s so much creamier and smoother (oh, and completely free from weird additives and stabilizers).
Key Ingredients
This is just an overview, and you can jump to the recipe card for all measurements.
- Almonds: I recommend the plain, unsalted kind (like we use in our homemade almond butter)!
- Water: To help with liquifying the mixture.
- Salt: Brings out the flavor of the almonds (don’t worry, it’s subtle).
Customize It
Feeling adventurous? Jazz your almond milk up with these four easy flavors.
- Sweetened: For plain but sweetened milk, use 2 tablespoons of sugar or 2 dates. (You can also combine this with the flavor options below for sweetened versions of those flavors!)
- Vanilla: Use ½ tsp of vanilla extract for sweet, creamy vanilla almond milk.
- Chocolate: If you’re in the mood for a bit of chocolate indulgence, use 2 tablespoons of unsweetened cocoa powder.
- Berry: Make a delicious berry almond milk by adding ½ cup of mixed berries to your recipe.
Creamy 3-Ingredient Almond Milk Recipe
Ingredients
Almond Milk
- 1 cup raw almonds, 150 g
- 4 cups water, 950 mL
- 1 pinch of salt
Optional Flavors
- Sweetened: 2 Tbsp sugar or 2 dates
- Vanilla: ½ tsp vanilla extract
- Chocolate: 2 Tbsp unsweetened cocoa powder
- Berry: ½ cup mixed berries
Instructions
- Soak: Cover 1 cup raw almonds with water and let them soak overnight in the refrigerator. Alternatively, soak in hot water for 1 to 2 hours.
- Blend: Drain and rinse the almonds, then add them to a blender with 4 cups water, a 1 pinch of salt, and any optional flavors. Blend on high for 1 to 2 minutes until almonds are broken down.
- Strain: Strain the mixture through a nut milk bag. Alternatively, lay a thin dish towel in a colander and pour the mixture through. Gather up the corners and squeeze out as much of the almond milk as possible. You can discard the almond pulp or use it in a different recipe.
- Adjust: Add more sweetener or flavorings as needed. Serve chilled!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Use This Homemade Milk In…
Almond milk is obviously a great choice in a glass by itself (or in coffees and lattes), but you can also use it in a ton of different recipes!
- Strawberry Cottage Cheese Smoothie: It’s a great way to up your protein and fiber intake for the day.
- Eggless French Toast: Make your favorite almond milk flavor variation, then add it to this classic brunch recipe!
- Vegan Pumpkin Soup: Adding almond milk to pumpkin soup gives it the silkiest texture and richest taste.
Hi,
Do you make water kefir? If yes, I would like to learn how to make
I haven’t tried water kefir yet, only milk kefir. But it’s on the “to try” list!