Barley Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels genuinely rewarding the moment you take that first sip. This version starts with raw almonds soaked overnight until plump and tender, then blended with fresh cold water into a beautifully white, frothy liquid that puts most cartons to shame. A pinch of salt rounds out the flavor, and a touch of maple syrup or vanilla extract can be stirred in if you prefer something a little sweeter and more aromatic — though it's completely delicious plain. Straining through a nut milk bag or cheesecloth is the key step that gives you that silky, clean texture without any grittiness. Store-bought alternatives can be a minefield of additives, thickeners, and grain-derived ingredients that aren't always obvious on the label, so blending your own means you know exactly what's in the jar. It keeps well in the fridge and just needs a good shake before pouring over cereal, stirring into coffee, or drinking straight from the glass.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup raw almonds
- 4 cups cold water, plus more for soaking
- 1 tbsp maple syrup or honey (optional)
- ½ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Place the almonds in a bowl and cover with at least 2 inches of cold water. Soak at room temperature for 8 hours or overnight, until the almonds are plump and the skins have softened slightly.
- 2
Drain and rinse the soaked almonds under cold running water, then discard the soaking water.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!