Brazil Nut Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen wins that feels genuinely satisfying every single time. This version starts with raw almonds soaked overnight until plump and tender, then blended with cold water and strained through a nut milk bag or cheesecloth for a silky, clean result. A pinch of salt rounds out the flavor, and a splash of vanilla or a drizzle of maple syrup can take it from neutral to subtly sweet — totally your call. Store-bought alternatives often come loaded with additives, stabilizers, and ingredients that can be hard to trace, so blending your own means you know exactly what's in the jar. For anyone navigating tree nut sensitivities beyond almonds, this recipe is refreshingly straightforward — just almonds, water, and a few optional flavor boosters, with zero mystery ingredients hiding in the mix. It keeps well in the fridge and just needs a good shake before pouring over cereal, stirring into coffee, or sipping straight from the glass.
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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.
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