Carrageenan Free Homemade Almond Milk
Most store-bought almond milks rely on carrageenan as a stabilizer and thickener, which means label-reading becomes a frustrating habit at the grocery store. Making your own at home sidesteps that entirely, and the process is far simpler than it sounds. Raw almonds get a long soak to soften them up, then they're blended with fresh cold water until the mixture turns white and frothy before being strained through a nut milk bag or cheesecloth. A pinch of salt rounds out the flavor, and a splash of vanilla or a drizzle of maple syrup can take it from plain to genuinely delicious. The result is a clean, creamy milk with nothing in it that you didn't put there yourself. It separates naturally as it sits, so just give it a good shake before pouring — that's just real food doing what real food does.
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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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