Celery Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels surprisingly rewarding the first time you do it. Raw almonds get a long soak overnight, then blend up with cold water into a beautifully creamy, frothy liquid that puts most cartons to shame. 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 genuinely delicious — totally your call. Straining through a nut milk bag or cheesecloth is the key step that gives you that silky, smooth texture without any grittiness. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or cross-contamination anxiety to deal with. Store it in a sealed jar in the fridge, give it a good shake before pouring, and you've got fresh homemade milk ready for smoothies, oatmeal, coffee, or just a cold glass on its own.
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!