Chestnut Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels surprisingly rewarding once you taste the results. This version starts with raw almonds soaked overnight until plump and tender, then blended with fresh cold water into a smooth, frothy liquid that's miles ahead of anything in a carton. A pinch of salt rounds out the flavor, and optional maple syrup or vanilla extract let you dial in just the right level of sweetness and warmth. Straining through a nut milk bag or cheesecloth gives you a silky, clean finish — no grittiness, just pure, creamy milk ready to pour over cereal, stir into coffee, or sip straight from the glass. Store-bought alternatives can be a minefield of additives, thickeners, and shared-facility warnings, so blending your own means you know exactly what's in every drop. It keeps beautifully in the fridge in a sealed jar, and a quick shake before serving brings it right back together.
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!