Citrus Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels surprisingly satisfying once you try it. This version starts with raw almonds soaked overnight until plump and tender, then blended with cold water and strained through a nut milk bag for a clean, creamy result. A pinch of salt rounds out the flavor, and a touch of maple syrup or vanilla can be added if you prefer something a little sweeter and more aromatic. For anyone avoiding citrus, store-bought alternatives can be a minefield — many brands sneak in citric acid as a preservative, making label-reading exhausting. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going into your glass. The finished milk is silky, subtly nutty, and genuinely versatile — pour it over cereal, stir it into oatmeal, or use it as a base for smoothies. It keeps well in the fridge and comes together with minimal effort, making it an easy habit to build into your weekly routine.
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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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