Coconut Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen wins that feels surprisingly satisfying. This version starts with raw almonds soaked overnight until plump and soft, 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 optional maple syrup or vanilla can take it in a lightly sweet, almost dessert-like direction — perfect for coffee, smoothies, or a bowl of granola. Store-bought alternatives often sneak in coconut-derived ingredients or are processed on shared lines, so blending your own gives you complete control over every single thing that goes into the jar. The process is straightforward: soak, blend, strain, and refrigerate — no special equipment beyond a blender and some cheesecloth. It separates naturally as it sits, so just give it a good shake before pouring and enjoy it all week long.
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!