Eggless Homemade Almond Milk
Making your own almond milk at home is one of those small kitchen projects that feels surprisingly satisfying and tastes noticeably better than anything from a carton. The process is simple: soak raw almonds overnight, blend them with cold water, and strain everything through a nut milk bag or cheesecloth until you're left with a clean, creamy liquid. 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. Store-bought versions often sneak in additives, stabilizers, or natural flavors that can be hard to vet, so blending your own gives you complete control over every ingredient. Since this recipe relies entirely on almonds, water, and a few optional pantry staples, it's naturally free from eggs and most common allergens without any substitutions required. It keeps well in the fridge and just needs a quick shake before pouring over cereal, stirring into coffee, or sipping straight from the glass.
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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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