Fish Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels genuinely rewarding the moment you taste the result. This version starts with raw almonds soaked overnight until plump and tender, then blended with cold water and strained through a nut milk bag or cheesecloth for a clean, creamy finish. A pinch of salt rounds out the flavor, and optional maple syrup or vanilla extract let you nudge it toward lightly sweet and aromatic — perfect for coffee, smoothies, or a bowl of oats. Store-bought alternatives can come with a surprisingly long ingredient list, so blending your own means you know exactly what's in every sip. The whole process is straightforward: soak, blend, strain, chill, and you're done. Keep it in a sealed jar in the fridge and give it a good shake before pouring, since natural separation is just part of the charm.
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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)
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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