Ginger 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 or cheesecloth for a clean, creamy result. A pinch of salt rounds out the flavor, and a splash of vanilla or a drizzle of maple syrup can be stirred in if you prefer a lightly sweetened sip. Store-bought alternatives often include stabilizers, thickeners, and natural flavoring blends that can be hard to trace — making from scratch means you know exactly what's in the jar. For anyone navigating a sensitivity to warming spices, this recipe is refreshingly straightforward, with no hidden seasonings to second-guess. The finished milk keeps well in the fridge and just needs a good shake before pouring over cereal, stirring into coffee, or drinking 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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