Gluten Free Homemade Almond Milk
Making your own almond milk at home is one of those small kitchen projects that feels genuinely rewarding and tastes miles better than anything in a carton. The process is simple: soak, blend, and strain, and what you end up with is a clean, creamy milk with a naturally sweet, nutty flavor. A touch of maple syrup or honey and a splash of vanilla take it from basic to something you'll actually look forward to pouring over your morning oats or blending into a smoothie. Store-bought versions often sneak in thickeners, emulsifiers, and additives that can be tricky to navigate, so knowing exactly what's in your glass is a real bonus. Raw almonds, cold water, and a pinch of salt are really all you need — everything else is optional but delicious. It keeps beautifully in the fridge in a sealed jar, and a quick shake before serving brings it right back together.
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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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