Hazelnut Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen wins that feels genuinely satisfying, and this almond version is silky, clean-tasting, and completely free from the tree nut cross-contact concerns that come with so many store-bought alternatives. Commercially produced nut milks are often processed on shared lines alongside hazelnuts and other tree nuts, making the label-reading game exhausting — blending your own sidesteps all of that entirely. The process is straightforward: soak, blend, and strain, with nothing in the bowl except almonds, water, and a couple of optional flavor boosters like maple syrup and vanilla. A nut milk bag or cheesecloth does the heavy lifting, pulling out a beautifully smooth liquid that's miles ahead of anything in a carton. A pinch of salt rounds out the flavor and keeps it from tasting flat, while the optional sweetener and vanilla let you dial in exactly the profile you want. It keeps well in the fridge and just needs a quick shake before you pour — perfect over granola, stirred into coffee, or used anywhere you'd reach for dairy milk.
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!