Lupin Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen wins that genuinely changes how you think about store-bought alternatives. This version starts with raw almonds soaked overnight, which softens them up and makes blending a breeze, resulting in a milk that's creamy, clean, and naturally sweet. A touch of maple syrup or honey and a splash of vanilla are optional add-ins that take it from simple to something you'll actually look forward to pouring over your morning oats. Many commercial nut milks contain additives, thickeners, or are processed on shared lines with legumes like lupin — making homemade the smarter, safer choice when you need to know exactly what's in your glass. The straining step through a nut milk bag or cheesecloth is what gives it that smooth, silky texture without any grittiness. It keeps well in the fridge and takes just a quick shake before use, so you always have a fresh, wholesome option ready to go.
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!