Macadamia 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 take that first sip. This version starts with raw almonds soaked overnight until plump and tender, then blended with fresh cold water and strained through a nut milk bag for a result that's clean, creamy, and completely free from the thickeners and preservatives hiding in most cartons. A pinch of salt rounds out the flavor, and a splash of vanilla or a drizzle of maple syrup can take it from neutral to subtly sweet depending on your mood. Store-bought alternatives can be a minefield if you're navigating tree nut concerns beyond almonds, but when you make it yourself you know exactly what went into the blender. The whole process is straightforward — soak, blend, strain, done — and the finished milk keeps beautifully in a sealed jar in the fridge. It's wonderful poured over granola, stirred into coffee, or used as a base for smoothies, and that silky homemade texture really does put the shelf-stable stuff to shame.
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!