MSG Free Homemade Almond Milk
Making your own almond milk at home is one of those small kitchen projects that feels genuinely rewarding — and the result is so much fresher and cleaner-tasting than anything from a carton. Store-bought versions often sneak in additives, stabilizers, and flavor enhancers that have no business being in something as simple as nuts and water, so blending your own is the obvious move if you want full control over what goes into your glass. The process starts with an overnight soak that softens the almonds and makes them blend into a beautifully smooth, creamy liquid. A nut milk bag or cheesecloth does the heavy lifting to strain out the pulp, leaving you with silky milk that's genuinely satisfying on its own. A pinch of salt rounds out the flavor, and a splash of vanilla or a drizzle of maple syrup can take it somewhere subtly sweet if that's your thing. It keeps well in the fridge and just needs a quick shake before you pour — perfect over granola, in your morning coffee, or straight from the jar.
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!