Nightshade Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels surprisingly rewarding once you taste the result. This version starts with raw almonds soaked overnight, which softens them up and makes blending a breeze, giving you a beautifully smooth, creamy liquid without any of the gums, stabilizers, or mystery additives found in most cartons. A pinch of salt balances the flavor, and a splash of vanilla or a drizzle of maple syrup can take it from neutral to genuinely delicious — though it's completely lovely plain. For anyone navigating a nightshade-free lifestyle, this is a naturally safe choice since every ingredient is clean and straightforward with zero hidden culprits to worry about. The straining step through a nut milk bag or cheesecloth is where the magic happens, pulling out a silky, frothy milk that looks and pours just like the store-bought kind. Keep it in a sealed jar in the fridge and give it a good shake before using — it's perfect over granola, stirred into coffee, or blended into smoothies.
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!