Nutmeg Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels genuinely rewarding, and this almond milk is silky, clean-tasting, and completely customizable. A quick overnight soak softens the almonds and makes blending a breeze, resulting in a beautifully white, frothy milk that puts most cartons to shame. Store-bought versions often sneak in a surprising number of additives and spices — including warm baking spices that can be a real problem for anyone avoiding them — so controlling every ingredient yourself is a serious win. The optional maple syrup and vanilla give it a gentle sweetness and depth, but the base recipe is just almonds, water, and a pinch of salt, which is about as clean as it gets. Straining through a nut milk bag or cheesecloth is the key step that separates a truly smooth, creamy result from anything grainy or gritty, so don't rush it. Pour it over oats, blend it into smoothies, or just drink it cold straight from the jar — it keeps well in the fridge and just needs a good shake before each use.
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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.
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