Oats Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen wins that feels genuinely satisfying every single time. This version starts with raw almonds soaked overnight until plump and tender, then blended with fresh cold water into a beautifully creamy, frothy liquid. A pinch of salt rounds out the flavor, and a touch of maple syrup or vanilla can be added if you prefer something a little sweeter and more aromatic — though it's completely optional. Straining through a nut milk bag or cheesecloth gives you a silky-smooth result that store-bought versions honestly struggle to match. For anyone navigating grain sensitivities, this is a naturally clean option — just almonds, water, and a few pantry staples with zero hidden additives or grain-based thickeners to worry about. It keeps well in the fridge in a sealed jar and comes together beautifully after a quick shake, making it just as convenient as anything you'd grab off a shelf. Pour it over granola, stir it into coffee, or sip it straight — it's endlessly versatile.
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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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