Paraben Free Homemade Almond Milk
Making your own almond milk from scratch means you know exactly what's going into every sip — no preservatives, no stabilizers, and none of the synthetic additives that show up in so many store-bought cartons. That matters a lot when you're trying to keep parabens and other unwanted chemicals out of your daily routine, since commercial plant milks can contain a surprising number of ingredients that have nothing to do with almonds. This version is beautifully simple: raw almonds, cold water, a pinch of salt, and optional touches of maple syrup or vanilla if you want a hint of sweetness and warmth. The overnight soak is the real secret, softening the almonds so the blender can break them down into a genuinely creamy, frothy milk that rivals anything on a grocery shelf. Straining through a nut milk bag or cheesecloth takes just a few minutes and gives you that smooth, clean texture without any grittiness. Store it in a glass jar in the fridge, give it a good shake before pouring, and you've got a fresh, wholesome milk ready for coffee, smoothies, cereal, or just drinking straight from the glass.
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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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