Peanut Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels genuinely rewarding once you taste the result. Store-bought versions often come loaded with stabilizers, gums, and natural flavors that can be hard to decode on a label — this version is just almonds, water, and a couple of optional touches like maple syrup and vanilla for a hint of sweetness. The overnight soak is the real secret, softening the almonds so they blend into a beautifully smooth, creamy liquid that strains clean through a nut milk bag or cheesecloth. A pinch of salt rounds out the flavor in a way that makes it taste far more complete than you'd expect from such a short ingredient list. The whole process is straightforward and completely free from peanuts or any cross-contamination risk you might worry about with packaged alternatives. Pour it over granola, froth it into your morning coffee, or just drink it cold straight from the jar — it's versatile enough to earn a permanent spot in your weekly routine.
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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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