Seed Oil Free Homemade Almond Milk
Making your own almond milk at home is one of those small kitchen projects that feels surprisingly satisfying and delivers a noticeably fresher, cleaner result than anything from a carton. Store-bought versions often sneak in sunflower oil, canola oil, or other refined seed oils as emulsifiers or stabilizers — so if you're keeping those out of your diet, reading labels can get exhausting fast. This recipe keeps things beautifully simple: just soaked almonds, cold water, a pinch of salt, and optional touches of maple syrup and vanilla if you want a hint of sweetness. The overnight soak is the real secret, softening the almonds so they blend into a smooth, frothy white liquid that strains easily through a nut milk bag or cheesecloth. What you end up with is a light, subtly nutty milk with no additives, no emulsifiers, and nothing you didn't put in yourself. It works beautifully stirred into coffee, poured over oats, or used anywhere you'd reach for a dairy-free milk — and knowing exactly what's in it makes every sip that much better.
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!