Shellfish Free Homemade Almond Milk
Making your own plant-based milk at home is one of those small kitchen projects that feels surprisingly satisfying once you try it. Raw almonds get a long soak overnight to soften them up, then they're blended with fresh cold water and strained through a nut milk bag or cheesecloth until you're left with a clean, creamy liquid that tastes nothing like the shelf-stable stuff. A pinch of salt rounds out the flavor, and a splash of vanilla or a drizzle of maple syrup can take it in a lightly sweet direction if that's your thing. Store-bought alternatives often come loaded with stabilizers, gums, and additives you didn't ask for — this version is just almonds, water, and whatever extras you choose. It pours beautifully over cereal, froths up nicely for coffee, and works seamlessly in smoothies or baked goods. Keep it in a sealed jar in the fridge and give it a good shake before each pour, since natural separation is totally normal and nothing to worry about.
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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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