Walnut 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. This version starts with raw almonds soaked overnight until plump and tender, then blended with fresh cold water into a beautifully white, frothy liquid. A pinch of salt keeps it from tasting flat, while optional maple syrup and vanilla extract let you dial in just the right amount of sweetness and warmth. Straining through a nut milk bag or cheesecloth is the key step — it takes only a few minutes and gives you a silky, clean result that store-bought versions rarely match. For anyone navigating tree nut sensitivities specific to walnuts, this recipe is a straightforward win since it relies entirely on almonds with no cross-contaminating ingredients in sight. It keeps well in the fridge in a sealed jar, and a quick shake before pouring brings it right back together. Pour it over granola, stir it into coffee, or sip it cold — it's genuinely delicious any way you use it.
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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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