Xanthan Gum Free Homemade Almond Milk
Store-bought almond milk almost always contains stabilizers and thickeners to keep it smooth on the shelf, which makes it a frustrating option for anyone avoiding xanthan gum. Making your own at home sidesteps all of that completely — the only ingredients here are raw almonds, water, salt, and a couple of optional flavor boosters like maple syrup and vanilla. The process is straightforward: soak, blend, and strain through a nut milk bag or cheesecloth, and you end up with something genuinely creamy and fresh-tasting. Overnight soaking softens the almonds so they blend up silky and smooth without any gums or additives doing the heavy lifting. A good hard squeeze of the bag gets every last drop of rich, nutty liquid out, and the result is noticeably more flavorful than anything from a carton. Pour it over granola, stir it into coffee, or use it as a dairy-free base in your favorite recipes — just give it a shake first, since natural separation is part of the deal with the real thing.
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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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