Natural almond milk is a light drink, without added sugars and very easy to prepare at home with just two ingredients, apart from water.
Preparing it in an artisanal way allows you to obtain a more genuine result compared to the packaged one, free of additives, stabilizers, or artificial flavors, and above all completely customizable in doses, consistency, and fragrance.
It is a perfect recipe for those who love simple and clean plant-based drinks, ideal for breakfast or as a base for smoothies and desserts.
Making natural almond milk takes just a few minutes and no special equipment: all you need is a good blender and a fine cloth or bag for filtering, or a chinois strainer.
The almonds are soaked to soften and release all their natural fat, which gives the milk a round, velvety, and pleasantly sweet texture even without adding any sugar. Cold water keeps the color light and the flavor delicate, while the aroma can be personalized with vanilla, cinnamon, or lemon zest.
Homemade almond milk is perfect for those looking for a natural, light, and versatile drink: it stays stable in coffee, gives a delicate fragrance in desserts, and creates a pleasant creaminess in porridge without being heavy. Moreover, it is a sustainable choice, as it allows the complete recovery of almond pulp remaining after filtration. With this leftover, you can make cookies, bars, or add it to muffin and pancake batters, avoiding waste and obtaining nutritious and tasty recipes.
Below you will find the recipe detailed to obtain about half a liter of almond milk.
READ TIPS AND FAQ AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 3 Minutes
- Portions: 2 cups
- Cooking methods: No cooking
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 2.1 oz almonds (blanched)
- 2.1 cups water
- vanilla (seeds from half a pod)
Tools
- Strainer chinois
- Blender
Steps
I used the Bimby, but you can use a good blender.
Soak the almonds in water overnight.
Rinse the almonds, pour them into the pitcher, and add clean water.
Flavor with vanilla and blend for 1 minute/speed 8.
Filter with a fine-mesh strainer or a clean cloth placed over a funnel and transfer into a glass bottle.
Natural almond milk is ready. Shake before use. I heat it in the morning in the milk jug and then enjoy it with coffee.
Storage:
In the fridge for a week.
Tips:
Natural almond milk is naturally gluten-free.
If you use only almonds and water, without industrial flavors, the recipe is also suitable for those who need to avoid gluten. Ensure that any flavors or vanilla used bear the gluten-free label. The basic version (almonds + water) is naturally gluten-free.
More creamy? Use 1.7 cups of water instead of 2.1.
Richer and more aromatic? Add 1 more tablespoon of almonds.
It separates? It’s completely normal: always shake before use.
Natural flavors: vanilla, lemon zest, or cinnamon, but don’t overdo it to avoid overpowering the almond flavor.
FAQ (Frequently Asked Questions)
Can I use unblanched almonds?
Yes, but the milk will be slightly darker and have a more rustic taste.
Can it be frozen?
Yes, in cubes: perfect for smoothies and iced coffee.
What do I do with the almond leftover?
With the almond leftover, you can make excellent naturally sweet cookies or add it to batters and porridge: a perfect solution to avoid waste and obtain nutritious and fragrant recipes.
