Silky, real almond milk — just almonds and water, no gums or preservatives. Clean and neutral, which means it actually works in coffee, cereal, and baking without getting in the way. The leftover almond pulp becomes almond flour.
What You Need
- 1 cup raw almonds, soaked overnight in water
- 4 cups cold filtered water
- Pinch of salt
- 1 tsp vanilla extract (optional)
- Medjool dates or maple syrup to sweeten (optional)
Method
- Drain and rinse soaked almonds.
- Combine with cold water in a blender. Blend on high for 60–90 seconds.
- Pour through a nut milk bag or doubled cheesecloth. Squeeze thoroughly.
- Add salt, vanilla, and sweetener if desired.
- Bottle and refrigerate. Shake before use — separation is natural and means no additives.
- Spread leftover pulp on a baking sheet and dry at 200°F for 1–2 hours for almond flour.
Tips & Notes
- Cold water helps keep the milk from getting gummy.
- Don't waste the pulp. Dried almond pulp is excellent in cookies, granola, and bread.
- Keeps 4–5 days refrigerated.
#almond milk#plant milk#dairy-free#vegan#drinks
More Kitchen guides →
Open the App