Homemade Almond Milk

Making your own almond milk takes just a few minutes, tastes far richer and creamier than store-bought, and contains no additives, says Emanne Desouky, co-owner of Super Juiced in Oakland. You’ll need a nut milk bag or cheesecloth for straining. Desouky likes to dry the leftover nut pulp and use it for baking as you would almond meal; spread it in a rimmed baking sheet and bake in a 250°, stirring occasionally, until dry, about 45 minutes.

This recipe goes with: Golden Milk

1 cup untoasted almonds

1 to 2 pitted Medjool dates, preferably organic (use 2 for a sweeter drink)

1/2 teaspoon vanilla powder or vanilla extract

1/2 teaspoon Himalayan pink salt or sea salt

Step 1

Rinse almonds well in a strainer (as you would rice), then pour into a bowl, cover with water, and soak overnight (this makes the resulting milk more digestible).

Step 2

Drain almonds, rinse again, and put in a blender with 3 cups water. Add the dates, vanilla, and salt. Blend on high speed until very well blended, about 3 minutes. Strain almond milk through a nut milk bag or large, doubled piece of damp cheesecloth set over a bowl and carefully squeeze to get all the liquid out. Discard pulp.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 63Calories from Fat 51

% Daily Value *
Total Fat 3.5g6%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 390mg17%
Total Carbohydrate 6.1g3%

Dietary Fiber 0.3g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Homemade Almond Milk