Homemade almond milk

There are several recipes for homemade nut milk available, and they are pretty much almost the same with a few twists. Here’s a basic recipe that I always use. Just replace the almonds with hazelnuts, cashews, coconut or any type of nuts you prefer or mix them together.


100 grams of almonds

1 liter / 5 cups of water

pinch of salt

1/2 tsp vanilla bean powder


Soak the almonds overnight in a bowl or jar and store in the fridge (this process activates enzymes, makes the milk healthier and creamier as well as cleans off the nuts before use). The next day, rinse off the almonds and get rid of the water used for soaking. Put all ingredients in a blender and blend until the milk is white and creamy. Then pour it through a strainer to separate the pulp from the milk. Do it a few times to get all the pulp out (or just once if you don’t care about a little pulp in your milk). Pour the milk in a bottle or closed container and store in the fridge. It keeps fresh for about 3 days.

20160729_144150_wmTip: If you like your milk  a little sweeter, add a few pitted dates to the blender, or another sweetener of your choice. Add a little cocoa powder too and you have chocolate almond milk. After storing in the fridge, shake the bottle before you use it.

Remember to save the pulp for baking! See for instance my recipe for Clean chocolate-frosted banana almond muffins.

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