Got almonds? Then make almond milk with my homemade almond milk recipe!
After all, almond nutrition is nothing to sneeze at. Low in saturated fatty acids, rich in unsaturated fatty acids and contain filling fiber, almonds also contain unique and protective phytosterol antioxidants as well as plant protein.
I love almond milk. It’s that simple.
Fortunately, here’s an almond milk recipe that’s simple, too. Basically, if you’ve got almonds, then you can make your own almond milk because this recipe calls for only two almond milk ingredients!
It’s amazingly delicious, too, and goes great paired with healthy cookies, brownies or just about anything that you might use or serve milk with.
Another plus is that, with this recipe, you know exactly what goes into it, so you know it’s healthy. There’s no carrageenan (a common almond milk additive getting some negative press lately, as it could be a culprit for gut damage), and you also get to control the amount and kind of sweetener in it. Plus it’s dairy-free, lactose-free, gluten-free and low in sugar, depending on your choice and amount of sweetener.
How is almond milk made? To get started with my nearly effortless but satisfying almond milk recipe, all you need are almonds, water, a blender and a cheesecloth.
How to Make Almond Milk
How do you make almond milk? It’s easier than you might think.
After soaking for a day or two, drain and rinse the almonds. Then add the almonds and two cups of water in a blender.
Blend the almonds and water for two minutes so your mixture is paste-like and looks like this:
Next, cover a medium-sized glass bowl with a cheesecloth. (Your bowl should be large enough to hold the almond milk that is squeezed out.)
Gather up the ends of the cheesecloth in preparation for squeezing out the almond milk.
Press out the almond milk from the almond meal through the cheesecloth.
When all the milk has been pressed out of the almond meal, give it one last squeeze and lift out the cheesecloth with what’s left of the almond meal, and place it in another glass bowl (to dispose of later).
And … voila! Here’s your fresh, homemade almond milk.
You can sweeten with what you wish and to your liking. You can use stevia, honey, coconut palm sugar or any other healthy, natural sweetener.
Now, taste it. I’m sure you’ll see why this is my favorite almond milk recipe.
In this homemade almond milk recipe, there’s no carrageenan, and it is dairy-, lactose- and gluten-free and low in sugar.
- 1 cup almonds
- enough water to cover the almonds in a bowl
- 2 cups water (for blending after almonds soak)
- Place 1 cup of almonds in a glass bowl, and add enough water to cover them.
- Soak the almonds in water for 24 hours.
- After 24 hours, drain and rinse the almonds.
- Then add almonds and 2 cups of water together in a blender.
- Blend for 2 minutes.
- Using the cheesecloth, strain out the almonds.
- Press out almond milk from meal (through the cheesecloth).
- Sweeten, to taste.
- Use a natural sweetener like stevia or honey to add more flavor.
- Category: Beverages
- Method: Blender
- Cuisine: American
- Serving Size: 1 glass (about 77g)
- Calories: 69
- Sugar: 0.5g
- Sodium: 1mg
- Fat: 5.9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.4g
- Trans Fat: 0g
- Carbohydrates: 2.6g
- Fiber: 2.2g
- Protein: 3.8g
- Cholesterol: 0mg
Keywords: homemade almond milk, almond milk ingredients, how to make almond milk, how is almond milk made, how do you make almond milk,
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