From Indulgence to Wholesome Goodness: My Journey to Homemade Almond Milk

For those who follow my culinary adventures, it might seem I live solely on a delightful diet of butter, cheese, rich cream, and sugar. While I certainly have a deep appreciation for comforting, hearty dishes, that’s only a part of my gastronomic story. My kitchen isn’t just a place for indulgent creations; it’s also a vibrant space for exploring recipes that are as beneficial for the body as they are pleasing to the palate. I strive for balance, often reserving those luxurious splurges for special occasions and weekends, focusing on nutritious options for everyday enjoyment. My latest, most exciting revelation in this pursuit of wholesome deliciousness? Homemade Almond Milk.

For years, my experience with almond milk was limited to the processed varieties found on supermarket shelves. They were, admittedly, “okay” – serviceable for blending into my morning breakfast smoothies, but never inspiring enough to simply pour a glass and savor. The thought of making my own never truly crossed my mind, despite owning a powerful Vitamix blender for almost a year. This versatile machine had already transformed countless nuts into creamy butters – cashew, peanut, macadamia, oh my! – yet the world of homemade plant-based milks remained an unexplored frontier.

It wasn’t until a few weeks ago, while idly scrolling through my social media feed, that a friend’s shared recipe piqued my interest. The image of the homemade almond milk was strikingly different from its store-bought counterparts – noticeably creamier, richer, and utterly inviting. The recipe description promised a process so straightforward, it seemed almost too good to be true. I knew then that I had to give it a try.

The Secret to Superior Almond Milk: The Essential Soak

Every single guide, every recipe for homemade almond milk I’ve encountered, highlights one non-negotiable step: the pre-blending soak. This crucial process is the key to achieving that velvety, smooth, and genuinely creamy texture that elevates homemade almond milk far beyond its store-bought equivalent. To unlock the full potential of your almonds, they need to be submerged in water for a minimum of six hours, though an overnight soak is truly ideal. The longer the almonds have to absorb water, the softer they become, and the more readily they release their milky goodness during blending.

Beyond texture, soaking offers another significant benefit: it aids in digestion. Almonds, like many nuts, contain phytic acid and enzyme inhibitors. Soaking helps to neutralize these compounds, making the nutrients in the almonds more bioavailable and easier for your body to absorb. This means you’sre not just getting delicious milk, but also maximizing its nutritional value.

Peeling or Not Peeling? A Matter of Taste and Texture

Once your almonds are beautifully plumped from their soak, you’ll face a choice: to peel or not to peel. Some recipes suggest leaving the skins on, but in my experience, blending unpeeled almonds can introduce a subtle hint of bitterness to the final product. For an unadulterated, pure almond flavor and the silkiest consistency, I highly recommend removing the skins after soaking. This step might seem a little tedious at first, but it’s surprisingly quick once you get the hang of it. Simply pinch one end of the soaked almond gently, and the soft kernel will slip right out of its skin. The small effort is well worth the superior taste and texture.

After the almonds are soaked and, optionally, peeled, the hard work is largely done. The remaining steps are remarkably simple: a quick whirl in your blender and then straining the freshly blended mixture to separate the luscious milk from the almond pulp. This straightforward process truly empowers you to create a pure, unadulterated beverage. You’ll know precisely every single ingredient that has gone into your milk – no obscure fillers, no artificial stabilizers, and certainly no ingredients that require a chemistry degree to pronounce. And perhaps the best part? It’s utterly delicious.

Blender Power: High-Speed vs. Regular Blenders

Perhaps you’re wondering if a high-speed blender, like a Vitamix, is an absolute necessity for achieving perfect homemade almond milk. The good news is, it’s not! I’ve experimented with this recipe using both my Vitamix and a standard kitchen blender, and I’ve achieved excellent results with both. The primary difference lies in the blending time and a slight variation in creaminess.

With a powerful Vitamix, the almonds transform into a smooth, creamy liquid in less than a minute. A regular blender, however, might require a bit more patience, typically taking between three to four minutes. To prevent overheating and straining your blender’s motor, it’s wise to pause for about 30 seconds to a minute every minute or so, allowing the motor to rest. While the Vitamix did produce a marginally creamier milk, the difference was not so significant as to deter anyone with a regular blender from making this delightful beverage. The most critical factor, regardless of your blender type, is to ensure the almonds are thoroughly softened from their soaking. Do not skimp on the soaking time, especially if you’sre using a less powerful blender, as this directly impacts how easily and finely the almonds will break down.

The Shelf Life of Freshness: Storing Your Homemade Almond Milk

Unlike its commercially processed counterparts, homemade almond milk is a fresh product, free from pasteurization and artificial stabilizers. This means it has a shorter shelf life, typically staying fresh for about three days when stored properly in the refrigerator. For this reason, it’s often best to prepare smaller batches as you need them, ensuring you always have the freshest, most vibrant tasting milk on hand. You’ll notice that the almond milk will naturally separate as it chills – this is completely normal and a sign of its natural composition. A quick shake or a gentle stir will effortlessly bring it back to its uniform, creamy consistency.

Customizing Your Creation: Flavor Variations and Sweeteners

The beauty of homemade almond milk lies not just in its purity but also in the endless possibilities for customization. While I adore the simple, clean taste of unflavored almond milk, a touch of natural sweetness and flavor can truly elevate the experience. My personal favorite additions are pitted Medjool dates and pure vanilla extract. Dates lend a wonderfully natural sweetness and a subtle caramel-like depth that complements the almonds perfectly. If you prefer other sweeteners, honey, agave nectar, or maple syrup are excellent alternatives. Remember, you can always add more, but you can’t take it away, so start with a small amount (e.g., half a tablespoon) and adjust to your preferred taste. For a spiced twist, a sprinkle of Saigon cinnamon, especially when chilled, is simply divine. Imagine: a bag of humble almonds, transformed into such a delightful treat!

Beyond the Milk: Creative Uses for Almond Pulp

One of the fantastic benefits of making almond milk at home is the leftover almond pulp. Far from being a waste product, this fibrous byproduct is incredibly versatile! You can dry it in the oven to create your very own homemade almond flour – perfect for gluten-free baking. If you plan to make almond flour, remember to add any sweeteners or flavorings to the milk *after* the initial straining, so your pulp remains unsweetened and unflavored. Beyond flour, the pulp can be incorporated into smoothies for extra fiber, used to make delicious almond pulp crackers, energy bites, or even added to oatmeal for a boost of texture and nutrition. Don’t let a single bit of that precious almond go to waste!

Homemade Creamy Vanilla Almond Milk Recipe

Creamy Vanilla Almond Milk

by Amanda Biddle

Homemade Almond Milk is deliciously creamy, good for you, and simple to prepare. Drink it cold with a sprinkle of cinnamon for a healthy treat!

The almond pulp that remains after straining the milk can be dried in the oven to make almond flour for baking. If planning to make almond flour, sweeteners and flavorings should be added after straining. Directions for both processes are provided.

Adapted from The Beautiful Balance

Prep Time: 8 hours (soaking) | Cook Time: 10 minutes | Total Time: 8 hours 10 minutes

Yields: Approximately 3 cups (6 servings)

Ingredients

• 1 cup raw whole almonds
• 3 cups water, plus more for soaking almonds*
• 2-4 pitted Medjool dates**
• 1 teaspoon pure vanilla extract
• Ground cinnamon (optional, for serving)

Instructions

To Make Vanilla Almond Milk Only:

1. Place almonds in a bowl and add enough water to cover by at least one inch. Soak for 6-8 hours, or preferably overnight.
2. Remove skins from almonds by gently pinching one end. The soaked almond will easily slip out of the skin.
3. Place the skinned almonds, 3 cups of fresh water, and the pitted dates into a blender. Blend on High speed until completely smooth and creamy (this typically takes about 1 minute in a high-speed blender like a Vitamix, or 3-4 minutes in a regular blender, pausing to rest the motor).***
4. Set a fine mesh strainer over a large bowl and line the strainer with a double-layer of cheesecloth (or use a dedicated nut milk bag for best results). Pour the blended almond mixture into the cheesecloth, and gently stir to facilitate the liquid straining through. Once the liquid flow slows and the mixture begins to thicken, gather the cheesecloth tightly around the almond pulp and squeeze firmly to extract all remaining milk into the bowl.
5. Refrigerate the fresh almond milk until well-chilled. The mixture may naturally separate upon chilling; simply shake or stir to recombine before serving. Serve with a dusting of ground cinnamon, if desired.

To Make Vanilla Almond Milk and Unsweetened Almond Flour:

1. For step 3 above, blend only the soaked, skinned almonds and 3 cups of water until smooth. Strain as directed in step 4. This ensures your almond pulp remains unsweetened.
2. Return the strained almond milk to a clean blender container. Add the pitted dates and vanilla extract, blending on High speed until smooth. Re-strain this flavored milk through a fine mesh sieve (cheesecloth is not strictly necessary for this second straining, but can be used for ultimate smoothness) and chill as directed.
3. To make almond flour: Spread the reserved almond pulp in a thin, even layer onto a parchment-lined baking sheet. Bake in a preheated oven at 150 degrees F (65 degrees C), stirring occasionally, for 2-1/2 to 3 hours, or until the pulp is completely dry and crumbly. Allow it to cool completely, then pulse in a food processor until finely-ground into a flour-like consistency. Store in an airtight container in the refrigerator for up to a few weeks, or in the freezer for up to 3 months for longer preservation.

Notes

• *Water to Almond Ratio: 3 cups of water yields a rich, creamy almond milk. If you prefer a thinner consistency, you might consider using 4 cups or more. While some recipes suggest up to 6 cups of water per 1 cup of almonds, 3 cups remains my personal preference for optimal creaminess and flavor intensity.
• **Sweetener Options: Medjool dates are fantastic for natural sweetness and a subtle, complementary flavor. However, feel free to substitute them with your preferred liquid sweetener such as honey, agave nectar, or maple syrup. When using these alternatives, begin with approximately ½ tablespoon and adjust to your taste preferences, as it’s always easier to add more sweetness than to reduce it.
• ***Blender Usage: Depending on the power and efficiency of your blender, you may need to pause the blending process every minute or so. This brief rest allows the motor to cool down and prevents overheating, especially crucial for regular blenders.

Nutrition Estimate (per serving)

Calories: 161kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Sodium: 6mg | Potassium: 223mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10IU | Calcium: 72mg | Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation.

Enjoy your journey into the world of homemade goodness! If you try this recipe, we’d love to hear your thoughts. Rate and comment below!