Unsweetened Almond Milk
This homemade almond milk is vegan, gluten-free, and low in calories, making it a healthy option for those who are lactose intolerant or looking to reduce their dairy intake. It’s also free from preservatives and additives commonly found in store-bought almond milk.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Servings: 4 servings
- Course: Keto
- Cuisine: Middle East, North Africa, Europe
Nutrition Facts
- Calories: 40 kcal
- Protein:1.5g
- Carbs:1.5g
- Fat:3.5
- Fiber:0.5
- Sugar:0.2
Ingredients
- 1 cup raw almonds
- 4 cups filtered water
- Nut milk bag
Instructions
- Soak the almonds in water overnight, or for at least 8 hours.
- Drain the water from the almonds and rinse them with fresh water.
- Place the almonds in a blender with 4 cups of filtered water.
- Blend on high speed for 1–2 minutes, or until the almonds are finely ground and the mixture is smooth.
- Place a nut milk bag over a large bowl or pitcher, and pour the almond mixture into the bag.
- Squeeze the bag firmly to extract as much liquid as possible from the almond pulp.
- Transfer the almond milk to a clean glass jar or bottle with a tight-fitting lid, and store it in the refrigerator.
- Shake well before using, and use within 3–4 days.
Note: You can add a pinch of salt or a dash of vanilla extract for flavor if desired.
FAQs
- How long do I need to soak the almonds?
- Can I use roasted almonds?
- Do I need to rinse the almonds?
- Can I use tap water?
- Do I need a high-speed blender?
- Do I need a nut milk bag?
- Can I use cheesecloth?
- How long does it last?
- Can I sweeten it?
- Can I add vanilla extract?
- Can I use almond meal?
- Can I use almond butter?
- Is it vegan?
- Is it gluten-free?
- Can I substitute dairy milk?
- Does it have calcium?
- Can I use it in coffee or tea?
- Calories per cup?
- Is it a good source of protein?
- Can I freeze it?
- How long does it keep?
- Where was it invented?
How long do I need to soak the almonds?
Overnight, or at least 8 hours.
Can I use roasted almonds?
Raw almonds are recommended for the best flavor and texture.
Do I need to rinse the almonds?
Yes, rinse with fresh water before blending.
Can I use tap water?
Filtered water is preferred for best taste, but tap water works.
Do I need a high-speed blender?
Yes, for smooth texture. Regular blenders can work but results may vary.
Do I need a nut milk bag?
Yes, to strain pulp and ensure smoothness.
Can I use cheesecloth?
Yes, cheesecloth is a suitable substitute.
How long does it last?
Use within 3–4 days refrigerated.
Can I sweeten it?
Yes — add honey, agave syrup, or dates.
Can I add vanilla extract?
Yes, for added flavor.
Can I use almond meal?
No, it doesn’t produce the right consistency.
Can I use almond butter?
No, almond butter won’t work for this recipe.
Is it vegan?
Yes, it’s 100% plant-based.
Is it gluten-free?
Yes, naturally gluten-free.
Can I substitute dairy milk?
Yes, in most recipes.
Does it have calcium?
Homemade almond milk does not contain added calcium.
Can I use it in coffee or tea?
Yes, it works as a dairy-free creamer.
Calories per cup?
Approximately 40 calories.
Is it a good source of protein?
No, not significant in protein.
Can I freeze it?
Yes, thaw in the fridge before use.
How long does it keep?
3–4 days refrigerated; discard if it smells or tastes off.
Where was it invented?
Almond milk has ancient roots in the Middle East, North Africa, and Europe.
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