This almond milk recipe is super simple to make at home in just minutes! It is customizable so you can adjust the sweetness and even add flavor, plus it is naturally dairy free, paleo, vegan and all around delicious!
If desired, soak almonds for at least 12 hours in pure water with 1/2 tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. The longer the almonds soak, the creamier the finished milk will be. (Side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial here.)
Drain the soaking water and rinse the almonds well. Do not keep this water to re-use as it contains phytic acid and is best to discard it.
In blender or Vitamix combine almonds and pure water along with vanilla, sweeteners, or any other optional ingredients. See the notes below for some flavor suggestions.
Blend 2-3 minutes until smooth and creamy. Mixture will expand some, so make sure your blender is not full before starting it.
Strain mixture into a large bowl through a sprout bag, cheesecloth, or thin kitchen towel.
Pour into glass jar or pitcher and store in refrigerator for up to four days.
Reuse the Pulp: Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour. Alternately, just store in the refrigerator for use in baking or smoothies.Flavor Variations: Add ½ cup strawberries for strawberry almond milk, 1-2 TBSP cocoa powder for chocolate almond milk, or any other flavor you can imagine!Imitation Store Bought Almond Milk: This recipe will produce a creamy almond milk that is much better than store bought almond milk (in my opinion). Most store bought milks only use 2% almonds so they are low calorie but you're essentially buying water in a box. If you prefer this type of almond milk, you can reduce the amount of almonds to ¼ or ½ cup and use the recipe above.