MAKE YOUR OWN ALMOND MILK

5 mins

12 People

54 Cals

MAKE YOUR OWN ALMOND MILK

5 mins

12 People

54 Cals

About the recipe

There’s something incredibly beautiful about making your own plant-based milk from scratch. Fresh, creamy, nourishing and free from all the unnecessary additives often found in store-bought varieties. I’ve been making homemade nut and seed milks for years, and once you taste the difference, it’s hard to go back.
This homemade almond milk is one of my favourites — silky smooth, naturally sweetened with fresh dates and rich in restorative minerals, healthy fats and vitamin E to nourish your body from the inside out. It’s delicious poured over granola, blended into smoothies, added to coffee, or simply enjoyed chilled straight from the fridge.
Making your own dairy-free milk is surprisingly simple. All you need are nuts, seeds or grains blended with filtered water and strained until creamy and smooth. I love soaking nuts overnight before blending, as it helps soften them for a creamier texture and makes them easier to digest.
You can naturally flavour your milk with vanilla, cinnamon or fresh dates for a hint of sweetness. And if you love a richer, barista-style milk, simply reduce the water slightly or add a spoonful of tahini or coconut butter for extra creaminess.
The beauty of homemade plant milk is that you can customise it using different nuts, seeds and grains depending on what your body needs.

Nutrition Per Serving

54

Calories

3g

Fat

0.5g

Saturates

1g

Sugars

6mg

Salt

3g

Protein

1g

Carbs

1g

Fibre

Ingredients

US - Metric

Switch measurement units

  • 1 cup almonds soaked overnight in water and drained
  • 3 fresh dates pitted (optional)
  • 6 cups filtered water
  • 1 teaspoon vanilla extract or a pinch of cinnamon optional
US - Metric

Method

  • SOAK the almond in plenty of water overnight. This helps to make them more digestible and easier to blend.
  • STRAIN the almonds and
  • COMBINE the soaked almonds, fresh dates and filtered water in a high-speed blender.
  • BLEND on high speed for 15–20 seconds until smooth, creamy and milky white.
  • STRAIN through a fine sieve, nut milk bag, muslin or cheesecloth into a large bowl or jug.
  • POUR into clean glass bottles or jars and refrigerate immediately.
  • STORE in the fridge for up to 4 days. Shake well before using.
  • MAKES approximately 1.5 litres (6 cups)
  • FOR A RICHER, creamier milk, reduce the water slightly or add a spoonful of tahini or coconut butter before blending.
  • DELICIOUS served over granola, muesli, added to smoothies, poured into coffee or enjoyed chilled straight from the fridge.
Other Nuts + Seeds For Homemade Dairy-Free Milks
One of the beautiful things about making your own plant-based milks is how versatile they are. Different nuts, seeds and grains all create their own unique flavour, texture and nutritional benefits.
As a general guide, I love using a simple 6:1 ratio — that’s 6 cups filtered water to 1 cup nuts, seeds or grains. This creates a beautifully light, creamy milk perfect for smoothies, coffee, baking and everyday drinking.
For a richer, creamier milk, simply reduce the water slightly or add a spoonful of tahini or coconut butter before blending.
WALNUTS
A wonderful source of omega-3 fatty acids to nourish heart and brain health.
MACADAMIA NUTS
Create an ultra-creamy milk and are ideal for those following a low FODMAP lifestyle.
CASHEW NUTS
Naturally sweet and creamy with no straining required. Rich in tryptophan to support serotonin and mood balance.
ALMONDS
Packed with calcium, magnesium, potassium and vitamin E to nourish healthy skin and support immunity.
PUMPKIN SEEDS
Rich in zinc and restorative minerals to support immunity, thyroid health and metabolism. Blend 1 cup pumpkin seeds with 6 cups of water +. 3 fresh pitted dates + 1 teaspoon matcha powder. Blend and strain.
COCONUT
Naturally anti-inflammatory and anti-viral to help support a healthy immune system. Combine 1/2 cup organic coconut flakes with 4 cups of warm filtered water. Blend and strain.
BROWN RICE
A wonderful nut-free dairy-free option for families and children. Rich in B vitamins and beautifully light and delicious.  Use 1/2 cup cooked brown rice + 4 cups of water + 1 tablespoon tahini to help with emulsification. Sweeten to taste.
For busy days, I also love making a quick almond milk by blending 2 tablespoons almond or cashew butter with 2 cups filtered water until smooth and creamy. Simple, nourishing and ready in seconds.
 

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