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Homemade Almond Milk

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Homemade Vegan Almond Milk. Make your very own Homemade Vegan Dairy-free Almond Milk. Fresh, cold, healthy and with no additives. Make either plain, vanilla or chocolate!

I have a new favorite thing…it’s called homemade almond milk. I’ve been meaning to make my own for awhile now, knowing how easy it would probably be. However, after checking out Pam over at Enjoyingrealfood and her post on it, I knew it was time. Be sure to check her blog out! I was able to make some amazing homemade almond milk. Not only is it delicious, but there is no preservatives or questionable ingredients. Also, it can be flavored to your own taste. I made vanilla and chocolate….vanilla is delicious, but the chocolate….OMG! One thing I missed about going vegan was chocolate milk…no more! I came up with a yummy flavor that totally thrilled me!

I was amazed at the bright fresh milk that appeared before my eyes! It was so amazingly easy, I felt guilty for spending so much money on store bought products! I followed her basic recipe, but adapted the flavors for my husband’s sweet tooth. You can totally omit any sweetener if you want to keep it plain. I found with just a tiny bit of vanilla and maple syrup though, it was delicious.

It’s creamy, light and refreshing. You can totally tailor make it to your preference, just by simply using less or more water.

Homemade Almond Milk

Brandi Doming
5 from 2 votes
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Yields 3

Ingredients

Vanilla Almond Milk

  • 1 cup whole raw plain almonds
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup or agave adjust to your preference or omit completely if you prefer it plain
  • 3 cups filtered water plus extra for soaking I like my milk creamy, so use more or less depending on how creamy you want the milk
  • Pinch fine sea salt

Chocolate Almond Milk

  • 1 cup whole raw plain almonds
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons maple syrup or agave
  • 1 tablespoon + 1 teaspoon dark unsweetened cocoa this is important to achieve the authentic chocolate taste, I used Hershey's
  • 1 teaspoon regular unsweetened cocoa
  • 3 cups filtered water-you can add more if you like but I wanted it to be a little thick do not use tap!
  • 1 tablespoon coconut cream from a can stored in the fridge overnight optional for a really rich milk!
  • Pinch fine sea salt
  • Note: You will need a nut bag for best results. Some stores have them or it's easier to just order them online. Here is one.

Instructions
 

  • The ingredients are slightly different, but the process is the same for both vanilla and chocolate. If you want to make both at the same time, use two separate bowls.
  • Add the almonds to a cereal bowl and cover with filtered water by at least an inch. Let it soak for 8 hours or overnight.
  • After soaking, drain and rinse the almonds in the sink. Add them to your blender, the 3 cups filtered water and turn on high and blend until the almonds are pulverized and the milk is frothy, about a minute. Add the sweetener, vanilla and salt and blend again. Taste and add any more sweetener or water if desired.
  • Strain the milk over a pitcher or bowl using a nut bag for best results. Really squeeze the almond pulp in the nut bag to really get all the milk out. You can still make it without a nut bag, but it won't be quite as smooth and you will need to strain it a few times. With a nut bag, it was SO easy and delicious.
  • Tip: As you store the milk in the fridge, it becomes richer and slightly thicker. You can shake and stir it before each use if preferred.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

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Comments

    • The Healthy Flavor

      Thank you so much Maribel! The chocolate is soooo yummy and the best part is you can make it as sweet as you want. Adding just a bit of the coconut cream really makes it rich…so yummy! 🙂

      Reply

  7. EnjoyingRealFood

    Brandi, I’m glad you made it the way you and your husband like it! I tend to go toward the lean side, and then kick it up for special treats. Like that chocolate almond milk! Good thinking! I can’t wait to try it. It would probably be a good substitute for hot chocolate, too!

    Reply

    • The Healthy Flavor

      No, thank YOU Pam!! I would have never made it if it weren’t for you! I’m so greatful. I tried commenting on your blog multiple times this weekend about it but for some reason I’m having issues commenting on other blogs from my iPad…I think they may have gone to your spam! So frustrating, but I’ve contacted support. Anyhow, oh yum, hot chocolate…what a great idea, need to do that!! Thanks again 🙂

      Reply

      • EnjoyingRealFood

        I just checked my spam and you’re right – 3 comments from you were in there. And I had tried 3 times to follow your blog, and finally it worked. Haha! The imperfections of technology. I don’t mind at all – thanks for liking it enough to work with it! 🙂

        Reply

  10. apuginthekitchen

    5 stars
    Made the chocolate almond milk and I am in love, I am a chocolate milk fanatic and I like this even more than regular cows milk. The addition of the coconut cream fooled me into thinking I was almost like having a milk shake. Delicious!

    Reply

  14. Julie

    Hi Brandi, this almond milk looks so amazing. I just wanted to confirm that you used unblanched almonds? I was making my own almond milk back in the 90s but it was so horribly watery I stopped. I will definitely try your recipe. Thanks Brandi.

    Reply

  15. Marie

    I just ordered your book. Can’t wait to get it. I need some guidance on whole food recipes that still give me a good supply of nutrients.

    Reply