Making homemade almond milk may seem like a daunting task at first. I personally avoided it for a very long time, but since I knew that I wanted to continue reducing my waste (and knew that milk cartons can’t be recycled), I decided to finally make my own almond milk!
It is honestly so easy to make. It just takes a few simple ingredients and a little bit of prep (which isn’t really all that much prep).
The reason I like almond milk is because it is so creamy, tasty, and healthy. It is definitely my non-dairy milk of choice for adding to my oats, coffee, or smoothies.
Better yet, this almond milk truly is a zero waste recipe because at the end, I am going to give you my favorite way to utilize that leftover almond pulp! Woop woop!
Homemade Almond Milk
- 1 cup almonds
- 5 cups filtered water (+ some for soaking)
- 1 Tbsp maple syrup (or other sweetener of choice)
- 1 tsp vanilla extract
- pinch of sea salt
- Soak 1 cup almonds in water overnight (can leave on counter)
- The next day, drain your almonds and add them to a blender with the remaining ingredients (sans cheesecloth, of course)
- Blend ingredients on high for 2+ minutes
- Drape your cheese cloth over a wide-mouth mason jar, letting it hang loosely into the top of the jar
- Pour almond milk into cheesecloth and squeeze out as much liquid as possible
- Discard almond pulp into a bowl and repeat until all liquid is strained
Once all of your liquid is strained and transferred into the mason jar, you now have homemade almond milk!
Store in mason jar in refrigerator for up to 10 days.
If you are looking to utilize that leftover almond pulp, then consider trying out my recipe for Almond Energy Bites!