Homemade almond milk takes just a few minutes, tastes far richer and creamier than store-bought, and contains no additives
Saving money isn’t the only reason to love DIY projects. When it comes to food, going homemade has big health and taste benefits. Homemade almond milk is creamier than the store-bought kind, and has a more complex flavor—once you go DIY, it’s hard to go back to the store-bought version. Whether you’re dairy-free or simply desiring a change, this simple DIY almond milk recipe is one you’ll want to remember.
To try this recipe from Oakland’s , first use a strainer to wash a bag of raw almonds—and make sure you’re using the untoasted kind. Pour the almonds into a bowl, filling it ¾ of the way with water. Cover and let the almonds soak overnight. Allowing the almonds to soak overnight activates enzymes in the nuts, making them easier to digest and more nutrient-dense.
After the nuts have soaked, pour them into a durable blender, adding water ¾ of the way. Add sea salt, medjool dates, and vanilla extract for a hint of sweetness. Blend ingredients together until a liquid consistency forms. At this point, it should look like milk. Strain through a nut milk bag or cheesecloth to remove any leftover nut chunks, discarding the pulp.
This richer nut milk tastes great by itself, and even better paired with chocolate chip cookies as an after-dinner treat.