How to make almond milk with just 2 ingredients in 10 minutes. It's dairy-free, gluten-free, vegan, whole30, and free from gums and emulsifiers - perfect for coffee, cereal, baking, etc.
Leave the almonds to soak in a large bowl covered with cold/room-temperature water for 8-12 hours. You need 4 cups of tap water for soaking them.Optionally add a teaspoon of salt (to help "activate' the nuts and further neutralize the enzyme inhibitors in nuts. Alternatively, do a "quick soak" by leaving the nuts in hot water for 3-4 hours (no salt needed).
After soaking, drain and rinse the nuts.If you don't use salt, you can use the soaking liquid to water plants. Don't drink it!
Transfer the almonds to a high-speed blender. Add fresh water and blend until it's creamy and milky (usually a couple of minutes in a high-speed blender).
Pour the mixture through a nut milk bag (or layers of cheesecloth within a fine-mesh strainer) to strain out any remaining pulp/solids. Squeeze well to extract as much liquid as possible.
Storage Info
Store: Store it in an airtight, sterilized bottle in the refrigerator for 4-5 days.It's important to shake it each time before using it, as the lack of stabilizers means the drink separates as it sits in the fridge.Freeze: I like to freeze mine in ice-cube trays, so it's "portioned", and I can pop a few cubes out, as needed. Freeze for up to 3 months.
Video
Notes
The ratio of almonds to water:
For "regular" milk (like 2% milk): Use ONE cup of almonds + FOUR cups of water.
Creamier (like half and half): Use ONE cup of almonds + THREE cups of water.
Light, subtle milk: Use ½ cup almonds + FOUR cups of water. It will be slightly creamy but with a milder, more watery flavor/consistency.
Check the blog post for how to flavor the milk and for serving recommendations!