Almond Milk (Vegan, Raw, Gluten Free)
Nice and creamy. I tweaked Recipe #174601 to be vegan although if you aren't vegan then that one is great on its own masha Allah. This is also an Algerian beverage!!
Total time
10 min
Servings
3
Calories
293
Category
Beverages
Learn how to make creamy, delicious homemade almond milk in just 10 minutes. This easy, plant-based recipe is vegan, raw, gluten-free, and contains no artificial additives or preservatives—perfect for coffee, smoothies, or cereal.
Ingredients
Makes 3 servings
- 1 water
- 3 molasses
Method
Add all ingredients to blender.
Process at low speed for 1 minute, and 3 minutes at high speed until smooth.
Strain the mixture through a cheese cloth to remove remaining solids.
Refrigerate until ready to use.
Cook's notes
- Soak your almonds overnight to ensure a smoother, creamier consistency.
- Use a high-quality nut milk bag or several layers of cheesecloth for the best straining results.
- Save the leftover almond pulp for baking recipes like muffins, cookies, or crackers.
- Shake well before each use as natural separation is normal without stabilizers.
Easy swaps
- Sweetener: Swap maple syrup for agave nectar or a couple of pitted Medjool dates.
- Flavor: Add a dash of cinnamon or a teaspoon of pure vanilla extract for a gourmet touch.
- Richness: Use a 3:1 water-to-almond ratio for a thicker, creamier barista-style milk.
Frequently asked
Do I have to peel the almond skins?
No, it is not necessary to peel the skins, though using blanched almonds will result in a whiter, slightly smoother milk.
Why is my homemade almond milk separating?
Separation is completely natural! Because this recipe contains no commercial emulsifiers or gums, simply give the bottle a quick shake before pouring.
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