This roasted homemade almond milk is an easy dairy-free milk substitute, made by roasting then soaking almonds and blending them with cool water and a few other simple ingredients. It’s a great recipe for pouring over cereal, using it in smoothies, lattes, baking, or just sipping on it’s own.
In the world of plant-based alternatives, almond milk stands as a versatile and nutritious option. But have you ever considered taking the flavor of your homemade almond milk to the next level?
As much as I love cooking and baking, I’m lazy. Too lazy to be bothered to make my own nut milk.
Why make your own when you can get perfect store-bought versions right??? WRONG.
In my opinion, homemade almond milk tastes WAY BETTER than store-bought almond milk. I think you’ll agree once you have your first sip– diy almond milk is the best!
You probably will have a hard time going back to a store brand after you see how good this tastes, and it’s not difficult at all. You will never understand why, until you make it yourself.
This recipe is super basic and allows you to control the amount of sweetness you want, as well as the thickness of the milk. Plus, it’s super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!
Not to mention most store bought nut milks contain additives. Most contain carrageenan, a product derived from seaweed that acts as a vegan thickener, giving a fuller mouthfeel and taste. Carrageenan has been attributed to ulceration and inflammation, and it has no nutritional benefits, so there’s no reason to drink it.
If you love this easy almond milk recipe you may want to try it with my 15 Overnight Oats Recipes or my Vegan and Gluten Free Cinnamon Toast Crunch Cereal.
Table of Contents
WHY ROAST YOUR ALMONDS?
Roasting almonds before blending them into milk adds depth and complexity to the flavor profile. The natural oils within almonds are gently released during roasting, intensifying their nuttiness and creating a rich, toasty undertone that’s sure to captivate your taste buds.
INGREDIENTS YOU NEED FOR THE ROASTED HOMEMADE ALMOND MILK
You will need the following ingredients listed below to make this vanilla almond milk (the exact measurements, nutrition information and step-by-step tutorial are in the recipe card below):
- Raw almonds – whole almonds work best as they roast in the oven.
- Cups of fresh water – I do not recommend using tap water.
- Sea salt – just a pinch of salt to enhance the flavors.
- Vanilla Extract
- Pure Maple Syrup (or other kind of sweetener)
- Ground Cinnamon – or cinnamon stick.
HOW TO MAKE THE HOMEMADE NUT MILK
Set your oven to 350 degrees F (175°C). Spread the raw almonds on a baking sheet in a single layer.
Roast the almonds for about 10-15 minutes, checking and stirring them every 5 minutes. Be vigilant to avoid over-roasting, as it can result in bitterness.
Allow the roasted almonds to cool completely before blending.
Proceed by soaking your almonds overnight. I typically do this in a medium size bowl with boiled hot water.
Then drain the water and add the soaked almonds to a high-powered blender along with fresh cold water.
Blend the mixture on low for 30 seconds, then on high for 1-2 minutes. Pour the milk through a nut milk bag or clean thin dish towel into a large bowl. Then squeeze like your life depends on it, or until all the liquid has been extracted from the bag.
At this point, I rinse out my blender, add the milk mixture back in, and add in the add-ins (dates, vanilla, salt, etc).
TA-DA, you’ve made yourself homemade almond milk.
HOW TO STORE THE DELICIOUS ALMOND MILK
After creating your delicious Roasted Homemade Almond Milk, proper storage is essential to maintain its freshness and quality. Here’s how to store it effectively:
Cooling: Allow your freshly made almond milk to cool to room temperature before storing it.
Containers: Transfer the almond milk to a clean airtight container. An airtight jar with screw-top lids or food-grade plastic containers work well. Make sure the containers are clean and dry before pouring in the almond milk.
Labeling: Consider labeling the containers with the date of preparation. This helps you keep track of its freshness and use it in a timely manner.
Refrigeration: Store the almond milk in the refrigerator. This helps slow down the growth of bacteria and maintains the milk’s quality.
Shaking: Almond milk tends to separate over time, with the liquid portion settling at the bottom and the nut solids rising to the top. Give the container a good shake before each use to recombine the contents.
Use Within: Roasted Homemade Almond Milk generally stays fresh for about 3-4 days in the refrigerator. While homemade almond milk doesn’t have the same preservatives as store-bought options, its limited shelf life ensures you’re consuming a fresh and wholesome product.
CAN I FREEZE THIS RECIPE?
Yes, you can freeze Roasted Homemade Almond Milk if you’ve made a larger batch than you can consume within a few days. Pour the almond milk into an ice cube tray or freezer-safe containers, leaving some space for expansion. Frozen almond milk can be stored for 2-3 months.
CAN I USE THIS VEGAN MILK EVEN IF IT’S SEPARATED IN THE REFRIGERATOR?
Yes, separation is natural with homemade almond milk due to the absence of stabilizers. Just give the container a good shake before using to recombine the contents.
WHAT TO DO WITH REMAINING ALMOND PULP?
Certainly! The leftover almond pulp left after straining can be dried and used in various recipes, such as in smoothies, as a topping for oatmeal, or in baked goods.
OTHER VARIATIONS YOU COULD TRY OUT
Certainly! Here are a variety of ways you can try to add unique flavors and twists to your Roasted Homemade Almond Milk:
Chocolate Almond Milk:Satisfy your chocolate cravings by blending in a tablespoon of cocoa powder or cacao powder. Sweeten it with your choice of sweetener to create a healthier version of chocolate milk.
Matcha Almond Milk:For a vibrant and antioxidant-rich almond milk, whisk in a teaspoon of high-quality matcha powder. This is a great choice for a refreshing and energizing easy homemade almond milk recipe.
Honey Almond Milk:Substitute your sweetener with honey for a natural and distinct flavor. Honey complements the nuttiness of almonds beautifully and adds a touch of floral sweetness.
Spiced Almond Milk:Experiment with spices like cardamom, nutmeg, or even a pinch of turmeric to create a spiced almond milk with a warming and aromatic profile.
Almond-Coconut Milk Blend:Blend roasted almonds with shredded coconut for a creamy almond-coconut milk blend. This variation adds a tropical twist to your almond milk and works well in both sweet and savory dishes.
Lavender-Infused Almond Milk:Infuse your almond milk with dried culinary lavender for a delicate and soothing flavor. Use this aromatic milk as a base for lattes or enjoy it before bed.
Seed Milk: such as sunflower seed milk – sunflower seeds are rich in nutrients like vitamin E and selenium. Their mild flavor makes for a versatile milk that’s great for smoothies and cereal.
CAN I MAKE ALMOND MILK FROM BLENDING ALMOND BUTTER?
Yes, in a blender, combine 2 tablespoons of almond butter with 3-4 cups of filtered water. Start with less water if you want a creamier milk, and add more if you prefer a thinner consistency.
This will not yield the same flavor profile or same dreamy almond milk, however it’s an easier method and doesn’t require a nut bag.
Does it sound like I’m begging you to try your own almond milk at home now? Cause I am. That’s exactly what I’m trying to do here. I can’t promise I’m organized enough to make this on a regular basis, but it’s SO worth it when I do!
Some Recipes You May Enjoy Using Almond Milk
- Gluten Free Chocolate Glazed Donuts
- The Best Green Smoothie
- The Best Ever Chocolate Zucchini Sheet Cake
- Brownie Batter Oatmeal
- Cookies & Cream Protein Ice Cream
- 1 cup almonds, soaked overnight
- 4 cups filtered water
- 1-2 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- 2-3 dates, or 1-2 tbsp maple syrup or sweetener of choice
- Set your oven to 350 degrees F (175°C). Spread the raw almonds on a baking sheet in a single layer.
- Roast the almonds for about 10-15 minutes, checking and stirring them every 5 minutes. Be vigilant to avoid over-roasting, as it can result in bitterness.
- Allow the roasted almonds to cool completely before blending.
- Proceed by soaking your almonds overnight. I typically do this in a medium size bowl with boiled hot water. After the almonds have soaked overnight, drain and rinse them.
- Place the almonds in your Vitamix along with four cups of fresh filtered water.
- Blend on low for 30 seconds, then on high for 2 minutes.
- Strain the almond milk through a nut-milk bag or a clean thin dish towel into a bowl.
- Rinse Vitamix and pour milk back into Vitamix. Add in any of the optional add ins (cinnamon, vanilla, salt, dates) and blend again for another 15-20 seconds.
- Transfer over to an air-tight storage container and place in the fridge for up to 3 days.
Serving Size:1 grams
Amount Per Serving: Calories: 91Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 86mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 3g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THIS CREAMY ALMOND MILK PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND A STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…