Once you try this homemade almond milk, you won’t go back. Not only is it infinitely more delicious than the store-bought kind, but it affords you the freedom to control the sweetness and flavor profile. Plus, it’s easy. REALLY easy. 

Almond milk is clearly having a moment right now. Everywhere you look, there’s creamy smoothies, overnight oats, and “nice” cream bulked up with this nutty alternative to cow’s milk. And hey, we’re not complaining. Because whether you’re dairy-free or just trying to sneak in an extra punch of protein, there’s one thing we can all agree on: it’s delicious.

But believe us when we say you haven’t tasted almond milk until you’ve tried the freshly blended homemade version. 10/10 for SURE.

Homemade Almond Milk

Here’s what you’ll need:

• 1 Cup Raw Almonds, soaked overnight in cold water
• 2 Cups Water
• 1 Teaspoon Vanilla Extract
• 2 Pitted Dates, optional
• 2 Tablespoons Unsweetened Cocoa Powder, optional

Here’s what you’ll do:

1. Drain and rinse soaked almonds, then add to a high-speed blender with fresh water, vanilla extract, and dates (if using, for sweetness). If you’d like chocolate milk, toss in cocoa powder as well.

2. Blend until creamy and smooth, 1-2 minutes.

3. Strain through a fine sieve or nut milk bag (a thin, clean dish towel would work, too).

4. Transfer milk to a mason jar and refrigerate (it will last about 2 days, but is best when consumed fresh). Be sure to shake well before drinking.

Looking for additional ingredient swaps for dairy-free meals? We’ve got you covered with alternatives for butter, cheese, yogurt, sour cream, and more.