No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Homemade Almond Milk

  • prep: 10 mins
    total time: 40 mins
  • yield: Makes 3 1/2 cups
Photography: Johnny Miller

advertisement

advertisement

Ingredients

  • 1 cup whole raw almonds
  • 4 cups water, divided
  • 1/2 teaspoon pure vanilla extract

Cook's Note

Almond milk can be stored in refrigerator up to 5 days. Shake before serving.

Directions

  1. Step 1

    Place almonds in a blender. Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes. Add remaining 3 cups water and vanilla; blend until frothy. Pour through a fine sieve into a bowl and discard solids.

Source
Martha Stewart Living, June 2013

Related Topics

advertisement

advertisement

Reviews (2)

  • 16 Aug, 2014

    and I use organic almonds as well.

  • 16 Aug, 2014

    I have make this at least once a week and have for many many months now. Store bought almond milk contains unnecessary additives such as carrageenan which is highly controversial now. Personally, I soak my RAW almonds in cold water for about 6 hours and then blend them with the rest of the water. Boiling water may take away some of the nutrients like blanching does but I'm not sure.