Homemade Roasted Almond Milk Recipe
A healthy non-dairy milk made from roasted almonds. It is super creamy, thick and wonderfully nutty. Use it as a substitute in any recipe calling for milk.
- Author: Zerrin & Yusuf
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: 4 1x
- Category: Drink
- Method: Blending
- Cuisine: American
- Diet: Vegan
- 1 cup raw whole almonds
- 4 cups water
- 1 cinnamon stick
- Preheat the oven to 350F/180C. Spread whole almonds on a baking sheet. Bake for 5 minutes.
- Remove from the oven, flip the almonds with a spoon and bake for another 5 minutes.
- Turn off the oven, keep the almonds in the oven for 5 minutes.
- Remove and let them cool completely.
- Transfer the almonds into a large bowl. Pour water over them.
- Put a cinnamon stick into the bowl and soak overnight or at least for 6 hours.
- Using a spoon, transfer the almonds into a blender. Pour 1 cup of the soaking water over them and blend until the almonds are broken down.
- Pour the rest of the soaking water over it and blend for 1 minute or until it looks creamy.
- Strain the roasted almond milk into a large bowl using a cheesecloth or nut milk bag. Squeeze it well in your hands.
- Transfer the milk to a jar and store in the refrigerator for 3-4 days or freeze for 3 months.
- You can save the almond pulp for later use.
- We don’t recommend store bought roasted almonds to make almond milk because they might be too salty or too sweet. And this will change the flavor of your milk. If they are plain or if you don’t mind the flavor, you can use it.
- Plan it ahead and soak your almonds for at least 6 hours. Don’t skip this step.
- Make sure to use 4:1 ratio; 4 parts water for 1 part almonds.
- You can leave out the cinnamon stick if you don’t like the cinnamon flavor. But we love the subtle sweetness it gives to this vegan milk. If you want it sweeter, you can add a few dates in the bowl when soaking almonds.
- Don’t peel the skin of almonds.
- If you want, use one tablespoon of maple syrup or agave when blending for a richer flavor.
- If your diy almond milk separates after a day, just shake it and then use it.
- Serving Size: 1 cup
- Calories: 183
- Sugar: 1.4 g
- Sodium: 9.8 mg
- Fat: 15.8 g
- Carbohydrates: 6.8 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Keywords: roasted almond milk, how to make almond milk from roasted almonds