Almond milk is a great vegan staple that tastes delicious and is budget friendly too. This will keep in the fridge up to 1 week.

Yield: 3-5 cups

Note: Once completed this will last 4-7 days.


1 cup raw almonds

4 cups water; divided

1-2 tbsp. maple syrup

2 tsp. vanilla extract (optional)

pinch of sea salt (optional)


Rinse the almonds, and soak them in enough water so it covers 2 inches higher than the almonds. Let soak at least 4 hours, or overnight. Once soaked, rinse the almonds well.

In a blender; add the almonds, 2 cups of water and blend on low 2 minutes and high for 1 minute. Add the remaining 2 cups of water, maple syrup, and blend on high 2 minutes. Strain and keep refrigerated. It will last 4-7 days. The almond particles will settle, so shake the milk before each use.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

almond milk