Easy Delicious Homemade Almond Milk

Almond milk is one of the simplest and most versatile building blocks in my Passover kitchen. With just two ingredients—raw almonds and water—you can create a fresh, creamy alternative to store-bought options, free of additives and perfect for both sweet and savory dishes.

Why Make Your Own?

Homemade almond milk is not only fresher and tastier, but it also gives you full control over ingredients. It’s a key component in my creamy butternut squash soup, fruit sorbets, and even as a non-dairy creamer for Passover coffee. Plus, the leftover almond pulp can be dried and used as a crunchy coating for kosher-for-Passover schnitzel!

• 1 cup raw almonds
• 4 cups water (plus more for soaking)
• A nut milk bag or cheesecloth Nut Milk Bag
• A high-powered blender (I use the Ninja Professional Plus Blender)

1

Soak the Almonds

Place the raw almonds in a bowl and cover them with water. Let them soak for 8-12 hours or overnight. This softens the almonds for blending and helps release their natural creaminess.

2

Blend

Drain and rinse the soaked almonds. Add them to a blender with 4 cups of fresh water. Blend on high speed for about 60 seconds until the mixture looks smooth and milky.

3

Strain

Pour the blended mixture through a nut milk bag or cheesecloth over a bowl. Squeeze tightly to extract all the liquid. The leftover almond pulp can be saved for later use.

4

Store or Freeze

Transfer the almond milk to jars and refrigerate for up to 4 days. For longer storage, freeze in quart-size containers or ice cube trays for easy portioning.

What to Do with the Almond Pulp?

Don’t toss it! Spread the pulp on a baking sheet and dry it in a low-heat oven (200°F) or dehydrator until crumbly. Use these almond crumbs as a coating for schnitzel or as a base for Passover-friendly baking.

Passover Prep Tip

I make my almond milk in the first weeks of my Passover preparation so I have it ready for soups and desserts. This morning, I made five quarts, using one immediately for a large batch of creamy butternut squash soup, and freezing the rest for upcoming meals.

Once you start making almond milk from scratch, you’ll never go back!

How do you use almond milk in your Passover cooking? Share in the comments!