Let's be real here: Most homemade almond milk is just not great. If it's not too bitter its weirdly watery and gritty at the same time. But it doesn't have to be this way. Homemade nut milk can be every bit as creamy, sweet, and delicious as dairy milk. It's all in the technique—and what you don't do. Avoid these common mistakes, and you'll be well on your way to the best Banana-Almond Smoothie of your life.
1. Using Roasted or Salted Nuts
Take it from food director Carla Lalli Music who routinely makes her own almond milk and rice-nut milk blends. You really, really need to start with raw, unseasoned nuts. Salted or sugared nuts will result in salted or sugared milk (le duh). Roasted nuts are dry and brittle, making for a less-creamy milk. It also highlights their bitter undertones, whereas raw nuts are sweeter.
2. Skipping the Soak
Plan ahead: Raw nuts need to soak for at least 12 hours before blending. This saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less "pulp" behind. As if that wasn't enough reason to take your almonds for a dip, soaking activates the enzymes, making the milk more nutritious. If you want to make nut milk without soaking, you can make up for some (but definitely not all) of the time by blending the nuts with very hot water.
Fried almonds are great. But not for your milk! Photo: Peden + Munk
3. Getting the Nut:Water Ratio Wrong
According to Music, you'll need four parts water to one part nuts. Memorize this ratio, and you can even mix and match nuts. Think cashew-almond, macadamia-cashew, or even branch out with rice-nut blends. Music often combines rice with cashews or almonds—the grains cushion the nuts' higher price tag.
4. Not Blending Long Enough—Or Straining Efficiently
First things first: If you don't have a powerful or high-speed blender, leave the nut milk to the pros. Says Music, "Your milk will only be as good as your blender." After you've pulverized the nuts and liquid on high power for at least one minute, it's up to you to choose how much you want to strain it. If you plan on cooking with the milk (say, using it to simmer whole grains, or don't mind a little pulpy sediment, just shake and proceed. If you prefer your milk to be smooth, strain it through a medium or fine-mesh sieve. For the silkiest milk, use a nut bag to catch the extra-fine bits.
