recipe
Homemade Almond Milk
Fresh almond milk in 10 minutes — creamier and cheaper than store-bought. Single-blender method.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1 cup main ingredient
- 2 tbsp olive oil or neutral oil
- Salt and pepper, to taste
- Pantry seasonings as listed in the method below
- Plant milk where the recipe calls for liquid (oat or soy work best)
Method
- Prep your ingredients first — measure, chop, and have everything ready before starting heat.
- Heat your pan or oven as needed for the cooking method.
- Cook the main components, stirring to prevent sticking.
- Add seasonings, plant milk, or sauce when the recipe calls for it.
- Taste and adjust salt and pepper.
- Plate and serve immediately, or store for later.
Notes + tips
- Make ahead: most plant-based dishes are forgiving and reheat well. Store covered in the fridge 3-4 days.
- Freeze-friendly: portion into containers and freeze up to 2 months. Thaw overnight in the fridge.
- Substitutions: any of the major plant milks work; choose oat for creamiest, almond for lightest.
- Scale up: doubles cleanly for meal prep.
Why this works
This recipe leans on simple technique and good ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher and the result more satisfying when you let the ingredients do the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.