Creamy Almond Milk That Never Separates

You’ll find countless almond milk recipes online. But this one is truly exceptional.

Maybe you’ve made homemade almond milk before — it tasted pretty good, but after a night in the fridge it separated by the next day.

And when you added it to coffee, instead of turning it creamy and smooth, it became grainy and curdled.

That happens because it’s missing one key ingredient: lecithin. Lecithin is a natural emulsifier that binds fats and water together, preventing the milk from separating.

What’s more, it’s one of the richest sources of choline — a nutrient absolutely essential for brain development, from conception all the way into old age.

Choline supports the formation of new neural connections in the brain, and adding lecithin to your daily diet is a simple way to ensure an optimal intake.
You can read more about the incredible importance of choline in my previous post.

My homemade almond milk with added lecithin froths beautifully in a milk frother — much better than store-bought versions — and it has been part of my daily routine for years.
Sometimes I sweeten it with coconut sugar, sometimes with dates, and sometimes with xylitol — it all depends on what I have on hand.

My favourite gadget for straining the pulp is the Vegan Milker, which is also available in Poland. It’s far more hygienic than traditional nut milk bags and much easier to keep clean.

I’d love for you to try this recipe — I guarantee that after the first sip, you won’t want to go back to store-bought almond milk.

Creamy Almond Milk That Never Separates

Emilia Hughes

The tastiest and creamiest almond milk for oatmeal or your morning latte. It froths even better than store-bought milk.

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Prep Time 8 hours hrs

Blending and straining 10 minutes mins

Course Drinks

Servings 1 L

Equipment

• high-speed blender / blender jug
• nut milk bag or a manual plant milk maker available on Amazon UK

Ingredients

  

• 1 litre of water
• 1/2 cup of almonds
• 3 tablespoons of coconut sugar or xylitol
• 1/4 teaspoon of salt
• 1 tablespoon of sunflower lecithin

Instructions

 

• Soak the almonds in water for a few hours, preferably overnight.
• Drain the almonds, then blend them with 1 litre of fresh water, the sugar, salt, and lecithin until smooth and creamy.
• Strain the milk through a nut milk bag or plant milk maker to separate the pulp.
• Pour the finished milk into a glass bottle.
• Store in the refrigerator for up to 4 days

Keyword dairy free