How to Make Fermented Almond Milk: Dairy-Free & Probiotic

Almond milk has become a favorite dairy alternative for many, offering a delicious, plant-based option for those avoiding cow’s milk. 

It’s a great choice for anyone with lactose intolerance, those on a plant-based diet, or anyone looking to cut back on dairy products.

But have you ever thought about taking your homemade almond milk a step further by fermenting it to create a probiotic-rich beverage? 

Fermented almond milk offers additional benefits for gut health and a unique flavor to your favorite recipes.

In this post, I’ll walk you through how to make your own homemade almond milk and how to ferment it to create a creamy, tangy almond beverage. 

By the end of the post, you’ll be equipped with the knowledge you need to turn a few handfuls of raw almonds into a nutrient-packed, homemade dairy-free drink.

Why Should I Ferment My Almond Milk?

While you may already be aware that almond milk is a fantastic alternative to cow’s milk, you might be wondering why you should go the extra step and ferment it. 

And we’ll cover that topic in a minute. But before we explore why fermenting almond milk is beneficial, it’s important to mention that the process works best with homemade almond milk. 

Commercial almond milk often contains a significant amount of additives, some of which can inhibit the fermentation process. For this reason, making almond milk from scratch in your kitchen is the best option, regardless of whether or not you plan to ferment it. 

Now, let’s dive into the reasons why fermenting your homemade almond milk can enhance both the flavor and the health benefits of your drink:

• Neutralizes Phytic Acid: Almonds contain phytic acid, an anti-nutrient that can inhibit mineral absorption and make them harder to digest. Fermentation neutralizes this compound, improving the digestibility of the almonds.
• Reduces Pesticides: Almonds are often treated with pesticides like glyphosate. If you can’t always buy organic almonds, fermenting your almond milk is an effective way to neutralize these chemicals.
• Probiotic Benefits: By fermenting your almond milk, you introduce lactic acid bacteria, which turns it into a probiotic beverage. These beneficial microorganisms help maintain a healthy gut, improving digestion and supporting overall wellness.
• Improved Flavor and Texture: The fermentation process gives almond milk a tangy, yogurt-like flavor that adds versatility to its culinary uses. It also improves the creaminess of the milk, making it richer and more satisfying.
• Longer Shelf Life: Fermented almond milk lasts longer in the refrigerator compared to non-fermented almond milks. The probiotics in the milk help preserve it naturally.
• Cost-Effective: Making your own almond milk is less expensive than buying store-bought almond milk.

Ingredients Needed To Make This Recipe

To make probiotic milk, you don’t need many ingredients, but there are a few essentials that you may not already have in your pantry. Here’s what you’ll need:

• RAW ALMONDS: Use raw almonds for this recipe, as roasted almonds are not suitable for fermentation. The sugar in raw almonds is necessary for feeding the bacteria that will ferment your milk.
• WATER: Fresh, pure water is essential for making the milk. If your tap water isn’t pure, consider using filtered or spring water.
• HONEY: You’ll need a small amount of honey for sweetness and to provide a source of glucose for the probiotics. Local, raw honey is always the best way to go.
• SALT (optional): A pinch of salt can enhance the flavor of the almond milk, but it’s not necessary. You can omit it if you prefer.
• PROBIOTIC CAPSULE: Probiotic capsules (such as Lactobacillus acidophilus) provide the starter culture for the fermentation process. You can use any high quality probiotic, but inexpensive options will still work well for this purpose.

How To Make Fermented Almond Milk; Step-By-Step

Making fermented almond milk is easy, in just a few simple steps you’ll have a tasty batch of creamy, tangy fermented plant milk goodness. Here’s how to do it:

Remove the Almond Skins: Drop the almonds in a boiling pot of water and allow them to sit for 1 minute. Remove them from the pot with a hand strainer and run them under cold water.

Use the tips of your fingers to pinch the skins off of them.

Soak the Almonds: Place your skinless, raw almonds in a bowl and cover them with water. Let them soak overnight. This softens the almonds, making them easier to blend and ensuring a creamier texture in the final product.

Blend the Almonds: Rinse the soaked almonds, and put them in a food processor. Add the water and blend until smooth and creamy. Add more water if necessary. To produce a creamier milk, blend as thoroughly as possible.

Strain the Almond Milk: Strain the blended almond mixture, through a flour sack towel lined fine mesh strainer, or a nut milk bag, into a large bowl.

Squeeze the pulp to extract as much liquid as possible. Transfer the liquid to a wide mouth mason jar. You can use the almond meal that’s left over to bake with if you are so inclined.

Add Sweetener and Probiotics: Stir in a small amount of honey (to help feed the probiotics) and a pinch of salt to enhance the flavor (optional). Crush the probiotic tablet, or open a probiotic capsule, and stir the probiotic powder into the almond milk.

Ferment the Milk: Cover the jar with a fermentation lid, and let it sit at room temperature for about 24 hours. The fermentation process will transform the almond milk into a tangy, probiotic-rich beverage.

After 24 hours, it is important that you refrigerate your fermented almond milk. The cold environment of the refrigerator will slow down the fermentation process. Your beverage will remain good in a refrigerated environment for at least 4 or 5 days.

Is It Really Necessary To Use A Sweetener?

The raw almonds that are used to make this beverage contain natural sugars. These sugars will feed the bacteria and help them multiply during the fermentation process.

Therefore, it is not absolutely necessary that you add a sweetener to homemade almond milk, made with raw nuts, when fermenting it.

That said, it is still highly recommended that you add a sweetener to your almond milk when fermenting it. Without it, it is likely that the beverage will become overrun with yeast. 

The reason for this is the type of natural sugar found in raw almonds. The sugar that is naturally most prevalent in almonds is sucrose, an easily available simple sugar that yeast are likely to readily feed on and thereby multiply rapidly.

Cane sugar and maple syrup are both sucrose based as well. They are more likely to encourage a yeast friendly environment in this beverage as it ferments.

Glucose is the sugar type that you want to add to this beverage in order to feed the beneficial bacteria that you want to multiply during the fermentation process. 

This sugar is found in higher percentages in honey; making the addition of this natural sweetener have positive effects on the fermentation process. 

So, while it is not 100% necessary to use any sweetener at all in this beverage, it is recommended that you add some honey to obtain the best results possible.

If the reason you don’t want to add a sweetener to your almond milk is that you are concerned about sugar intake, don’t worry! Only a small amount of sweetener is needed, and most of it will be consumed by the probiotic bacteria during the fermentation process.

Variations For This Recipe

You can apply the fermentation process to other non-dairy milks; such as, soy milk, cashew milk, and oat milk. While the preparation process for each type of milk varies slightly, the fermentation method remains the same.

For example, when making cashew milk, there’s no need to remove skins, and for oat milk, soaking the oats overnight is unnecessary. 

Each of these dairy-free milks offers a different flavor, but the fermentation process provides the same probiotic benefits. However, almond milk is by far the most popular and works wonderfully for fermentation.

I have read other posts that suggest you can choose any sweetener you like to make this fermented beverage. But the research that I’ve done shows otherwise.

I looked at both maple syrup and cane sugar. They are primarily composed of sucrose, which as explained above, will create an environment for yeast to take over the beverage. 

This prevents them from being good options for fermentation projects using Lactobacillus acidophilus as the inoculant. Honey is the best choice here. It is glucose based and will feed the beneficial bacteria you want to multiply in your beverage.

How To Use Fermented Almond Milk In The Kitchen

This delicious creamy milk is incredibly versatile in the kitchen. It is one of my go-to dairy alternatives, and it brings both flavor and health benefits to every dish you use it in.

Here are just a few ways to use it:

• Smoothies – Add it to your favorite smoothie for a creamy, probiotic-packed drink.
• Baked Goods – Use it as a substitute for regular milk or store-bought almond milk in baked goods for a slight tang and extra nutrients.
• Coffee and Tea – Stir it into your morning cup of coffee or tea as a dairy-free alternative.
• Savory Dishes – Use it in soups, sauces, or dressings to add a creamy texture and rich flavor.
• Nut Cheese – Create a creamy, dairy-free nut cheese with fermented almond milk.

Making fermented almond milk is an easy and rewarding process that not only gives you a delicious, creamy drink but also a probiotic beverage that supports your gut health. 

By following the simple steps in this post, you can enjoy the many benefits of homemade fermented almond milk in your own kitchen. And it’s a great way to cut back on dairy consumption.

Say goodbye to store-bought almond milk and embrace the richness of homemade, fermented alternatives that are both cost-effective and nutritious.

Recommended For You

Explore additional traditional foods recipes and fermentation projects that help bring more flavor and health benefits into your life. Whether you’re crafting your own dairy-free beverages or trying out new recipes, there’s always something new to discover and create.

If you enjoy this recipe, please consider leaving a 5-star rating!

Your feedback helps others discover these delicious dishes and supports my work more than you might know — I really do appreciate that support!

Don’t forget to tag me on Facebook @sustainableslowliving or Instagram @slowlivingbydianegail when you share a photo of your dish. I love seeing your creations!