Homemade Almond Milk
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Homemade Almond Milk

Homemade almond milk is much creamier and tastes better than store bought, in my opinion. While it takes a bit of work to make, it’s worth the effort and also eliminates the gums, sugars, fillers, and seed oils of most store-bought brands. (see also Homemade Cashew Milk)

Homemade Almond Milk:
1 c. Almonds (raw)
4 c. Water

Start by putting 1 cup of raw almonds in your blender. (One of the higher-powered nicer brands are well worth the money in my opinion – I use my Vitamix a LOT.) Most recipes instruct to soak the nuts at least for an hour, but I usually skip this step. I’ll be blending them to bits anyway, and haven’t noticed a difference by pre-soaking.

Next add 4 cups of water, and blend! (optional: add a date or two for sweetness, and/or some vanilla extract) Turn the blender to the highest setting and let it blend away for at least a full minute.

After you are sure it’s fully blended, pour it into a pot/bowl lined with a nut or jelly bag. Twist the top of the bag and just keep twisting, squeezing as you go to get the fluid out. Eventually, with strong hands, you’ll end up with a paste inside your bag and almond milk in your pot/bowl.

Feel free to repurpose the ‘almond pulp;’ I’ve made snack balls, crackers, and freeze dried it to blend into almond flour.

You should have about a quart of almond milk, to drink plain, use in recipes, pour on cereal, make yogurt, you name it! It won’t keep as long as store-bought ones, but should easily last a week in the fridge. I usually make it for a recipe and don’t seem to ever have any leftovers.

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Homemade Almond Milk

Print Recipe
Homemade Almond Milk
Total Time:5 minutes

Ingredients

  • 1 Cup Almonds raw
  • 4 Cups Water

Instructions

  • Start by putting 1 cup of raw almonds in your blender.
  • Next add 4 cups of water, and blend! (optional: add a date or two for sweetness, and/or some vanilla extract) Turn the blender to the highest setting and let it blend away for at least a full minute.
  • After you are sure it’s fully blended, pour it into a pot/bowl lined with a nut or jelly bag. Twist the top of the bag and just keep twisting, squeezing as you go to get the fluid out. Eventually, with strong hands, you’ll end up with a paste inside your bag and almond milk in your pot/bowl.
Servings: 1 Quart

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