Hi friends. I recently made my very first batch of almond milk and holy cow! It’s delicious and super creamy!
I shied away from making my own almond milk for so long because I thought it would be way too much work, messy, and expensive. I was wrong on all three fronts. I only wish I had tried it sooner.
I used this recipe as my inspiration and enjoy the milk both unsweetened and sweetened (I used a real vanilla bean in mine, but you can use vanilla extract). There are lots of video tutorials out there if you need a visual refernce. I was really intimidated at first, but honestly the process took me under 10 minutes (apart from soaking the almonds) and it was very easy. I have made my own milk half a dozen times now and each time is better than the last.
If you want to try making your own almond milk, here are a few things I learned that you might find useful:
- You need a nut milk bag. It’s basically a nylon/mesh bag. It’s not expensive and you can find it at a lot of health stores (Whole Foods) or online. I got this one because the reviews were good and it’s a winner. I’ve been very happy with it and plan to order it again.
- Buy your almonds in bulk (they are less expensive) and make sure they are RAW (no salt or oils added).
- Use a blender rather than a food processor, if possible. I used my food processor the first time and it was pretty messy trying to transition the milk from the processor to the bowl. A blender allows for less spills.
- Keep the almond milk in a container with a spout so that it’s easier to pour and keep it in the back of you fridge so it stays fresh longer.
- It spoils after 3-4 days so stick with smaller batches (a yield of 3-4 cups of milk)
Seriously, look how creamy this is! I used around 3 tablespoons. (That’s cinnamon in the cup if you are wondering.)
It seems likely that the same process could work for other nuts and my plan is to try it with cashews and hazelnuts. Or, brazil nuts since we somehow have a whole container in our pantry.
Simple (unsweetened) almond milk recipe:
1 cup of raw almonds
pinch of salt
- Soak almonds in water for at least 12 hours.
- Place soaked almonds in a strainer and rinse under clean water.
- Place almonds, a pinch of salt, and 3 cups of fresh, filtered water into blender.
- Blend for roughly 30-45 seconds (until the milk looks creamy and the almonds have been broken down; note: you will still see specs of almonds in there).
- Place the nut milk bag over a large bowl and pour the liquid from the blender into the bag.
- Squeeze the bag to get all the milk out leaving only the pulp in the bag. Discard pulp.
- Pour the milk into a container and place in the fridge.
- Enjoy within 3-4 days.
Take care and let me know if you have questions! Thank you for reading.