Homemade almond milk, made with only two ingredients is a rich and creamy dairy-free milk with fabulous health benefits. Too easy not to make yourself!
Why Make Almond Milk?
I get it, convenience is a great reason to buy almond milk for a busy life. With a blender or food processor you can make it as fast as it would take you to drive to the store to pick it up or wait for a home delivery, for a fraction of the price. Great reasons to make it yourself!
Have you ever read the ingredients on store bought almond milk? What the heck is carrageenan, you ask? Seaweed. Why is there seaweed in my milk? Thickener and preservative, that’s why. Homemade almond milk doesn’t have nor need any of that to make it creamy, rich or delicious. Just nutty nuts and water!
Health Benefits Of Almond Milk
Most people who drink almond milk or use it in their foods do so because they are lactose intolerant. Many of us who are not lactose intolerant drink almond milk simply because it tastes delicious and has lots of good nutritional benefits.
Almond milk has up to 6 grams of protein per 1 cup serving. It has about 8% of the daily recommended calcium and has a good amount of iron per serving. All of those reasons are why I drink almond milk as well as dairy milk.
How To Make Almond Milk
Almond milk couldn’t be easier to make. The only two tools you will need are a blender or food processor, and cheese cloth or a nut milk bag.
Soaking raw almonds overnight in water softens them, making it easiest to extract the most from their flavor. This step can be sped up by soaking for 15 minutes in boiled water with a cover; not as perfect as the long soak but pretty darn good.
Once the almonds are soft, simply puree, drain and squeeze all the luscious white creamy milk from the pulp of the softened almonds.
Almond Milk Isn’t The Only Dairy-free Milk In Town!
The same exact steps for making almond milk are used to make cashew milk, pistachio milk, walnut milk, pecan milk, sesame seed milk or oat milk. Think how much you’ll be saving on the cost of these specialty milks and without the added preservatives!
What To Do With The Remaining Almond Pulp?
Don’t even think about throwing the almond pulp away! Add the pulp to your favorite muffin recipe, add to your smoothie, mix with yogurt for your morning parfait or use them in a fantastic Biscotti recipe!
- Raw Almonds
- Sweetener (optional)
- Food processor
- Large bowl
- Strainer or cheesecloth
- 32-oz Mason jar with a lid
Homemade Almond Milk (Better Than Store-Bought!)Course: Drinks, MilkCuisine: MediterraneanDifficulty: Easy
48 oz. servings
Homemade almond milk, made with only two ingredients is a rich and creamy dairy-free milk substitute with fabulous health benefits.
Raw Almonds – 1 cup
Water – 4 cups, more for soaking
Sweetener – to taste (optional *see notes)
Vanilla – to taste (optional)
Cheese cloth – 12 x 12 inches or a reusable Nut Milk bag
- Place 1 cup of almonds in a bowl and cover with water and allow to sit room temperature for at least 6 hours or over night. This step can be sped up by placing almonds in a boiling water, cover for 15 minutes and use.
- Drain off the soaking water.
- Place soaked almonds in a food processor or blender with 1 cup of water and puree. Slowly add remaining water.
- Place cheese cloth over a pitcher deep enough to hold 4 cups. Slowly pour the pureed almond/water mixture through the cheese cloth into the pitcher.
- Bring all the corners of cheese clothes together and begin to squeeze every possible drop of almond milk through the cloth into the pitcher. The remaining almond pulp can be used in other recipes.
- Stir in sweetener or vanilla now if using. Transfer milk to a container with a lid. Store in the refrigerator for up to a week.
- Milk from other nuts or oats can be made exactly the same as this recipe.
- A great sweetener is dates! Simply soak and puree one pitted date with the almonds when making the milk.