How To Make Delicious Almond Milk.
Make fresh, delicious almond milk at home! Just blend and strain, no peeling required.
Recipe
Almond Milk
Make fresh, delicious almond milk at home! Just blend and strain, no peeling required.
Ingredient batch: 1× original. Base yield: 4 cups.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 4 cups
- Prep
- 480 minutes
- Cook
- 10 minutes
- Total
- 495 minutes
Ingredients
- 237 mL almonds soaked 8 hours or overnight (volume measure)
- 710 mL water (volume measure)
- pinch of salt optional — package or uncertain unit retained; no metric conversion
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 cups.
- 1 cup almonds soaked 8 hours or overnight
- 3 cups water
- pinch of salt optional
Instructions
- Blend almonds and water in high-speed until smooth (about 1 minute).
- Pour mixture into nut milk bag and gently squeeze to extract all the liquid.
- Store almond milk in air-tight container for up to 7 days.
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Making almond milk at home is so easy, you'll probably never want to buy it again. In this post I'll show you how you can quickly make some delicious almond milk at home without any peeling.
For this recipe, you will need some equipment:
- A blender, preferably a high-speed one
- A nut milk bag, also called a juice bag.
The nut milk bags I use are extremely durable and work perfectly for making dairy-free milk alternatives such as this almond milk. I have been using the same ones for a few years now and haven't had any problems with them breaking. If you take good care of your nut milk bags (don't wring them in the same direction every time and always wash and hang to dry immediately after use) they should be a good investment towards a healthier diet.
For the almonds, they should be raw almonds – not roasted and salted. I get raw almonds from Aldi and they aren't terribly expensive. You can also order them in bulk online.
I recommend soaking your almonds in water for about 8 hours or overnight. I usually soak mine in the fridge.
If you don't have time to soak the almonds, you can pour boiling water over them and soak for about 5 minutes. Either way works!
Once you have soaked your almonds, you are ready to start making almond milk! Just add the almonds to your blender and add water, and blend until very smooth. Remember, you don't have to do any peeling off of the almonds skins. The nut milk bag will take care of them.
When your almonds are blended silky smooth and you see only very tiny pieces of the brown skins left, you're ready to strain it. Place your nut milk bag over a bowl as shown below, then pour in your blended almonds and start squeezing.
Of course, make sure you wash your hands very well before you start straining the bag. Almond milk is very easily contaminated so wash those hands well first.
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