Homemade Almond Milk is so fresh and delicious. This creamy nut milk will leave you asking why it took you so long to switch. Learn how to make your own in just 10 minutes.
Have you jumped on the Almond Milk or any nut or seed milk campaign yet? While many folks move off of dairy due to allergies or sensitivities, we did it because we love the creaminess in our overnight oats recipes. Regular 2% milk worked fine, but the almond milk took it over the top. We also love how easy it is to make at home!
This has become so popular over the years. You can eat it with cereal, use it in baked goods, or drink it just like you would any other ordinary milk.
Almonds: Naturally, almonds are the main ingredients. Use raw almonds that don’t have any flavors or seasonings.
Agave Syrup: Agave syrup will give you the best results every time you make this. It is a natural sweetener.
Vanilla Extract: It’s amazing how a little bit of vanilla can take an ordinary recipe and turn it into something extraordinary.
Step One: Soak a cup of raw almonds in water overnight. There isn’t anything special here. Use a small bowl and cover the almonds with water. Let them sit overnight to soften them up.
Pro Tip: If you forgot to soak them overnight, add them to hot water or an Instant Pot for a couple of minutes. Both of these techniques will work in a pinch.
Step Two: In the morning, drain the water in a colander and rinse them off.
Step Three: Add the almonds to a high speed blender. We use a Vitamix. We use it constantly, so it was an investment for us as we can blow through appliances if they are not up to an almost-industrial grade. 😀
Most blenders work great. When you start to use it daily, you’ll want a work-horse like a Vitamix.
Step Four: Add the water, agave syrup (you can substitute honey), and vanilla extract. I made vanilla extract at home that is super easy to do.
Step Five: Blend on high speed for a solid two minutes. You will see the almond bits become smaller and smaller.
After two minutes, turn off the blender and prepare for straining.
Step Six: You will need a nut bag or a thin kitchen towel to strain the milk. We used a nut bag in the photo above.
Place a large bowl in front of you. Slowly pour the milk from the blender into a nut bag placed inside the bowl. You’ll want the almond milk to drip through the bag and into the bowl as you squeeze.
Squeeze, squeeze and squeeze again. Your hands will get tired, but you will feel when the only thing left inside the bag is the pulp.
What to do with the Pulp?
Don’t throw it away. It is a delicious and nutritious mixture of ground almonds and flavorings. I keep it in a small container in the refrigerator and add it to smoothies and overnight oats recipes. The flavor is highly concentrated, but when added to those recipes, it really makes a big difference!
❔ Do I have to use a Nut Bag?
The nut bag was a new purchase for us. I know we will be making more nut milk in the future and thought it was worth the couple of bucks. It is a finely woven fabric that was easy to rinse and throw in the washing machine. I think you could hand wash these in the sink with success but I tested the washing machine and it was fantastic!
Soak a cup of raw almonds in water overnight. There isn’t anything special here. Use a small bowl and cover the almonds with water. Let them sit overnight to soften them up.
No, you will need to use natural raw almonds for this recipe.
The milk will only last 3 days in the fridge, so this is not the time to “meal prep” for the week and go crazy! Only make what you can drink or use in a few days so you don’t waste.
We had it on hand and have incorporated into several recipes. If you don’t have it, please don’t run out to buy it. Use honey as a substitute instead. At some point, it is a great item to have on hand.
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How to Make Almond Milk
- 1 cup Almonds raw
- 5 cups Water
- 2 tbsp Agave Syrup
- 1 tsp Vanilla Extract
- Soak almonds in water overnight.
- Drain almonds. Add all ingredients to a sturdy blender. Blend on high speed for 1-2 full minutes. You will see the milk begin to change colors as the almonds become mixed in
- Pour the almond milk into a nut bag over a large bowl.
- Squeeze out all the milk into the bowl until there is only pulp left in the bag.
- Store in refrigerator for 3-5 days. There are no preservatives, so don’t store longer.