I started making homemade almond milk in the late 1990’s. It’s creamy and delicious and so much better than store bought. Almond milk is wonderful because it’s a natural, dairy-free alternative to cow’s milk. The boys drink my homemade almond milk by the glassful, while I enjoy it in my Dandelion Coffee. It’s also great in smoothies. If you’ve been wondering how to make almond milk you’ll love my easy almond milk recipe, as well as all the amazing uses I have for the leftover almond pulp.
The hands-on time for this almond milk recipe is around 10 minutes. First though, you’ll need to soak the almonds overnight to soften them. Soaking the almonds makes the milk super creamy. Soaking also makes the almonds easier to digest because their phytic acid is released into the soaking water. Phytic acid is an anti-nutrient that impairs digestion and steals minerals from the body. That’s why we throw away the soaking water and blend the almonds up with fresh water to make the almond milk.
After blending the almonds with fresh water, you’ll separate the liquid, i.e., the milk from the pulp. That will be a cinch if you use a nut milk bag. I’ve linked to it in the recipe for you. In the old days I used cheese cloth and that was a bit messy because the almond pulp squirted out of it. You won’t have that problem if you use a nut milk bag. If you have children don’t say the words “nut milk bag” in front of them, or they’ll laugh at you!
Almond Milk
Ingredients
- 2 cups almonds
- 4 cups water
- 1 vanilla bean
Instructions
- Soak almonds and vanilla bean overnight in several cups water
- Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
- Place soaked almonds, vanilla bean, and 4 cups water in vitamix
- Blend on high speed for 90 seconds
- Strain milk through a nut milk bag, save pulp to make Wheat Thins
- Serve
This almond milk recipe has an incredibly sweet flavor when you use vanilla bean. You can make this recipe with vanilla extract instead. If you do that, add the vanilla extract to the strained milk after you soak, blend, and separate it from the pulp. You can also add honey or maple syrup to it if you want a sweeter milk. Store your homemade almond milk in a glass mason jar in the refrigerator for up to 3 days.
Don’t worry about wasting the leftover pulp from your homemade almond milk. I’ve created healthy recipes for you that use leftover almond pulp, so that you don’t have to throw it away. These almond pulp recipes do not require you to dehydrate the almond pulp prior to using it, and each of them are made with only 5 ingredients. Yes, they’re that simple!
Dana Sanchez says
I have a speed almond milk recipe,
3 cups of filtered water,
2 heaping tablespoons raw almond butter
dash of vanilla
dash of agave nectar
Frappe
Enjoy!!!
Marjorie says
Dear Elana,
Love your website! I’m new to grain-free cooking and very new to some of your ingredients. But I’m desperate for some good foods. I drastically changed my diet in January in an attempt to heal some digestive issues. I do feel better but nine months with no meats, no grains, no milk is getting to feel very restrictive. I want to try some of your recipes to give me variety.
Right now I’m stumped by the vanilla bean. I looked on the internet. The u-tube tutorial said you split the bean and take out the seeds. However, since you are asking us to soak it overnight with the almonds I’m assuming you want me to use the whole bean, pod and all?
Thanks for your help!
Elana says
Hi Marjorie, that’s right! Just blend the whole bean, pod and all, into the almond milk :-)
Jericho says
Have you ever had trouble with your almond milk smelling like sourdough starter? The first time I tried this recipe I didn’t rinse the almonds before soaking and before too long, there were bubbles on the surface of the soaking water and the whole thing smelled like yeasty sourdough starter. Next time, I rinsed the almonds really well both before and after soaking and kept the bowl in the refrigerator while they were soaking. This seemed to help since I didn’t really notice the smell when I put the almonds in the blender, but when I opened up my jar of milk the next day it smelled just like sourdough again!
Is it possible that my almonds just happen to be harboring a lot of yeast or something? Would blanching the almonds before soaking help to kill any yeasts that are there?
Thanks so much for the recipe and for any advice you might have!
Jericho
Tatjana says
@ Jericho..I came here looking for ideas on what to do with yeasty smelling almond “cheese” that has been in my fridge for a week or so. I was thinking that instead of throwing it out, maybe I could make sourdough bread using it as starter. I am hoping for ideas for this. Thanks
Elana says
Jericho, thanks for your comment. The key to eliminating this problem is to rinse your almonds (as outlined in step 2 of the instructions) until the water runs clear :-)
Amy Fladeland says
I am looking for a dry milk that is dairy & corn free so that I can bake breads & goodies for my son…any ideas?
Sandee says
If you use soy in his diet, consider powdered Enfamil (baby formula). You can pick it up at most drug or grocery stores. Be sure to cap tightly after each used to preserve flavor and goodness. It is only 20kcal per liquid ounce.
Kara says
If I wanted to make a large batch of this (or the cashew or coconut milk) how long would it last in the fridge?
Elana says
Kara, it will last for close to 3 days :-)
Melanie Davis says
Hi Elana! You have an incredible website that I love and I have tried many of your recipes and all have been out of this world good!! I was wondering if you could share your favorite place to get almonds from? Thank you!
Melanie
Elana says
Thanks Melanie! If you click the green text that says “almonds” in the ingredients portion of the recipe you will be given that info :-)
Desi@thepalatepeacemaker.com says
Elana,
Do you soak the almonds overnight in the fridge?
Thanks!
Desi
Elana says
Desi, generally not, but if your house is really hot, that may be a good idea :-)
Kris Ashpaugh says
In reading about the Almond Milk: I don’t dicard the almond pulp. I dehydrate and break up and we call it “cereal”.
Elana says
Yum!
Leah says
Does pouring out the soaking water discard any of the nutrients?
Thank you.
Elana says
Leah, as far as I know it eliminates the phytic acid which is considered an anti-nutrient :-)
Claire says
I have a question though, if I am using blanched almonds, do I have to pre-soak them? What is the purpose of soaking them? And is the almond milk really tastier if made with whole almonds (with the skin?)? Thank you!
Elana says
Claire, I haven’t made this with blanched almond so not sure how it will change the outcome :-)