Almond Milk

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.

homemade almond milk recipe

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
Serves:
4cups
Print Recipe
Instructions
  1. Soak almonds and vanilla bean overnight in several cups water
  2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
  3. Place soaked almonds, vanilla bean, and 4 cups water in vitamix
  4. Blend on high speed for 90 seconds
  5. Strain milk through a nut milk bag, save pulp to make Wheat Thins
  6. 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!

Comments

93 responses to “Almond Milk”

  1. I had no idea how easy this was to create in my own kitchen! I made hazelnut milk and used a clean sock to strain it though. The pulp was used to make crackers with some cocao nibs and coconut flakes. Thanks for the recipe!

  2. Wow! 20 Hrs. @ 135F. I didn’t know I was dehydrating the crackers. My oven’s lowest temp is 170F. I will try that for 12 hrs and see. For those of you that don’t like squeezing the pulp in your hands, try a strainer bag in your cone colander with a wood tamp stick. I haven’t tried it yet, but it my favorite, quickest way to get the pulp dry in apples and tomatoes.

    • Thanks for your comment Vee! The crackers made with almond milk pulp will likely work even if your oven’s lowest temp is 170F. You will need to adjust the baking time a bit to compensate for the higher temperature :-)

  3. This was really good. I added a little honey because somehow I thought I saw agave in this recipe? My problem was with the almond milk making process itself. It took FOREVERRRRR to strain!? First time making it. I finally got so impatient after hours, that I wrung it out with my hands. Any advice? I think I double or triple-upped the cheese cloth because that’s what I do when I make homemade bone broth.

    Both the almond milk and crackers were REALLY delicious and I didn’t notice the sweetness or vanilla in the crackers at all.

    • Thanks for your comment Lindsay! Yes, using your hands to squeeze the pulp through the bag is a good way to go. Great to hear that the almond milk and crackers were really delicious :-)

  4. Hi Elana:)
    I am just wondering how long your almond milk lasts in the fridge once made?
    As well as your cashew milk..
    Thanks!

  5. Hi,
    just made almond milk for the 1st time yesterday – yummy – thanks for the recipe. Wanted to share what we did with the pulp: mix with a little coconut milk, add fruit (mango and lime in my case), and a bit of honey and cinnamon. Makes a delicious breakfast! :)
    Love your website and recipes!

  6. I do not have a Vitamix and wanted to make your Almond Milk (as well as other recipes). Can I use a food processor or blender instead?

  7. This was delicious — but next time I’ll make a few amendments.

    1. A whole vanilla bean made my batch WAY too vanilla-y. Next time I’ll use half a bean per batch.

    2. I was planning to make the almond pulp crackers after… then realized that pulp with vanilla in it probably wouldn’t make the tastiest savory crackers. :( Next time I’ll add the vanilla bean in somehow after straining out the pulp.

    3. I added a bit of agave. Perfect accompaniment to chocolate chip cookies!

  8. Hi Elana! I have just made a batch of this almond milk, and I wanted to ask you: how long does it keep, refrigerated?

    Have a good Passover!

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Recipes » Drinks » Almond Milk