Almond Milk

While many store-bought almond milk options are available, sometimes it just feels so good to make a big batch yourself for the week ahead.

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This recipe is simple, and it leaves room for you to decide how sweet you like your almond milk. You can also choose to use flavors and make the milk thicker or thinner, as you wish. It’s a perfect basic recipe for homemade dairy-free milk.

The big bonus is that this milk is super simple to make. With just 2 basic ingredients, 10 minutes, and a blender, you are good to go.

Making Almond Milk

The recipe starts by soaking almonds overnight in a bowl with water. You can also soak the almonds for a minimum of 4 hours during the day. The longer they soak, the softer and easier it will be to blend the almonds.

Next, drain the almonds, discard the water, and add the almonds to a blender with fresh water, salt, and additional flavors and sweeteners, such as dates and vanilla.

Blend the mixture for about 2 minutes and pour the mixture through a nut milk bag over a mixing bowl. You can then squeeze the milk out of the nut milk bag into the bowl.

The almond pulp will remain in the nut milk bag. And just like that, you have fresh almond milk in your bowl.

Almond Milk What to Do with Almond Pulp?

Leftover almond pulp makes a great addition to breakfast and cookies recipes. You can add the almond pulp to any porridge or use the pulp as you would use almond flour. Such as for these these almond cookies or homemade marzipan.

Almond Milk

How long does Homemade Almond Milk last?

On average homemade almond milk lasts about 4 days in the fridge in a closed jar.

But it also depends on how cool your fridge is, if the almonds are not too old and if you cleaned the equipment well.

It can help to soak the almonds in the fridge instead of on the counter.

This almond milk is:

  • Creamy but not too thick
  • Fresh but not too thin
  • Versatile
  • Delicious

 

Serving Suggestions for Almond Milk

You can use this milk just like you would use any other milk. A few examples are: porridge, latte, baking, smoothies, and pancakes.

Is this too time consuming for you? Then try this recipe to make almond milk in literally minutes.

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thegreencreator @thegreencreator on Instagram.

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How to Make Almond Milk

  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 2.5 cups 1x
  • Category: beverage
  • Method: blender
  • Cuisine: Gluten-Free, Vegan
  • Diet: Vegan

Description

Easy homemade almond milk made in less than 5 minutes. This almond milk is creamy, delicious, and you can make it as sweet as you wish. Perfect for breakfast, cooking, baking or to drink as a cold drink.


Ingredients

Scale
  • 1/2 cup (70 grams) raw almonds (soaked overnight in cool water or 4 hours in hot water)
  • 2 1/2 cups (600 ml) water (less to thicken, more to thin)
  • pinch sea salt

optional
2 pitted Medjool dates dates (or other sweetener of choice /omit for unsweetened almond milk)
1 tsp vanilla extract (omit for plain almond milk)


Instructions

  1. Drain the soaked almonds and discard the water.
    Add the soaked almonds, water, salt, and optional ingredients to a high-speed blender. Blend until smooth and creamy. Keep blending for about 2 minutes.
  2. Place a nut milk bag in a bowl and pour the milk in the nut milk bag. Squeeze until all liquid is extracted, and you are left with only dry almond pulp in the nut milk bag.
  3. Save the pulp for baked goods or porridges.
  4. Pour the milk into a jar or bottle and cover. Keep in the fridge for about 4 days. Shake before using.


Notes

  • The leftover almond meal can be added to oatmeal, smoothies as it is. Or you can put them into a date for a delicious snack. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months. Or what about adding it into icecream as a cookie dough?
  • Or you could make almond cheese by blending the almond pulp in a blender with some lemon juice, Celtic sea salt, pepper, coconut oil or olive oil and some fresh herbs
  • Or just crumble it over a salad. The possibilities are endless.

Keywords: almond milk

 

15 thoughts on “Almond Milk”

  1. Hi!

    I am definitely gonna do it, same for rice milk – i love all of them, but indeed the ones you can buy in the shop have too many things that you don’t necessarily want 🙂
    Just one question: where can i buy nut bag/kaasdoek in Amsterdam/or Holland??? Any advice?

    Reply
  2. Hi,
    Kan je de zelfgemaakte amandelmelk ook in de vriezer bewaren? Zonde als je veel maakt en het maar 2 dagen houdbaar is. Als invriezen niet erg is kan je elke avond uit de vriezer halen voor de volgende dag.. Ik hoor het graag van je!
    Groetjes, Ivory

    Reply
    • Hai! Ja, dat kan! Er zijn echter twee dingen waar je rekening mee moet houden. Voordat het melk echt goed bevroren is, is de kans groot dat het water zich gaat separeren van de amandelen. Dus goed filteren door een notenmelkzak. Daarnaast is het raadzaam om het melk in een ijsblokjeshouder in te vriezen. Dan is er een kleinere opperlvlak dus sneller bevroren en dus minder kans op separatie. De kwalitiet kan dus door separatie iets achteruit gaan, maar het kan zeker! Groetjes! The Green Creator

      Reply

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