Homemade almond milk is creamy, smooth and super easy to make. As if those weren’t enough reasons to make almond milk at home, it’s also much cheaper than buying the store version that’s full of odd additives and preservatives. Another benefit of making your own almond milk is getting to determine the flavor and sweetness. Like this recipe, I generally prepare a plain batch of almond milk, but I’ve been know to throw a dash of vanilla and a pitted date into the mix or even play with exotic flavors and spices.
In case you aren’t already an almond milk fanatic, it’s a great alternative to dairy milk and can be used as a 1:1 replacement when baking or cooking. Homemade almond milk has been a staple in my kitchen for many years and it tends go over well with most people. The texture is smooth and creamy and the flavor is lightly nutty.
Making your own almond milk at home is super easy. It just involves soaking, draining, blending and squeezing (aka milking). Other than a high speed blender, you’ll need a strainer for draining the nuts and a nut milk bag for the milking. Nut milk bags are pretty easy to find - whether in a health foods store or online - and there aren’t many differences between them so there's no need to break the bank on something expensive. I got one online for less than $5 when I first started making homemade almond milk. A small investment that has paid for itself time and time again.
It’s so simple to opt for fresh almond milk with a recipe this simple. And if you go through jugs of almond milk like I do, being able to make a double batch is such a big win! Not only can you make twice as much as the ordinary recipe, you can do it with the same amount of ingredients. AMAZING. I’m always looking for ways to waste less in the kitchen and this is one of the most money-saving and waste-reducing tips that I have.
The byproduct of making almond milk is almond meal, the finely ground almonds that are leftover after you’ve finished milking. You can dispose of it or put it into the compost if need be, but it’s also a wonderful component of lots of dishes. So you can buy expensive almond meal from the store or do what I do and save yourself a pretty penny by storing it in an airtight container in the fridge or freezer after the milking process. See the notes section for some delicious uses of almond meal.
2 cups almonds, soaked (overnight or for at least 6 hours) and drained
7 cups + 4 cups + 3 cups of water
Add soaked almonds and 7 cups of water into high speed blender and blend for 30 seconds or until liquid is creamy and forms a thin layer of froth on top.
Place a nut milk bag inside a large bowl.
Pour contents of blender through nut milk bag and squeeze the bag with hands to release liquids into the bowl.
Add remaining contents of nut milk bag (almond meal) into the blender and cover with 4 cups of water. Blend on high for 1 minute or until liquid is creamy and forms a thin layer of froth on top.
Repeat steps 2 & 3.
Add remaining almond meal into the blender and cover with 3 cups of water. Blend on high for 1 minute or until liquid is creamy and forms a thin layer of froth on top.
Repeat steps 2 & 3.
Stir bowl of almond milk with a spoon to incorporate the 3 batches.
Pour almond milk into airtight container and store in the refrigerator for up to 5 days. Shake before each use and enjoy!
Almond meal is great to use in nut butter, granola, oatmeal or for baking. Simply remove almond meal from nut milk bag and store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.