Sunday, 29 November 2009

Make Your Own Almond Milk

by Amy of

My mother-in-law, who eats nearly a 100% raw diet, showed me how to make almond milk when they were visiting us in Maine. It turns out to be quite a simple process. I make it once or twice a week now. It's so much richer and creamier than the stuff you buy at the store, and of course, still has all its good enzymes because it's raw. And somehow, things you make yourself just taste that much more delicious!

Here's how it goes:

Soak 1 cup almonds for 8hrs or overnight.

Rinse well.

Add 4 cups water, 1/4tsp salt, 1/2tsp vanilla and a spoonful of honey.

Blend really well.

Strain through nut milk bag (you can make one out of organza).

Squeeze out the last drops (you can use the leftover almond pulp in bread).



nipitinthebud said...

I've never tried it because I thought it would be more complicated than that! I haven't got a food blender but perhaps I could grind the nuts before soaking them. My curiosity has certainly been piqued ...

Val said...

That's funny - someone was just telling me two days ago how easy it was to make almond milk. Hardest part for me is going to be the bag.

viggie said...

Very cool. And another Vitamix user to boot!

Agy said...

It looks good. I never knew you could make almond milk. Is there a recipe for adding the almond leftovers into bread? I make my own bread so I'm rather curious on how to use it! Thanks :-)

Georgie said...

Such a timely post for me as I've been trying to cut right back on my dairy intake again (just doesn't agree with my digestion), but don't like soy AT ALL and am not very fond of rice or oat milks either. Almond milk costs $6 for a litre of ultra-heat-treated stuff here! Almonds are on my shopping list for tomorrow.

Bonnie Story said...

I just met a lady who makes almond milk just this way, and then she mixes the remaining pulp with carrot pulp from making carrot juice plus some seasonings. She then forms crackers with that mixture and dries them in her dehydrator - OMG the very best crackers that I could LIVE ON. Great texture and so very healthy. She's concerned about getting the temperature in the dehydrator over 120 degrees as then the healthy enzymes are killed. So she goes very low and slow with the dehydrtaing, and then enjoys the crackers right away. Great with hummous dip.

Threads of Light said...

I've made this, it is AMAZING, and so easy.
I made my nutmilk bag out of old (well washed) curtain netting, the really fine stuff. Works very well.

Thanks for your clear instructions, it's good to have it set out so clearly so I can give my friends a link to see how it's done.

Jenna said...

Thanks so much for this - one quick question. This is perfect timing for me to send to my sister in law for my nephew (since discovering all his allergies, ranging from wheat to dairy to soy to chicken and dozens more) they are spending a fortune on store bought almond milk. This is perfect for them.

But for me? Ummm.... since I'm allergic to almonds I'm wondering if cashews would work? Have you ever tried this with different nuts?

The Duck Herder said...

I love this! I am drinking freshly made almond milk in my tea right now and it is quite lovely. I used an old (but washed!) stocking sock as the almond bag and it seemed to work very well. It fitted over the mouth of the jar nicely and then was fairly easy to squeeze.

I will use the left overs in a batch of apple muffins later this morning.

Many thanks!

Surviving and thriving on pennies said...

I just made a batch of this and my daughter loves it. I used almonds and threw a few hazelnuts in that had left over from Thanksgiving. I used agave instead of honey and used half the amount of salt stated. It turned out so yummy and rich. Mmmmm. Using the pulp to make bread tonight so its a no waste win win. Thanks so much!

Amy of Progressive Pioneer said...

Ooh, lots of good questions!
For the bags, I just used some fine fabric to make the bag as well (like the person who used old curtains- clever!). You could even just stretch a piece over your bowl (maybe clip it on with clothes pins) and then wrap and squeeze- no sewing involved!
I don't use a recipe with the bread, just experiment and see what you like. It works well in moister things that are okay if they're crumbly, like muffins. Chickens also love the pulp! That cracker recipe sounds fantastic, I'll have to remember that.
And finally, yes, you can use any nuts! And cashews are especially easy because if you have a high powered blender you don't even have to strain them. It makes a nice, creamy milk. You can find a few vegan recipes with cashew milk on my personal blog ( The best is a creamed potatoes and peas; you'd never know it didn't have dairy!

Killi said...

Could you do the same with hazelnuts? I used to be able to buy hazelnut milk, but the supplier no longer supplies THAT milk to Ireland. They still supply Almond milk here. Hazelnut-flavoured coffee ~ mmmmmmmmmm. Do you know if a dairy intolerant could use nut milks? Now all I need is the nuts & the bag.
Thank you

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