Homemade Almond Milk

homemade almond milk

Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make. Recipe from Raw Food Made Easy for 1 or 2 People* ©2012 by Jennifer Cornbleet. Reprinted by permission of The Book Publishing Company.

Serves: 2

  • 1 1/2 cups soaked almonds*
  • 2 1/2 cups water
  • 3 pitted medjool dates, soaked
  • 1/2 teaspoon vanilla extract (optional)

Place 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.

Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. alternatively, use a sprout bag to strain the milk.

Discard the pulp left in the strainer or save for another purpose. Transfer the almond milk to a sealed container and store in the refrigerator. Almond milk will keep for five days. It will separate, so shake well before using.

* To arrive at 1 1/2 cups soaked almonds, put 1 cup raw almonds in a Mason jar, fill with cool water, screw on the lid, and leave for 8 to 12 hours at room temperature. Drain well and continue on with the recipe.

homemade almond milk recipe

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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3 comments on “Homemade Almond Milk

  1. Jan

    Thanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I’ve added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.

    But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?

    Thank you, Jan

    Thank you, Jan

  2. Jan

    Thanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I’ve added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.

    But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?

    Thank you, Jan

  3. Jan

    The last few weeks I have been making almond milk almost every other day and I have learned a thing or two I’d like to share with you all. (1) The milk is creamier if you take off and discard the almond skins before blending. This is a little time consuming, it takes about ten minutes, but so worth it. (2) I now add 1/2 a banana, the texture is so much more richer but there is no profound banana taste. (3) a dash of salt really brighten the milk up.

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