When I was in the initial planning stages of my Whole30, making my own almond milk was honestly not something that really interested me. I assumed it would be a cumbersome process that wasn’t really worth the time or effort. Was I ever wrong!
I did a lot of research and reading online about making your own almond milk and I decided to give it a try. I was pleasantly surprised to find the process super quick and extremely simple!
Many of you have asked how I make my almond milk so I decided to film a short video tutorial to show you how easy it really is.
I walk you through the whole process in the video but here is the recipe and instructions.
Homemade Almond Milk
1 cup unsalted whole almonds
4 1/2 cups water, divided
Pinch of salt
Place 1 cup of almonds and 2 cups of water in a bowl and allow to soak overnight or at least 12 hours. Try not to let them soak for over 24.
Almonds will be plump and expanded in size after soaking. Pour them out of soaking liquid and into a strainer and rinse with fresh water.
Place soaked almonds, 2 1/2 cups of fresh water and a pinch of salt into a blender or food processor. Blend or process for about 45-60 seconds on medium-high speed, or until almond pieces have been incorporated into water and mixture looks thick and milky.
Arrange a strainer over a bowl and using cheesecloth, a nut milk bag or a dish towel, slowly pour almond and water mixture over it. Once you’ve poured all of the liquid, gather the sides and gently start to squeeze milk through the cheese cloth, nut milk bag or dish towel and into the bowl. This will take 3-4 minutes.
Almond milk will keep in an airtight container in the fridge for about 3 days.
Yield: 2 1/2 cups almond milk
- I would compare the consistency of homemade almond milk to 2% milk. It’s very creamy.
- Homemade almond milk spoils quickly so I make it in small batches. The process is easy and only takes about 5 minutes.
- Feel free to flavor your almond milk with some vanilla if you’d like.
- Feel free to sweeten your almond milk if desired using sweetener of your choice. I like it unsweetened!
- I discard the squeezed almond paste but I have had friends use it for a “pie crust” type dessert shell and in smoothies.
- Homemade almond milk has a very pronounced almond flavor, much more so than the almond milk you buy in the stores.
Let me know what you think if you try it and if you have any questions!