Raw almond milk recipe
Prep Time10 min
Total Time10 min
Shelf Life3 days in fridge
Rating4.8/5 (from 8 ratings)4.75
- 1. Dump almonds into high-speed blender. Add 4 cups water. Blend for 1-2 minutes until smooth.
- 2. Almond milk must be strained because it is pulpy (gritty). Pulp is very fine. Strain through a nut-milk bag (mesh/nylon/cheesecloth bag) to remove pulp. Almond milk is now ready.
- 3. There will be some fine almond bits ("almond pulp") leftover in the nut milk bag. Squeeze any excess liquid from almond pulp. Store almond pulp in freezer for use later in other raw recipes.
The Rawtarian's ThoughtsBy The Rawtarian
I used to be terrified of making raw almond milk recipes. Instead, I made cashew milk as an alternative because raw cashew milk seemed easier since no straining was required.
However, now that I'm more price-conscious with my grocery bill, I've decided to make the switch from cashew milk to almond milk since almonds are much less expensive. And now I'm wondering why I didn't make the switch sooner!
For me, the thought of "straining" with a nut milk bag was overwhelming. And a lot of almond milk instructions seem to be overly complex and way too detailed. However, it's really just a 2-step process: blend and strain!
I hope that you find my pared down instructions on how to make a basic raw almond milk recipe helpful.
Raw almond milk can be stored in the fridge for a few days (3-4) in a sealed container. It might separate. Just shake or stir and it'll look normal again. If it smells funky, throw it out. If you need to use it up before it goes bad, add it to a smoothie.
Q. Do you really need a "nut milk bag"?
Yes!! Because I am cheap I thought I could Just use cheesecloth - which is super thin mesh material. However, it was a total disaster and basically didn't work because it was impossible to handle since the cheesecloth gets clogged up immediately and there is nowhere for the pulp to go. Thus, you need a nut-milk bag, which is basically similar to cheesecloth but because it is shaped like a sac it can hold all the excess pulp.
Other Batch Sizes
|1/2 cup almonds||2 cups water|
|1 cup almonds||4 cups water|
|1 1/2 cups almonds||6 1/2 cups water|
- This recipe is very low in Calories, Carbohydrates, Sodium, Saturated Fat, and Polyunsaturated Fat.
- This recipe is low in Monounsaturated Fat.
- This recipe is an excellent source of Vitamin E.
- This recipe is a good source of Protein, and Riboflavin.
- This recipe is a noteworthy source of Dietary Fiber, Calcium, and Iron.
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