1 cup almonds
4 cups water
Directions
1. Dump almonds into high-speed blender. Add 4 cups water. Blend fpr 1-2 minutes until smooth.
2. Almond milk must be strained because it is pulpy. 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.
Here's a video of me making almond milk from beginning to end:
The Rawtarian's Thoughts
Other Batch Sizes
| Almonds | Water |
| 1/2 cup almonds | 2 cups water |
| 1 cup almonds | 4 cups water |
| 1 1/2 cups almonds | 6 1/2 cups water |
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" 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.
FAQs:
Do you 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.
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Comments
Carla
Sep 01, 2012
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Please tell me this is true: http://www.youtube.com/watch?v=Ng4G9TrsHkE
It's a video on how to make nut milk WITHOUT straining it, using a Vitamix, and it's the number one reason I'm considering buying a Vitamix. If I have to keep straining even though I use my Vitamix, I might cry a tear or two, lol.
The Rawtarian
Sep 07, 2012
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Get out your hankie darlin'
But Vitamix is still worth it :)
The Rawtarian
Sep 07, 2012
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Just to clarify - the VM will get it into a nice milk consistency which some crappy blenders might not even do, but there will be tiny coarse grains of almond that make non-raw people find it too weird. It's kinda like little pieces of sand. Still drinkable of course since it is still almond but not as pleasant, definitely not as pleasant. Which is why I - the laziest of all people - do strain even with a very good VM
Otillie Dean
Sep 02, 2012
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I am considering trying this. We had a huge sale on raw almonds recently and we bought a ton. I was scared to make nut milks...think I may purchase a nut milk bag and give this a shot.
The Rawtarian
Sep 07, 2012
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I was scared for three years, but once you did it once and own a nut milk bag it's really not bad at all
Joanne Callaghan
Sep 02, 2012
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I make mine with 2 medjool dates if wanting a little sweetness and a couple of drops of liquid stevia. I also have a ladyship organic essence extractor so all you do is insert the strainer into the blender jug and turn on tap and it strains it for you...marvelous.
The Rawtarian
Sep 07, 2012
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Sounds good Joanne - a nice touch with the sweetness.
Blender strainer sounds handy! Not sure I understand how it works but anything that cuts down time/effort is a good thing!
Otillie Dean
Sep 03, 2012
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Wow! That was easy! I just made 4 cups worth. We'll see how it tastes!
The Rawtarian
Sep 07, 2012
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Yay! Another convert :)
Sonja
Sep 09, 2012
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hey Laura,
Just wondering if almond pulp can be used in your recipe for flax meal crackers, in place of the almonds?
The Rawtarian
Sep 13, 2012
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Yes, in my flax meal crackers you can use almond meal instead of the almonds - but you will need to decrease the liquid to make up for the fact that almond meal is wetter than dried almonds
Carla
Sep 13, 2012
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LOL on the hankie comment! Thanks for letting me know what to realistically expect!
The Rawtarian
Sep 13, 2012
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Hehe I don't beat around the bush, do I? Lol
Otillie Dean
Sep 16, 2012
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I have a question. I tried to ensure the almond pulp dried out, but no matter how long I leave it out for (spread across a cookie sheet), it continues to release tons of moisture. Then it ends up with a moldy type smell so I throw it out. How do you dry yours out? Or do you use it up immediately? I bought a container to keep it in and would like to not continue wasting it. Thanks!
The Rawtarian
Sep 16, 2012
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Hi Otillie - so far I have never dried mine out. (But I know some people do it.) I usually simply squeeze out as much moisture as I can, place the pulp in a ziploc bag and refrigerate it. Then I use it in another recipe within 2 days or so.
Hope this helps!
Newbie!
Sep 23, 2012
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This seems interesting. But as you can see by my title, I am a big newbie so I dont have a high speed blender, I have glass Oyster(if thats how you spell it??),a crappy one persay.My family isnt along with me so I am doing it solo and I am sure theyre going to buy a fancy blender....Is there ANY way whatsoever that I can make this in my crappy blender??
Newbie!
Sep 23, 2012
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* im sure they're NOT going to buy one of those blenders*:)
The Rawtarian
Sep 23, 2012
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Yes - if your blender is crappy then you can simply soak your almonds in water for at least 8 hours beforehand to soften them. (Rinse and pat dry before using)
Kathy
Sep 25, 2012
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I have been making raw almond milk for over a year now. It is much easier to make with a milk bag. Delicious!
The Rawtarian
Sep 28, 2012
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I am loving it too, Kathy. Do you put it on anything interesting or just use it like "milk"?
Karielyn
Oct 09, 2012
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Hi!
I finally did it! I just made my first batch of homemade almond milk!
I've been meaning to just jump in and do it because I have been using coconut milk and have recently discovered that the carrageenan and vitamin A palimate that is added is not good.
Do you soak your almonds first? And...do you have a source for bulk raw organic almonds?
Thanks for making it look so easy!
The Rawtarian
Oct 11, 2012
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Yay!! A convert! Now that wasn't so bad, was it? Interested to hear if you did anything interesting with your leftover almond pulp.
Yes, I do soak my almonds first (5 hours or so, rinse before using), but you don't have to.
I keep looking for a good source for good raw almonds - for truly raw you could try the raw food world
Tammy
Oct 24, 2012
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I am confused about the nut bag vs. cheesecloth thing. You say that the cheesecloth doesn't work because it gets clogged but the bag works because the bag shape holds the pulp...but can't you just hold the cheesecloth in a bag shape? Is the bag a different texture of cheesecloth that doesn't clog?
Thanks!
The Rawtarian
Oct 24, 2012
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Haha, I thought the same thing until I tried to hold cheesecloth in a bag shape while the cloth clogs up and the almond milk goes everywhere
:)
The Rawtarian
Oct 24, 2012
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Basically, unless you have a GIANT sheet of cheesecloth the problem is that regular cheesecloth seems to be in too small (skinny) of sheets to be able to properly make a bag of that size that would hold the amount of pulp that you are dealing with
Asha
Apr 19, 2013
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I just use thin dishtowels (you should be able to see through it when you hold it up to the light) to strain my almond milk. It works well :)
The Rawtarian
Apr 20, 2013
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Brilliant, Asha!
Cheryl
Oct 26, 2012
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Love this video! I am inspired and ready. I have a vitamix and I bought the mesh bags. I just have a couple of questions.... What type of almonds do you use? Can I use the raw almonds from Costco? Do you soak them first?
Also, I saw on another site that they use the paint strainer bags from Home Depot. I looked at them and they look great! Strong with handles and cheap but I am not sure if they are food safe. They seem to be no different then the expensive ones at the store. Actually they seem to be better quality. What is your opinion?
Thanks,
Cheryl
The Rawtarian
Nov 02, 2012
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Hi Cheryl, you do not need to soak. However, sometimes I do soak if I have the time in advance. I'd say 50% of the time I don't soak.
Raw almonds from costco should be fine.
I am not sure about the paint strainer bags. However, I presume that if you are not heating them (in the dishwasher or something like that) it'll probably be fine. However, if they seem to be weird or shedding or leaving little bits in the mixture then I would turf them.
Rachel
Dec 05, 2012
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Can you recommend a site where I can purchase a nut milk bag?
Posted from The Rawtarian App
The Rawtarian
Dec 08, 2012
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Hi Rachel, if you are located in Canada or the USA then probably Amazon will be the easiest place to get one at - you could try this link: http://www.amazon.com/Nut-Milk-Bag--New-Improved/dp/B00158U8DU/ref=sr_1_...
Julie
Dec 29, 2012
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I've used the almonds from Costco many times and not had any problems...
My current favorite use for the almond pulp is this recipe...
http://naturesnurtureblog.com/2012/09/21/almond-pulp-freezer-fudge/
easy to tweak based on what I have available at the time e.g., have used almond or peanut vs. oat flour
P.S. Much as I'd LOVE to have a Vitamix/Blendtec... my 10 year old Osterizer blender works just fine for making nut milks ;)
Gaybreal
Jan 04, 2013
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Hmmm how about flavoring....do you put any nutmeg honey etc into it? I would think just almonds and water would make it bland
The Rawtarian
Jan 06, 2013
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Hi Gaybreal! It does taste quite bland and neutral. But I like to keep it that way so that I can use it for a variety of purposes. (Generally, I don't just drink it on its own. Usually I add it to breakfast cereal, etc.).
if you do want to flavor it, I would suggest a pinch of sea salt, some vanilla, a bit of sweetener (dates/honey/agave nectar/stevia/whatever you want to sweeten) and some cinnamon.
Gaybreal
Jan 06, 2013
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Thanks!!! CANT WAIT TO TRY
The Rawtarian
Jan 07, 2013
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I look forward to hearing your thoughts Gaybreal :)
Hasani Blue
Jan 10, 2013
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I notice you don't instruct to soak the almonds...is it assumed they are already soaked?
The Rawtarian
Jan 11, 2013
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Hi Hasani, I do not always soak the almonds. It is not absolutely necessary
Kelly
Jan 14, 2013
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I just made almond milk for the first time. I used my Vitamix. Put the milk through a produce bag. There was no pulp. Can that happen or did I do something wrong?
Posted from The Rawtarian App
The Rawtarian
Jan 26, 2013
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That is weird Kelly! lol I am thinking maybe the holes in your produce bag were a bit bigger than the pulp so it let the pulp go through?
Danielle Rose
Jan 16, 2013
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I love my almond milk, i use a Thermomix and a nut milk bag and normally use it in my decaf coffee and on my breakfast, i make a raw muesli made with Coconut, Apple, Dates and Almonds, yum!
Kelly
Jan 18, 2013
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Okay, I read on an online forum that no straining is needed by using a vitamix.
Posted from The Rawtarian App
The Rawtarian
Jan 26, 2013
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Hi Kelly, I use a VM and I straing and I get a lot of pulp. It's not going to hurt you, but it sure is interesting!
Serena
Feb 08, 2013
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I am totally in love with this recipe! Thank you so much for simplifying nut milks. The video helped enormously -- now I can make this a couple times a week without even blinking an eye. :-)
Posted from The Rawtarian App
The Rawtarian
Feb 09, 2013
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Hi Serena! So glad this video helped make things a little easier for you :)
RaquelM
Feb 13, 2013
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I'd love to make almond milk in big batches - does it freeze well?
The Rawtarian
Feb 13, 2013
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Hi Raquel, I have never tried to freeze. But if I had to guess I would say that it would NOT freeze well
Tamber
Mar 28, 2013
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Thank you for helping me save money yet again This is two cool, not only can i make my own milk but i get my almond butter from the same batch of almonds.. mmmmm wonder how much pre-made almond butter cost.. I know the sunflower butter my husband brought home was like 1,75 just for a little cup of it which is mmm maybe 2 tablespoons..
I would really like to express what a true treasure you and your Rawtarian website are.. Thank you so much for taking us step by step.. Love your video and can't wait to see many more :)
The Rawtarian
Mar 30, 2013
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xox Tamber :)
Val
Mar 31, 2013
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I use cheese cloth all of the time. I double wrap, and use an old cheese press I found to get as much milk out as I can. It's a small one that I have in an old food grade 3 gallon bucket from the local grocery store bakery. They get their frosting in it.
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