Recipe Directions

  • 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 Thoughts

By 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"?

Answer:

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

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

Recipe Photos

Nutrition Facts

Nutritional score: 90 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • 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.

Amounts per 271 g (10 oz) suggested serving

NameAmount% Daily
Calories 206 8 %
Protein 7 g 13 %
Fat 18 g 23 %
Carbohydrates 7 g 2 %
Dietary Fiber 4 g 12 %
Sugars 1.7 g
Calcium 100 mg 10 %
Iron 1.3 mg 10 %
Sodium 8 mg
Source: USDA

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Comments and Reviews

Top voted

214 votes
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xox Tamber :)

208 votes
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Hi Christina, I bought mine locally, but here is a very similar nylon nut milk bag that I recommend: http://tinyurl.com/b5vocdj

204 votes
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After the vitamix, put the pulp through a juicer - this gets most of the juice out and can save the need for a nut bag :). also coconut milk is amazing - just use the meat from brown coconuts with water - amazing!

All

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I soak the almonds overnight, in warm water with a pinch of salt. The next morning dump the almonds into a mesh strainer & rinse them well under running water. I then bring enough water to cover the almonds to a boil in a small pot. When water starts boiling dump it on rinsed almonds & let the almonds soak for 90 seconds. Dump the water out, reserving the almonds, then rinse under cold running water. You can then easily slip the skins off the almonds. Put the almonds & water in your blender & blend. You will have a creamy milk that doesn't need to be strained. It sounds a lot more complicated than it actually is.

Posted from The Rawtarian's Raw Recipes App

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Thanks for sharing that, Susan. Sounds delicious and not that difficult!

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I plan to try your recipe next week because it seems so easy! I think I am going to soak my almonds overnight. Any tips? I am a first timer. Also, where can I find a nut sack? Thanks!

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Hi Danielle! Let me know how it turns out! Soaking is not necessary but you can if you like. Nut bags are available on Amazon, or at your local health store, maybe? :) I've included a nut bag link in the post, check it out!

2 votes
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Mhmm! The milk turned out great. It was so easy too! Great in smoothies & coffee! I'm use to the store bought light vanilla silk almond milk so it wasn't as sweet as I was use to but I a little bit of vanilla. Any other tips in what I could add to make it a tad bit sweeter? I also to plan to make the easy almond pulp cookies with the leftover pulp! Thanks again!

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Hi Danielle, you could try adding more dates, or some maple syrup. :)

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Whoops sorry that's me that commented above, forgot to log in!

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:)

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I have a SS mesh strainer used for making Greek yogurt, will that substitute for the milk bag?

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depends on how thick the strainer is! If it catches fine particles you'll be good to go

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wilbur's Review

Raw almond milk recipe
4
4 out of 5

I've been making almond milk for quite some time with a Blendtec blender with their "Twister" jar (intended for smaller quantities). This blender so completely pulverizes the almonds that straining really isn't necessary (the Vitamix blender is the only other blender on the market that will perform this well).

I use a higher ratio of almonds to water and get a product that is real creamy, and just the right addition to cereal in the morning. Here's the process I use:

1. Put 2/3 c of raw almonds in the blender jar. Put on the jar top and pulse a number of times until fairly evenly powdered, then blend at high speed until the contents start to turn to a paste.
2. Add 1 ½ cups of water and ice, and a little bit of vanilla. Make sure the top is fully seated, or it may come off during blending - believe me, it makes a mess. Blend, starting at mid speed, and increase the speed every five or six seconds until it is at high speed. My Blendtec has a smoothie cycle which does a perfect job and takes about forty seconds.

12 votes
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Great tips Wilbur!

4 votes
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I use my Vitamix all the time for almond milk, without straining, and it's wonderful!

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Hi Jen,

It does work, but it's gritty/pulpy.

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Hi. I recently made my almon milk and it tastes rancid. Is it likely to be stale nuts? If so how do I protect against this?

Posted from The Rawtarian's Raw Recipes App

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Hi Trish! Real fresh nut milk doesn’t last in fridge for very long – 3 days maybe.
Also, if soaking nuts, soak them in the fridge and not on counter!

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Regarding almonds being cheaper than cashews, that depends on where you buy them from. I found a fantastic company (Terrasoul) with fantastic products. Their cashews are less expensive than their almonds. However, they are both raw and organic. Further, their almonds are sourced from Spain, providing at least 2 benefits: (1) they are unpasteurized, and (2) they don't add to the worsening water problem in California. Of course, the downside is the environmental impact of importing them from farther away (for those who live farther away from Spain than from California).

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Hi Chuck, thanks for sharing that info! :)

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Jessica's Review

Raw almond milk recipe
5
5 out of 5

Thank you! I wanted to try this for so long, How many calories are there in a cup?

6 votes
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Hi Jessica, I have the calorie count listed under ounces, so I converted the ounces. 1.25 cups = 206 calories, so 1 cup would be less than that.

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Hi, this is a total new venture for me. I was wondering if I should "Soak" my almonds? other recipes call for it but didn't notice that here or in instructions.

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It is not NECESSARY to soak, but soaking is a good thing, similar to buying 100% organic produce. But sometimes it’s not feasible/realistic to do either. But ideal to do both – for sure. Also, I don’t like for people to get too caught up with doing everything “perfectly” because it can cause overwhelm and eventually falling off the wagon. Therefore, I recommend not soaking unless it’s specifically stated in the recipe.

Here’s a free video where I discuss nut soaking. https://www.youtube.com/watch?v=KhDWB7jv8E8%20rel=

22 votes
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To make my Almond Milk - I use the Soyabella Milk Maker by Tribest (at Amazon it is $109.95) It makes 4 cups at a time - and I currently use 1 cup daily in a Smoothie - and LOVE it!!! :-)

23 votes
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Hi Sandie! Thanks for sharing that. Lovely!

29 votes
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Abigail's Review

Raw almond milk recipe
4
4 out of 5

Brilliant instructions thank you! I had a brainwave and used a jelly straining bag - it was amazing! Because it was elasticated at the top, I could put it over different sized jars and it strained really well. I highly recommend a jelly straining bag - I found mine in Lakeland (uk based shop) So much cheaper!!

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