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

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60 votes
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RawLove's Review

Raw almond milk recipe
5
5 out of 5

Has anyone else noticed how store bought almond milk tastes, well, too almondy? Lol. But the homemade version tastes just simply creamy and not overpowering. I froth mine with a hand milk frother and the results are very delicious.

51 votes
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Hi!

I suppose that me being "The Rawtarian" I should know this, but what's a frother? Like, a little submersible blender thingy? sounds interesting. :)

Totally agree about the store-bought almond milk taste. Homemade almond milk doesn't really taste almondy to me. It tastes kind of neutral.

55 votes
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Hi Rawtarian, you hit the nail on the head, it's exactly a submersible blender thingy! I have attached a URL for the one that I bought. It was a very happy day for me when I realised that it frothed homemade almond milk with milkshake like qualities! As a result I was able to give up dairy milk without hesitation.

http://www.aerolatte.com/

I love almond milk mixed with Maqui Pomegranate Goji Powder and a little honey all frothed up. It doesn't get better than that!!

Thank you for keeping me on track
Brooke x

53 votes
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Brooke, that thing looks awesome. I want! I used to love "steamers" back in the old days, so I could definitely enjoy having a submersible blender thingy in my kitchen arsenal. ;)

And with Pomegranate Goji Powder? Sounds yummy!

57 votes
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LoneK's Review

Raw almond milk recipe
5
5 out of 5

I love almond milk!! and I love the ratio of 4:1 !! I've tried other ratios but this one is just right! .. I also have tried adding raisins and dates, and vanilla, but in the milk department I guess I'm a plain Jane!! LOL I like it with just water.

52 votes
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More power to the Plain Janes! I like it simple too. It seems more versatile to me that way. More like.... milk!

57 votes
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I use my chinois strainer and it is awesome!!

44 votes
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Judene, this thing looks brilliant!!! Me want.

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cgraves's Review

Raw almond milk recipe
5
5 out of 5

Love the nut Milks....they are SO FAST ~

46 votes
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Connie, so glad you are enjoying. I find that once you get into the groove of making them they're so easy, but if you don't know how to do it and have never made them then it's really overwhelming to think about. Kind of like riding a bike I guess :)

51 votes
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Which is the least sweet?
Cashew milk or almond milk?

51 votes
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Hi Mel, I think homemade cashew milk is sweeter than homemade almond milk.

52 votes
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Thanks RawLove
I don't like things that are sweet, so the Almond would probably be a better bet for me :)

40 votes
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Good question Mel! I am not too sure, I'd say they're pretty similar. But... if I had to lean one way or the other I agree with Brooke - cashew milk has got a leg up on almond milk in the sweetness factor.

But if you want it to be sweet you could always add some sweetener or dates or vanilla or a combo thereof

41 votes
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I think no need for a mesh/muslin cloth. I have just used my grinding juicer to make almond milk ....straining through a cheap stainless steel sieve available in every department store...the fine mesh one strains out the almond milk from the white paste and you also get the almond meal from the other out spout.

Mix some honey and a few drops of vanilla essence...nice milk.

The almond meal I mixed with some cherries, honey and banana and baked some cakes....the overnight soaked and washed leftover almond

Posted from The Rawtarian's Raw Recipes App

47 votes
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Hi Terry,

Strainer idea is a nice one. Those cherry cakes sound yummy!

43 votes
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can u share the brand of the shopping bags u used on this video please, thanks

42 votes
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Hi JLo - the one that I used to use has been discontinued. But this is a good one to start with: http://tinyurl.com/b5vocdj

67 votes
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Hi Laura-Jane, Thanks a mill for your great website, I have been making almond milk recently but I notice how quickly it seems to go off (get a fizzy taste to it), I have been adding dates to it to sweeten it slightly and find it also gives a creamier consistancy, which is a double bonus, but do you have any suggestions for helping to keep it fresher for longer, it's arduous enough to make without having to throw it down the sink after a day or two, it's enough to make me cry!
Thanks, Sara

60 votes
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Hi Sara! Are you soaking your nuts? If yes, they should be soaked IN THE FRIDGE prior to being blender.    

111 votes
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Do you ever blanch your almonds? Would it come out more like the store brands that way?

Posted from The Rawtarian's Raw Recipes App

86 votes
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Hi Ilene, Even if you blanche your almonds it will still come out similar to the unblanched version

108 votes
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Thanks for the recipe, you did a great job. Just wondering though, isn't the pulp the healthy stuff? Straining all it out will half the nutrition, no?

83 votes
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Hi Sam! Yes, pulp is good for you but it is a bit too gritty in milk. I do save my pulp and use it in other recipes though, like my almond pulp fudge!

115 votes
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I made the milk, but used the same water the almonds soaked in, it tastes ok, I still have to get used to it. Do I have to rinse the almonds or do you think the way I did it would also be ok?
I didn't have a cheese cloth nor a nut milk bag, but I had a pair of pantyhose that never used because it ripped, and it works amazing as a strainer.

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