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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103 votes
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Hi Ana! Yes, at the bottom of the recipe categories look for "raw almond pulp recipes" there's a very good fudge one, plus pizza crust :)

100 votes
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My son is allergic to milk, so I started making almond milk with my Bendtec. My whole family LOVES the taste of it when I add a tsp of vanilla, a few tablespoons of honey, and a date or two (figs are good too!). So yummy! Thanks for your suggestions on what to do with the pulp. I recently obtained a dehydrator and am excited to try some of your recipes.

109 votes
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Awesome Paula. Sounds like you are making it work!

115 votes
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What a fab website. Kudo's to you. I'm a newbie trying out raw. I had great success with this raw almond milk recipe, now i'm off to Amazon to purchase the bag to strain it for my future attempts. It tasted great in the smoothies I made. Thanks for posting it! I can't wait to try some of the other recipes on your site.

104 votes
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Awesome Slim Chick! Love putting it in smoothies. <slurp!>

123 votes
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Just wanted to say thanks for your awesome site. I finally just made my first almond milk... so easy! I couldn't find a nut bag locally so in the end I purchased a new garment laundry bag. It worked a treat and because its a slightly larger bag I could fit all the milk in the bag in one hit, meaning no mess on the bench:)

Now off to make raw brownies with my left over almond pulp:)

138 votes
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Way to make it work, Angela! xox

219 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!

Top Voted
129 votes
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Hi!

can you please tell me which online store I can purchase the nut milk bag you present at your video? it looks really easy to use. tnxxx

223 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

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140 votes
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Hi,
I just discovered your website and am loving the recipes, I'm eating the raw carrot cake right now.

I'm looking at nut bags and was wondering if there is any significant difference in the type of bags you can get - mesh, nylon, cotton?
Thanks a ton!

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Hi Amy, I haven't tried too many of them. The ones that I have are food-grade nylon: http://tinyurl.com/b5vocdj

138 votes
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I've been making my own almond milk as well as coconut milk (my personal favorite!) and experimenting with making some of your yummy bars with the leftover almond meal as well as leftover coconut. One question I've been wondering and different websites seem to say different things or are unclear on this matter. I always soak my almonds as I do not have a vitamix yet. My question is...Do I discard the soaking water and add fresh water to the blender? I've made it both ways (just blended up the almonds with the water they've been soaking in vs. rinsed the nuts and added fresh water). I've read that almonds release a toxin when soaked. Do you know?

143 votes
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Hi Hannah, if you do soak, you should definitely discard the soak water and rinse til clean.   You are correct that the almonds have a layer on the exterior (called an enzyme inhibitor, which stops the almonds from sprouting) so you don't really want to be intentionally consuming this.

157 votes
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I don't see the video?

Posted from The Rawtarian App

142 votes
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Hi Happy, you can try this link! http://www.youtube.com/watch?v=eBLz83zTIXI

160 votes
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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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Hi Val! Sounds like you've got a great procedure that well for you. Thanks for sharing!

164 votes
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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 :)

229 votes
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xox Tamber :)

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I'd love to make almond milk in big batches - does it freeze well?

21 votes
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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

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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

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Hi Serena! So glad this video helped make things a little easier for you :)

22 votes
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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

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