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

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

Comments and Reviews

All

19 votes
+
Vote up!
-
Vote down!

* im sure they're NOT going to buy one of those blenders*:)

18 votes
+
Vote up!
-
Vote down!

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)

26 votes
+
Vote up!
-
Vote down!

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!

61 votes
+
Vote up!
-
Vote down!

Hi Otillie, I tried drying some in the dehydrator, but it was like wood chips. I much preferred it damp and now keep it in the freezer till I need it, moisture and all.

38 votes
+
Vote up!
-
Vote down!

I totally know what you mean about the wood chips lol Jodie

22 votes
+
Vote up!
-
Vote down!

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!

16 votes
+
Vote up!
-
Vote down!

LOL on the hankie comment! Thanks for letting me know what to realistically expect!

21 votes
+
Vote up!
-
Vote down!

Hehe I don't beat around the bush, do I? Lol

16 votes
+
Vote up!
-
Vote down!

hey Laura,
Just wondering if almond pulp can be used in your recipe for flax meal crackers, in place of the almonds?

19 votes
+
Vote up!
-
Vote down!

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

15 votes
+
Vote up!
-
Vote down!

Wow! That was easy! I just made 4 cups worth. We'll see how it tastes!

19 votes
+
Vote up!
-
Vote down!

Yay! Another convert :)

16 votes
+
Vote up!
-
Vote down!

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.

18 votes
+
Vote up!
-
Vote down!

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!

20 votes
+
Vote up!
-
Vote down!

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.

17 votes
+
Vote up!
-
Vote down!

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

18 votes
+
Vote up!
-
Vote down!

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.

18 votes
+
Vote up!
-
Vote down!

Get out your hankie darlin'

But Vitamix is still worth it :)

19 votes
+
Vote up!
-
Vote down!

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

Leave a Comment or Review