Overview

Ever made raw almond milk at home in your blender? It's surprisingly easy as long as you have a blender and a nut milk bag.
  • Prep Time

    10 min
  • Total Time

    10 min
  • Suggested Servings

    4 servings
  • Yield

    Varies
  • Shelf Life

    3 days in fridge
  • Equipment

Ingredients

Nutrition Facts

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

Nutrition Overview

A+grade
  • 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.

Printable Recipe (PDF)

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

Photos

Comments and Reviews

Top voted

209 votes
+
Vote up!
-
Vote down!

xox Tamber :)

205 votes
+
Vote up!
-
Vote down!

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

202 votes
+
Vote up!
-
Vote down!

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

0 votes
+
Vote up!
-
Vote down!

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?

1 vote
+
Vote up!
-
Vote down!

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.

0 votes
+
Vote up!
-
Vote down!

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.

0 votes
+
Vote up!
-
Vote down!

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=

New
18 votes
+
Vote up!
-
Vote down!

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!!! :-)

19 votes
+
Vote up!
-
Vote down!

Hi Sandie! Thanks for sharing that. Lovely!

25 votes
+
Vote up!
-
Vote down!

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!!

23 votes
+
Vote up!
-
Vote down!

Thanks for sharing that, Abigail! :)

53 votes
+
Vote up!
-
Vote down!

Hi, the video seems to be missing.

Posted from The Rawtarian's Raw Recipes App

52 votes
+
Vote up!
-
Vote down!

Thanks, will check that out.

80 votes
+
Vote up!
-
Vote down!

I use a paint bag from Home Depot to strain the milk...3/4$ and WAY STRONGER(I think) than the regular nmb. Oh yeah, you get two! Can't beat that :)

Posted from The Rawtarian's Raw Recipes App

74 votes
+
Vote up!
-
Vote down!

Haha genius Freckles! I wonder what its made out of?

75 votes
+
Vote up!
-
Vote down!

That looks really good!

75 votes
+
Vote up!
-
Vote down!

Thanks Jade! It's handy to have around

76 votes
+
Vote up!
-
Vote down!

I've just soaked and dehydrated a batch of almonds for eating but was wondering if i can still use them for making almond milk- and if so do i need to re-soak them again?

Show more

Leave a Comment or Review