Recipe Directions

  1. Liquify water and almonds in blender & strain through a cheesecloth or a good tea strainer (keep the remaining almond pulp for other recipes, such as cinnamon rolls).
  2. Optional: Pour almond milk back into blender & blend with sweeteners (I like to add the soft part of 1/2 vanilla bean).
  3. Drink or use with raw granola or cereal.

Will keep (covered) in a refrigerator for 2-3 days.

Kandace's Thoughts

By kandace

This is a basic recipe for making almond milk in your home. Feel free to vary the the amount of water to suit your taste – the less water, the thicker the drink.

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2 votes
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what a difference fresh raw almond milk is compared to store bought! WOW! I made this for the first time today and then made the chocolate latte from this site and it was AMAZING!

What is everyone doing with the pulp? I mean besides cinnamon rolls. I am hesitant to keep making the almond milk even though it is so good because I don't want the pulp to go to waste, especially since almonds are so expensive!

3 votes
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I make almond milk a few times a week, not like this exactly, but similar. I suggest using a tbsp of barley malt syrup(unless it goes against everything raw foodists stand for) and a tbsp of honey. It gives it a really wonderful malt flavor. :)

4 votes
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I kind of like milking the bag...it's udderly silly. This made a beautiful batch of white milky milk. Wow. And it can be used in so many ways. I had a peach and strawberry almond milk drink for breakie. What a great basic to include. Thanks!

2 votes
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just made my first batch...can't wait to have some tomorrow night blended with some organic cacao beans, vanilla and stevia! thanks for the recipe!

3 votes
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I love almond milk! In the morning I will make a lovely shake with 1 cup almond milk, 1 cup frozen fruit (blueberries and strawberries and sometimes blackberries!) and a banana. If I'm craving ice cream or gelato, I'll blend the same recipe but use a frozen banana. I typically soak my almonds in the fridge overnight, then in the AM I make this. I have all kinds of strainers and for me, pantyhose works the best. Cheesecloth lets too much pulp slip through from what I'm seeing (and I make a bigger mess with cheesecloth). I freeze the pulp aftewards for future use, or if I have a couple day's worth I'll go ahead and dehydrate it so I can have some almond "flour". I wish I knew the health benefits of almond milk - because it just seems so amazing to me :)

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You might laugh but I was given a nut bag from my aunt (who taught me all about raw) but I lost it/the kitchen-drawer-monster-ate-it for 3 months so mean while I just went out bought a new pair of thick pantyhose soaked them in just-boiled water for a litte bit to make sure they were germ free and then used them... it really works about the same.. I will have to try this recipe with the lemon juice + salt suggestion cause I could never get past the sweet flavor of the almonds.. Also where I live there is available apricot seeds which taste just like almonds (if you get them from RIPE apricots, otherwise they're pretty bitter) which I see as maybe a cheaper alternative???

3 votes
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I just wanted to say after six months of raw, I FINALLY made my own almond milk. Oh my god. It is amazing. I used a little bit of agave in the blending process and to top off my current glass of almond milk, some cinnamon on top. It's like chai! I still don't own a nut milk bag but I have two great tea strainers doing all the work right now. (Gonna use the almond meal for cinnamon buns!)

Thanks!

3 votes
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I love this stuff! Its so yummy! I even made extra last time and I still drank it up within the day. I love to make mine with dates and raw honey. Thanx for posting!

4 votes
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bq. If you add the water slowly and blend well you pretty much liquify the almonds, etc. so no need to strain.

Oh, if only my blender made this possible! One day...

bq. Am I suppose to blache almond after soaking for 12 hours?

I don't blanch at all.

bq. I have a question, do you all remove the brown skin on the almonds as they are soaking or do they come out of the milk when you strain it?

I usually just put the almonds in the blender skins and all.

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Dear Kandace, This recipes is sooo cool. It is in my fridge chilling right now. I did the Honey & Vanilla. I am looking forward to making this again and making Cheese with the Blanched skin free Almonds stained pulp. Have you ever heard of Chef Susan Teton Campbell? she teaches Seeds, Nuts, Living Foods.www.chefteton.com. I have been looking at your recipes. Yummmmi. You have many mouth watering recipes that I am going to make. Thanks Kandace ;-)

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Hello..After blanching one minute and pouring almonds and hot water through a strainer I then place them in a bowl to cool, however my daughter called so they set 1/2 hour. I am glad this happened! It made the brown skins glide right off the nut!! No working it ;-) Yeah

3 votes
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Hello. I soaked for 12 hours. From Chef Teton I found out after 12 hours rinse well then drop Almonds in pan of boiling water turn heat off and or off the burner also and Blanche for only ONE MINUTE. It does not harm the raw food valve. After cooling a couple minutes then the BROWN SKINS pops right off! How easy. I can barely wait :-)

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I have a question, do you all remove the brown skin on the almonds as they are soaking or do they come out of the milk when you strain it? Some come off easier than others and it's a killer on your fingers. Also I have run into raw almonds that have a nasty taste to them.

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Greetings;-) I am preparing to make this for the 1st time.

Am I suppose to blache almond after soaking for 12 hours?

And how do I blacnhe?

Looks so Yummi...

3 votes
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If you add the water slowly and blend well you pretty much liquify the almonds, etc. so no need to strain.

Also adding a splash of lemon juice and the smallest pinch of salt gives it a real dairy taste.

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Glad you enjoy it! For the almond pulp, I usually just strain, but don't rinse. If I'm going to use the pulp in a day or two, I'll just pop it in the refrigerator. If not, I'll dehydrate it and store on a shelf in a glass jar.

4 votes
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I loveeee this recipe! MMM so good.

Added 1 tbsp. raw honey and 2 tsp. vanilla for sweetness.

Next time I will try dates.

When straining through the cheesecloth, should you press until there is absolutely no liquid left, and then rinse under cold water and dry? How to keep almond pulp?

First time making almond milk and I absolutely love it. Think it would be good with fruit or with some organic cocoa as well. Agave nectar might be a good sweetener.

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