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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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

20 votes
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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

20 votes
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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

21 votes
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Hi Kelly, I use a VM and I straing and I get a lot of pulp. It's not going to hurt you, but it sure is interesting!

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I love my almond milk, i use a Thermomix and a nut milk bag and normally use it in my decaf coffee and on my breakfast, i make a raw muesli made with Coconut, Apple, Dates and Almonds, yum!

17 votes
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I just made almond milk for the first time. I used my Vitamix. Put the milk through a produce bag. There was no pulp. Can that happen or did I do something wrong?

Posted from The Rawtarian App

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That is weird Kelly! lol  I am thinking maybe the holes in your produce bag were a bit bigger than the pulp so it let the pulp go through?

23 votes
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I notice you don't instruct to soak the almonds...is it assumed they are already soaked?

19 votes
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Hi Hasani, I do not always soak the almonds. It is not absolutely necessary

23 votes
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Thanks!!! CANT WAIT TO TRY

23 votes
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I look forward to hearing your thoughts Gaybreal :)

23 votes
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Hmmm how about flavoring....do you put any nutmeg honey etc into it? I would think just almonds and water would make it bland

21 votes
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Hi Gaybreal! It does taste quite bland and neutral. But I like to keep it that way so that I can use it for a variety of purposes. (Generally, I don't just drink it on its own. Usually I add it to breakfast cereal, etc.).

if you do want to flavor it, I would suggest a pinch of sea salt, some vanilla, a bit of sweetener (dates/honey/agave nectar/stevia/whatever you want to sweeten) and some cinnamon.

17 votes
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I've used the almonds from Costco many times and not had any problems...

My current favorite use for the almond pulp is this recipe...
http://naturesnurtureblog.com/2012/09/21/almond-pulp-freezer-fudge/
easy to tweak based on what I have available at the time e.g., have used almond or peanut vs. oat flour

P.S. Much as I'd LOVE to have a Vitamix/Blendtec... my 10 year old Osterizer blender works just fine for making nut milks ;)

21 votes
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Can you recommend a site where I can purchase a nut milk bag?

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Hi Rachel, if you are located in Canada or the USA then probably Amazon will be the easiest place to get one at - you could try this link: http://www.amazon.com/Nut-Milk-Bag--New-Improved/dp/B00158U8DU/ref=sr_1_1?ie=UTF8&qid=1355010967&sr=8-1&keywords=nut+milk+bag

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Love this video! I am inspired and ready. I have a vitamix and I bought the mesh bags. I just have a couple of questions.... What type of almonds do you use? Can I use the raw almonds from Costco? Do you soak them first?
Also, I saw on another site that they use the paint strainer bags from Home Depot. I looked at them and they look great! Strong with handles and cheap but I am not sure if they are food safe. They seem to be no different then the expensive ones at the store. Actually they seem to be better quality. What is your opinion?

Thanks,
Cheryl

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Hi Cheryl, you do not need to soak. However, sometimes I do soak if I have the time in advance. I'd say 50% of the time I don't soak.

Raw almonds from costco should be fine.

I am not sure about the paint strainer bags. However, I presume that if you are not heating them (in the dishwasher or something like that) it'll probably be fine. However, if they seem to be weird or shedding or leaving little bits in the mixture then I would turf them.

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I am confused about the nut bag vs. cheesecloth thing. You say that the cheesecloth doesn't work because it gets clogged but the bag works because the bag shape holds the pulp...but can't you just hold the cheesecloth in a bag shape? Is the bag a different texture of cheesecloth that doesn't clog?

Thanks!

135 votes
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I just use thin dishtowels (you should be able to see through it when you hold it up to the light) to strain my almond milk. It works well :)

143 votes
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Brilliant, Asha!

19 votes
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Haha, I thought the same thing until I tried to hold cheesecloth in a bag shape while the cloth clogs up and the almond milk goes everywhere

:)

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Basically, unless you have a GIANT sheet of cheesecloth the problem is that regular cheesecloth seems to be in too small (skinny) of sheets to be able to properly make a bag of that size that would hold the amount of pulp that you are dealing with

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Hi!

I finally did it! I just made my first batch of homemade almond milk!

I've been meaning to just jump in and do it because I have been using coconut milk and have recently discovered that the carrageenan and vitamin A palimate that is added is not good.

Do you soak your almonds first? And...do you have a source for bulk raw organic almonds?

Thanks for making it look so easy!

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