Homemade almond milk

Votes: 60

Almond milk isn't just a favorite milk substitute among vegans; it's also a favorite among meat eaters. Almond milk sales increased by 250% between 2011 and 2016, while the dairy market declined by more than $1 billion during the same period. Almond milk is truly popular, and it's no wonder you want to make it at home. After all, that way you know exactly what's in the product.

This almond milk recipe is vegetarian, vegan, and raw food friendly and gluten-free, making it a true raw food treat.

The resulting milk can be used in smoothies, cocktails, soups, and other raw food dishes. If you enjoy homemade milk, you can also try making milk from any dairy alternative, such as: from cashews.

Time: 5 min.

Nutritional value per serving:

Calories 139, total fat 12 G., saturated fats G., proteins 5 G., carbohydrates 5 G., fiber G., cholesterol mg, sodium mg, sugar G.

Never made almond milk before? Don't worry! Fresh, homemade almond milk is incredibly easy to make. It does require a bit of time and effort, though, as the nuts need to be soaked until soft and then completely ground—a process that can take up to 6 hours.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup raw almonds
3 cups water (plus extra for soaking)
Optional: 2 dates
Optional: 1/2 tsp vanilla

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond milk, almond, dates

Cooking the dish according to the recipe:

Soak almonds in water for at least 6 hours or overnight.

Soaking almonds is an important step in the process, as it helps soften the nuts. Furthermore, almonds generally taste much better after soaking and rinsing, which means the milk will taste better, too. Some raw food advocates claim that soaking almonds increases enzymatic activity, which may promote better nutrient absorption.
Drain the almonds. In a blender, blend the almonds and dates with 3 cups of water until almost smooth.

Strain the mixture through cheesecloth or another sieve.

Use milk in smoothies, shakes, soups, and other dishes. Or try adding it to a latte or granola.
Store any remaining milk in a sealed container in the refrigerator. Homemade raw almond milk will keep for 3-4 days.
Exit: 3 tbsp.

Note

This recipe calls for whole, raw, unsalted almonds. Roasted, baked, salted, or sliced almonds will not work.
You can use a very fine strainer, but cheesecloth is better, and a nut milk bag is ideal..