Have you discovered how easy it is to make homemade almond milk? All it takes is one cup of almonds, some water, a blender, and a little time to create creamy plant-based milk. It’s not like most of the watery ones you’ll buy at the store.
The superior taste of homemade almond milk will amaze you. You can also use this master recipe to make a variety of versatile plant-based milk and cream substitutes.
When you run out of non-dairy milk, it’s nice to have a homemade option so you don’t have to run to the store or when you want creaminess and flavor.
If you compare the amount of fat and protein in 1 cup of homemade almond milk to 1 cup of purchased almond milk, you will get a clue as to how few almonds are actually in the commercial version.
Big Box Store: 1 gram protein, 2.5 grams fat
Homemade: 8 grams protein; 18 grams fat. That’s why it’s so creamy! You can easily add another 4 cups water which would cut the protein and fat in half, and you’d still have creamier tastier milk. And no thickeners.
How to Blanch Almonds
Whole raw almonds need to be blanched. The easiest way is to cover the almonds with water and bring them to a boil. Let stand for 2 minutes. Drain and rinse.
The next step is to pop the skins off. This is something that children love to do. Grasp the wide end of each almond and pinch it between your thumb and forefinger. The almond will pop right out of the skin with the pointed end leading the way like a torpedo. If the skins don’t come off easily, the almonds need to soak longer.
How to Make Almond Milk
Process the blanched almonds, 1 cup water, and salt, if desired, in a blender until smooth, about 2 minutes in a high-speed blender. Add 2 cups water and blend briefly.
Strain through a nut milk bag, pillowcase, linen towel, or coffee filter into a bowl, and squeeze the moisture out.
This time the almonds blended so finely that the fine mesh of the nut milk bag did not capture any pulp. Instead, I put a dish towel over a bowl and let gravity strain most of the liquid out.
Then I gathered the top part of the towel together and squeezed the milk from the pulp with my hands. I ended up with about one-half cup of pulp. I usually compost the pulp.
It’s mostly fiber, so it doesn’t have much flavor. If you don’t want to waste it, you can find recipes online that use the almond pulp in a variety of creative ways such as crackers, cookies, and smoothie bowls.
If you don’t mind some pulp in your milk, you can also skip the straining step.
Pour into a quart jar or pitcher. Rinse out the blender with the remaining 1 cup of water and add it to the milk.. Cover and refrigerate up to 1 week. Shake before using. Makes about 4 cups.
Tips for Almond Milk
One of the secrets of getting smooth nut milk is to do the initial blending with equal parts nuts and water. More water than that and the nuts dodge the blades more which results in a longer blending time.
With most blenders, less than 1 cup of nuts does not blend well.
Adjust the amount of water as desired. It can make up to 2 quarts of milk.
Add ice as part of the water for colder milk.
Soak almonds for 6-10 hours for easier blending.
Other Types of Homemade Plant Milk
Note: That is it important to cover the nuts with water and bring them to a boil to kill bacteria and to soften them (except for hemp seeds which are naturally soft.)
Vanilla Almond Milk: Add ½ teaspoon vanilla extract. If desired, blend in 1-2 pitted dates or 1-2 tablespoons sweetener, to taste.
Cashew Milk: Substitute raw cashews for the almonds. It does not need to be strained.
Condensed Cashew Milk: Reduce water to 2½ cups. Use to replace evaporated milk in recipes. It does not need to be strained.
Cashew Cream: Reduce water to 1 cup. It does not need to be strained. Use in potato soup, corn chowder, tomato soup, etc. as a cream substitute.
Cashew Sour Cream: Reduce water to ½ cup. Add 2-4 tablespoons lemon juice. Increase salt to ¼ teaspoon, to taste. It will thicken as it cools. Thin with water to desired consistency.
Cashew-Almond Milk: Substitute ½ cup raw cashews and ½ cup raw almonds. Strain to remove pulp.
Cashew-Almond-Coconut Milk: Substitute 1/3 cup raw cashews, 1/3 cup raw almonds, and ¼ cup unsweetened shredded coconut. Strain to remove pulp.
Cashew-Hemp Milk: ¾ cup raw cashews and ¼ cup hemp seeds. It does not need to be strained.
Coconut-Almond Milk: Substitute 2/3 cup almonds and 1/3 cup unsweetened shredded coconut. Strain to remove pulp.
Coconut Milk: Substitute 1½ cups unsweetened shredded coconut. Strain to remove pulp.
Almond-or-Cashew-Rice Milk: Substitute ½ cup raw almonds or cashews and 2/3 cup hot cooked brown rice. Strain if desired.
Rice Milk: Substitute 1 cup hot cooked brown rice for the almonds.
- 1 cup raw almonds
- 4 cups water divided
- 1/8 teaspoon salt to taste
- Place almonds in a small saucepan with water to cover. Heat to boiling over high heat. Remove from heat. Let stand 2 minutes. Drain and rinse.
- If using whole almonds, pinch the skins off and discard. Process almonds, 1 cup water, and salt, if desired, in a blender until smooth, about 2 minutes in a high-speed blender.
- Add 2 cups water and blend briefly. Strain through a nut milk bag, pillowcase, linen towel, or coffee filter into a bowl, and squeeze the moisture out.
- Pour into a quart jar or pitcher. Add 1 cup of water. Cover and refrigerate up to 7 days. Shake before using. Makes about 4 cups.