I made it again and this time it was so much easier with a new tool that cost less than $10.  If you use almond milk regularly, I’m thinking 3 cups of almonds would suffice for the week.  The first time you make it should be considered a learning experience, but the learning curve is steep.  After the first time, with the right tools, you’ll feel like a pro.

Considering how much you pay for almond milk that has a lot of water, this recipe will be well worth it.  You can even utilize the leftover pulp for making other things, like crackers, pancakes and other baked goods.  We used it today for vegan pancakes.  They were absolutely delicious.

I put the prep time as 20 minutes, but the second time I made it only took me about 10 minutes.  The more you make it the faster and easier it gets.

Print Recipe

Almond Milk

Course

Beverage

Prep Time

20 Minutes

Passive Time

12 Hours

Servings

Cups

Ingredients

• 1 cup Raw Almonds
• 3 cups Filtered Water
• 1 Tbl Coconut Cream Optional
• 1 Tsp Vanilla Extract Optional, but use real extract, not vanilla flavor if you add vanilla
• 1 pinch Sea Salt Optional

Course Beverage Prep Time 20 Minutes Passive Time 12 Hours Servings Cups Ingredients 1 cup Raw Almonds 3 cups Filtered Water 1 Tbl Coconut Cream Optional 1 Tsp Vanilla Extract Optional, but use real extract, not vanilla flavor if you add vanilla 1 pinch Sea Salt Optional

Instructions

1. Soak your almonds in water for about 12 hours. Overnight is perfect because then you don't feel like you're waiting on the almonds.
2. After soaking is complete, rinse your almonds in a strainer.
3. Add all ingredients to a high speed blender. I used a Vitamix and ran it on 5-6 for around two minutes. You won't be able to liquify it completely, but it should be smooth and creamy other than the pulp that settles to the bottom.
4. Set up your straining device over a large bowl. I used a mixing bowl with a pouring spout to make it easier to transfer to a carafe.

   
5. Slowly pour mixture from blender through straining cloth. I used a spoon to gently move the pulp around so the liquid could get through.
6. Take the cloth bag off of the legs and tie the top shut. Slowly squeeze and twist the bag (from the top down) until you have extracted all of the liquid and a lumpy, almost dry pulp remains in the bag. Refrigerate the pulp in a sealed container for other use.
7. Pour your milk into a carafe with a lid and store in the fridge.

   

Recipe Notes

I used my first batch sparingly over the course of a week in my coffee, chicory and chai lattes.  Now that I can make it quickly, I plan on using it everywhere I would use milk.  It made for the best smoothie ever and our lattes were absolutely delicious.

 

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