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
- 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
| Name | Amount | % 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 |
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Comments and Reviews
All
Ilene
Jun 03, 2013
Do you ever blanch your almonds? Would it come out more like the store brands that way?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jun 09, 2013
Hi Ilene, Even if you blanche your almonds it will still come out similar to the unblanched version
Sam
Jun 03, 2013
Thanks for the recipe, you did a great job. Just wondering though, isn't the pulp the healthy stuff? Straining all it out will half the nutrition, no?
The Rawtarian
Jun 09, 2013
Hi Sam! Yes, pulp is good for you but it is a bit too gritty in milk. I do save my pulp and use it in other recipes though, like my almond pulp fudge!
Gre
May 30, 2013
I made the milk, but used the same water the almonds soaked in, it tastes ok, I still have to get used to it. Do I have to rinse the almonds or do you think the way I did it would also be ok?
I didn't have a cheese cloth nor a nut milk bag, but I had a pair of pantyhose that never used because it ripped, and it works amazing as a strainer.
The Rawtarian
Jun 02, 2013
Ingenious pantyhose idea, Gre!
Next time, definitely get rid of the soak water and use fresh clean water instead
Ana G
May 26, 2013
Hi do you have recipies to use the pulp?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 26, 2013
Hi Ana! Yes, at the bottom of the recipe categories look for "raw almond pulp recipes" there's a very good fudge one, plus pizza crust :)
Paula
May 19, 2013
My son is allergic to milk, so I started making almond milk with my Bendtec. My whole family LOVES the taste of it when I add a tsp of vanilla, a few tablespoons of honey, and a date or two (figs are good too!). So yummy! Thanks for your suggestions on what to do with the pulp. I recently obtained a dehydrator and am excited to try some of your recipes.
The Rawtarian
May 20, 2013
Awesome Paula. Sounds like you are making it work!
Slim Chick on a Bike
May 15, 2013
What a fab website. Kudo's to you. I'm a newbie trying out raw. I had great success with this raw almond milk recipe, now i'm off to Amazon to purchase the bag to strain it for my future attempts. It tasted great in the smoothies I made. Thanks for posting it! I can't wait to try some of the other recipes on your site.
The Rawtarian
May 16, 2013
Awesome Slim Chick! Love putting it in smoothies. <slurp!>
Angela
Apr 29, 2013
Just wanted to say thanks for your awesome site. I finally just made my first almond milk... so easy! I couldn't find a nut bag locally so in the end I purchased a new garment laundry bag. It worked a treat and because its a slightly larger bag I could fit all the milk in the bag in one hit, meaning no mess on the bench:)
Now off to make raw brownies with my left over almond pulp:)
The Rawtarian
May 11, 2013
Way to make it work, Angela! xox
row-nan
Apr 27, 2013
After the vitamix, put the pulp through a juicer - this gets most of the juice out and can save the need for a nut bag :). also coconut milk is amazing - just use the meat from brown coconuts with water - amazing!
christina
Apr 19, 2013
Hi!
can you please tell me which online store I can purchase the nut milk bag you present at your video? it looks really easy to use. tnxxx
The Rawtarian
Apr 20, 2013
Hi Christina, I bought mine locally, but here is a very similar nylon nut milk bag that I recommend: http://tinyurl.com/b5vocdj
Amy
Apr 10, 2013
Hi,
I just discovered your website and am loving the recipes, I'm eating the raw carrot cake right now.
I'm looking at nut bags and was wondering if there is any significant difference in the type of bags you can get - mesh, nylon, cotton?
Thanks a ton!
The Rawtarian
Apr 20, 2013
Hi Amy, I haven't tried too many of them. The ones that I have are food-grade nylon: http://tinyurl.com/b5vocdj
Hannah
Apr 05, 2013
I've been making my own almond milk as well as coconut milk (my personal favorite!) and experimenting with making some of your yummy bars with the leftover almond meal as well as leftover coconut. One question I've been wondering and different websites seem to say different things or are unclear on this matter. I always soak my almonds as I do not have a vitamix yet. My question is...Do I discard the soaking water and add fresh water to the blender? I've made it both ways (just blended up the almonds with the water they've been soaking in vs. rinsed the nuts and added fresh water). I've read that almonds release a toxin when soaked. Do you know?
The Rawtarian
Apr 07, 2013
Hi Hannah, if you do soak, you should definitely discard the soak water and rinse til clean. You are correct that the almonds have a layer on the exterior (called an enzyme inhibitor, which stops the almonds from sprouting) so you don't really want to be intentionally consuming this.
Happy
Apr 03, 2013
I don't see the video?
Posted from The Rawtarian App
The Rawtarian
Apr 07, 2013
Hi Happy, you can try this link! http://www.youtube.com/watch?v=eBLz83zTIXI
Val
Mar 31, 2013
I use cheese cloth all of the time. I double wrap, and use an old cheese press I found to get as much milk out as I can. It's a small one that I have in an old food grade 3 gallon bucket from the local grocery store bakery. They get their frosting in it.
The Rawtarian
Mar 31, 2013
Hi Val! Sounds like you've got a great procedure that well for you. Thanks for sharing!
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