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
The Rawtarian
Oct 24, 2012
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
:)
The Rawtarian
Oct 24, 2012
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
Karielyn
Oct 09, 2012
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!
The Rawtarian
Oct 11, 2012
Yay!! A convert! Now that wasn't so bad, was it? Interested to hear if you did anything interesting with your leftover almond pulp.
Yes, I do soak my almonds first (5 hours or so, rinse before using), but you don't have to.
I keep looking for a good source for good raw almonds - for truly raw you could try the raw food world
Kathy
Sep 25, 2012
I have been making raw almond milk for over a year now. It is much easier to make with a milk bag. Delicious!
The Rawtarian
Sep 28, 2012
I am loving it too, Kathy. Do you put it on anything interesting or just use it like "milk"?
Newbie!
Sep 23, 2012
This seems interesting. But as you can see by my title, I am a big newbie so I dont have a high speed blender, I have glass Oyster(if thats how you spell it??),a crappy one persay.My family isnt along with me so I am doing it solo and I am sure theyre going to buy a fancy blender....Is there ANY way whatsoever that I can make this in my crappy blender??
Newbie!
Sep 23, 2012
* im sure they're NOT going to buy one of those blenders*:)
The Rawtarian
Sep 23, 2012
Yes - if your blender is crappy then you can simply soak your almonds in water for at least 8 hours beforehand to soften them. (Rinse and pat dry before using)
Otillie Dean
Sep 16, 2012
I have a question. I tried to ensure the almond pulp dried out, but no matter how long I leave it out for (spread across a cookie sheet), it continues to release tons of moisture. Then it ends up with a moldy type smell so I throw it out. How do you dry yours out? Or do you use it up immediately? I bought a container to keep it in and would like to not continue wasting it. Thanks!
Jodie
Jun 29, 2013
Hi Otillie, I tried drying some in the dehydrator, but it was like wood chips. I much preferred it damp and now keep it in the freezer till I need it, moisture and all.
The Rawtarian
Jul 08, 2013
I totally know what you mean about the wood chips lol Jodie
The Rawtarian
Sep 16, 2012
Hi Otillie - so far I have never dried mine out. (But I know some people do it.) I usually simply squeeze out as much moisture as I can, place the pulp in a ziploc bag and refrigerate it. Then I use it in another recipe within 2 days or so.
Hope this helps!
Carla
Sep 13, 2012
LOL on the hankie comment! Thanks for letting me know what to realistically expect!
The Rawtarian
Sep 13, 2012
Hehe I don't beat around the bush, do I? Lol
Sonja
Sep 09, 2012
hey Laura,
Just wondering if almond pulp can be used in your recipe for flax meal crackers, in place of the almonds?
The Rawtarian
Sep 13, 2012
Yes, in my flax meal crackers you can use almond meal instead of the almonds - but you will need to decrease the liquid to make up for the fact that almond meal is wetter than dried almonds
Otillie Dean
Sep 03, 2012
Wow! That was easy! I just made 4 cups worth. We'll see how it tastes!
The Rawtarian
Sep 07, 2012
Yay! Another convert :)
Joanne Callaghan
Sep 02, 2012
I make mine with 2 medjool dates if wanting a little sweetness and a couple of drops of liquid stevia. I also have a ladyship organic essence extractor so all you do is insert the strainer into the blender jug and turn on tap and it strains it for you...marvelous.
The Rawtarian
Sep 07, 2012
Sounds good Joanne - a nice touch with the sweetness.
Blender strainer sounds handy! Not sure I understand how it works but anything that cuts down time/effort is a good thing!
Otillie Dean
Sep 02, 2012
I am considering trying this. We had a huge sale on raw almonds recently and we bought a ton. I was scared to make nut milks...think I may purchase a nut milk bag and give this a shot.
The Rawtarian
Sep 07, 2012
I was scared for three years, but once you did it once and own a nut milk bag it's really not bad at all
Carla
Sep 01, 2012
Please tell me this is true: http://www.youtube.com/watch?v=Ng4G9TrsHkE
It's a video on how to make nut milk WITHOUT straining it, using a Vitamix, and it's the number one reason I'm considering buying a Vitamix. If I have to keep straining even though I use my Vitamix, I might cry a tear or two, lol.
The Rawtarian
Sep 07, 2012
Get out your hankie darlin'
But Vitamix is still worth it :)
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