How To Make Almond Milk

by Maggie on July 5, 2011

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Lately I’ve been making homemade nut milk every morning.   Between smoothies and granola, we tend to use it up pretty fast.  We’re the kind of cereal eaters who like lots of cold milk.

Six months ago I never would’ve imagined making my own nut milk.  However, it is really and truly quite simple.  I’ve only added five minutes to my morning routine – roll out of bed, sneak downstairs so my sleeping babes don’t wake up, make green smoothies, whip up some nut milk (I soak the nuts overnight), and hit the road for a morning run.  All before 7am.

I move really fast in the morning.  And I am the queen of multi-tasking.  Maybe one day I will make a video of this super-fast morning routine for you.

By the way, you don’t even need a super-duper high-speed blender to make your own nut milk.

I had three people test the recipe.  My Mom and my friend Heidi used their regular old blenders (I’m pretty sure my Mom had to dust hers off).   My friend Danielle used her Magic Bullet – yes, you can make homemade almond milk with a magic bullet (she halved the recipe).

I’ve used this basic recipe to make almond, cashew, and pecan milk.

Homemade Nut Milk

 1 1/2 cups raw almonds (soak them over night and you can take the skin off after soaking for easier digestion if you feel so inclined)
4 1/2 cups filtered water
1 date soaked and pitted (optional)
1 pinch of sea salt
1/2 teaspoon or more of pure vanilla (optional)

1. Soak 1 and a 1/2  cups of raw almonds overnight (or 6-8 hours) in a container with a lid.  Add enough water to cover the almonds by 1-2 inches.
2. Drain the soaked almonds and rinse well.
3. Put 4 and a 1/2 cups of water in your blender.  Add almonds, date and a pinch of sea salt (feel free to add some vanilla too).  I like to soak my dates as it makes life a little easier for the blender.  I always have a few soaked dates in the fridge.
4. Blend on desired setting.  I use the Whole Juice setting on my Blendtec and run it twice.
5. Place nut milk bag into a large pitcher or jug.  I secure mine with an elastic band.
6. Pour blended mixture into nut milk bag.  If you don’t have a nut milk bag, you can use regular old cheesecloth.  Secure a piece over the opening of a jug or a bowl.  Make sure it’s on tight as the nut pulp might cause the cheesecloth to fall in and that would just be annoying.
7. Let sit until all of the liquid has run through – I usually go for a run while this is happening.  You can use some of the liquid right away, or you can leave it to sit.
8. Remove nut milk bag or cheesecloth and store your awesomely delicious milk in the fridge.  Ours never lasts for more than 2 days.

Yield: Approximately 4 cups, depending on your blender.

Note: You can make pecan milk this way too, however I find that I don’t need to use a nut milk bag or a cheesecloth.  We just drink thick and creamy pecan milk.

What do you do with the leftover nuts? This is referred to as nut pulp.  I’m working on a couple of recipes, but in the meantime throw it in your shakes!  I use the cashew pulp to make a super and incredibly creamy cashew sour cream.

This post is linked to:
Slightly Indulgent Tuesdays

Are you going to give homemade nut milk a try?