Homemade Almond Milk (+ Almond Meal)

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Yesterday, I shared with you the super easy tutorial for making almond butter (and other nut butters), and as I expected, it was a huge hit! If you haven’t checked it out yet, you can view it here.

Today, we’re making almond milk, and I think it’s just as awesome, if not more so! Hubby and I only recently started getting into the world of almond milk, to tell you the truth. Not because of any dairy allergies or anything; we were  just interested in venturing out and trying alternatives to cow’s milk.

Why almond milk?

Turns out, almond milk is actually pretty healthy! Compared to cow’s milk, it’s lower in fat, calories and cholesterol, and higher in vitamin A, vitamin E and iron. The only significant area that cow’s milk is better nutritionally, is protein. So if you need a dairy-free alternative to cow’s milk, almond milk is a great choice!

Why homemade?

That being said, I’ve been wanting to try making almond milk at home for a while, but it wasn’t until I read this article from Chrystal at Happy Mothering, which warned of the dangers of a common ingredient in coconut and almond milk, carageenan, which has been deemed carcinogenic. Yikes! Although the brand that we’ve been buying, Silk, didn’t list carageenan in the ingredients, it did have a bunch of other ingredients listed on the carton, mostly stabilizers and extra vitamins:

homemade almod milk

How to Make Homemade Almond Milk

That was it, I decided – I was going to make my own almond milk, once and for all. And I’m so glad I did. It’s so easy, it’s more natural, and honestly, it tastes waaaay better. Plus, you can add in your own extras to flavor it just the way you like!

Soak your almonds

You’ll start out by soaking 1 cup of almonds in just enough water to cover them by an inch or two. The recommended time is 8-12 hours, but if you can only do a couple hours, that’s fine too! Soaking the almonds not only helps to soften them, but it also removes the phytic acid (an enzyme inhibitor), to aid in digestion and nutrient absorption.

homemade almond milk

Blend your almonds

After soaking, drain the almonds and rinse them. Add them to your blender, and cover with 4 cups water. 

homemade almond milk

Turn the blender on high and let it go for at least a full minute.

homemade almond milk

Turn it off. It will be nice and frothy. Taste the milk, and if you like it, you can move on to the next step. But if you’d like to sweeten it like I did, you can add some honey and dates. I added a big tablespoonful of raw honey and 3 dates. Turn the blender back on for another 30 seconds or so.

homemade almond milk

homemade almond milk

Strain your milk

Now, you can either leave it like this and drink as it is, which is a bit gritty, or you can strain the milk to remove the almond pulp. Simply line a fine strainer or sieve with 3-4 layers of cheesecloth (or better yet, use a nut milk bag!). Place the strainer over a bowl to catch the milk, and pour your almond milk through the cheesecloth-lined strainer.

homemade almond milk

homemade almond milk

It will take a while, about half an hour or so, for all the milk to make it through the strainer. You can help the process along by pressing the almond pulp with the back of a wooden spoon or spatula. Or you can just get really impatient like I did, and proceed to squeeze the living daylights out of that pulp! … I don’t recommend this though. Patience is a virtue, afterall. 😉

homemade almond milk

After you’ve strained all the milk, you’ll be left with a good amount of almond pulp. Do NOT throw this away! You’ve just made almond meal (or flour), and can use this in a number of recipes for muffins, cookies, quick breads, etc. More on that below.

homemade almond milk

Transfer your milk to a glass jar and keep it in the fridge, and use it as you would normally use cow’s milk. Put it on cereal, use it in smoothies, drink it plain or with chocolate syrup. I’ve also tried it in coffee, but didn’t like it at all, so I’d advise against that. 

homemade almond milk

Some extra notes:

  • It should keep in the fridge for up to 4 days, although we’ve kept ours for about a week without an issue. Just smell the milk; if it smells funky, then its time has come.
  • After a while in the fridge, the milk will begin to separate, so just make sure to shake or stir it real well before you use it.
  • You can experiment with flavoring the milk: increase the dates, decrease the honey, add some vanilla or cinnamon, cocoa powder, maple syrup… whatever your heart (or tummy) desires!

For a thicker, creamier milk: I found this post from One Ingredient Chef, and he advises to heat your milk for a few minutes to help thicken it up to the consistency of regular milk or even cream! I’m trying this out for sure.

What about the almond pulp?

I’m glad you asked! Like I said before, please don’t throw this away. It’s very nutritious stuff, and it’s not everyday you can make something that uses the ingredients AND the byproduct for a truly no-waste product!

Your almond pulp will be very wet and chunky. You have two options at this point: turn it into almond meal/flour or use it as is.

Drying your almond pulp

 

You’ll need to dry out the pulp before you can use it in recipes that call for almond flour. If you have a dehydrator, you can put it in at 115 degrees and leave it overnight until it’s dry. If you’re using an oven like I did, line a baking sheet with parchment paper, spread the almond pulp into a thin layer, and put it in your oven on the lowest possible setting.

homemade almond milk

Start checking on it after a couple hours. Stir it up every once in a while so it dries evenly. Mine was done after about 3 hours. I’ve read you can also leave the door open to release any moisture, which helps it dry faster. I couldn’t do this because of my toddler running around, so I imagine it could go even faster if you’re able to do this.

homemade almond milk

Once it’s dry, put it into your food processor and give it a good whirl to break up the pieces and process it to a fine powder.

homemade almond milk

Behold, you now have almond meal (or almond flour)! The one cup of almonds should give you just about a cup of almond meal. You can use it in any recipe that calls for almond flour, or you can replace some (not all) of the wheat flour in your favorite recipes – muffins, cookies, quick breads are all great choices!

How to Use Leftover Almond Pulp

As great as it is to dry out the pulp and use it in recipes, I find that I just can’t use it all up fast enough. So I end up just throwing the wet pulp in a big freezer bag and storing it in the freezer until I’m ready to use it. I’ve made these almond pulp freezer fudge many times and love it!

Almond Pulp Freezer Fudge

Homemade Almond Milk
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Ingredients
  1. 1 cup almonds, soaked and rinsed
  2. 4 cups water
  3. 1 tablespoon raw honey (optional)
  4. 3 dates (optional)
  5. Blender and food processor
  6. Sieve/strainer, bowl, and 3-4 layers of cheesecloth
  7. Baking sheet and parchment paper
Instructions
  1. Place almonds and water in blender and blend on high for one minute.
  2. Add honey and dates, and blend for another 30 seconds.
  3. Line strainer with cheesecloth and place over bowl. Pour milk through strainer and let sit for about half hour for all the milk to drain.
  4. Transfer milk to glass container and keep in fridge for up to 4 days.
  5. Spread out almond pulp on a parchment-lined baking sheet and bake at lowest setting for about 3 hours, until completely dry.
  6. Put dried almond meal in food processor and whirl until it's a fine powder. Use in baking recipes that call for almond flour.
Notes
  1. Place almonds and water in blender and blend on high for one minute.
  2. Add honey and dates, and blend for another 30 seconds.
  3. Line strainer with cheesecloth and place over bowl. Pour milk through strainer and let sit for about half hour for all the milk to drain.
  4. Transfer milk to glass container and keep in fridge for up to 4 days.
  5. Spread out almond pulp on a parchment-lined baking sheet and bake at lowest setting for about 3 hours, until completely dry.
  6. Put dried almond meal in food processor and whirl until it's a fine powder. Use in baking recipes that call for almond flour.
Nature's Nurture http://naturesnurtureblog.com/

Have you ever thought to make your own almond (or any other) milk? What other milk alternatives do you like to use in your home? I’d love to hear your thoughts!

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Sarah UmmYusuf is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

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Comments

    • Sarah says

      I’ve seen a lot of variations for the sweetener, but never came across just plain sugar. I imagine it may be too granular so it won’t incorporate that well into the milk. That being said, the other variations I’ve seen (and I’ll add this to the post) include agave nectar, strawberries, and even blueberries! Whatever you end up trying, please let us know your results!

    • Tami says

      I used one packet of Stevia with my 1c almonds/4c water. Worked great. Also added a few drops of pure Mexican vanilla. Yummy!

  1. Maija says

    This is the method I use as well. I don’t measure though.
    Once it has strained, I always put the pulp back into the blender and
    top it with more water. I blend it for a while and then strain it
    again. It isn’t as strong as yours, but we like it just fine. I have found
    that you need to experiment to find the ‘strength’ you like it.
    I’ll try making it very strong for coffee, but I’m not sure it’ll give me
    a cream that I’ll enjoy with coffee. I am going to try though.

    I use a few (4 to 10) dates, but no honey. I also put in a bit of vanilla
    after the milk is completely strained.

    Thanks for the tip about what to do with the mush. I’ll be trying that
    for sure. I have used some for stirring into my oatmeal porridge while
    it cooks. Nice to have the extra protein. I’ve meant to try baking
    bread or muffins with it, but haven’t as of yet.

    Oh yeah, and I always wring the heck out of the bag!

    Thank you for posting!

    • Sarah says

      Ahh! Can’t believe I forgot to include that in the post – thanks for reminding me! It should keep in the fridge for 3-4 days. As with most homemade products, because there’s no preservatives, it will be significantly shorter than store-bought.

  2. Christi says

    Thanks for the great post! I have a question, though: Does adding the dates to the milk before it’s strained sweeten the pulp (meal) too much…or would it be better to add the dates afterward like the vanilla?

    Many thanks!

    • Sarah says

      I’ve seen it done both ways, so if you’re concerned about that, you could definitely add it after you strain it and blend it again. As for whether it makes the meal too sweet, I’m not really sure. I used the meal in some muffins and kept the rest of the sugar content the same and didn’t notice a difference in sweetness…But I have a real sweet tooth so I may be biased 😉 Hope that helps! 😉

  3. says

    Thanks for the great tutorial. I’ve been drinking almond milk for a while due to lactose intolerance. Making my own will be a fun adventure.

  4. says

    I am so glad you linked this up @ CountryMommaCooks…..We love almond milk and I had no idea there was anything bad in it…..I will definitely be makin’ some homemade now that I know how….pinnin’ it : )

    • Sarah says

      That’s so great, Deanna! I’m sure you’ll just love it! Thanks for pinning it and for hosting your party every week :)

  5. says

    Hi! Coming to you from Show and Tell Saturday. Like you I have wanted to make almond milk for some time… have not tried yet. Thanks for your tips and I really like the tip of using the leftovers for other things. Random question- have your ever heard of carrot butter. A local restaurant has it and it is absolutely delightful. Have a good day!

    • Sarah says

      You’re very welcome Gina! And no, I have never heard of carrot butter! But I’m totally intrigued – must look into this now, as I just love carrots! Thanks :)

  6. says

    I tried making my own almond milk for the first time a few weeks ago – I used the same almond to water ratio, and like you, I plan to use less next time to make it creamier for my coffee :) I actually made almond milk “ice cubes” to extend the shelf life, and so far, it’s worked well! I just used vanilla and a hint of cinnamon, but I think I’ll try adding dates for more flavor next time. Thanks for the detailed post!

    • Julie Thomas says

      I LOVE almond milk but have never tried making it before. The only downside to the homemade version is that shelf life is only 3-4 days?? I was just thinking how I would love to make a larger batch so I could keep it for at least a week before having to make more… But then I read the reply about almond milk “ice cubes!” …. brilliant!! Thanks! 😀

    • Stephanie says

      I am willing to bet you could use the ice cubes to make ‘ice cream’. Right now I make a slushy like treat by putting frozen blueberries into almond milk.

    • Gina says

      What a great idea about making almond milk “ice cubes!” You could just pop one cube in your coffee. Genius :)

  7. Kathryn says

    I just tried this and the milk turned out great! I haven’t dried out the almond meal yet. But I have never used cheesecloth for anything before – how do you get all the particles of almond out of it?!

    • Sarah says

      Awesome! I ran into the same problem with the almond particles. I just ran it under water in the sink until I got most of it out but there was still some left in it. So I decided I would just designate that one as the almond milk cheese cloth from now on. :)

      • Lisa says

        It is well worth it to buy a nut milk bag if you make almond milk on a regular basis. They are made of nylon and rinse clean very easily. After rinsing the pulp out,, you can wash them in your regular dishwater. You can also wring the heck out of the almond meal through a nut milk bag. You can find one on Amazon.com or lots of other websites.

  8. says

    I’ve been thinking about making almond milk for a while now, although I haven’t actually tried it yet! This looks pretty easy and I’ll have to give it a try. Thanks! P.S. ~ I’ve grabbed your button and put it on my blog 😉
    Terri

  9. says

    That sure does look amazing Sarah. I love that you use the meal too. I’m going to tweet about this post right now.

    Thanks for linking up to Say G’day Saturday. This week’s post is now live so I hope that you can join in again this weekend!

    Best wishes,
    Natasha in Oz

  10. Pamela says

    I’ve been making nut milks for a few years now. They are so great and once you get the process down you can whip this stuff up pretty efficiently. I would HIGHLY recommend getting a nut milk bag. It makes the process so much more efficient and infinitely easier to clean up and gather the left over nut pulp as well. They only cost ~$4 and last a very long time – I can use one for a good year before it needs replacing. Cheesecloth is a pain, inefficient and messy and in the end will probably end up costing you more than the nut milk bag. Another alternative I’ve heard of (but have not tried) are those plastic paint strainers from the hardware store – I think they cost less than $1 ea. I’m not fond of the idea of using plastic but it may be an option for others.

    You can also make all kinds of easy, fun desserts with the leftover pulp like freezer fudge (mix with coconut oil, agave/maple syrup, raw cacao, coats salt, place in pan in freezer, voila); it’s great as the base for a breakfast cereal/porridge (add berries, raisins, a little maple syrup); or as a base for a savory pate (mince in carrots, onions, nutritional yeast, parsley, wrap in romaine leaf). Oh heck, search online, there are a ton of recipes! And you don’t have to restrict yourself to almonds – I use a blend of almond and cashews (always and only raw). I’ve also used raw pecans which was very good (but pricey).

    Over time I’ve dropped adding any sweeteners or flavorings to the nut milk when I make it. This way I end up with a “pure” nut milk and pulp. I find it’s easy enough to add any flavorings or sweeteners after the fact as you use the milk and pulp if needed. Also, I store my milk in a locking sealable glass container for longevity – lasts a good 5 days on average but seldom more than 6 days. Good practice to do a thorough disinfecting of your container maybe once a month or so using white vinegar especially if you hand wash (i.e., don’t have a dishwasher).

    End of novel! Can you tell I like nut milk?? LOL

    • Sarah says

      Pamela, you’re awesome! So much helpful info in your comment, I don’t even know what to do with it LOL. I’m definitely going to incorporate some of your tips into the post :)

      Yeah, I’ve given up using the cheesecloth, it’s so annoying. Right now I’ve ordered a nut milk bag and until that gets here, I’m using an old thin tshirt in the meantime.

      Thanks so much for the freezer fudge idea! I’ve been searching for ideas to use the pulp but never came across this so thanks again! I’m going to try this right now! And the pate idea sounds wonderful :)

      Thanks again for your awesome comment and useful tips :)

      • Jessica says

        You can also use cloth diapers for the straining process, new never before used of course. I have been using them and love them.

    • Jill says

      Pamela… I am new to this whole process….Are you dehydrating or drying the pulp first when you make the fudge or other recipes you mention? I hope not, I just don’t have the time! I love this idea if you can use the remaining product as is. By the way Brazil nut milk is great too! Also, I just use a fine mesh strainer and push milk through…much easier clean up! Thanks again for your ideas!

      • Sarah says

        Hey Jill,

        Thanks to Pamela’s suggestions, I’ve actually made some freezer fudge with the almond pulp and it was amazing! You don’t need to dry the pulp first, which is what makes it so perfect because I’ve kind of gotten tired of drying out the pulp for use in other recipes as well. Using the wet pulp is super easy. I used this recipe here, which was very yummy: http://fridgescrapings.com/2012/02/28/fridge-scraping-frozen-fudge/. Hope that helps!

  11. Ron M. says

    Thanks for the good ideas. I just made almond milk this morning for the first time. I’m trying to perfect a recipe for almond milk tea with boba that my GF is infatuated with … We will see how that goes later. But as a note, I did not add anything but the almonds and water during the first blending process. I then strained it through a wire mesh strainer and the almond meal went straight into the dehydrator. I added a pinch of sea salt, a tbls of maple syrup and 5 dates, then blened it all again. After straining through cheesecloth this time, I used the the leftover meal (date pulp and all) to make steel cut oats. I have to say, it is the best oatmeal I ever ate. I added a little ghee,and coconut oil, 1 more date and a lil maple on top.

    • Sarah says

      Oh my god, Ron I think you just blew my mind with that leftover meal idea. Mmm, those oats sounds so amazing! Thanks so much for sharing :)

  12. Rekha says

    Hello! I’m allergic to all milks and a huge list of other things (internal sigh) and someone suggested making my own almond milk, but the problem i have is with dates, are they necessary to the recipe? It looks beautiful and delicious and fairly simple to make! But i’m wondering if i could substitute the dates with anything (no nightshades!) ? Thank you x

    • Sarah says

      Hi Rekha, the dates are just to add a little sweetness to the milk, but are absolutely not necessary! I would taste it after you’ve blended the milk and see how you like it, then sweeten it if you want with whatever your favorite sweetener is (or not). When I’m out of dates, sometimes I just use some raw honey, but that’s totally up to your own tastes. :)

    • Sarah says

      Hmmm, not really sure because I have no experience with powdered milk, but I guess it wouldn’t hurt to try! If you do, please let us know how it worked. :)

  13. Sylvia says

    I made this today. The kids loved eating soaked almonds before they were processed into milk, and the milk tastes so much better than the store bought stuff. My husband and I use it as a base for homemade smoothies.. I’m going to freeze some to extend the shelf life, hopefully it still tastes good when thawed.

    • Sarah says

      Mmm, we love soaked almonds too! They taste so much better and are actually better for you, since the soaking helps release the enzyme inhibitors, so they’re better absorbed into your body! And almond milk is the only thing we ever use in our smoothies too. :) Let me know how the freezing works out for you, Sylvia! :)

  14. Tony Smith says

    I like your recipe, but I am not sure why you think the contents in Silk are odd. They are commonly used and harmless. Most of them are vitamins. The others are thickeners and items used to keep the ingredients from separating, but they are all-natural. Locust bean = carob; lecithin is naturally occurring in our own bodies; and I don’t believe the unsweetened version has cane sugar.

    • Sarah says

      Hi Tony, thanks for your comment. To answer your question, most of the ingredients on the carton seem harmless at first glance, but they’re mainly either synthetic or highly processed versions of their natural counterparts. Vitamin A Palmitate, for example, is a synthetic version of Vitamin A and can cause an imbalance overtime. Vitamin D2 is another one that’s manufactured industrially and can lead to Vitamin D toxicity.

      At the end of the day, the less ingredients I see on a label, the better, because that means I don’t have to worry about where they came from, how they were manufactured, or in what form they are present in my food. That’s why 9 times out of 10, if I can make it at home and it’s fairly easy, then I do :)

  15. Stephanie says

    I love this! I am soaking almonds (and a smaller amount of hazelnuts for coffee ‘cream’) right now!

    after the nuts have been soaked do they stay in the fridge or can they be left out?

    • Sarah says

      Awesome! I would LOVE to hear how the hazelnuts turn out!

      And about the soaked nuts, DEFINITELY need to be kept in the fridge! I found that out the hard way lol 😛

      • Stephanie says

        I have to say I am enjoying the hazelnut milk. It tastes wonderful! I have not used it in coffee yet. after my taste test i decided to heat the whole thing up and make a London fog.

          • Stephanie says

            I just finished an experiment and I think your going to love this too. I was roasting some almonds and thought, this should work for almond milk too. Before I started blending I threw in some honey.

            There are no words. The smell alone was divine.

  16. says

    I love this and cannot wait to try it! I’m definitely going to give this a go sometime soon. Do you have any recipes you would recommend for the almond flour?

  17. Yaniv L says

    The other ingredients in the fortified almond milk are vitamins and minerals that keep you healthy dummy. with the exception of beans gum and sunflower which are all natural and contribute to texture. Gellan gum is also there to keep the protein texture right, but it comes from bacterial sources.

    • Sarah says

      Hi Yaniv,
      Umm, did you just call me a “dummy” on my own blog? There’s absolutely no need for name calling…If I was anyone else, I probably would’ve just deleted your comment and went on with my day, but I believe in a fair shot at freedom of speech – plus I wouldn’t deprive anyone of the chance to display their foolishness in the public sphere. So suit yourself…

      Now, in regards to the actual content of your comment, I’ll just go ahead and quote my response to another commenter who recently made the same statements (albeit in a much more civilized and respectable manner):
      “To answer your question, most of the ingredients on the carton seem harmless at first glance, but they’re mainly either synthetic or highly processed versions of their natural counterparts. Vitamin A Palmitate, for example, is a synthetic version of Vitamin A and can cause an imbalance overtime. Vitamin D2 is another one that’s manufactured industrially and can lead to Vitamin D toxicity.

      At the end of the day, the less ingredients I see on a label, the better, because that means I don’t have to worry about where they came from, how they were manufactured, or in what form they are present in my food. That’s why 9 times out of 10, if I can make it at home and it’s fairly easy, then I do :)”

  18. says

    How long will the almond meal last? Also, if I freeze the almond milk right away, do you know what the shelf life is once I thaw it – 4 days same as if refrigerated right away, or does it only last for a day or so once it’s been thawed?

    Great post! Thanks So much for sharing!!!

    • Sarah says

      Hey Naomi!
      I usually just keep the almond meal in a freezer bag or some other air right container and pop it in the freezer to use later in freezer fudge. Frozen, it keeps for a pretty long time, although i haven’t had to really leave it that long. :) You could also put it in the oven or dehydrator to bake or dry it out, and use it in baked goods as almond flour.

      I’ve never tried freezing the milk itself but I’ve heard of it being done. Although I’m not sure what it would look once thawed. I’m guessing there will definitely be some separation (just like with refrigeration), but maybe you could either just shake it up or blend it again? I also don’t know how long it will last once thawed, but don’t worry, if the milk is bad, you’ll know just by smelling it.

      I say go for it and let us know how it goes! :)

      • Elaine says

        I just came across your blog from Hungry For a Change. I drink the ready made Almond Milk and I love it, but after reading your blog, i will try to make my own. Thank you so much for this information. I have never followed a blog, but i think I will follow yours.
        One question: if I dry out the almond meal, how long will the dried out version last and how do you store it?

        • Sarah says

          Thanks Elaine! Glad you like the blog and have ventured into making your own almond milk! The dried almond meal should last for a pretty long time, up to 6 months in the fridge, and even longer in the freezer. I just put it in a glass jar. If you don’t have enough pulp to dehydrate at the time, you can also store the wet pulp in the freezer until you have enough to dehydrate a full batch. Hope that helps! :)

          • Elaine says

            Thanks Sarah! Your suggestion definitely helps. Now I just need to find a reasonable price on Raw Almonds. I priced some today and they are expensive. I checked at Whole Foods and Trader Joe’s. I have another store to check that has a great bulk area. I may see if I can find a Farmer’s Market or co-op that has nuts. Where have some of you found your almonds?

  19. says

    Hi, Sarah, I’m very glad I found you!
    I’ve been wanting to make the almond milk for some time & I actually found you FIRST by finding your nut butter link! Crazy, huh? I’m going to do a 3 day detox I found by Dr. Oz & one of the ingrediants is almond milk so I wanted to find out how it was made. I enjoy it very much but like you I really don’t like the idea of all the extra ‘things’ they add to it. So, why not make my own? AND the idea of using the plup for other things later on is GREAT! I can’t wait to try the brownies & give a few to the kids at our next family get-to-gether. We all love to experiment with different foods & ideas & there can be a lot of good natured competition. Just wait till I hit them all with those brownies!! But I need to ask, you don’t say if you use the raw or roasted almonds. Dumb question, but I needed to ask.
    I have both the milk & butter recipies on my fav. bar on my computer for quick reference & will look for more of your ideas! Keep on posting them, I’m really looking forward to seeing what other yummy ideas you come up with!!!!

    • Sarah says

      Hey meta! Aww, I’m glad you found the site too. :) For the milk, I use raw almonds that have been soaked in water at least 8 hours, or overnight. It’s not a dumb question at all! I only roast them for the butter because it makes such a nice, deep flavor. Good luck and thanks for stopping by!

      • says

        Hi, Sarah! Thanks for the fast reply! I THOUGHT you might be using the raw almonds but just wanted to be extra sure about that! I’ve already told my middle daughter about your blog here & she is SOOO ready to get more of your ideas! She’s like me & loves the idea of using natural & raw in her diet & is really eager to get started. I’m going to tell my youngest girl as well, so you could very well have three tag-alongs to see what else you come up with!

  20. Tami says

    I just made my first batch of almond milk a few minutes ago, and it came out great! So, while searching for a way to use the leftover pulp, I came across your blog in my searches….and really appreciate your post about drying it out in the oven. Thanks!

    Also, I used one packet of Stevia in the Raw to sweeten my milk, as I don’t like it too sweet (Silk is way too sweet for me, and on a side note, my container in the fridge does contain carageenan…) I’m trying every possible way to eat healthier~cut my food costs while cutting out the chemicals and preservatives!
    Tami

  21. says

    Awesome post and some great responses, i made my first batch of almond milk yesterday and was looking to see how long i can keep it for and in the process discovered what to do with the pulp, which i sadly threw out yesterday….wont be doing that again.

  22. says

    Nut milk bags work so much better than cheesecloth or anything else. I always had a messy disaster before getting one. Anyway, have you guys ever heard of adding a coagulant to the fresh nut milk in order to try to make nut milk tofu?

  23. ML Olson says

    Thanks for your post! I hadn’t made almond milk in awhile and did a quick search to see recommended water to almonds ratio, and your blog came up! I just wanted to comment that straining out the almonds isn’t a requirement; I’ve always just left it in for our milk. There are a few pieces that settle on the bottom, but it doesn’t bother us (it’s pretty fine with our Vita-Mix). I’m sure the consistency is much smoother with that step, though, so thanks for the great ideas for how to use it. Part of the reason I never strained it was I felt it was wasteful to throw it out when we could eat it. Also, I usually sweeten with honey or sugar, but thanks for the dates idea! I don’t know why that never occurred to me since I use those for sweetness in smoothies. I’m guessing it adds good fiber and potassium, too, so bonus! I read in another recipe that you could use some apple juice as a sweetener, but I don’t know how that would taste…

  24. Alice says

    I make my own almond milk. I blanch the whole almonds first (2 minutes in medium pot of boiling water, drain and put into large bowl of ice water, drain again and the skins slip off easily). Then I soak in filtered water for at least 12 hrs, rinse and then; for 1.5 cups of almonds, I use 4 cups of filtered water in the food processor. I use a nylon 1 gl paint strainer suspended over large glass bowl secured with a rubber band on a cabinet door knob over the bowl. I do squeeze the bag {like milking a cow}. My oven does have a dedrating mode (125 degrees). Best and quickest way to dehydrate in the oven is by spreading the pulp onto a large stainless steel splatter screen (normally used when frying bacon). Don’t use an aluminum screen! After dried and no longer warm, this gets ground in the processor. I do use the almond pulp ‘flour’ as an alternative to wheat flour. Must avoid gluten. I combine rice flour (other non-gluten flours) and the almond flour for lots of recipes including pie crust! I love the tip about freezing both. I sometimes don’t use the milk within 4 days! Hate to toss it out!

  25. says

    By the way….You mentioned that almond milk doesn’t have the same protein as cow’s milk. According to Dr. T. Colin Campbell, renowned biochemist and nutritionist from Cornell Univ. who wrote, “The China Study,” which was made into a documentary you can watch on Netflix or order from Amazon.com called, “Forks over Knives,” there’s a protein in cow’s milk, called casein. He came across a research study and also replicated the results, showing that casein promoted cancer in rats. Over the course of many decades he discovered a relationship between animal proteins and a host of diseases.

    Why would anyone want cow’s milk protein in his drink, or his children’s? There’s still 4g of plant protein in almond milk, , which means it’s used by our bodies and doesn’t cause inflammation.

    Anyone interested, grab a copy of “The China Study,” or watch the documentary and draw your own conclusions. It was very startling to me, but I’ve now changed my eating habits and feel 100 percent better.

  26. says

    Hey, I just checked out this page from googling “how to dry almond meal” as I just finished making my first batch of almond milk, I did it similar to yours but wanted a double batch,
    2 cups of almonds, soaked in
    4 cups of water over night, then another
    2 cups of water added (blender ran out of room) blended for about 5 minutes on high, added maybe
    1tbsp of sugar, and
    1tsp of vanilla (too much vanilla) chilled in fridge while I figured out what to do with no cheese cloth,
    Lined fine mesh strainer with a piece of ordinary paper towel, over a salad bowl…

    Et voila! Tastes great! It is a little thick, think ill try the 1:4 cup ratio next time

    I’m glad to find the part about almond meal at the bottom as I don’t want to waste it! Not sure what ill use it for in the end, but once it’s dry it should save for a while. Also, my recipe yielded approx 1 liter of almond milk, and obviously about 2 cups almond meal!

  27. Ccourtney says

    I may have missed it in th post and comments, but how much did this make? I wanna make some, but mostly I use it for oats and small things throughout the week and most of the recipes i see make too much for me to consume in a week by myself.

  28. says

    Hi! Thank you for the recipe. The milk tasted great! However every time I drink it it gives me a stomach ache. Do you by any chance know of any reasons why it might be? Also I’ve had store bought almond milk and that never caused an ache.

  29. Nadia says

    Can you use a normal food processor/blender or does it have to be a heavy duty one? I’m very scared it will break my food processor 😛 but I really want to try it!

  30. Selina says

    I’ve just switched to almond milk in the supermarket and maybe one day I’ll make my own, thanks for the tutorial

  31. AManda says

    Most of the phytates resign in the peel so I always blanch mine in boiling water for a minute then pop the skins right off, then soak for a day with something acidic like a bit of lemon or apple cider vinegar to further breakdown any anti nutrients then make the milk,

  32. Andrea says

    I tried to search through the comments, but couldn’t find what I was looking for. For your almond milk you soak the almonds, but not for your almond butter. Would soaking the almonds affect the almond butter? Thanks.

    • says

      You’re right and I realized that a while back but never really addressed it. 😉 You can absolutely soak them, just make sure to dry them out very well afterwards. A dehydrator is best or your oven will do just fine at about 100-150 degrees.

  33. says

    I tried making some almond milk a couple of weeks ago and froze it without removing the pulp! lol Then added it to frozen bananas and frozen coconut cream made ice cream out of it, it was awesome, now I just need to find those nut bags to strain it so I can use it in my coffee. A lot of people who have pre-diabetes discover that they have an intolerance to dairy and so its great to be able to help them make nut milk it makes their diet much more interesting.

    Any ideas in australia where to find the nut bags?

  34. JJ says

    I tried all the suggestions mentioned in the article and the comments. For me, making almond flour is a complete waste of time and energy.

    The almond paste is pefectely usable as is, without drying.

    It makes awesome cookies. MIx in cuisinart:

    1. almond paste from 1 cup of dry almonds after soaking them and making almond milk.

    2. 1/2 cup sugar

    3. 6 Tbs. butter

    4. 2 Tbs. coconut oil

    5. 1/2 tsp vanilla extract

    6. 1 egg

    take out of cuisinart and blend in

    7. 1/2 cup of flour with

    8. 1/8 tsp. salt

    Spread on oiled sheet and bake at 350 for 8 minutes. Leave lots of room between cookies because they spread out and get thin and crispy.

  35. says

    Awesome!!! Thank you so much for this! I’m trying to go gluten free but almond flour is SO expensive!!

    Do you mind if I share this on my blog? Of course I’d link back to you!! 😉

    • says

      Hi Melanie, you’re very welcome! Sorry for the late reply – just had a baby so things have been kinda busy around here 😉 But of course, you can always share anything on your own blog as long as you include a link back here. :)

  36. Stacey E says

    It might be obvious, but you can strain this through a coffee filter, as well. I actually get a mild backache when I drink the gritty almond milk, so I put a strainer lined with a filter over a pan. No grit whatsoever now. The recipe I use I found on the Blendtec website (even though I use an Oster Versa). The sweetener they suggest is vanilla (bean or extract) and agave nectar.

  37. M.Kers says

    Hello, i am searching on the internet to buy a almond bag, i have found a few but there only on amazon.com and i cant pay at amazon, im from the Netherlands and we dont have those bags here. Do you or someone else knows from wich site i can buy one? A site where i can pay with Ideal or paypal.

    Greetings,
    M.Kers

  38. Christine says

    Have you ever made almond yogurt? I love Greek yogurt, but can’t eat it due to lactose issues. I would love for someone to make almond yogurt! Have you ever tried it, or if not, why? Is there a reason some company hasn’t thought of this yet? Thanks!

  39. Becka says

    How do you get all the almond pulp out of the cheese cloth?! I had the hardest time with it! Loooove the milk though, i added a touch of vanilla extract :)

  40. Suez says

    I have not read all the comments so I’m not sure if someone has already posted this. I just made my first batch of almondmilk. I soaked the almonds in filtered water but when I put it in the blender I covered it with coconut water. Then added vanilla and a small amount of sugar. Talk about delicious! Then I put fresh organic pineapple chunks in the blender added some of my coconut almond milk and some crushed ice! Awesome smoothie before going to bed. I came looking for someone to tell me what to do with the pulp and you pretty much confirmed what I thought could be done with it. Thank you! I think I’ll try to make some fresh banana muffins with the pulp tomorrow.

  41. Kristine says

    Hi,

    I give my infant son store bought almond milk as his milk.Can I fortify this with calcium, if so how much?

    • says

      You can definitely add a calcium supplement in there, I’ve seen that done before. I would do a google search for “fortified almond milk” and see what comes up. Good luck! :-)

  42. cheryl de Luca says

    Sugar is basically toxic waste and sugar substitutes are even worse. Why go through the effort of trying to make something healthy only to destroy it by putting in something that has no nutritional value and is essentially bad for you. Honey, stevia, dates, and agave are all natural and healthful therefore a better choice.

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