How To Make Homemade Almond Nut Milk (Recipe)

I first learned how to make homemade almond nut milk about fifteen years ago. Now that I’m traveling and living in a more remote location, this recipe feels like a lifeline.

If I were not in this more remote location, a location where it’s harder for me to access food, I don’t think I’d be making almond milk again. And that would have been a shame.

I love how pure this nut milk is. I find it rich and delicious. Fresh out of the fridge, it’s so beautiful to look at that I find myself staring at it as if it were an art form.

Yet its ingredients are so simple to handle. I just soak organic raw almonds, blend with fresh filtered water, and pour while setting aside the strained pulp.

I use this milk for baking, over cold cereal, and to make chia pudding. My partner loves this milk in his coffee, over hot cereal, and for baking.

Here’s the recipe I follow, along with photos…

ingredients

• 1 cup organic raw almonds

• 1 cup filtered water (to soak them overnight)

• 4 cups filtered water (to blend them the next day)

kitchen tools

• blender

  • any blender has worked (I’m currently using the full-size blender in my lodging)

  • higher-speed blenders blend to a finer consistency (less waste)

• cloth strainer

  • I use one of my thin organic cotton muslin produce bags

  • some use a nut milk bag, thin dishtowel, delicates wash bag, T-shirt

• bowl

  • large enough to hold blender contents

  • stable enough to hold the fine strainer

• glass jar + lid

  • I like using a 32 oz canning jar + lid

  • (I use a lid for all kinds of food safety reasons)

recipe/instructions

• soak 1 cup almonds overnight in filtered water

  • place almonds into glass cup

  • overnight, almonds plump up a bit, so I leave space for that

  • ensure water covers all almonds

  • the next morning, my overnight water is a little murky (I drain it)

• blend almonds with 4 cups fresh filtered water (less water = richer milk)

  • place (drained) almonds into blender

  • place 4 cups fresh filtered water into blender

  • blend 1-2 minutes on high (1 minute, pause, blend again)

• strain

  • place cloth strainer securely over bowl

  • pour blender contents into cloth strainer, so liquid flows into bowl

  • gently lift strainer above bowl, ensuring almond pulp remains in strainer

  • firmly press all almond milk out of strainer, into bowl

  • set aside strainer/pulp for later use

    • I spread almond pulp in flat tray, and dry

    • I launder my strainer that day

    • I use dried pulp in cereal

  • pour almond milk into glass jar

    • I find it easiest to pour almond milk back into blender, then into jar

    • some use a funnel to pour almond milk directly into jar

    • cover with lid + refrigerate