Sharon's new book California Vegan is available for pre-order now!

How to Make Almond Milk

Sharon Palmer

Did you know that you can make the most amazing, hand-crafted, creamy, delicious almond milk in your own kitchen with just one ingredient? Yes, that’s right. All you need is raw almonds (I prefer organic almonds) to churn up your own batch of amazing, creamy, thick, delicious, nutritious almond milk with just pure water—no other ingredients needed. You also need a good high-powered blender, and a clean muslin (flour sack) kitchen towel or cheesecloth to make a batch of home-made almond milk. The best part about making it yourself, is that you can make it exactly the way you like it—just the right texture, and no extra ingredients. I promise that once you make it the first time, you’ll be tempted to make it time and time again, it’s that good and easy.

How to Make Almond Milk

To make Almond Milk, this is what you’ll need:

1 cup raw almonds
About 6 cups water
3-cup storage container with lid
Measuring cup
Clean muslin (flour sack) kitchen towel or cheesecloth or nut milk bag
Medium (1 quart) bowl
High power blender

Step-By-Step Guide

Measure 1 cup of raw almonds in a 3-cup storage container with lid. I love to use Weck jars for this function.
Cover with water (about 2 cups) and lid.
Place in the refrigerator and allow to soak overnight (at least 8 hours).
Remove dish of almonds from refrigerator, place in a colander, and rinse with fresh water briefly.
Place rinsed almonds in the container of a high-power blender. Add 4 cups fresh water to the blender. You may adjust the amount of water based on your preference. If you want a thicker more full-bodied almond milk, use 3 cups water; if you want a thinner almond milk, use 5 cups water. I find that 4 cups of water provides just the right creamy, robust flavor, with a good yield.
Process on high for about 2 minutes, until well blended.
Mixture should be smooth and well blended.
Make sure to wash your hands carefully for the next steps. Prepare a medium mixing bowl by lining it with a clean muslin (flour sack) towel or cheesecloth.
This type of cheesecloth works well, however I find that it’s difficult to use these more than once. I suggest using kitchen towels, which can be washed over again. Another alternative is to use a reusable nut milk bag.
Pour the blended almonds into the cloth or cheesecloth lined bowl slowly.
Allow to drain into the bowl for a few minutes. Mixture will be very thick, and drain slowly.
Gather the edges of the cloth together and start squeezing the almond pulp to retrieve the almond milk. Let it pour into the bowl.
Squeeze the almond pulp tightly, until all almond milk is retrieved from the pulp. Let it drip into the bowl.
Open the cloth and remove the almond pulp. Definitely find a use for the almond pulp. You can add it to baked goods, cereals, smoothies, and granola. I even add it to my dog food! Don’t throw this precious stuff away—it is still packed with nutrients. You can refrigerate the almond pulp mixture for up to a week while you are using it up. Wash the cloth to use it for the next batch of almond milk!
Pour the almond milk into a 1 liter container. This recipe makes about 3-4 cups of almond milk. Store the container in the refrigerator and use up within one week. Because home-made almond milk contains no preservatives, it can spoil quickly, so make sure to keep track of how long you’ve had it in the fridge. Enjoy!






One thought on “How to Make Almond Milk

Leave a Reply

Your email address will not be published. Required fields are marked *