This basic almond milk recipe can be used for smoothies, oatmeal like PB&C Steel Cut Oats, Golden Milk Latte or anything else that calls for almond milk. This easy, two-ingredient unsweetened almond milk recipe is delicious and good for you. Each ½ cup serving has about 100 calories, and is rich in Vitamin E
Almond Milk has 2 key ingredients:
- Raw unsalted almonds
How to make this almond milk
While this recipe makes eight ½ cup size portions, you can also adjust to just make four ½ cup portions by halving the ingredients to ½ cup raw almonds to 2 cups of filtered water. I tend to do this because while this almond milk keeps fine in an airtight container for 4 days in the refrigerator. It's so easy, I don't mind making it more frequently. But, again, it's just your preference.
I do recommend investing in a nut milk bag for smooth creamy milk. But if you're only using it for oatmeal, you may be okay with skipping the straining part of this recipe—just know that the milk will be gritty.
- The first step is to soak raw, unsalted almonds in water for 8 hours or overnight.
- Now, if you're using this in a hot dish where the almond milk gets heated anyway, you could also soak the nuts in boiling hot water for 1 to 2 hours to soften.
- Drain and rinse the almonds and place them into a high powered blender with filtered water.
- Line a large measuring cup or mixing bowl with your nut milk bag. After blending, carefully pour almond milk into the nut bag, and pull the drawstring to strain out the solids or pulp from the almond milk. With clean hands, you can carefully squeeze the bag from the top and work your way down to get all of the goodness out.
Frequently Asked Questions
This homemade almond milk is healthy. It's just almonds—a healthy plant fat high in Vitamin E, magnesium and manganese. Store-bought almond milk has more water and other additives, and less almonds. The the nutrient-density of almond milk you get from the grocery store is less than making it from scratch.
Almond milk is a healthier choice than cows milk. Cow's milk is higher in saturated fat, dietary cholesterol, and contains other substances not beneficial to human health. Specifically, milk from a cow contains naturally occurring hormones designed for a calf's growth and development. In addition, cow's milk often contains undesirable but still allowable byproducts in cow's milk like neutrophils, a type of white blood cell, present when fighting off infections. You don't get hormones or neutrophils this with homemade almond milk.
Turn almond pulp into almond meal by spreading the pulp onto a parchment-lined shallow baking sheet and putting it in the oven at a low temperature (250°F or 120°C) for 20 minutes, stirring half way through, until pulp is dry. Remove from oven and allow the pulp to cool on the counter for an hour or more. Transfer to an airtight container and store in your pantry for up to a month. Almond meal can be used to make Oatmeal Raisin Cookies or as a fruit crumble topping..
This easy, 2-ingredient almond milk keeps well in an airtight container (like a mason jar) in the refrigerator for up to 4 days. If you're concerned about not drinking it all within the 4 days, just make half the recipe. Alternatively, you can split the recipe and share it with a friend.
- Total Time: 8 hours 10 minutes
- Yield: 8 1x
- Diet: Vegan
This easy 2-ingredient almond milk recipe that can be used for smoothies, oatmeal like PB&C Steel Cut Oats, Golden Milk Latte or anything else that calls for almond milk. #almondmilkrecipe #almonds #healthyveganrecipes #danielfastrecipes
- 1 cup raw unsalted almonds, soaked overnight
- 4 cups filtered water
Soak cashews in water to cover overnight (or for 8–12 hours). Make sure nuts are completely covered with water.
Drain and rinse nuts, and then add to a high-speed blender with 3 c. filtered water and blend until smooth and creamy. If you don’t have a high-speed blender, it may take longer. If you want a thinner consistency, add more water and continue blending.
Optional step: If you want to remove the almond pulp*, you’ll need a nut bag or a clean, thin dish towel. Place bag or towel over a mixing bowl, and carefully pour blended almond milk mixture into the bag or over the towel. Gather corners and carefully squeeze until all the liquid is removed.
Enjoy nut milk with oatmeal or a smoothie! Transfer to an airtight container or jar and store in the refrigerator for up to 4 days.
*Note: Turn almond pulp into almond meal by spreading the pulp onto a parchment-lined shallow baking sheet and putting it in the oven at a low temperature (250°F or 120°C) for 20 minutes, stirring half way through, until pulp is dry. Remove from oven and allow the pulp to cool on the counter for an hour or more. Transfer to an airtight container and store in your pantry for up to a month. Almond meal can be used to make Oatmeal Raisin Cookies or as a fruit crumble topping.
- Prep Time: 10 minutes
- Soak Time: 8 hours
- Cook Time: 0 minutes
- Category: Plant-Based Milks
- Method: Blender
- Cuisine: American
Keywords: almond milk, almond milk recipe, plant based milks, almonds, nut milks, vegan, plant based diet, daniel fast compliant, soy free, gluten free
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Perfect plant based milk. I make this often and use in a many recipes that require a plant based milk.
Gigi & Sersie
That's awesome, Pauline. Making homemade plant based milks are so much tastier than the store bought.