Recipes so tasty you will want to eat your fill—and so healthy you actually can!
I decided to make my own almond milk after perusing the nutritional labels on the commercially produced varieties at the grocery store. I found myself asking, "How does almond milk have just one gram of protein per cup?" After some fancy math, I determined that there are only four almonds in one cup of commercial almond milk. That meant I would be paying around thirty cents for four almonds, some water, a little thickener, a little emulsifier, and some supplemental vitamins. Guessing the thickener and the vitamins compensate for lack of almonds!
Initially, I purchased a nut milk bag and used whole almonds. If you have tried such nonsense, you know the straining part itself is messy. Then, there is the attempt to rinse out and wash the bag—also messy. And, what to do with all that leftover almond pulp? (I tried making granola with mine. Epic fail.) So, in an attempt to simplify what was an ordeal for me, I turned to slivered almonds, thinking I could skip straining, as the skins had already been removed during the blanching/slivering process. It worked, and I really liked the flavor—crisp and bright and not nearly as bitter as the milk I had made with whole almonds. It works well in cooking and baking; also in smoothie and ice cream recipes. It contains twelve nuts per cup and triple the amount of protein in the commercial varieties. But, best of all, it steams and foams up beautifully for my morning latte!
|Prep time||Ready in||Yields|
1 quart (8 cups)
- 7 1/2 cups water, separated
- 1 cup slivered almonds (see blender tip below)
- Sweetener of choice (1-3 tablespoons)
- Vanilla (1/2-1 teaspoon)
- Dates add a caramel flavor (2-4 medium-sized)
- Both Vitamin D gel caps and Vitamin B-12 tablets can be added without affecting flavor or color.
- Add 5 1/2 cups water and slivered almonds to blender. Start blending on low, transition to high as nuts being to emulsify. Blend for 3 minutes on highest setting.
- Add the remaining 2 cups of water to storage container(s), dividing evenly, if using more than one container. Add blender contents, again dividing evenly, if using more than one container.
- Refrigerate. Use within a week.
Tips & Tricks
- Using a blender: If you do not have a high-speed blender (Vitamix or Blendtec), you will need to soften your almonds by soaking in water for four hours or overnight. Make sure to drain and discard soaking water before adding. I have a Vitamix myself and have been using/abusing it daily, for several years, to blend absolutely everything, and it has yet to fail me. They are an expense, but after burning through two moderately-priced blenders the year prior to purchasing, it has been a bargain!
- Foam: A significant amount of foam will form during blending. Adding only 5 1/2 cups of water to the blender gives the foam some room, preventing a mess.
- Storage: I store my almond milk in the two Rubbermaid one-quart containers pictured below. Initially, I purchased a single two-quart container. It was cumbersome, requiring both hands to pour without spilling. I highly recommend the quart containers. They are a bargain, easy to handle, and can squeeze into slivers of empty space in a packed fridge.
- Sediment: As the almond milk sits in the fridge, sediment will collect on the bottom(s) of your storage container(s). Should you want to maximize nutrition and consume every nut particle, give the container a shake before using it. Or, if you feel your milk is a little too gritty, just pour and leave the sediment settled. (You can always use that last gritty bit in a smoothie.)
Questions & Answers
Question: How do I make walnut milk the same way as you do with cashew/almonds?
Answer: I would suggest trying the same method followed by straining through a nut milk bag or fine mesh sieve, (as walnuts have skins opposed to cashews or blanched almonds). Let me know how it works!
Read More From Delishably
© 2017 Stacy Becker
mel on January 27, 2019:
i use 10grams almond butter and blend away with 1 cup milk! on demand milk done
Stacy Becker (author) from Santa Fe, New Mexico on November 01, 2018:
Danielle - If you use raw almonds, your milk will contain more gritty sediment from the almond skins. It will also be more bitter, as the blanching process helps remove the trace amount of hydrocyanic acid found in sweet almonds. You can, of course, try it. You may not mind the grit and enjoy the slightly bitter flavor. Thanks so much for you interest in my recipe!
Danielle on November 01, 2018:
What happens if you use regular almonds and skip the nut bag part?? I’ve made cashew milk by soaking for 8 hours. Drain the water. and blending them with fresh water, it turned out decent. Can I do the same process with almonds? Thanks for the help!
Gary on September 26, 2018:
Amazing. I do the same but I put all types of nuts about 10 different. Rest same. Thanks for sharing. You reinforced my recipe.
Stacy Becker (author) from Santa Fe, New Mexico on July 23, 2018:
Tracy - Most recipes involving soaked nuts suggest discarding the water as it contains much of the phytic acid from the nuts. Some people chose to avoid phytic acid as it can affect the absorption of minerals. Because the almonds called for in this recipe have been blanched, most of the phytic acid has already been removed, so it is not a concern. I suggested discarding the water only for ease and accuracy of measurement. So, feel free to use the soaking water. I hope you like the recipe! Thanks for commenting!
Tracy on July 23, 2018:
If I presoak nuts, why do I need to discard that water?
Tom Lohr from Magdalena, NM on September 18, 2017:
Awesome info.....it looks delicious