Super-Easy Homemade Almond Milk; No Straining Required
There is no need to strain this nut milk. It is smooth and creamy as is. Make sure to use slivered almonds. They work the magic!
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, 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, triple the amount of protein in the commercial varieties. But, best of all, it steams and foams up beautifully, for my morning latte!
Parts & Parcels
- 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.
Methods & Madness
- Add 5 ½ 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 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
- 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 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! Vitamix
- Foam A significant amount of foam will form during blending. Adding only 5½ cups of water to the blender gives the foam some room, preventing a mess.
- Storage I store my almond milk in the 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 bargain, easy to handle, and can squeeze into slivers of empty space in a packed fridge. two Rubbermaid one-quart containers
- 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. 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.)
Based on a 1 cup (8oz) serving
|Serving size: 1|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 0 g|
|Unsaturated fat 7 g|
|Carbohydrates 3 g||1%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2017 Stacy Becker