I first tried making homemade almond milk a couple years ago, after many of you told me so many amazing things about it. It’s so creamy! It’s better than store bought! It’s a cinch to make! Homemade almond milk is the best!
And you know what? My first couple tries didn’t exactly knock it out of the park. Two words come to mind: hot mess! I used a cheesecloth and things didn’t go very smoothly, if you catch my drift. I’m sure some of you have a lot more finesse with a cheesecloth, but I did not seem to be one of those people.
This time, I finally took the plunge and purchased a nut milk bag (feel free to giggle). Also called sprouting bags, these mesh straining bags make homemade nut and seed milks (among other things) a total breeze. I cannot wait to explore its many uses.
This time around, my almond milk making process was indeed a breeze.
Here are some step by step photos to show you my process. You should also know that every time I type “step by step” NKOTB starts playing in my head. I don’t even mind it.
We are going to soak a cup of raw almonds overnight or for 8 hours or longer. Sometimes if I’m in a time crunch I just soak them for 1 hour or so and it still turns out fine. Rinse and drain the almonds and pop them into your blender along with 3-4 cups of filtered water (I like 3.5 cups water in this recipe).
Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts?
Sorry, that sounded all weird and awkward.
My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. Oh my lanta. It’s intensely vanilla flavoured with notes of caramel and cinnamon. The secret to an intense vanilla flavour is blending an entire vanilla bean. Just chop it up and toss the whole bean into the blender. You’ll be left with some amazing vanilla almond milk. Of course you can always use vanilla extract or liquid sweeteners too. If using the dates and/or vanilla bean, add them along with the almonds and water. If you simply want to add a liquid sweetener or vanilla extract, you can add them now or at the end. Your call.
Blend for 1 minute on the highest speed. Let’s go TURBO mode!!!!
Turbo mode scares me.
Place your bag over a large bowl and slowly pour in the milk. Thank you Eric for moonlighting as a hand model once again.
A lot of the milk will filter right through the bag without any effort.
But to get all of the milk out, you’ll need to do some gentle squeezing to encourage the milk through. This process took me a few minutes. As you can see in the photo on the right, I was left with about 1 cup of almond pulp.
I rinsed the blender out quickly and poured the milk back into the blender. I do this because I find it easier to pour the milk from the blender into the jar rather than from a large bowl into the jar. If you have a wide mouth funnel feel free to use that.
Check out those tiny specks of vanilla! I blended in a bit of cinnamon and a pinch of fine grain sea salt for even more flavour enhancing. Tell me, what’s better than Vanilla Cinnamon Caramel flavour?
Nothing.
You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. Oh, and you can freeze it too.
Man oh man, it tasted so lovely straight from the blender. I can assure you, it gets even better as it chills in the fridge.
I’ve never been a big milk drinker, but this almond milk had me going back to the fridge again and again and again for little sips. I can’t promise I’m organized enough to make this on a regular basis, but it’s a fun option to have up my sleeve when I’m feeling motivated or just want a special treat.
Vanilla-Cinnamon Almond Milk
Yield
3 1/2 cups (875 mL)
Prep time
Cook time
0 minutes
Total time
Creamy, lightly sweet, and so satisfying—homemade almond milk is a true luxury! My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. The secret to an intense vanilla flavour is blending the entire vanilla bean; just chop it up and toss the whole bean into the blender. Not to worry if you don't have one on hand though: a half a teaspoon of vanilla extract will work just fine in a pinch. This milk is delicious served with cookies, cereal, in a smoothie, or simply on its own.
Ingredients
- 1 cup raw almonds, soaked
- 3 1/2 cups (875 mL) filtered water
- 2 to 4 pitted Medjool dates, to taste*
- 1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract*
- 1/4 teaspoon cinnamon
- Small pinch fine sea salt
Directions
- Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
- Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
- Blend on the highest speed for 1 minute.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
- Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
- Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
Tip:
- * If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.
Nutrition Information
(click to expand)
You might be wondering – If I don’t have a nut milk bag can I use a fine mesh sieve? Yes you can. I did a trial using my sieve. I didn’t find the milk got as smooth compared to using a nut milk bag, but if you strain it several times, it comes out decent. Also, feel free to try a cheesecloth, but I’m definitely not the person to give you advice using that method.
What about the cost?
Homemade almond milk can be cheaper than store bought or it can be more expensive; it really depends on your ingredients. When I see bulk almonds on sale, I like to stock up and buy a big bag. Pop a bag in the freezer to ensure they stay fresh.
To avoid almonds sprayed with the chemical propylene oxide, please see this article and this handy guide to common brands that do and do not use the chemical. If you are concerned about propylene oxide on your almonds be sure to check with your almond retailer to see what sterilization method is used.
Have you ever made homemade almond milk before?
Where do you buy almonds? Any good deals out there in store or online?
Great post ! Made it this morning before work (gotta squeeze it in somewhere right?!) and I am indulging at my desk right now – so delicious.
I used cinnamon and salt like you suggested with just a quick spot of maple syrup but next time I hope to try the dates for the more caramel flavor. I also used a regular Breville blender and let her go for 2.5 minutes and it came out really smooth. All I had was cheese cloth so I draped it over a larger sieve and between the two of them I got a great batch :)
Thanks for a great post!
xo
I just tried this yesterday and it was delicious! Do you know any of the nutritional info by any chance?
The best food-filtering bags are made in my little hometown in Vermont. You can get them in nylon or hemp, and in various shapes/sizes. They are very durable and make lovely nut milks and fruit/veg juices. Also great for sprouting, etc.:
http://www.vt-fiddle.com/rawfood/nut_milk_bags_sprouting_bags.php
http://www.vt-fiddle.com/rawfood/hemp_nut_milk_bags_sprouting_bags.php
Hi Angela,
Your blog is one of the best vegan blogs in the world! We love keeping bookmarks of your awesome recipes and your photos are jaw breaking gorgeous. We just tried this recipe of yours and loved it! Can’t wait to see more from you.
Cheers,
Roland & Priscilla
Thank you Roland & Priscilla, I appreciate it!
Thanks for the inspiration!! For some reason I felt like using a cinnamon stick I had (instead of pre-ground cinnamon) and I decided to throw a whole stick in the blender (for 2 c. almonds / 5 c. soaked almonds) and it came out PERFECT! It was the fourth time I tried to make it (second since I got the nut bag sieve) and I have to say it’s by far the best. THANKS!
*And I have to say don’t even bother with the cheesecloth. Way too messy and it doesn’t do a good enough job.
Love the recipe! I need to find a reliable source of almonds now! As for the nut milk bag issue–there’s no need. I just put a strainer over a bowl, lined it with a clean, well worn bandana (just lay it over the strainer and let the corners fall over the edges of the bowl). Doesn’t matter how fine the holes on the strainer are, you just use it for structure. Pour the almond milk into the lined strainer. When you have all your milk in the bandana, pick up the 4 corners and lift out of the strainer. Then you can let it drain and squeeze any excess out just like with the nut milk bag. It worked like a charm, and it was free. I wouldn’t use a new bandana, because of the dyes, but mine’s been used for camping for years and was washed countless times, so I wasn’t worried. Just an idea for you budget-conscious and eco-conscious people out there!
This is so delicious! I’m new to your blog and this was my first ever time making my own almond milk and woah what a difference between store-bought!! This is so much creamier and more flavorful and all-around more amazing. Super easy too, took under 15 minutes including cleanup. Thanks for sharing with us!
Thank you for the recipe. I’m wondering what you did with the left-over. It’s a pity to wast all the fiber.
If folks are still having trouble finding the nut milk bag, try your local hardware or paint store. They sell nylon filter bags used to strain old paint. Cheap, strong and very practical.
I am new to your site and loving it! Thank you!
I have been enthusiastically working my way through your recipes and made this one this morning. How sad is it that I was surprised that the almond milk (and almond butter) actually tasted like almonds -delicious! What have I been drinking/eating before?!
Thanks again for a wonderful site. You have a new dedicated follower and recipe tester. :)
-p.s. also love the fact that you are from NB! I was born in Moncton but we are now making our way around Eastern Canada.
Hey Stephanie!
Thanks for your lovely note! It’s always awesome to meet someone from my hometown!! My guess is that we were born in the same hospital!!
I too was surprised over the taste of almond milk – I guess the stuff from the box just doesn’t compare to the freshness of homemade. enjoy & thanks for reading. :)
How long will this last in the fridge? BTW, I can’t wait to make this!!!
Hi Lauren, It will last 3-4 days usually. Enjoy!
Hi! I also like the homemade almond milk, especially when preparing puddings, etc. But sometimes I find out that after few days it becomes sour/not good any more.How long does yours stay good?
Hi Tina, It lasts for 3-4 days usually – but yes, not nearly as long as the boxed stuff! I find I’m able to finish it off in a few days so it’s not a big problem for me.
Hey, I have an even better idea than buying a nut milk bag, soaking almonds, pureeing them, etc., etc., etc. Buy some almonds. Eat them. Drink a glass of water. Cheaper and easier and just as healthy (if not healthier) than this blonde excuse for a recipe. Most calories here are from fat. Think about it. Almonds are almost all fat. The only other ingredient is water (zero fat and calories last time I checked).
Also where does the writer get the idea that the body cannot digest regular almonds and that they’re easier to digest soaked? We evolved over millennia to digest nuts, seeds, raw meat, etc. Then as hominids became agrarian, our bodies continued to evolve to digest–guess what–WHEAT AND DAIRY! That’s right, our bodies are actually designed to digest food. It’s one of our primary missions in life (the others being to be born, to procreate and to die). Make almond milk if you have time and money to burn. But in the name of all that is holy, try including some fact-based and science-based information in these blogs and posts. Looks yummy? Looks like dog vomit.
Also why is it that people who want to eat a healthier, more natural diet like our ancestors did need high power blenders with lawn mower motors to process their food?
“Buy some almonds. Eat them. Drink a glass of water” – Yeah that works well on cereals, and in coffee.
If blogs like this don’t interest you, why don’t you go and look at imamoron.com or iwishicouldread.com
“But in the name of all that is holy, try including some fact-based and science-based information in these blogs and posts.” – If you want science to back up most of what you’ll read on this site, read a book like The China Study, or if a book is beyond you, watch some videos like Food Matters, Knives Over Forks etc etc. This is a blog, and is perfect for people who are looking for inspiration. If you want science, there’s other places for it.
“Also why is it that people who want to eat a healthier, more natural diet like our ancestors did need high power blenders with lawn mower motors to process their food?” – Show some respect, or shut up. Nobody is interested in your jealousy of buying a good quality blender, just because we want one that does it’s job better than cheap ones, and lasts longer.
Wow, I just read the post by Donna. Maybe we choose to make almond milk, because we questioned the health ” benefits ” of milk that been pushed on us for so long. As to the fat content of almonds, it is a healthy fat, along with avocados, that were demonized with olive oil in the crazy 70’s and 80’s. I suppose you eat margarine from a factory too Donna.
Well, you keep me employed in the Hospital Business
Julia Child was right and these are fats that occur in nature, not in a lab. People still try to get fat out of their diet and eat crappy processed carbs instead. Sheesh!
Do you have any idea what the protein content of this almond milk might be, especially with the almond meat removed from it as pulp?
How long can the milk last in the fridge?
Hi Leena, Usually 3-4 days. Be sure to give it a good shake before drinking as it settles to the bottom.
I just posted at the bottom before I saw this, but I am scared (as I recently had a bout of food poisoning) that I can’t make the difference between when it’s separated and when it’s bad. I find the milk turns much quicker than 3-4 days… I only use it for 2, then toss the remainder. Such a waste and I’m trying to figure out why it goes bad much more quickly.
Hi,
I’m really pleased I’ve discovered this site. I’m trying to go vegan for health reasons after lots of research and studying, and have been making my own milks for about 8 months now – and I can’t believe I’ve never dabbled with putting cinnamon or vanilla in my oat or almond milks :)
I do think a really important point needs to highlighted though (apologies if someone else has mentioned it, I’m not trawling through 280 odd posts to check). The reason the nuts should be soaked for an absolute minimum of 5 hours is to get rid of the enzyme inhibitors. The soak water should always be thrown away. Regular long term use of the soak water, or inadequate soaking will make you really poorly, with maqssively varying symptoms, and will be very hard to find the cause. So please everyone, just get into the routine of soaking your nuts over night.
Another tip if you prefer your milk cold, I always use half ice cubes, and half water. Then it is instantly cold and doesn’t need an hour in the fridge to make it suitable to go on cereals etc.
My nightly routine is to put a cup of nuts in soak, and a tray of ice cubes in the freezer. If I ever forget/can’t, I make oat milk, often without even soaking the oats – but soaked and de-slimed is much better.
Hi Martin, So happy you discovered my blog – thanks for reading! :)
Also, thank you for the great tips in your comment. I love the idea of using half ice and half water – genius.
Hi!
This looks great, but I have one small question. Why do you discard the water used to soak the almonds? Every recipe I’ve seen so far does this and I was wondering if there was a specific reason. Could you use this water in the actual milk? I’m just concerned about discarding nutrients and flavor along with the soaking water Thanks much!
-P
Hi Perry,
Check out this article – http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds I think it has to do with the enzyme inhibitors being released into the water during the soaking process? Not entirely sure, but the water is always very murky after soaking.
So simple and yet so divine, thank you for bringing wholesome back!
Angela,
I am a transitioning eater from traditional meat based diet to veganism. I am transitioning as my knowledge and cooking skill expand and my family gets used to new ways of eating. I love your recipes! I just made your almond milk recipe for the first time, and it is very delicious. I came by this recipe in researching thickening agents such as carrageenan and all the other “gums” like guar gum. I am working to remove all additives in my diet and in reading the ingredients in my store bough almond milk (Blue Diamond brand), I realized I don’t want to drink all that stuff. Organic raw almonds were on sale this weekend at my local favorite supermarket, Sprouts, so I bought all the ingredients to give this a try. Knowing I was going to make this, I purchased jelly straining bags, 2 for about $5 on Amazon earlier in the week. They worked great!
My recipe was the same as yours except I used only 1/2 a vanilla bean to keep the milk as cost effective as I could, and two dates to keep sugar content down. My almond milk has a terrific vanilla taste with a perfect sweetness. I drank an unfiltered glassful immediately after making it. I like the chewy stuff left in it and have decided to split my recipe into half- half left unfiltered for use in oatmeal, smoothies, etc, and half filtered for other uses like coffee.
I buy almond meal and use it in my cookie recipes, exchanging half of the flour for for almond meal. So now I have the left over almond milk pulp for this which further saves me money. Making your own almond milk is very cost effective and so much healthier and tastier.
Questions:
Regarding the added water- have you ever just used the soaking water. Mine was cloudy and I was wondering if I was throwing away any great nutrients?
Have you ever frozen your almond milk?
Thanks again for this an other amazing recipes.
Cheers,
Julie
Angela,
I just saw your response to Perry Ellis in which he asks the same question I did about using the soaking water in the almond milk. I read the article. Thanks for the info.
Julie