There’s nothing quite as refreshing as drinking a cold glass of creamy, homemade almond milk. It’s delicious, nutritious and a cinch to make – plus you know exactly what ingredients are going into your milk.
My method for almond milk is slightly different than the way most people make theirs – and that’s because I use peeled, soaked almonds. I do this because I think it tastes better this way. After soaking almonds overnight, you’ll notice that the almonds will become nice and plump. This makes the almonds softer, which in turn yields smoother milk.
Once your almonds have soaked overnight, drain the water and remove the skins. I always pop my almonds in the microwave for 30 seconds or so – it makes the peels SO easy to slide right off. Place the white almonds along with water into your vitamix or into a powerful blender, and blend on high for a minute – or until the milk is super smooth. Use a nut milk bag (or double lined cheese cloth) to strain the almond milk into an airtight container and store it in the fridge for a couple days. The milk will separate in the fridge so you’ll have to stir it before drinking.
Don’t throw away your leftover almond pulp! You can use it in SO many ways. I usually store my pulp in the freezer until I have a decent amount – then I’ll put it into my dehydrator, blend it up and use it as almond meal. If you don’t want to go through all the trouble – freeze the pulp in an ice cube tray and then use it in a smoothie for some extra protein.
You can adjust this recipe according to taste – by adding dates, vanilla bean, salt, cinnamon, whatever you’d like. I prefer making the milk with just two ingredients (almonds, water) because then you can adjust the flavor according to personal taste.
For those days when you’re looking to indulge in a creamy glass of pure deliciousness, make this recipe for my homemade almond milk.
Now that you know how to make almond milk, check out my homemade coconut milk tutorial.
Ingredients
- 1 cup Almonds soaked and peeled
- 3 cups water
Instructions
- Soak almonds overnight.
- Discard water and peel almonds (I put the almonds in the microwave for 30 seconds or so, it makes the peels slide right off).
- Put peeled almonds and water into blender and blend on highest setting for a minute or until smooth.
- Strain using a nutmilk bag (give it a good squeeze!), pour into an airtight container and store in the fridge for up to three days.
- Save the pulp! See notes below.
Mari says
can I make almond milk with blanched sliced almonds ?
My Heart Beets says
Yes! 🙂
Jules says
Hi Ashley,
I’m wondering why you peel the almonds? I have been making my own almond milk for a while and the first recipe I found said to just soak them, rinse, and blend with water. It always turns out great; what am I missing by not peeling?
My Heart Beets says
Hi Jules, I do it because I think it it makes for a smoother and sweeter milk, but I’ve also heard that the skins have more phytic acid, an anti-nutrient that can reduce absorption of minerals. Hope that helps!
Sherry says
I was just wondering what the best way to peel the almonds is. It took an hour to peel after soaking them all night. The almond milk had better be really good for it to take so much time to prepare. If you have an easy way of peeling please share. Thanks and Love your blog!
My Heart Beets says
Sherry, sorry for the late reply! If you put your almonds in the microwave for 30 seconds to a minute, the peels will slide right off. I’ll add this tip to the post!
Robyn Owens says
Are peeled almonds the same as blanched almonds?
My Heart Beets says
Hi Robyn, blanching is just a way to remove the peel (using hot water) – you can use whatever method you’d like to remove the peel. Hope that helps 🙂
william r mills says
I always use blanched as this saves using the nut bag,which is time consuming
Paula Stoltz says
Thank you, I didn’t even know about this. I love almond milk! Thanks for the recipe!
My Heart Beets says
No problem! I’m sure you’ll love fresh almond milk much more than store-bought! 🙂