Homemade Almond Milk ( Raw )
Almond milk is a beverage made from finely ground almonds and water. Almond milk is a milk substitute used by those either lactose intolerant, vegans and vegetarians as well as by people who follow a raw food diet. I am neither of these I just like almond milk for it’s taste and to use as a fun substitute ingredient to cow milk or soy milk. This nut milk has been popular since Medieval times throughout Europe and the Middle East. The popularity during Medieval times was mainly because almond milk keeps longer than cow’s milk.
This light yet creamy milk does not only taste good it is also nutritious. To those of us who do not have a nut allergy we can benefit from the Vitamin E,Vitamin A, Zinc,Magnesium, Iron, Calcium, No Cholesterol ,lactose free, people with soy allergies can use it as an alternative, and Low Saturated Fat. Homemade almond milk is better than prepackage because prepackage usually has sweeteners and preservatives. Though some companies do add in vitamins and minerals to try to make it comparable to cow’s milk, you may want to read the package carefully if you choose to buy prepackaged. But before completely switching to almond milk only you may want to do more research and definitely speak with your Doctor to see if this would be a good alternative for your body’s needs.
Almond milk can be used as a substitute in the same way you would soy milk or regular milk. The only instance where almond milk would not work too well would be in baking when the recipe is for fatty or buttery baked goods. If you are following a raw food diet this recipe is one you’ll love, no cooking involved. And a tip to you about some to the prepackage almond milk , some companies actually use roasted almonds and not raw, so read those packages. This recipe is a small recipe that can easily be doubled or tripled for your needs.
Homemade Almond Milk ( Raw )
- 100 grams or 3.5 ounces blanched almonds
- 2 cups or 500 ml water
- sugar or honey or dates to sweeten
- 1 large pot or bowl
- cheese cloth or a clean kitchen towel or very fine sieve colander
- Place the blanched almonds in a large bowl and cover with water. Leave to sit overnight.
- Drain the water, and place the almonds in a blender. Pour 1 cup of water into blender, and if using sweetener add it to the blender as well. Blend until the almonds have completely broken down to a fine almost paste.
- Place the cheese cloth (or other options) over a large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out liquid on the bowl.
- Once the liquid is all removed, place the ground almonds back inside the blender and add the remaining 1 cup of water. Again repeating step #3.
Serve or use the almond milk straight away or store in the refrigerator until you are ready to use ( it will keep fresh for 5 days). The milk will separate a bit while it sits, just give it a quick stir or shake and it’s ready.
Don’t discard the ground almonds you can use them in baked goods. An option is to dry the ground almonds then once they have completely dried place them back in the blender and blend into a fine almond flour. Again this can be used in baked goods or any other recipes that might call for almond flour. It works great I have a recipe to share using the leftover almond flour, coming soon.
** For my Homemade Non Separating Almond Milk recipe click here.**
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
Beautifully photographed! Artfully done, miss!
I always love almond milk. Thanks for the recipe!
I actually bought a carton of Almond Milk, last week. Hubby loved it. I loved it too with my cereal. Thank you for sharing how to make them. I love your photos.
I've never heard of almond milk or tasted it. After your very interesting explanations, I will jump at the chance to do so. Thanks for teaching me something today.
Yum , I love almond milk! Thank you,i'd love to make some myself.
Simply extraordinary!!! Can't wait to try it:)
Great idea – I'd love to try this. Beautiful photos, as always!
I really love that photo… almonds never looked so good!
Wow. Didn't know it was that easy.
Thank you so much for the recipe! I can't believe how easy it actually is to make the almond milk at home! I will sure be trying this very soon!
Lovely pictures and very informative post! I am sure homemade will taste much more delicious than store bought. Thanks for sharing.
Interesting. Very similar to soy bean milk as well.
Great informative post! I would love to try this. Thanks Nancy!
Beautiful post. You have me me curious enough to try this!
fantastic great idea………
This look yummy!
Your pictures look amazing!
Intresting recipe. Is it so easy to do? Always i was buying…. Very nice photo.
It was like you were reading my mind!
Lately, I've been into almond milk and its health benefits. And then I come across this post!
Thank you for sharing!
Hugs & Blessings~
I've had a lot of great smoothies that use almond milk instead of cow milk. Gorgeous photos!
Beautiful photos! And great tips for using the leftover almond bits..I'm excited for your post on other things to do with the leftovers!
This is a great idea to enhance baked good. I use a lot of almonds and I'm going to try this the next time I made biscotti.
I love this! Thank you!
Has anyone tried using this in their coffee? Does it curdle like soy does?
Hi Babs, I haven't tried it in coffee because I don't drink it. Perhaps if you warm up the milk first it wouldn't curdle? I'll have to test it out and get back to you.
I will test it out this weekend as well. Even with soy milk, it still curdles sometimes – as the stronger the coffee (and I like mine strong) the more change it is, even when heated to the correct temp 🙁
Babs, I look forward to your test results. I'd love it if you came back to let me know. Have a great weekend.