Homemade Almond Milk Recipe in a Juicer or Blender
It's so easy to make homemade almond milk, and much better for you than the store bought variety. Here are instructions to make your own fresh almond milk using a blender or juicer. See the blog post for more mini recipes for naturally flavored almond milk.
Author: Diana Johnson
Recipe type: Drinks
1 cup raw almonds
Soak the almonds in a large bowl in three cups of water. Let soak at least eight hours and up to about 48 hours.
Drain the almonds.
If using a juicer (make sure it's a pulp extracting juicer), mix almonds with two cups of water. Turn juicer on and ladle almonds and water into the juicer. Skip to storing the fresh almond milk.
If using a blender, place almonds and two cups water in the pitcher of the blender. Blend on high until almonds are completely pulverized.
Strain the almonds in an 18 inch square piece of muslin, or a nut bag. Squeeze well until you can't extract any more milk.
Freeze the almond meal that's leftover for baking and cooking.
Store fresh almond milk in a glass jar or pitcher in your fridge. Use within 2-3 days.
Approximate cost/serving: I'll be honest, this isn't cheap! I get about 6 cups of almonds in my 2 pound bag. That means it's $20 for 12 cups of homemade organic raw almond milk, or $1.66 per serving. BUT, if you save the almond meal and use it for baking, that cuts your cost per serving in half because you're getting a really useful, healthy byproduct. Then it comes out to about 83 cents per serving. You can cut the cost by not using organic almonds, but it won't be nearly as good for you. Vegetarian/Gluten Free: Yes to both and vegan too.