Almond Milk

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This is one of the easiest, healthiest recipes you’ll ever make for yourself.  I use ice so that I can blend at longer intervals without heating the milk, making for a much smoother final product.  Refrigerated, will keep for 4 or 5 days.

1 cup almonds (raw, if possible), soaked in water for at least 8 hours, then rinsed
2 – 3 tbsp. agave nectar
1 tsp. vanilla extract
1/2 tsp. sea salt
2 cups water
Add ice up to 5 cup mark on blender jar.

Blend on high for 3 to 4 minutes.  If using a Blendtec, run “Soups” cycle at least twice (I run 3 cycles).
If desired, strain through nut-milk bag or cheesecloth.

28 Comments
Questions? Comments? Let’s talk about it here!
  1. I love this recipe! My only issue is that after my second soup cycle with my blendtec total blender, the milk is steaming! Not sure what to do. I have never run the third cycle because I figured it would just leave me with very hot, (yet smooth) almond milk!

  2. I have just bought myself a “real” blender (a Vitamix 7500) and so am experimenting with recipes. Your almond milk recipe looked more interesting than the one in the Vitamix book, so I tried it first. It’s delicious! Thanks! I’m glad to have discovered your website and I look forward to trying some of your other recipes.
    P.S.: By the way, your addition of coconut (I am using Nutiva’s “Coconut Manna”) and agave nectar gives the smoothies I have made so far a wonderful, not-too-sweet, taste!

  3. I came across this recipe over a year ago. And I have to say that the almond milk is amazing. It is so much better than the one in the blendtec book. I started making almond milk because I had limited fridge space (not because it’s non dairy, etc) and who has the space for a Gallon jug of milk. Now I have the fridge space but this almond milk tastes so much better. I tend to alternate between with and without the vanilla extract.

    • As a side note about six months after I started making almond milk i finally tried the store bought (plain) almond milk and it was awful.

    • bd

      I’m a big fan of it too, Waldyr. Thanks for the input!

  4. A variant of this recipe that I started to use when I’m in a pinch is to blanch the almonds (boil for 1 minute) and peel off the skins and then follow the recipe. I’m not sure nutrition is lost or not this way, but it’s good if you’re in a pinch and don’t have the time.

    • Blenderdude

      Joe, I am only speculating, but there may be some minor nutrient loss due to brief boiling. Almond skins are also nutrient-rich. On the other hand, many believe that removing the skins from the almonds actually facilitates increased nutrient absorption in the body. Many people think blanched almond milk (and flour for that matter) looks more appetizing. Basically it all boils down to personal preference (pun intended 🙂 ).

  5. Hello,
    I have a question about the almond milk. If I choose not to strain it would the “pulp” be fine enough to drink? I already have a SoyaJoy soy/almond milk maker, but straining there is a must. That’s why I’m considering buying a Vitamix – so I can benefit from all the nutrients in the whole almonds.
    Thanks!

    • Blenderdude

      Elina, this is all relative to what you consider “fine enough to drink.” Personally, I don’t strain my almond milk. Yes, there is some detectable texture resulting from the pulp, but it doesn’t bother me at all. If any texture at all would be bothersome to you, then you would still want to filter your milk, even with a Vitamix.

  6. Oops, sorry, just read it fridge life in the recipe title. Please disregard my earlier question. Thanks!

  7. Hi there, could you tell me how long this almond milk will keep in the fridge? Thanks so much!

  8. I noticed comments about the left over pulp and such… with the use of a nutribullet there is no left over anything and all can be ingested fully for a tremendous intake of nutrition… In case you havent heard about it , it’s worth checking out! Very helpful website, Thanks,

    • Blenderdude

      The NutriBullet is a nice little blender and certainly serves its purpose for many owners.

    • Love this variant of making almond milk. With one caveat: using the soup cycle 3x for the Blendtec makes the almond pulp so small that a lot of it gets through my nut-milk bag! Otherwise, it’s almost identical to what I do, except I just use 1 cup of almonds and four cups of water and then just blend on one whole juice cycle.

      About the almond pulp… the Nutribullet can’t blend better than the Blendtec or Vitamix. So if people using the Nutribullet aren’t straining the almond pulp, it’s because they don’t mind it.

      There are a lot of good blenders now… it’s almost hard to keep up with them.

      But what’s also great about this recipe is that so many people think that the Blendtec is purely for smoothies… not sure where this idea comes from.

      • Blenderdude

        Joe, thanks for sharing your experience. Using your own ratio of almonds to water is perfectly fine. I like my “pulp” as fine as possible, but I don’t mind it entirely so I never strain my almond milk. I also agree with you that the Blendtec is extremely diverse in its capabilities.

  9. Awesome milk, just had some. I’m looking at my Blendtec in a whole new light after watching your videos and reading these recipes, thank you.

    • Blenderdude

      Collin, I’m glad you like the recipe. Enjoy your Blendtec!

  10. First I would like to say thank you, your info and recipes are why I love my Blendtec so very much. My question is, after I strain the almond milk, is the thick almond product left in the bag of any nutritional value? If so, what types of ways can it be used?

    • Blenderdude

      Paula, thanks for your kind words. The almond “pulp” that is left over is high in protein. You will see several recipes on the internet that take advantage of it, including these ideas from Choosing Raw, one of my favorite blogs. Let me know if you discover any favorites of your own.

      Almond Pulp Recipes

  11. Why do the nuts have to be soaked for so long?

    • Blenderdude

      Angelica, soaking the almonds does a few things. First, it makes them softer and easier to blend, leaving less residue that many people prefer to strain out of their milk. Also, water breaks down the natural enzyme-inhibitors found in almonds. This aids in digestion and minerals in the almonds are more easily absorbed by our bodies. And, if you are using raw almonds, soaking “sprouts” them which makes them sweeter and more nutritious due to the releasing of certain enzymes made available by the almond only when it has been sprouted.

  12. Looks great! Can I substitute Dates for the Agave? I have been reading that Agave, while low in the glycemic scale, is still not good for you as it is a high fructose syrup like corn syrup, and it is a highly processed food. Dates are not nearly as processed and still low glycemic.

    • Blenderdude

      Larry, you can absolutely substitute dates for the agave nectar. I recommend about 3 of them per recipe but, of course, how many you use is completely up to you. There is a lot of conflicting information out there on agave nectar. What’s important to know is that they are not all “processed” similarly, and the ways in which they are processed goes a long way to determining what kind of benefits it might provide. Like dates or any other sweeteners, use in moderation is key. You might find this article I wrote on agave nectar worthwhile: https://blenderdude.com/articles/agave-nectar/

  13. Great site! Just wondering… I noticed that when I buy Almond milk, one of the listed ingredients is calcium. Have you ever tried adding anything to your milk?

    Thanks.

    • Blenderdude

      Kelly, thanks for your question. I have never added vitamins or nutrients intentionally to my milk recipes, but I know that almonds are naturally a great source of calcium. By making almond milk yourself, you should get close to if not the same nutritional content as what you get from store-bought. Unless you read “calcium added” or something similar on the label, I would assume that the calcium content is from the almonds, themselves.

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