Fresh, creamy and delicious, homemade raw almond milk tastes so much better than store bought and makes a great vegan alternative to dairy. Almond milk is easy to make and ready in under 10 minutes.
Making your own kinds of plant milk is pretty fun and costs a fraction of what you have to pay in the supermarket.
I know how easy it is to pick up a bottle of ready-made almond milk when out shopping. Homemade nut milk means no nasty additives, preservatives and no artificial flavours.
I do this on a Sunday, that's my chosen meal prep day. Then I know I have fresh prepared almond milk in the fridge for my breakfasts during the week.
How is raw nut milk made?
You can make nut milk by blending soaked nuts with water. Then straining the liquid through a nut milk bag, muslin cloth or fine mesh sieve.
You can also make nut milk by blending raw nut butter with water.
If you’re unsure if the nuts or nut milk are raw then ask the supplier direct.
Look for raw, unroasted, unsalted and unflavoured so their nutrients are intact.
I prefer to use water that’s either filtered, spring water or still mineral water rather than tap water.
How long does homemade almond milk last?
I keep almond milk in a clean lidded jar in the fridge for up to 3 days. I like to use a mason jar or bottle. It’s very easy to steralise jars so I recommend doing that.
You can use it in cereal, smoothies, milkshakes, chia pudding, overnight oats and in many other delicious raw food recipes.
Yes, you can freeze almond milk too. A popular way to do that is in small containers or an ice cube tray. Handy if you take it in your morning coffee.
How do you sterilise a glass jar?
Clean the glass jar with detergent in your dishwasher or by hand in the usual way and allow to dry.
I’ll sterilise my own jars in one of two ways.
1) I submerge the jar in lightly simmering water for 10 minutes before placing it upside down over a tea cloth, allowing it to dry naturally on the kitchen worktop before using.
I’ll wait for the water to cool a while before lifting the jar, so as not to scald myself.
2) Alternatively, I preheat the oven to 160°C/gas mark 3 and place the clean jar onto a tray. I place it into the oven for 15 minutes then remove it and allow it to cool. As I’ll be putting cool raw foods into my mason jars I want to make sure the jar has cooled thoroughly before using.
What kind of nuts make great vegan milk?
You can make your own vegan milks at home from other nuts and seeds including:
- brazil nuts,
- hemp hearts
- pumpkin seeds
- sesame seeds
- sunflower seeds
- tiger nuts (actually an edible tuber)
- shredded coconut
Do you have to soak nuts before making milk?
Typically you would leave almonds to soak in filtered water or spring water (not tap water) overnight before straining to make the nut milk.
You can absolutely use nuts that haven’t been pre soaked if you have a good blender but I prefer to use soaked. Your milk may be grainy otherwise.
Soaking softens the nuts, plus it makes the milk creamier. Also, you may find that the milk has a slightly bitter taste if you don’t soak the nuts first.
What to do with almond pulp.
The left over almond pulp makes a great almond flour alternative for many other raw food recipes such as raw crackers, wraps, sweets, cheese, cheesecakes and biscuits.
You can also freeze the pulp to use at a later date.
With the pulp you can make this chocolate coconut bliss balls recipe here >>
How to make raw almond milk
- High speed blender.
- nut milk bag or muslin cloth.
- Large bowl.
- glass storage jar.
- ½ cup (65g) raw almonds, pre-soaked overnight.
- 1 pitted date.
- 2 cups (500ml) filtered or bottled still water, not tap water.
- Discard the soak water and rinse the almonds. Now add them to your blender with filtered water and a pitted date. Blend until smooth.
- Strain the liquid through your nut milk bag or muslin cloth into the bowl. Squeeze as much liquid out of the bag as possible (I love this bit) into the bowl leaving the pulp at the bottom of the bag/cloth as dry as you can.
- Pour your fresh raw almond milk into a sealable container and store in the fridge for up to 3 days.
Hey, did you like this recipe? If so it would mean the world to me if you would please Pin this to your Pinterest boards or even share it on social media so others can find it too.
I’m off for some tea.
mum, animal lover, raw food enthusiast