If your goal is eating more healthfully this year by adding more unprocessed and whole foods to your diet, here is an easy, healthy recipe for homemade almond milk. What isn’t better homemade?
Eating a healthy breakfast starts your day off right and sets you up for an energy-filled, successful day. Studies show kids do better in school when they eat breakfast, so that must work for adults too. I wanted a non-dairy milk for smoothies, so this is what I make. Much better made at home.
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Homemade vs. Store Bought
Homemade beats the stuff in a box or carton, which can be processed with additives you don’t want. It’s so simple to make, so why not make your own? Since I started making homemade almond milk, a lot has changed with what you can buy. Today there are some decent brands, but I prefer to do it myself.
Breakfast Smoothie
We usually start the day with a breakfast smoothie based on protein powder, frozen fruit and milk. You can find the recipe at this link. I’ve switched from using cow’s milk to almond milk. It’s one small part of my decision to include more plant-based options in our diet.
Why Almonds?
Almonds are considered the most nutritious of nuts. From a nutrition standpoint, almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc. That, and I love the flavor of almonds. I snack on them every day.
Soy Milk vs Almond Milk
Soy is a controversial ingredient whose health benefits are debated. One benefit is it's high-protein. One, negative, soy is a common food allergy or sensitivity, and gives many people digestive upset.
"On one hand, it’s rich in nutrients, and diets containing it appear to be linked to health benefits, such as lower blood sugar levels, improved heart health, fewer menopause symptoms, and perhaps even a lower risk of certain cancers" reports this article.
On the other hand, some are concerned about soy and thyroid function, increasing breast cancer risk, or the effects of soy's phytoestrogens.
Unless you buy organic soy, it is GMO (genetically modified) and that's a whole other conversation. I avoid GMO's completely. It's up to you to eat what is best for you. If you enjoy soy milk, I suggest not drinking it every day. Switch it up with other non-dairy milks such as almond milk, cashew milk and coconut milk.
With all alternative milks, buy unsweetened and unflavored and add what you want for quality and control.
Simple to Make
Almond milk is a great alternative to cow’s milk. We use it every morning for our breakfast smoothies. It’s good over cereal, oatmeal, in soups, or just for plain drinking. The best part is almond milk is simple to make.
First, soak raw almonds in clean filtered water overnight. Soaking almonds unleashes their full nutritional benefit and makes them easier to digest. It also makes them easier to blend.
Almond to Water Ratios
Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.
- 9 ounces almonds to 6 cups water
- 6 ounces almonds to 5 cups water
- 4 ½ ounces water to 3 cups water
Soak and Drain
After soaking almonds, drain off the soaking water and rinse. Almonds contain enzyme inhibitors that can interfere with digestion, so toss the soaking water and use fresh water to puree your almonds into milk in a high-speed blender. That’s it.
To Strain or Not
Some recipes strain the almond milk through a nut milk bag for a smoother texture. I do not. Do what suits you best. We like the texture of un-strained almond milk. It’s thick and rich. It will keep for about 3-4 days in the refrigerator. Upon sitting, it can get a little foamy looking on top. Just stir, shake or whisk before using. If you let it sit too long and it smells sour, toss it.
To Sweeten or Not
If you want it sweetened, add a little natural sweetener like brown rice syrup, liquid stevia, maple or honey. You can also add a little vanilla extract or almond extract for more flavor.
Tips For Buying Raw Almonds
While a 2007 USDA law requires all almonds grown in the United States or Mexico to be sanitized or pasteurized, there are two methods used: steam pasteurization and Propylene gas (PPO). You want steam pasteurized.
Steam pasteurization is non-toxic and does not kill the nut. It's done with a short burst of steam that sanitizes the surface of the nut only. Steam pasteurized almonds will sprout, so they are still alive. Look for the words steam pasteurized somewhere on the package. If nothing is listed, call the producer and ask.
The other method using Propylene Oxide (PPO) gas is industry standard because it is cheaper. PPO gas is classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen. Not too appetizing or healthy for your family. Here are the almonds I buy.
For Other Plant-based Milk Options
For another plant-based milk option try my pumpkin seed milk, cashew milk, or quick homemade coconut milk.
📖 Recipe
Homemade Almond Milk
Equipment
Ingredients
- 6 ounces raw almonds
- Filtered water to cover the almonds for soaking
- 5 cups filtered water
Options
- A splash of vanilla or almond extract optional for flavoring
Instructions
- Place almonds in container and cover with water. Cover and refrigerate for 12-24 hours. Strain off soaking water. Pour soaked almonds and 5 cups fresh filtered water into a high-speed blender with a tight fitting lid and process for 30-60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.
DramaQueen says
I love almond milk, but never thought about making my own, I am soo going to try this!!
I'm curious though - where do you get the glass milk bottles?
Even though, I know I could store it in any bottle, I love the one shown in the picture.
Sally says
Hi, glad you found the post helpful. I use this almond milk in my smoothies almost every morning. Sure better than the stuff in a box, which is actually pretty processed. I found that bottle in an antique store, just for the photo. I store my almond milk in a BPA-free plastic container with a tight-fitting lid. I try to avoid glass in kitchens. It breaks!
DramaQueen says
Hi Sally,
Thanks for the response. This is a great recipe, I'm using it in my smoothies from now on; it is soo good! I store most of my stuff in BPA-Free plastic as well...but it is still a great shot and a cool bottle.
Aimee Clark says
I just made almond milk for the first time today. I used muslin cloth to strain and have almond 'mush' leftover. Since I have a dehydrator I'm going to attempt to dehydrate it and use as I would almond meal, and even try making some raw biccies in the dehydrator! Hopefully it works. I used stevia to sweeten the milk and it tastes delicious! However it curdles in my tea and coffee, so I've been googling how to avoid this and it seems that warming the milk slightly can help prevent it curdling in the hot beverages. I don't want to change the fat by heating it too much so will experiment with low temperature and see how it goes. Cross fingers!
Jaclyn Evans says
Ooh, I forgot to fridgerate while soaking.. Still ok? I'm in the habit of not putting things in the fridge.. Like eggs..
Sally says
Jaclyn, it should be fine, but refrigerate once you've pureed it.
Mary says
Great recipe! Thank you! I didn't like the thickness of it though, so I used my Boldtbags filter bags to strain it.
lousie says
hi this is nice site amzing i like it...Thank you so much for the info on almonds and for the link to the D&S Ranch. So very helpful!!! I’ve just been being the ones in the store that say raw. That will change from now on. I just ordered some from the website. Thanks again!
Ulrike says
what can I do with the mash? uli
Sally says
Hi Ulrike. If you are referring to what is leftover after straining, I'm not sure what you can do with it. I do not strain my almond milk so I do not have anything leftover. I like the thickness of it after pureeing at high speed for 90 seconds. Just be sure to stir before use after it sits in the refrigerator. If you compost you might research if it's a good addition.
Jeff says
Fascinating! I didn't know that about almond regulations! Or about the fact that it's pasteurized with toxic material.... Interesting stuff! And perhaps worth trying to make instead of purchasing!
RB says
Thank you so much for the info on almonds and for the link to the D&S Ranch. So very helpful!!! I've just been being the ones in the store that say raw. That will change from now on. I just ordered some from the website. Thanks again!
Jill says
Hi Sally - can you do the same thing with cashews?
Sally says
Hi Jill, I've not made cashew milk but yes you should be able to. I'm sure it would be good. Do you like cashews better? Have you tried almond milk? If you make it please report back in comments so other people know. Thanks!
susan says
p.s. where do I get a nut bag?
Sally says
Susan, you don't need a nut milk bag. I don't strain mine, prefer it whole. We love the thicker, richer, unstrained milk. I got a bag at Mothers Market and never used it for almond milk. You can order off the internet too, but I'm sure you can find one at a health food store. Let me know how it comes out!
susan says
YUM! That is all my kids drink (started when I stopped nursing them). I am so into this and it is on my bucket list this year. Yours looks perfect!!!
Sally says
I think it will be hard to buy almonds from a farm in the northeast, but I guess "steam pasteurized" is better than PPO, or is it the same thing? This sounds like a great healthy snack (especially whirred in the blender with strawberries.) Maybe I'll just have to find them on the internet! Happy, healthy new year.
Sally says
Hi Sally. Steam pasteurized is not toxic like the PPO gas, but it still kills the enzymes because due to the heat process and the temp the steam gets too. At least that's my understanding with all of the reading I've done. TO get really live, raw almonds, no pasteurization is best. You may need to order them off of the internet for your area. And yes, it's good with strawberries!
Julie says
Thanks for this recipe, I am eager to make my own almond milk. However, I'd like to know about how many days does it stay good to drink? We use a lot of milk here, so that is important for me to know. Thanks again!
Sally says
Hi Julie. Its stays good for about 3-4 days. We go through 2 quarts (2 liters) in about 3 days and it's good. Once we were away over a weekend and when we got home it smelled a bit sour. Over the edge, so I tossed it. Maybe a half batch would be better for you?
Lisa says
Thanks Sal. Looking forward to the smoothie recipe! Should help with the New Year's Resolution. 🙂