Almond Milk
The simplicity and superior taste of making your own almond milk will amaze you. Use this master recipe to make a variety of versatile plant-based milk and cream substitutes.
Servings: 4
Calories: 207kcal
Ingredients
- 1 cup raw almonds
- 4 cups water divided
- ⅛ teaspoon salt to taste
Instructions
- Place almonds in a small saucepan with water to cover. Heat to boiling over high heat. Remove from heat. Let stand 2 minutes. Drain and rinse.
- If using whole almonds, pinch the skins off and discard. Process almonds, 1 cup water, and salt, if desired, in a blender until smooth, about 2 minutes in a high-speed blender.
- Add 2 cups water and blend briefly. Strain through a nut milk bag, pillowcase, linen towel, or coffee filter into a bowl, and squeeze the moisture out.
- Pour into a quart jar or pitcher. Add 1 cup of water. Cover and refrigerate up to 7 days. Shake before using. Makes about 4 cups.
Notes
Variations:
Adjust the amount of water as desired. It can make up to 2 quarts of milk.
Add ice as part of the water for colder milk.
Soak almonds for 6-10 hours for easier blending.
Vanilla Almond Milk: Add ½ teaspoon vanilla extract. If desired, blend in 1-2 pitted dates or 1-2 tablespoons sweetener, to taste.
Cashew Milk: Substitute raw cashews for the almonds. It does not need to be strained.
Condensed Cashew Milk: Reduce water to 2½ cups. Use to replace evaporated milk in recipes. It does not need to be strained.
Cashew-Almond Milk: Substitute ½ cup raw cashews and ½ cup raw almonds. Strain to remove pulp.
Cashew-Almond-Coconut Milk: Substitute 1/3 cup raw cashews, 1/3 cup raw almonds, and ¼ cup unsweetened shredded coconut. Strain to remove pulp.
Cashew-Hemp Milk: Substitute ¾ cup raw cashews and ¼ cup hemp seeds. It does not need to be strained.
Coconut-Almond Milk: Substitute 2/3 cup almonds and 1/3 cup unsweetened shredded coconut. Strain to remove pulp.
Coconut Milk: Substitute Substitute 1½ cups unsweetened shredded coconut. Strain to remove pulp.
Almond-or-Cashew-Rice Milk: Substitute ½ cup raw almonds or cashews and 2/3 cup hot cooked brown rice. Strain if desired.
Rice Milk: Substitute 1 cup hot cooked brown rice for the almonds.
Nutrition
Serving: 1cup | Calories: 207kcal | Carbohydrates: 8g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 85mg | Potassium: 262mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.4IU | Calcium: 103mg | Iron: 1mg