I loveeee this recipe! MMM so good. Added 1 tbsp. raw honey and 2 tsp. vanilla for sweetness. Next time I will try dates.

When straining through the cheesecloth, should you press until there is absolutely no liquid left, and then rinse under cold water and dry? How to keep almond pulp?

First time making almond milk and I absolutely love it. Think it would be good with fruit or with some organic cocoa as well. Agave nectar might be a good sweetener.

If you add the water slowly and blend well you pretty much liquify the almonds, etc. so no need to strain. Also adding a splash of lemon juice and the smallest pinch of salt gives it a real dairy taste.

Greetings;-) I am preparing to make this for the 1st time. Am I suppose to blache almond after soaking for 12 hours? And how do I blacnhe? Looks so Yummi…

I have a question, do you all remove the brown skin on the almonds as they are soaking or do they come out of the milk when you strain it? Some come off easier than others and it’s a killer on your fingers. Also I have run into raw almonds that have a nasty taste to them.

Hello. I soaked for 12 hours. From Chef Teton I found out after 12 hours rinse well then drop Almonds in pan of boiling water turn heat off and or off the burner also and Blanche for only ONE MINUTE. It does not harm the raw food valve. After cooling a couple minutes then the BROWN SKINS pops right off! How easy. I can barely wait :-)

Hello..After blanching one minute and pouring almonds and hot water through a strainer I then place them in a bowl to cool, however my daughter called so they set 1/2 hour. I am glad this happened! It made the brown skins glide right off the nut!! No working it ;-) Yeah

Dear Kandace, This recipes is sooo cool. It is in my fridge chilling right now. I did the Honey & Vanilla. I am looking forward to making this again and making Cheese with the Blanched skin free Almonds stained pulp. Have you ever heard of Chef Susan Teton Campbell? she teaches Seeds, Nuts, Living Foods.www.chefteton.com. I have been looking at your recipes. Yummmmi. You have many mouth watering recipes that I am going to make. Thanks Kandace ;-)

I love this stuff! Its so yummy! I even made extra last time and I still drank it up within the day. I love to make mine with dates and raw honey. Thanx for posting!

I just wanted to say after six months of raw, I FINALLY made my own almond milk. Oh my god. It is amazing. I used a little bit of agave in the blending process and to top off my current glass of almond milk, some cinnamon on top. It’s like chai! I still don’t own a nut milk bag but I have two great tea strainers doing all the work right now. (Gonna use the almond meal for cinnamon buns!)

Thanks!

You might laugh but I was given a nut bag from my aunt (who taught me all about raw) but I lost it/the kitchen-drawer-monster-ate-it for 3 months so mean while I just went out bought a new pair of thick pantyhose soaked them in just-boiled water for a litte bit to make sure they were germ free and then used them… it really works about the same.. I will have to try this recipe with the lemon juice + salt suggestion cause I could never get past the sweet flavor of the almonds.. Also where I live there is available apricot seeds which taste just like almonds (if you get them from RIPE apricots, otherwise they’re pretty bitter) which I see as maybe a cheaper alternative???

I love almond milk! In the morning I will make a lovely shake with 1 cup almond milk, 1 cup frozen fruit (blueberries and strawberries and sometimes blackberries!) and a banana. If I’m craving ice cream or gelato, I’ll blend the same recipe but use a frozen banana. I typically soak my almonds in the fridge overnight, then in the AM I make this. I have all kinds of strainers and for me, pantyhose works the best. Cheesecloth lets too much pulp slip through from what I’m seeing (and I make a bigger mess with cheesecloth). I freeze the pulp aftewards for future use, or if I have a couple day’s worth I’ll go ahead and dehydrate it so I can have some almond “flour”. I wish I knew the health benefits of almond milk – because it just seems so amazing to me :)

just made my first batch…can’t wait to have some tomorrow night blended with some organic cacao beans, vanilla and stevia! thanks for the recipe!

This is so good!! I didn’t have a nut bag either so I used panty hose like KurdishMom suggested, worked perfectly! Much cheaper option as the nut bags I’ve seen in stores are quite expensive. Thanks!

I kind of like milking the bag…it’s udderly silly. This made a beautiful batch of white milky milk. Wow. And it can be used in so many ways. I had a peach and strawberry almond milk drink for breakie. What a great basic to include. Thanks!

I make almond milk a few times a week, not like this exactly, but similar. I suggest using a tbsp of barley malt syrup(unless it goes against everything raw foodists stand for) and a tbsp of honey. It gives it a really wonderful malt flavor. :)

what a difference fresh raw almond milk is compared to store bought! WOW! I made this for the first time today and then made the chocolate latte from this site and it was AMAZING! What is everyone doing with the pulp? I mean besides cinnamon rolls. I am hesitant to keep making the almond milk even though it is so good because I don’t want the pulp to go to waste, especially since almonds are so expensive!

I should add that I don’t have a dehydrator.

I made this for the first time today, and it was very good. I was surprised at the amount of pulp though! I’ve made almond milk a different way that produces much less pulp and makes more milk with less almonds. You first grind 1/3 cup of almonds (no soaking) in an electic coffee grinder (I have a Braun). It takes a few minutes to get all the almonds into a powder. Once thats done blend with 4 cups of warm water and a bit of sweetner. It strains quickly through a tea strainer and only leaves less than a 1/4 cup of pulp.

I reblend the almond pulp with miso, lemon, and a little tamari, let it sit overnite and flavor with herbs or garlic, whatever inspires you for “almond cheese” It keeps up to 4 or 5 days in fridge.

I reblend the almond pulp with miso, lemon, and a little tamari, let it sit overnite and flavor with herbs or garlic, whatever inspires you for “almond cheese” It keeps up to 4 or 5 days in fridge.

What type of blender do you need for this? Is a vitamix required, or can you use a lower powered(like 500 watt) one? I want to get a blender but i would prefer a glass carafe over the polycarbonate vitamix types. thanks for your advice.

I would also like to know this. What type of blender do many of you use? Is it suitable for almond mylk? Will a regular blender do it, or is a vitamix necessary?

URGENT!! Advice to KurdishMom0607—DO NOT use apricot pits/kernals, they contain too much cyinide for human consumption! Like wise peach kernals/pits. Eating one or two wil do no harm, unless you are a young child and/or have a weak autoimune system. Using a cup full to make milk could be fatal. From http://www.MedlinePlus.gov Suchard JR, Wallace KL, Gerkin RD. Department of Medical Toxicology, Good Samaritan Regional Medical Center, Phoenix, AZ, USA. jsuchard@samaritan.edu

A 41-year-old woman ingested apricot kernels purchased at a health food store and became weak and dyspneic within 20 minutes. The patient was comatose and hypothermic on presentation but responded promptly to antidotal therapy for cyanide poisoning. She was later treated with a continuous thiosulfate infusion for persistent metabolic acidosis. This is the first reported case of cyanide toxicity from apricot kernel ingestion in the United States since 1979.

Okay, probably silly question but when you say soak the almonds 12 hours…do you cover them with water? Put them somewhere in particular? I have a lot of almonds I got – they have sure gone up in price so won’t be happy when I have to reorder! Any great places with good prices for raw vege (nuts)??

Mrsdlclark: When you soak almonds, either for milk or sprouting, cover them all the way with clean cool water. I put them at the bottom of a pitcher and fill it all the way up with water. They can be anywhere after that but I’ve heard that for sprouting it’s best to keep it out of direct sunlight. I usually cover the pitcher with a cloth or something just keep stuff from falling in.

Almonds have enzyme inhibitors that make them hard to digest. Soak for 12 hours and rinse to remove these. THEN make your almond milk. I use a knee-high stocking to strain.

Hi, I just made my first batch of almond milk and I’m disappointed. I used soaked almonds, this recipe, in my vitamix. It obviously blended up very well, I had to press pulp b/w two strainers to filter and the pulp is still pretty moist. The milk seems too thick to me, I thought it would be thinner. Do most people let it sit for a bit to settle, or chill it, or maybe thin it with more water? I’ve never had almond milk before, or another nut milk, so I”m not sure what to expect.

my kids loved this! I added some raw cacaoa poweder, vanilla and agave to it and they guzzled!

Mmm I cant wait to try this! I just have to wait for all my roommates to leave so I can use the blender!

i made this. (& i can finally give up the sniffly dairies!)

Thanks. i will try it tomorrow and tell you the result

Try using coconut water instead of regular water…yummy

I’ve made this several times and I love it. Much better taste than the pasturized almond milk you can buy. I’ve added vanilla and agave or the lemon + salt mentioned earlier in the comments. Always turns out good.