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Almond Milk
Author: Brittany Williams
Ingredients
  • 1 cup raw almonds
  • 4 cups water
Instructions
  1. Place the almonds and water inside a high powered blender and blend on high until there are no large chunks of almonds left, about 60 seconds. 

  2. Working over a large bowl, pour the almond mixture into a nut milk bag, and ring the liquid out of the bag. There will be about a cup of almond pulp leftover (see note). Pour the liquid into a pitcher and store inside of the refrigerator for 3 to 5 days. 

Recipe Notes

Note:

1. If you do not have a high powered blender you can soak the almonds in water for 8 hours or overnight to soften them. This is not required with a heavy duty machine like the Vitamix.

2. This is a no waste recipe! Take the pulp and spread it out on one of the sheets that come with your dehydrator and dry at 115 degrees (F) for 4-8 hours or until completely dry. It can be ground into a flour by using a food processor, high powdered blender or a spice or grinder. To make a white almond pulp, remove the skins after soaking and before blending into milk.

I don't have much time for that much fussing so I prefer to use my pulp right away. Check out my Almond Pulp Pancakes recipe for a great way to utilize undehydrated pulp.