Creamy Raw Almond Milk

tracy figueroa


I had a friend turn me on to Almond Milk because of my diet.I was a sceptic because of soy milk.Sorry soy milk lovers, but, yuck.
Well she talked me into it and needless to say I fell in love with it.Unfortunately it's pricier than regular milk.
My husband had a whole box of raw almonds given to him and I got so excited about all the baking I was going to do with these almonds.It wasn't til I came across bags of almonds at a yard sale,when the light came on, and the woman told me how to make almond milk.I was having a "well,duh" moment.
So here it is.I absolutely love it.ENJOY

☆☆☆☆☆ 0 votes
Makes one quart
15 Min


1 to 1 1/2 c
raw almonds
4 c
pure water plus extra for soaking
sweeteners such as honey,maple syrup,agave syrup, whatever you like,to taste.or straight up.


1Soak the almonds overnight or up to two days.Place the almonds in a bowl and cover with about an inch of water.Let stand,uncovered,up to 48 hours but no less than 10 hours.The longer the almonds soak,the creamier the milk.
2Drain and rinse the almonds thoroughly with cold water.
3Combine TWO cups of the water and almonds in a blender.blend at highest speed for 2 min. but first pulse to break up the almonds.( the almonds should be broken down into a very fine meal,and the water should be white and opaque.)If using a food processor,process for 4 Scrape down the sides half way through.
4Strain the almonds through a wire mesh lined with a cheese cloth or nut bag,into a bowl large enough to hold four cups.Press all the almond milk from the almond meal.
5Add meal back to your blender or processor with the remaining 2 cups of water and repeat step 3 and 4.
6Pour milk into your desired quart container and refrigerate up to 3 days. ENJOY

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #almonds, #FRESH, #raw