How to make your own unsweetened almond milk

by Christelle Grobler | Mar 25, 2021 | Basics | 0 comments

Making almond milk is easier than you think. I used to avoid the idea of making it because I always imagined it being an enormous task. Boy, was I wrong!

If you are clever about your ingredient shopping, it can be a cheaper alternative to store-bought almond milk and you will be able to reuse the pulp in a variety of ways to make other dishes and treats.

There is just something about making your own almond milk, squeezing the nut milk bag, and seeing that creamy milk appearing right before your eyes. The bonus is, you’ll know exactly where the ingredients came from and what went into the process of making it.

All you really need for this recipe are almonds… and water!

The end result you’re after; creamy almond milk.

Cover the almonds with water and refrigerate overnight.

The next day, the almonds should look plump as pictured.

Unsweetened almond milk

Makes 1 litre

Tools

Nut milk bag or cheesecloth
Blender

Ingredients

200g raw almonds
1L drinking water, plus extra to cover
Pinch sea salt

Method

Cover the raw almonds in water and let it soak overnight in the refrigerator.
The next day, rinse and wash the nuts and add it to the blender with 1L drinking or filtered water and a pinch of salt.
Blend on high speed for about 2 minutes or until smooth and creamy.
Strain the mixture through a nut milk bag or cheesecloth into a bowl and set the pulp aside (see how you can use the almond pulp below).
Transfer the milk to a sealable bottle and refrigerate. The almond milk can stay fresh in the refrigerator for up to 3 to 4 days.

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Almond pulp

After making homemade almond milk, you’ll end up with almond pulp as a byproduct. Almond pulp can be used in a variety of recipes, from baked crackers to delicious granola and flapjacks. Scroll down for almond pulp recipe ideas and check in regularly for more!