Quick Easy Homemade Almond Milk Recipes

VANILLA ALMOND MILK

Vanilla Almond Milk image

Delicious homemade almond milk flavored with a whole vanilla bean and sweetened with dates. So easy, even an absolute beginner like me can make it. Almond milk will keep in the fridge for up to 5 days.

Provided by foodelicious

Categories 100+ Everyday Cooking Recipes

Time 8h15m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup raw almonds
1 whole vanilla bean
2 dates, pitted
1 pinch sea salt
4 cups water

Steps:

Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 13.6 g, Fat 18 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 87.5 mg, Sugar 7.8 g

HOMEMADE ALMOND MILK

Homemade Almond Milk image

Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out.

Provided by Steph S.

Categories Everyday Cooking

Time 12h15m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup raw almonds
water to cover
3 cups water
1 tablespoon agave nectar, or more to taste
1 pinch sea salt

Steps:

Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 22 g, Fat 36 g, Fiber 8.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 177.2 mg, Sugar 10.9 g

QUICK & EASY HOMEMADE ALMOND MILK

Quick & Easy Homemade Almond Milk image

Raw almonds plus water... that's it folks- absolutely no fuss. Best with organic almonds and filtered water, but in a pinch or regular raw almonds and tap water will do. This nut milk is fresh and creamy, and reminds me of ice cold skim milk but with a beautiful almond flavor. To perk it up and make it a real treat, try adding a tablespoon of dark maple syrup and a splash of almond extract to a cold or warm glass of the stuff. Also great in tea and cocoa.

Provided by Annie Made

Categories Beverages

Time 15m

Yield 32 ounces, 4 serving(s)

Number Of Ingredients 2

Ingredients

1 cup organic raw almonds
5 cups filtered water

Steps:

In a small saucepan, blanche almonds for about 3 minutes. Drain and let cool on a wire rack or on a tea towel.
When cool enough to handle pop the skins off the nuts, and throw them in the compost.
Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes. If 5 cups of water seems too much for your blender to handle at once, start with 2 cups of water and then add the remaining 3 cups half way through blending.
Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container). Once should be fine but if you really don't want any almond granules left in there, twice should cover it.
Et voilá! Fresh homemade almond milk. Refrigerate any milk you won't be drinking immediately for up to a week. For creamier milk, use less water. For lighter milk, use more water.

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