Almond Milk Recipe
Almond milk is great for cereals, desserts, and savory-sweet dishes. Almonds are an alkaline nut, and one serving provides ⅓ of your daily dose of vitamin E.
Overview
Total time: 01 M
Servings: 4
Calories: 60
Ingredients
- 2 tbsp. agave nectar
- 1 cup almonds soaked overnight and rinsed
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract or vanilla seeds scraped from bean
- 4 cups water
Nutritional Information
- Serving Size: 8 fl. oz.
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 7g
- Protein: 1g
Instructions
- Add water and soaked almonds to FourSide or WildSide+ jar in order listed and secure lid.
- Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
- Strain milk through nut milk bag or cheesecloth to remove almond skins and pulp.
- Rinse blender jar, place strained almond milk back in jar with remaining ingredients and secure lid.
- Press "Pulse" 3–5 times to combine thoroughly.
- Serve or store in refrigerator for up to 3 days.
Note: Nutritional information will vary based on how much almond pulp is removed from milk.
Notes
Keep the almond pulp and dehydrate it to use as defatted almond meal in other recipes, like our Vegan Berry Smoothie, Almond Hummus, Almond Facial, and Almond Chocolate Chip Cookies.
for water to boil it has to reach 100degreesCelsius, a temperature far above the point at which many vitamins and fats start to denature and fibers begin to break down. soaking almonds in boiling water is exposing the nutritive substances of almonds to structurally unfavorable conditions, just as would boiling them. whether the almonds were in the water while heat was being applied or if they were added once boiling was reached, the heat energy is the same and the molecules can’t tell the difference… they begin to breakdown just the same. hope this helps :)
How does this almond milk compare to the calcium and vitamin D in store bought brands? I was told by my doctor not to make homemade almond milk simply because the calcium and vitamin D was not there. I’d love to switch over to eliminate all the "extra’s" added to store bought brand but need to know that my growing kids are still receiving the much needed vitamins for their little bodies. Thoughts?
Lol…this conversation about almond skins is somewhat comical. I think you are all overthinking it. I make almond milk every 3 days. I soak my almonds in water…no hot water. I do not remove the skins at all..seriously doesn’t matter. I use a paint straining bag that I got from Lowe’s for $2. It is basically a nutmilk bag, but much cheaper. I put the back inside a colander over a glass measuring bowl and I strain it. I use 1 cup of almonds (and then soak, and rinse) to 5 cups filtered water, to one pinch salt, and I add one or two pitted dates. I blend (in a Vitamix, but I am sure the outcome is the same)….strain and then put in a very clean container to store in the fridge. This stays fresh 3-4 days.
Can you use almond flour for this?
I just made almond milk for the first time. I soaked the almonds overnight, slipping the skins over after they got soft. After I blended the almonds and water this morning, there was no pulp left over. It was all pulverized. Is that normal? Anyone else have that experience?
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