I’ve always kind of thought that making your own almond milk is a little like making your own crackers or shoes. If you have the time to do it, cool, knock yourself out! In the mean time, I’ll be over here buying a perfectly nice carton of almond milk and a box of Triscuits. A few weeks ago, though, Evan and I were up in Kingston checking out Daniel and Max’s new house (side note: OMG!!!), and we stopped in at a super-cute antique store/café, Outdated. As usual, I was on the hunt for an iced coffee, so I checked with the girl at the counter to see if they have soy milk. She told me no, they only have almond milk — and then added (surely noticing the look of disappointment on my face, because who likes almond milk in coffee?), “But it’s homemade! It’s really good!”
And so it was. Like, really, really good.
I put my trust in Angela’s recipe for almond milk and gave it a shot. Incredibly, I already had a nut milk bag on hand and I just fixed our busted blender, so I didn’t really have any excuses. IT WAS SO EASY, GUYS. I know people like ♥ Martha Stewart ♥ like to say stuff that isn’t easy is easy just so the rest of us feel badly about our inadequacies, but making your own almond milk? EASY. Washing the blender is the hardest part, and once you quit being a baby and just wash the thing even that isn’t so bad. If you need more convincing, watch Honey LaBronx — a.k.a. The Vegan Drag Queen — make almond milk. If she and I can do it, so can you.
Not only is it easy, it’s also DELICIOUS. Wayyyyyy better than any store-bought almond milk. The nicest part is that you can control how much liquid you use, so you can make a thicker, creamier milk if you want. This could be the end of buying boxed soy creamer for me, which would be a huge plus given the price of that stuff — not to mention the iffy ingredients in some brands. I drink stupid amounts of iced coffee when it’s hot out, so anything I can do to make that a cheaper, healthier and more delicious experience is worth it.
Speaking of iced coffee, YES, I still use my Bodum iced coffee press, and YES, I still love it.
(I just went over to Oh She Glows to get the almond milk recipe link, and I see that Angela is also writing about homemade almond milk with cold-brewed iced coffee. Hah! See that? I’m not lying — it’s so good!)
Now I want to try making other nut milks. Cashew milk, definitely! Hazelnut milk?? Hmmm. What other nut milks should I try?
66 Comments
I make my own cashew milk. Filtered water, vanilla, agave, sea salt & coconut oil. Mmmm!
Coconut oil! Never would have guessed. Do you liquify it first or just blend it in as-is?
Anna,
I use a Vitamix. The recipe is from the BluePrint 3 day cleanse book 🙂
1/2 cup raw cashews, soaked 1 hr (in 1 cup water)
2 cups filtered water
1 1/2 tsp extra virgin coconut oil
1/4 tsp vanilla extract
2 tsp agave
Pinch of sea salt
Drain the nuts. Combine all ingredients and blend until completely smooth. Store in fridge for up to five days. Shake well before use.
Nice, Jen, thanks!! I don’t have a Vitamix, but I want one. I have a cheapo blender that can’t really crush ice.
(I have that book, but I’ve never looked at the nutmilk recipes!!)
ok you’ve inspired me, finally going to try making my own! the way it’s swirling into your coffee looks too delicious.
Oh man, so happy to hear you’ve discovered the joy of almond milk in coffee! And now I’m so excited to make my own–thanks for posting about this, Anna! Weekend project…
I love Oh She Glows carrot oatmeal made with almond milk!
I should really start making my own almond milk. We go through containers like crazy so it would be nice to have a few giant jugs of it.
Okay… I think you have actually convinced me to give it a go. Wish me luck!
cashew cream!! i’m obsessed with it, and it is also super easy to make, and slightly thicker than almond milk but a perfect substitute for heavy cream in cooking. i just google it and follow the instructions. and it allows me to make vegan cream sauces (that otherwise majorly disagree with my stomach when heavy cream is used). i use an immersion blender to make it, although a lot of people recommend making it in a vitamix or food processor – it will be smoother that way, but I don’t mind it a little imperfect. you can also strain it if smoothness is an issue.
definitely will have to try this almond milk recipe the next time our trader joe’s runs out of unsweetened almond and/or coconut milk!
What are you doing with your leftover almond mush? That’s one of the things that has always stopped me from making almond milk – I hate wasting food, especially when it’s expensive like nuts! I know people always say “oh you can bake with it” but that takes away from the ‘easy’ part a bit.
Mine is in the freezer right now, but you can put the almond meal in smoothies! That’s what I’ll probably wind up doing with most of mine, but if you Google “almond pulp,” there are a gazillion recipe ideas…surely some of them are easy. 😉
No waste in cashew milk apparently Maggie, although I haven’t tasted it.
http://cookieandkate.com/2013/cashew-milk-recipe/
You can also leave it out at room temperature for several hours/overnight. It ferments, and no the smell isn’t nasty. But you can then add some lemon, sesame oil or whatever you damn well please and have a vegan spread. You can also google ‘vegan almond cheese spread.’
I am not even vegan (or vegetarian for that matter) but I do this with my almond pulp, since I realized homemade almond milk is the BEST!
You can also just eat it as is. That’s what I do.
Thanks for all the tips, folks! Smoothies is a good idea – I make smoothies and put almond or sesame butter in them all the time…not sure why I didn’t think of that!
I only ever had store-bought hazelnut milk, but it is delicious! It also makes the best hot chocolate, like praline! You should definitely try it next.
We went to Thailand on vacation and there they had these single serve glass bottles filled with a mix of soy and sesame seed milk in the refrigerated section of their shops and food joints. Regular soy milk was, naturally, available too. Kids and I just drank it as a refreshment. It was thick, fairly sweet and delicious. I never had soy milk prior to that and none of the stuff that I tried afterwards back here to see if I can find something similar came close. I guess soy milk stateside is intended to replace regular milk hence the super diluted concoction one finds in the box. Soy milk there is a drink of its own. Thick and scrumptious. And sesame seed does add a wonderful flavor to it.
Sita, that sounds delicious! I’ll have to see if I can find a recipe — sounds like it could be a good substitute for sweetened condensed milk.
i think you’d like this raw chocolate milk! it’s made with cashews and has coconut oil in it. So happy you’re on the nut milk wagon!
http://www.shutterbean.com/2012/raw-chocolate-milk/
Oooooh!! That looks REALLY good, Tracy!
I’ve been meaning to try Angela’s recipe for almond milk for a while, and this has given me the motivation I need to get moving (I’m off to buy a nut milk bag now, in fact!).
I wonder if the leftover almond pulp could be used to make raw energy balls? One of my favourite recipes are these cacao balls: http://quirkycooking.blogspot.com.au/2010/02/raw-cacao-treat-balls.html. I reckon the pulp could be used in place of raw nuts, and whipping up a batch at the same time would result in both milk and snacks, and would save on having to wash up twice. Going to have to give this a go!
The term “nut milk bag” always makes me uncomfortable.
Nuts. Milk. Bag. Nuts. Bag.
That ‘maple walnut milk’ comment on your Instagram pic sounded mighty good.
YES! I need to investigate that.
Maple walnut milk? Wow! I’m going to try this almond milk because I love almonds so much. Almond milk is expensive in Ireland.
Oh this looks really good. I love iced coffee as well and I use an AeroPress to make all my coffee you should try it, the coffee is the best. I have still yet to try almond milk but I love all other milks (especially camel) so I am going to make some as well and I will dedicate my first cup to you lol.
btw have you ever tried these? link
Is there an SF trip post in the line up? I’ve been excitedly waiting for it.
I guess I should do one, Lea! I wasn’t sure if anyone would be interested in all of my touristy observations. 😉
I have also been trying to find a substitute for soy milk, but so far I haven’t liked anything, including almond milk. I can’t wait to try to make the creamier, home made kind!
You will love it, I’m sure!
This sounds delicious! I LOVE almond milk in my coffee (though I’ve cut back on my coffee intake to practically nothing). How long does the home made stuff keep in the fridge? I really only imbibe on the weekends so I try not to keep lots of milk (regular or otherwise) around to go bad.
Thanks for posting these recipes!
Sarah, homemade almond milk should keep for about 5 days in the fridge. The recipe I linked to doesn’t make an enormous amount, and you can also use it on cereal (SO good on muesli!!), so you should be able to get through it in time. It’s quite yummy even out of a glass by itself, which isn’t something I’ve ever said about any kind of milk before!
I posted about making almond milk too! http://blog.fieldguided.com/2011/10/almond-milk.html I’m linking to it because I think you might enjoy the video I posted (I love that video). I’ve been lazy about making it lately but you inspired me to set out some almonds to soak last night and I made the best batch yet this morning (the dates! Such a good idea). I also got a warning about eating too many almonds as you can see from the second-last comment…
Oh man, the almond warning. People who obsess over omega ratios on such a microscopic level really need to think about the big picture a little more when it comes to their diets…sigh.
That video is so nice. It’s pretty much the opposite of the Vegan Drag Queen’s video, which just goes to show you that ALL PEOPLE can enjoy the deliciousness of almond milk.
(Also, how have I never seen that My New Roots blog before?? It’s so pretty!)
Ahhh, My New Roots is so good! I met Sarah last summer at the Kinfolk dinner the Mjölk folks hosted and she is so radiant and glowing that I was like “I am eating vegan/organic/raw all the time immediately”
Anna did you buy that fancy milk bag thing for straining? If so where did you get it? If not, what did you use? I’ve never tried any nut milks but this looks so delicious and I love almonds – thanks!
Kristy, there’s a link in the post to the exact nut milk bag I have! 🙂
oh sorry, i don’t know why i missed the link! thanks for replying!
That’s OK! 😀
I use almond milk for my morning peanut butter and banana breakfast smoothie, so I’ve got to try this! (But my favorite part of this post is you fixing your busted blender. Go, you!)
It’s not as amazing as it sounds!! Evan ordered a replacement part online, then I watched a YouTube video on how to replace it — and it was all done. Everything I know I learned from the internet!
OMG I gotta try !
Okay once again Anna you are the one finally getting me to do something I’ve been meaning to do for a long time. This looks great!
Anabela, your post on it is great too. And I love that My New Roots blog, it’s so pretty! Hadn’t seen it before.
NUT MILK RABBIT HOLE aaaaghh
Haha. Your hippie drink is going to be 10x better with homemade almond milk! 😉
Ohhh you’re right! Next level hippie drink for sure. 😀
Also here’s a good tip- someone told me they use a “paint strainer” bag from Sherwin Williams, that it’s the same thing as the nut milk bag. I got one and IT IS! And it’s like $1.50. It even has an elastic top and rounded bottom.
I’ll be trying it out this evening but it looks like pretty much exactly the same mesh.
I am going to try Madhur Jaffries coconutmilk with fresh coconut.
I made almond milk, I prefer it to juice for the kids. I commented a loooooooong time ago that you should look at My New Roots! You had a link to another site and wrote about a recipe. It’s so educational as well.
Have a wonderful day.
Totally crazy! Flipped back thru this post and did a double-take when I saw Outdated! I’ve known Tarah ( the owner) since she was about 11! Small world indeed. But I had actually returned to this post because I’d come from another blogger and her mention of incredible vegan cheese called Treeline, made in Kingston. Now to check the Outdated link — last I’d checked no website…
Oh!! How funny! And yeah, I don’t think they have a website (at least not that I could find), but they do have a Facebook page.
I’ve seen the Treeline cheeses at our health food store in Newburgh, but I haven’t tried it yet!! Maybe I’ll treat myself this weekend. 🙂
Ok, the almonds are soaking… Sometimes a pretty picture is the kind of motivation I need!
http://www.tierrafarm.com/rawseedsandnuts.aspx These guys are really good for organic and raw nuts, good prices and excellent quality.
We just got Treeline cheese in where I shop and I’m really into it! I had it for lunch today on Rycrisp crackers. I recommend. It’s pricey, but it’s nice to have a cheese that you could serve at a classy party. As opposed to the kind for junk-food night pizzas with fake pepperoni.
Ah! Honey is my buddy! She’s awesome.
I managed to kill my blender (cheap one) on my nut-milk making. I like macademia nut cream. that’s good stuff.
I use the “flour” for muffins. Works great.
Yum! I will have to try this. I make my own coconut milk which is just as easy. It’s delicious in coffee and my toddler loves it.
I have to try this, my mouth is watering 🙂
You have to make coconut milk. So easy and amazing. The hardest part is cracking the coconut but well worth the experience 😀
This was SO easy to make!
Cleaning the blender! Hate it! Until – LIGHTBULB! When you’re done blending, put in some hot water and a bit of dishwashing soap in the canister and then blend it! It cleans it SO well. No sticking your hand in there to get it clean, and trying to get the nook and crannies. Air dry, ready to go again!
I can also recommend:
Macadamia milk,
Hazelnut milk <= really good
Sunflower seed milk
Pumpkin seed milk (currently on the menue) ;-)))
We do all of our "milks" including soy ourselves – mainly cashew one and rely on the help of the "Vegan Star VR 1" which has the filter (the new model VR 100 doesnt anymore, but I prefer the filter to using a collander.
But all the nut milks can be done with a normal blender as well.
Enjoy.
have you tried making it in your juicer?
No! I know you can, but since the blender is so much easier to clean I just use that.
Thanks to your original post on iced coffee, my husband and I registered and received the Bodum pres for our wedding. He’s been making iced coffee, as well as coffee cubes, every day now for the past two weeks. Almond milk has long been his “dairy” of choice but we’ve been buying the pre-made stuff from WF; I foresee us making nut milk in our future!
I’ve heard hazelnut milk is divine but the cost is so prohibitive. Please update the post if you do make it.
I just made this and it’s amazing! I am not a store bought almond milk fan but I am a fan of this. And all the ingredients are so pure. Amaretto is one of my favorite flavors and it really comes across in this milk. My toddler likes it too.
I keep meaning to try this! If you save the nut meat you can use it as a base for ice cream. We got an ice cream maker last year and went a little crazy experimenting. But we made the best vegan ice cream with cashew meat that went through the juicer. YUM.
Brazil nut is AH-MAZING!
Hi, first of all just want to say that the coffee looks so delish!!!great shot…I have a question. I tried making my own almond milk at home and stored it in the fridge it in a regular clean, used and washed plastic bottle. When I first made it, it tasted just a bit more sour than the usual homemade almond milk that I bought. I thought it’s not significant, so I just drank it. Two and half days after, the milk got even more sour, so I threw it away.
Is there any particular tips to store homemade almond milk? Or is there anything wrong that I did in the process of making it (e.g. soaking the almond overnight outside or should I soaked it in the fridge?)
Thank you. Really appreciate your help.