Raw Recipes

Almond Milk

Posted on March 31 2011 | (24) Comments
Category:

Almond Milk

Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make.

Yield: 3 cups, 6 servings

  • 3 cups water
  • 1 cup almonds, soaked (about 1 1/2 cups after soaking)
  • 3 to 4 pitted medjool dates (see note)
  • pinch salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon almond extract (optional)

Equipment

  • measuring cups
  • measuring spoons
  • blender
  • fine-mesh strainer or mesh bag
  • medium bowl
  • rubber spatula

Put 1 1/2 cups of the water and the almonds in a blender. Blend on high speed until very smooth. Add the remaining 1 1/2 cups of water and blend until smooth.

Put a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.

Discard the pulp left in the strainer and rinse out the blender. Put 3/4 cup of the milk back in the blender along with the dates, salt, and optional vanilla and/or almond extract, and blend on high speed until smooth. Add the remaining milk and blend until smooth. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.

Chocolate Almond Milk: Add 1/3 cup cacao nibs along with the almonds. use 4 dates.

Almond Cream: Almond Cream: Decrease the amount of water to 2 cups. Follow the directions for Almond Milk, but add only 1/2 cup of water at the end of the blending process.

Pistachio or Brazil-Nut Milk: Replace the almonds with raw pistachios or raw Brazil Nuts.

Notes:

1. To soak the almonds, put 1 cup of them in a mason jar. Fill with cool water, screw on the lid, and soak for 8 hours or overnight at room temperature. Drain and rinse. 1 cup raw almonds yields about 1 1/2 cups soaked.

2. Use 4 dates for a sweeter Almond Milk, and 3 (or less) for a less-sweet milk.

Related Blog Posts: Raw Almond Milk—A Creamy Non-Dairy Miracle


Previous Comments

On April 06, 2011 .(JavaScript must be enabled to view this email address) said...

Hi
should the almonds be raw ?  & what are medjool dates is that just the brand name of dates
thanks jannette

On April 06, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Janette,

The almonds should be raw (i.e. not roasted). Medjool is just a variety of date that is soft, sweet, and widely available, but any type of date will work.

Jenny

On April 09, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer,

I love your book and just made the almond milk with granola cereal topped with sliced bananas. Absolutely delicious.  I am not a raw foodist but have been looking for ways to add more fruits and vegetables to my diet.  Your book has given me the tools to do so.  Thank you so much!

On April 25, 2011 .(JavaScript must be enabled to view this email address) said...

what can I make out of the pulp from the almonds I hate to just throw it away as there should be some good stuff left in there like a pate of something
thank you

On April 25, 2011 .(JavaScript must be enabled to view this email address) said...

Hi David,

Personally, I don’t like the taste of the pulp in recipes—it’s chewy and fibrous w/o a lot of flavor. But if you like, you can use it in any pate instead of the soaked nuts and seeds.

Jenny

On May 10, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer,

I love the almond milk and so does my family. It was delicious. I wait for other beautiful recipes to help me embrace this lifestyle. 

Thank you,
Roxana

On May 26, 2011 .(JavaScript must be enabled to view this email address) said...

The Almond Pulp is great flour for making cinnamon rolls. I tried it this a.m. MMMMM!Thanks for your Zucchini Pasta and Marinara Sauce. Out of this world!

On June 18, 2011 .(JavaScript must be enabled to view this email address) said...

I dehydrate the pulp then put it in the blender again to create a very fine powder. I use it in almost every raw cake I make (other than raw “cheese"cake).

On July 18, 2011 .(JavaScript must be enabled to view this email address) said...

Hi, I found you on youtube and after watching some of your videos got your book and use it all the time.  I made the almond milk, had it with granola & fruit, loved it.

On July 29, 2011 .(JavaScript must be enabled to view this email address) said...

Hi, Thanks for the recipe.  How long will the almond milk stay fresh?  Does it need to be made every day?

On July 31, 2011 .(JavaScript must be enabled to view this email address) said...

Hi,

The almond milk keeps for 5 days in the refrigerator. It may separate, so shake well before serving.

Jenny

On August 02, 2011 .(JavaScript must be enabled to view this email address) said...

I just came back from Generation thrive in Sedro Woolley where I learned how to make a recipe in your book there, but when I got home and looked in my book, it was not there. Same cover but different recipes. How do I get my hands on that edition?

On August 05, 2011 .(JavaScript must be enabled to view this email address) said...

Shouldn’t the almonds be soaked overnight first, before blending?
Thanks!

On August 05, 2011 .(JavaScript must be enabled to view this email address) said...

Does your recipes require soaking all kinds of nuts and seeds overnight?
Thanks again smile

On August 06, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Heidi,
Some recipes, like nut milk, require soaking nuts and seeds overnight. Whereas, for others, like cakes, cookies, and pie crusts, the nuts are not soaked. Each recipe specifies soaked or not.
Jenny

On August 15, 2011 .(JavaScript must be enabled to view this email address) said...

Can anybody suggest me some raw juice vegge or fruit for thyroid health ?

On August 30, 2011 .(JavaScript must be enabled to view this email address) said...

Jenny, when a recipe calls for 1 cup soaked nuts do you measure before or after soaking? I needed 2 cups of soaked mac nuts for a mac & cheese recipe and ended up with 3 cups when all was said and done. Thanks.

On August 31, 2011 .(JavaScript must be enabled to view this email address) said...

If the recipes says “1 cup soaked nuts” measure AFTER soaking. But if it says “1 cup nuts, soaked”, measure, and then soak.

Jenny

On December 30, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer, you are the first person who has made me to believe that I can go raw, just by your easy demonstrations of the recipes that you make. Thank you very much!

On February 06, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Jenny,
Your almond milk receipe is very good. I went raw ten days ago
and (I am diabetic for 22 years) don’t need to take the full
dose of insulin. Just 1/3. Thank you for all your youtube receipes that helped me to start easier. Sorry for my english. I am from Croazia and would wery much like to take your lessons, but for now it is impossible. Perhaps You will come here one day. Who knows!
Best,
Darinka

On February 06, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Darinka,
Thanks for writing! Glad you like the almond milk, and glad to hear someone in Croatia is interested in Raw Food Made Easy. I’ll be offering an online course starting this summer—perhaps that will be a way for you to take my classes.
Jenny

On April 09, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Jenny,
Regarding the online course this summer, how many hours will the course be, and how much is the cost?
Rita

On April 10, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Rita,
The course will be 15 sessions. You can go at your own pace, but a good pace is probably one session (a few hours) per week for 15 weeks. The entire course will be only about $175. I will keep you posted—it will be out in September!

Jenny

On May 13, 2012 .(JavaScript must be enabled to view this email address) said...

Hi!  Just wanted to say, my friend and I are trying to go more raw/vegan together, and she had bought your book/dvd.  We went through it together and it was such an inspiration!  Thank you for making this seem less overwhelming.  smile I’m ordering my own copy of your book, and wanted to say I loved this almond milk recipe with the nut granola.

One question: I put some raw, steel cut oats in with my last batch of granola and it was yummy but a little chewy, lol.  I’m wondering what the best way to use those would be, since they aren’t getting cooked to soften them?  Soak them in some almond milk for a bit before using or…?

Thanks again for all the amazing info!


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