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How To Make Homemade Almond Milk + Butter

Today we will learn how to make homemade almond milk plus homemade almond butter. This recipe is easy to make, vegan and has no preservatives or unnecessary additional ingredients.

And, we also have some ideas of what to do with the leftover almond pulp. These recipes can easily become zero-waste, and we all know how much I like zero-waste recipes.

almond butter

This almond milk is a simple DIY recipe that I use often. Not only is it super tasty but it only takes two ingredients. Plus, with an extra recipe, you can make homemade almond butter. We simply love organic almond butter on toast! Yummy!

If you follow our blog, you will know that we love easy, simple, and natural recipes that are not only good for your health but benefit your pocket as well. This nut milk goes perfectly in your morning coffee, overnight oats, in chia pudding or in your morning smoothie.

A jar of homemade almond butter
There’s nothing quite like a jar of homemade almond butter.

Reasons to make your own homemade almond milk

It seems unnecessary to make your own nut milk when you can easily go to the nearest shop and grab a carton. However, there are many benefits to making your own:

  • No additional ingredients such as thickeners and preservatives.
  • The nut content in store-bought milk can be extremely low.
  • Homemade nut milk has a higher nut content, which makes the texture richer and creamer.
  • It’s more affordable in comparison to store-bought options.
  • Homemade nut milk is incredibly easy to make.

How to make homemade almond milk

Step 1:

Simply soak your almonds in a bowl of cold water overnight (about 8-10 hours).

Soak the almonds in a bowl of cold water
Soak the almonds in a bowl of cold water

Step 2

In the morning, drain the almonds and rinse them with cold water. Place them in a blender with 4 cups of filtered water and blend.

Keep blending until you produce lovely creamy milk.

Blend until you get creamy almond milk
Blend until the milk becomes creamy

Step 3

Use a nut milk bag or a cheesecloth to strain the almond milk. If you don’t have either, you can use any kind of fabric that’s made from 100% cotton with no added color. Strain the blended milk into a bowl. Make sure to squeeze all the fluid out.

Use a cheesecloth to strain the nut milk
Be sure to squeeze all the liquid out of the blended almonds

Step 4

Pour your homemade almond milk into a sterilized glass jar. (Sterilize the jar by boiling it in water for 30 seconds.)

How long can we keep homemade almond milk in the fridge?

Homemade almond milk can last 3-5 days in a glass container in the fridge.

How to use the leftover pulp

This almond pulp can be used to make your homemade granola, morning smoothies, or a topping for yogurt. You can also use it in any kind of baking recipes such as energy balls, crackers, and cookies.

More recipes using almond pulp:

Homemade almond butter

As I mentioned earlier, it’s also incredibly easy to make almond butter. All you need to do is to add a few steps along the way and you have creamy and tasty almond butter.

I usually add one vanilla stick or 1 tsp vanilla extract to the blender. For a sweetened version, you can add 2 Medjool dates or 1 tbsp maple syrup.

Tip: You can also add different flavors to your homemade almond butter such as:

  • 1 Tbsp cacao/cocoa powder for chocolate almond butter.
  • Add 1 tbsp coconut flakes for coconut almond blend.

 

Step 1

Preheat the oven to 170°C and line a baking sheet with parchment paper.

Roast the almonds on a baking sheet
Roast the almonds on a parchment paper-lined baking sheet

Step 2

Place the almonds flat on the baking sheet and roast them for  9 -12 minutes, shaking the baking tray from time to time. By roasting the almonds, we release the natural almond oil which makes blending easier.

Step 3

Pour the almonds into a blender. Add 1 tsp vanilla extract.  Blend on high speed for approximately  10-25 minutes. (This depends on the strength of your blender.) From time to time, you will need to stop and scrape down the sides. If you want to add sweetness to the mixture, after 5 minutes, add 1tbsp  of organic maple syrup.

Blend the almonds until smooth Scrape down the sides from time to time The almonds will be slightly crumbly at first

Step 4

Pour your homemade almond butter into a sterilized glass jar.

Pour into a glass container
Pour the almond butter into a sterilized glass jar

How long can we keep homemade almond butter in the fridge?

Homemade almond butter can last up to 1 month in the fridge.

We hope you like this post, tell us how you use your almond butter. Don’t forget to snap a picture and tag us on Insta @my_modern.oasis.

Almond Homemade milk

Learn how to make homemade almond milk. This recipe is dairy-free, vegan, and has no preservatives or additional ingredients!
Prep Time2 mins
Active Time4 mins
soak12 hrs
Total Time12 hrs 6 mins
Course: Drinks
Keyword: clean eating, detox, vegan
Yield: 4 cups
Pin Recipe

Materials

  • 1 cup almonds
  • 4 cups filtered water

Instructions

  • Soak the almonds in cold water overnight.
  • Drain the water and rinse the almonds. Add 1 cup almonds and 4 cups of filtered water to your blender. Blend until smooth and creamy.
  • Using a cheesecloth, strain the almond milk into a large bowl, squeezing out as much of the liquid as possible.
  • Pour into a sterilized glass jar and store in the fridge for up to 5 days.

Homemade Almond butter

This easy recipe for homemade almond butter is amazing. It's creamy, healthy, and so easy to make!
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Side Dish
Keyword: clean eating, detox, vegan
Yield: 2 cups
Pin Recipe

Materials

  • 2 cups roasted almonds
  • 1 tbsp vanilla extract
  • 1 tbsp maple syrup

Instructions

  • Preheat the oven to 170°C and line the baking sheet with parchment paper.
  • Place the almonds flat on the baking sheet and roast for 9-12 minutes.
  • Add the almonds to the blender. Add the vanilla and blend on high, for 10-25 minutes. You will need to stop and scrape down the sides from time to time. Add the maple syrup after 5 minutes of blending.
  • Store in sterilized jars in the fridge for up to 1 month.

 

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