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.
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.
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
Simply soak your almonds in a bowl of cold water overnight (about 8-10 hours).
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.
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.
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.
Preheat the oven to 170°C and line a baking sheet with parchment paper.
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.
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.
Pour your homemade 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
- 1 cup almonds
- 4 cups filtered water
- 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
- 2 cups roasted almonds
- 1 tbsp vanilla extract
- 1 tbsp maple syrup
- Preheat the oven to 170°C and line the baking sheet with parchment paper.
- 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.