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How To Make Almond Milk

DIY almond milk-12

Making almond milk at home is incredibly satisfying. It gives you that feeling of accomplishment similar to making homemade jam or bread, and it also tastes infinitely better than anything you can buy at the store. Homemade almond milk is creamy, wholesome and 100% natural – no artificial flavors or stabilizers. It does take a bit of time – but that’s mostly inactive time that includes soaking. Once you get the method down, it will be done in a flash. I make almond milk once or twice a week at home.

How To Make Almond Milk


DIY almond milk

Step 1: Have the supplies ready.

Here’s what you need to make some amazing almond milk:

1 cup of raw almonds, organic if possible
filtered water
fresh squeezed lemon juice
pinch sea salt
1-2 teaspoons maple syrup (optional)
1 vanilla bean or 1 teaspoon vanilla extract

Equipment needed:  fine mesh strainer, cheese cloth (or nut milk bag), blender

Step 2: Soak the almonds:

DIY almond milk-4

Place the 1 cup of almonds in a medium bowl. Squeeze fresh lemon juice over the top and fill it up with filtered water. Allow to soak for at least 8 hours or overnight. The almonds will really absorb a lot of water, so be sure to use enough water! Add more if needed.

DIY almond milk-2

The water will become a little cloudy – totally normal. You’ll notice that the almonds have swelled and absorbed a lot of water.

DIY almond milk-3

Step 3: Drain and blend.

DIY almond milk-5

Drain off the soaking water and rinse the almonds well. Place in a blender along with 3 cups filtered water.

DIY almond milk-6

Blend on high speed for several minutes until thick and smooth. There will be quite a bit of almond pulp mixed in with the milk.

Step 4: Strain.

DIY almond milk-8

Straining the almond milk isn’t 100% necessary, but it does remove the pulp which can make the milk taste gritty. Some people prefer to use the milk unstrained, so it’s totally up to you! If you do strain it, you can use just a sieve, which will leave some sediment, or a cloth, either a nut milk bag, tea towel, or several layers of cheesecloth. For almond milk, I tend to go with cheesecloth.

DIY almond milk-7

To remove the almond pulp from the milk, simply line a fine mesh sieve with several layers of cheesecloth and set it over a large bowl. Pour the almond milk into the lined strainer and let the milk drain through.

DIY almond milk-9

Gather up the cheese cloth and twist it at the top so none of the pulp can escape, and gently squeeze to extract as much milk as possible. If using a nut milk bag, simply pour the pureed almonds into the bag and strain, squeezing to extract the milk. (Nut milk bags have a finer mesh than cheesecloth and will remove almost all of the pulp or sediment.)

Step 5: Storage.

DIY almond milk-10

After the straining is complete, add the sea salt, maple syrup (if using), and the vanilla. Then it’s time to store the fresh almond milk.

DIY almond milk-11

Transfer the milk to a quart size jar or bottle with a lid. For a thinner milk, add a little more filtered water to make it an even quart. Refrigerate immediately. The milk is best consumed the first 2-3 days and must be kept refrigerated. It will separate as it sits. It is fine to drink and use, simply shake the bottle and the milk will be creamy again.

Notes:
-Be sure to sanitize all of your bowls, utensils, blender, jar and lids before making the milk to prevent any contamination.
-If the milk smells “off” best not to drink it in case it has spoiled. Drink or use within 3-4 days, but sometimes it will keep for a week.
-Add other flavors or spices, as desired. Example – cinnamon and a little almond extract.
-Honey can be used in place of the maple syrup.
-Do not freeze the almond milk, the texture will be affected.

Print

Almond Milk

  • Prep Time: 480 minutes
  • Cook Time: 15 minutes
  • Total Time: 495 minutes
  • Yield: 4 1x
  • Category: Drinks

Scale

Ingredients

  • 1 cup of raw almonds (organic if possible)
  • filtered water
  • fresh squeezed lemon juice
  • pinch sea salt
  • 12 teaspoons maple syrup (optional)
  • 1 teaspoon vanilla bean or 1 vanilla extract

Instructions

  1. Place the 1 cup of almonds in a medium bowl. Squeeze fresh lemon juice over the top and fill it up with filtered water. Allow to soak for at least 8 hours or overnight. The almonds will really absorb a lot of water, so be sure to use enough water! Add more if needed.
  2. The water will become a little cloudy – totally normal. You’ll notice that the almonds have swelled and absorbed a lot of water.
  3. Drain off the soaking water and rinse the almonds well. Place in a blender along with 3 cups filtered water.
  4. Blend on high speed for several minutes until thick and smooth. There will be quite a bit of almond pulp mixed in with the milk.
  5. Straining the almond milk isn’t 100% necessary, but it does remove the pulp which can make the milk taste gritty. Some people prefer to use the milk unstrained, so it’s totally up to you! If you do strain it, you can use just a sieve, which will leave some sediment, or a cloth, either a nut milk bag, tea towel, or several layers of cheesecloth. For almond milk, I tend to go with cheesecloth.
  6. To remove the almond pulp from the milk, simply line a fine mesh sieve with several layers of cheesecloth and set it over a large bowl. Pour the almond milk into the lined strainer and let the milk drain through.
  7. Gather up the cheese cloth and twist it at the top so none of the pulp can escape, and gently squeeze to extract as much milk as possible. If using a nut milk bag, simply pour the pureed almonds into the bag and strain, squeezing to extract the milk. (Nut milk bags have a finer mesh than cheesecloth and will remove almost all of the pulp or sediment.)
  8. After the straining is complete, add the sea salt, maple syrup (if using), and the vanilla. Then it’s time to store the fresh almond milk.
  9. Transfer the milk to a quart size jar or bottle with a lid. For a thinner milk, add a little more filtered water to make it an even quart. Refrigerate immediately. The milk is best consumed the first 2-3 days and must be kept refrigerated. It will separate as it sits. It is fine to drink and use, simply shake the bottle and the milk will be creamy again.


Notes

-Be sure to sanitize all of your bowls, utensils, blender, jar and lids before making the milk to prevent any contamination.

-If the milk smells “off” best not to drink it in case it has spoiled. Drink or use within 3-4 days, but sometimes it will keep for a week.

-Add other flavors or spices, as desired. Example – cinnamon and a little almond extract.

-Honey can be used in place of the maple syrup. -Do not freeze the almond milk, the texture will be affected.

 

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  1. sai suhas

    February 12th, 2015 at 5:24 am

    Awesome 🙂

  2. SGS Rawkstar Jessie

    February 12th, 2015 at 6:14 am

    Glad you are excited! I am about to blend mine. 🙂

  3. Catherine

    February 15th, 2015 at 10:52 am

    Take the remaining pulp. Spread it on a baking pan and put it in your oven at the lowest possible temperature (mine is 170 degrees). Dry/roast for approximately 3 hours, stirring halfway through. When the pulp is dried out, let cool, then put it into your blender (make sure it is completely dry!) and blend/grind away. Pour almond meal/flour into a freezer ziploc bag and store in your freezer for gluten free/low-carb baking!

  4. SGS Rawkstar Jessie

    February 16th, 2015 at 7:54 am

    Hey Catherine! YOU TOTALLY RAWK! Thanks for the tips!

  5. Florence

    February 26th, 2015 at 10:27 am

    Thank You! That makes the buying a high end blender a good investment Thank You!!

  6. Amber

    February 24th, 2015 at 2:04 pm

    Hi!! I read on another site that the pulp would just settle and you wouldn´t have to strain…. ever tried it? I have my almonds soaking now and wanna make it in the morning but don´t have any cheesecloth…

  7. SGS Rawkstar Jessie

    February 25th, 2015 at 6:39 am

    Hey Amber. You don’t necessarily have to strain it, it will just be a thicker milk. 🙂

  8. MamaS

    February 25th, 2015 at 8:34 pm

    Have you ever tried blending with dates as the sweetener instead of the optional maple syrup?

  9. SGS Rawkstar Jessie

    February 26th, 2015 at 8:10 am

    Yes, we love dates. 🙂

  10. Evi

    March 8th, 2015 at 10:09 pm

    I’ve tried it and it’s success…!! 🙂 I like it..and will try some others nuts which easy to find here (Indonesia) and not too expensive, cause almond quite expensive here…

  11. SGS Rawkstar Jessie

    March 9th, 2015 at 3:30 pm

    Enjoy!

  12. Tea

    March 18th, 2015 at 5:38 pm

    Can you freeze almond milk as you can whole animal milk?

  13. SGS Rawkstar

    March 19th, 2015 at 8:05 am

    Hi Tea! We always believe fresh is best! Freezing almond milk might cause it to separate irregularly and this may reduce the visual quality and consistency upon thawing.

  14. Tea

    March 18th, 2015 at 5:40 pm

    I forgot to ask. I have a Vitamax. Do your use the dry blade or wet blade to make your almond milk?

  15. SGS Rawkstar

    March 19th, 2015 at 8:08 am

    Hi Tea! Because you are soaking the almonds in water prior to blending we suggest using your wet blade! Enjoy!

  16. Shelley

    April 5th, 2015 at 9:22 am

    what do you use the almond pulp for. Do you waste it or freeze to make almond flour

  17. SGS Rawkstar

    April 6th, 2015 at 8:02 pm

    Hi Shelley,

    There are so many options for the left-over almond pulp! A quick search of the internet, and you can find recipes for almond flour, face scrubs, baked goods, and dips! The options are endless! 🙂

  18. Judy

    April 5th, 2015 at 11:07 pm

    how long does it stay fresh?

  19. SGS Rawkstar

    April 6th, 2015 at 8:00 pm

    Hi Judy,

    It should last between 2-3 days in the fridge!

  20. Katherine

    April 6th, 2015 at 6:16 am

    Why the lemon juice? I’ve never seen that in other almond milk recipes.

  21. SGS Rawkstar

    April 6th, 2015 at 7:59 pm

    Hi Katherine,

    The added lemon juice helps your body absorb all of the nutritional benefits of the almond milk!

  22. Shalini

    April 6th, 2015 at 8:28 pm

    I tend to soak my nuts with a bit of salt as that is supposed to neutralize the enzymes, so does lemon do the same and can we do both soak with lemon and salt ?

  23. SGS Rawkstar

    April 6th, 2015 at 8:36 pm

    Hi Shalini,

    You’re right, the lemon juice helps neutralize the enzymes, and makes it easier for your body to absorb all of the nutritional benefits of the almond milk! How much salt do you add?

  24. Kathryn

    April 8th, 2015 at 7:31 am

    I have been following your website for just over a year as I gained a lot of weight due to medication and was looking for a healthier lifestyle and stumbled across your amazing smoothies (and have lost over 4 stone in that time, I’m halfway back to my normal weight!). I live in China and I worry about the stories of steroids etc. in cows milk, so I have just made my first batch of almond milk. You have a happy household here in Beijing: it’s yummy and I can see us totally replacing cows milk. Thanks for everything!

  25. SGS Rawkstar

    April 8th, 2015 at 2:19 pm

    Kathryn,

    Thank you so much for sharing your experience with Simple Green Smoothies!

    Rawk on!

    Cheers 🙂

  26. Paty

    April 15th, 2015 at 7:34 am

    How do you sanitize the bowls?

  27. SGS Rawkstar

    April 16th, 2015 at 4:45 am

    Hi Paty,

    Here are a few options:

    I love using a vinegar + water solution to clean all of my kitchen materials before making almond milk! Or I run the dishwasher on it’s “sanitize” setting (If that’s an option for you).

    Some people sanitize using one tablespoon of bleach to a gallon of water, soak all of the cooking materials and then rinse. There are arguments for using bleach, some argue the proven toxicity to both humans and the environment, while those in favor say there’s no harm when used in very small amounts.

    Hope this helps!

  28. Kerry

    April 30th, 2015 at 6:12 am

    Do you refrigerate the almonds while they soak or leave them out on the counter?

  29. SGS Rawkstar

    April 30th, 2015 at 7:55 am

    Hi Kerry,

    I leave the almonds to soak on the counter overnight.

    Cheers 🙂

  30. Eddie

    May 7th, 2015 at 5:07 pm

    I don’t strain out the pulp. But I mostly make smoothies from it. I store in a jar with a lid. Shake it before pouring in the blender. Add the other ingredients and blend away. It shortens the time to make it and simplifies things.

  31. SGS Rawkstar

    May 7th, 2015 at 6:22 pm

    Thanks for sharing, Eddie! Cheers 🙂

  32. Jenn

    May 22nd, 2015 at 8:55 pm

    Hi I just made mine. I have. $600 something blender Vitamix. Haven’t tasted it yet but it looks beautiful Nd I’m really excited about it. I’ll let ya”all know tomorrow how it tastes 🙂 I posted the whole process for my friends linked to your page. Off topic I tried another one of your recipes today!! And it was soooooooo GREAT!!! The one on your site: coconut water, mango, watermelon and spinach! Thanks

  33. SGS Rawkstar

    May 25th, 2015 at 7:48 am

    Hi Jenn,

    We hope you love making your own homemade almond milk as much as we do! Definitely keep us updated once you’ve tried it!

    Great recipe! We love blendin’ with melon, it’s so refreshing, especially as the weather is starting to warm up here! 🙂

  34. Shona

    May 23rd, 2015 at 12:38 pm

    Hi,

    Do I use half a lemon or whole? I see a half lemon in the picture it the recipe just says “a lemon.”

  35. SGS Rawkstar

    May 25th, 2015 at 8:08 am

    Hi Shona,

    It’s your preference! Using half or a whole lemon will provide you with enough lemon juice to give you the nutritional benefits!

  36. Mariela

    June 5th, 2015 at 8:38 am

    Hi, just wondering how you add the vanilla bean?

  37. SGS Rawkstar

    June 5th, 2015 at 11:51 am

    Hi Mariela,

    After you’ve strained the almonds, add the vanilla bean. The best way to add the vanilla bean is to cut the bean in half length-wise + scrap out the glorious vanilla beans inside! I like to call it vanilla caviar! 🙂

  38. FRAN

    June 6th, 2015 at 11:45 am

    I just made the Meal on the Go Green Smoothie for my husband. Yesterday I took him to the ER with something he swallowed and didn’t go down. He is 82 and really tired all the time and think I am crazy wanting all these green smoothie things. He hates buying all the greens and says I spend too much money on food now. I have tried for about 6 months to get him to drink at least a pint each day as he eats tv dinners and ice cream and sweet rolls. That’s his diet. And he wonders why he is wiped put all the time. — Anyway back to the reason I am writing. The recipe calls for 2 C of almond milk. I had about that much in the fridge but it was store bought. When I looked at it , it didn’t look right and went out of date tomorrow. I was afraid to use it so I had some almonds in the freezer and took about half cup and 2 cups of water and threw them in the Vita Mix. Not sure what would happen as never did that before and being frozen were pretty hard.—-Presto I had almond milk for the smoothie. I didn’t strain it and the berries and banana were frozen.(I buy the mixed frozen berries at Sams Club) Whoops, I just realized I forgot the 1/4 C oats. Oh well. He ate that for breakfast. lol He only wanted a smoothie if it tastes good so he approved of the taste and we are drinking it as we speak. I hope it will give him a little pick up. Thanks .

  39. SGS Rawkstar

    June 7th, 2015 at 7:37 am

    Hi Fran,

    We are happy to hear your husband is doing well following his hospital visit! Storing almonds in the freezer is a great way to make fresh almond milk when you’re in a pinch!

  40. Enah

    July 4th, 2015 at 1:49 am

    Green Smoothie My own recipe

    I tried

    1 cups of Spinach
    1 whole Avocados
    1 Bananas
    I pear
    2 cups cucumber juice (I juiced the cucumber in the juicer and presto I got my cucumber juice)

    It tastes good for me. There was a tiny hint of spinach but the avocado is much stronger since I use one whole plus the cucumber juice is so good tasting.

    Try it.

  41. SGS Rawkstar

    July 5th, 2015 at 9:37 am

    Hi Enah,

    Thank you so much for sharing your recipe! Cheers 🙂

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