Hi there! In this post I will explain how to make your own almond milk and almond flour. I’ll share my go-to almond milk recipe which is naturally sweetened with dates and uses just five ingredients. (Technically, you only need two ingredients to make almond milk, just almonds and water.) I will then explain how to turn your leftover almond meal into almond flour.
Before we get started, I want to quickly tell you about a discount opportunity on the nut milk bags I used for this recipe, by Ellie’s Best. You can order them from here and receive a 10% discount with code “Mercedes10“. These nut milk bags are a dream! They are much bigger than what I’m used to using, and I find that to be a huge advantage that makes the process much easier. They are also easier to clean than other brands I’ve tried.
Homemade almond milk is very near and dear to my heart because it was one of the very first recipes I ever posted about on superfoodsaydeez. I’ve made several iterations over the past (almost) two years since I started making it, but the one I stick to most consistently is sweetened with medjool dates and sprinkled with cinnamon or a splash of vanilla extract for added flavor. Medjool dates are a whole plant-based food (so to me that means they are a superfood) and they taste divine. Cinnamon is well-known for stabilizing blood sugar and other health benefits — it also packs a big flavor punch. So those are my go-to’s but you can flavor however you’d like. A very popular addition is vanilla extract. I used to always add a splash but have since phased it out because I kind of just forget about it. I would recommend including it if you’re a first-timer; unless you are going for a plain, unsweetened milk.
Homemade almond milk has become much more popular (as it should be!) since I first started making it. By now you might already have your own recipe down pat. If so, yay! As for the rest of you, don’t feel bad. How to make your own almond milk is still one of the most frequently asked questions I receive on Instagram.
Making your own almond milk, or any kind of nut/seed/oat milk in general, has pros and cons. Below is my list of what I believe to be the major pros and cons of making your own almond milk. For me, the pros far outweigh the cons, but occasionally the convenience of store-bought almond milk overpowers.
Pros to making your own almond milk/almond flour:
- It’s fun!
- It’s easy!
- Chemical-Free: When making your own almond milk, there is no need for preservatives or other unnatural additives. Here is an example of the ingredient list of Silk Unsweetened Almond Milk from their website (2/15/2017). The very first ingredient is Almondmilk, and everything after that is unnecessary and, for the most part, unnatural and not so good for you.
INGREDIENTS: Almondmilk (Filtered Water, Almonds), Contains 2% or less of: Vitamin and Mineral Blend (Calcium Carbonate, Vitamin E Acetate, Vitamin A Palmitate, Vitamin D2), Sea Salt, Natural Flavor, Sunflower Lecithin, Locust Bean Gum, Gellan Gum.
- Almond milk and almond meal: When making your own almond milk, you also get leftover almond meal to do whatever you’d like! I will show you how to turn it into almond flour. There are other uses for leftover almond meal besides turning it into flour. I really enjoy turning it into flour and find it very useful, so that’s what I’m sharing here and plan to continue doing. One of the other popular uses I see for the leftover almond meal is refrigerating it and adding it to smoothies.
- Control: Making your own almond milk and almond flour gives you complete control over what goes into it, whether or not you want it sweetened and how, what other flavors you might want to add, and even freshness.
- Self-esteem boost: I may be speaking from personal experience here, and my husband agrees, but there is something about making your own almond milk and almond flour that makes us feel so accomplished. My dream is for everyone to feel the sense of accomplishment that comes from making your own non-dairy milk someday, at least once. 🙂
- Tastes better: I think homemade almond milk tastes better than store-bought. But you should decide this one for yourself 🙂
Downsides to making your own almond milk/almond flour:
- Short lifespan, relatively: homemade almond milk stays fresh for 3-5 days from the time you make it. This is the same as store-bought almond milk once it’s opened, but with store-bought almond milk you have the advantage of starting the 3-5 days at the time you open it, instead of starting right away after it’s made. In comparison, dairy milk expiration dates are usually much longer than 3-5 days in the future.
- Homemade almond flour is good for one year, so this problem doesn’t apply to that.
- Time-consuming/Not immediately available on short notice: If you’re totally out of milk and don’t already have nuts soaking, you will need to wait at least 8 hours to make almond milk, and another 3-4 to make almond flour. So it’s not a great option for an unexpected immediate need of milk or flour.
- Since almond flour is good for a year, you can sidetrack this problem for the flour by making sure you always have some in storage.
- No Cost Savings: Making your own almond milk usually costs more than buying it. I estimate that one cup of quality almonds needed to make 4 cups of almond milk costs about $5. You can usually buy 8-cups of pre-made almond milk at the store for $2.99-$3.99. Thus, homemade almond milk usually costs MORE than store-bought.
Without further ado, let’s get started!
What you will need:
- A blender or food processor. I personally use a Vitamix. I’ve also used a KitchenAid blender and Cuisinart food processor in the past. Personally, I prefer using a blender over a food processor because my food processor can’t handle much liquid. What you use is totally up to you, just make sure it can handle a minimum of 4 cups of liquid.
- Nut milk bag, cheese cloth, or you can even use a clean towel. I use Ellie’s Best nut milk bags and they are amazing! I would recommend using a nut milk bag over the other options because I find it much easier to use! If interested in buying the same nut milk bags I use, you can use my coupon code for 10% off: Mercedes10 Here.
- Storage containers for milk and flour: I use an air-tight glass jar for the milk, and usually reuse an old mason jar for storing the almond flour.
1 cup raw unsalted almonds (many people think you need to use blanched almonds but this is not the case. I usually do not use blanched almonds because it is less convenient for me. Either is fine; they are interchangeable in this recipe.)
4 cups filtered water
2 medjool dates, pitted
Pink Himalayan salt
Organic ground cinnamon or splash of organic vanilla extract
Almond Milk Directions:
- Soak 1 cup almonds in clean filtered water with a dash of pink Himalayan salt for 8 hours or overnight (this should plump them up) — the water level should be about an inch above the top of the almonds.
- Drain the water from the soaked almonds and rinse the almonds under fresh water. **Do not reuse the water the almonds were soaked in.** One of the health benefits of the soaking process (btw, the soaking process is called “sprouting” the nuts) besides readying the almonds to be turned into milk, is it removes Phytic acid in the nuts and other enzyme inhibitors. These prevent our bodies from being able to fully absorb the nutrients in the nuts. Hence removing them enhances the bioavailability of nutrients in the nuts. The water the almonds were soaked in is full of the stuff we want to get rid of!
- Put the nuts in blender, add 4 cups filtered water, the medjool dates, a dash of pink Himalayan salt, and a sprinkle of cinnamon (or sweeteners/flavorings of your choice.)
- Blend 1-2 minutes. Should reach a frothy creamy consistency.
- Hold your nut milk bag open inside a large bowl and pour the blended almonds & water into the bag to filter out the milk. Squeeze and ring out as needed to get out as much liquid as possible. (You want the remaining almond meal to be as dry as possible before proceeding to the next step.)
- Tip: Once filtered, I like to pour the almond milk from the bowl back into the blender (quickly rinse out blender first to remove any almond meal remnants) and then pour into air-tight glass jar with more precision.
Almond Flour Directions:
- Spread out your remaining almond meal (left in the bag after filtering out the milk) loosely on a baking pan
- Bake at the lowest temperature your oven will go(for me, that is 170F) for 3-4 hours, or until completely dried out. You can also use a food dehydrator for this step.
- Remove from oven once completely dried, and either store for use as is, or proceed to step 4, and then store for use. (I like to store mine in old mason jars)
- This step is optional, but recently I like to put the almond flour back into the blender after drying it out. This allows you to grind it into an extra fine flour that more closely resembles how almond flour looks when you buy it. I’ve used almond flour both ways and they both work just fine in recipes.
Thanks for stopping by! Please let me know if you have any questions.:)