How to make almond milk (plus almond meal) from the scratch step-by-step recipe with photos.
About this recipe
Almond milk is a great substitute for regular milk. The creamy texture and nutty flavour make it very flavourful and delicious. It is a great substitute for making drinks like hot chocolate if you are allergic to dairy.
Almonds are rich in healthy fat, fiber, protein, and vitamin E. A handful of almonds makes a great healthy snack. Making almond milk at home is really simple. While there are several brands that sell almond milk, it is very simple to make almond milk at home. Plus, the leftover pulp can be used to make almond meal which can be used for baking cookies, cake, crackers, and even bread.
The almond milk stays fresh for up to five days when stored in the refrigerator. I highly recommend making small batches and using it up within five days.
The almond meal can be store in an air-tight container in the refrigerator. It stays fresh in the refrigerator for up to 10 days. It can also be kept in a freezer-safe bag and frozen for up to three months.
Recipes to try
You can sweeten the almond milk with either honey or dates for a perfectly healthy drink. Almond meal can be used in various recipes including cookies, bread, and also burfi (Indian-style fudge). Not just in sweet dishes, they can also be used to make savoury crackers. You can find some innovative recipes for using almond meal below.
Check out the recipes where the almond meal is used here:
Click here for more cooking basics.
Step by step instructions
Soak almonds in enough water (step 1).
Blend the soaked almonds for 2-3 minutes (step 2).
Pour it onto the muslin cloth. Squeeze out the almond milk (steps 3,4).
Almond milk is ready to be stored in the refrigerator.
Spread the leftover almond pulp onto a baking tray and bake until it is completely dry.
The almond meal is ready to be used.
Almond milk plus almond meal
How to make almond milk (plus almond meal)
- 1 cup almonds
- 5-6 cups filtered water
To make the almond milk:
- Soak the almonds overnight in enough water. Alternatively, you can soak the almonds in hot water for 2-3 hours
- Place a muslin cloth over a strainer and place the strainer over a large bowl. Set aside
- Rinse the soaked almonds thoroughly and add to a blender. Add 3 cups water and blend it for 2-3 minutes
- Pour the mixture onto the muslin cloth. Bring all the ends of the muslin cloth together and gently squeeze out the milk
- Once all the milk is squeezed out, add the remaining water and adjust the consistency according to your preference
- Refrigerate the almond milk
To make the almond meal:
- Line a baking tray with baking sheet. Preheat oven at 60 degrees C
- Take out the almond pulp from the muslin cloth and spread onto the baking tray
- Put into the oven and let it dry completely (up to 2-3 hours)
- Cool the almond meal completely and store refrigerated