A Smarter Way to Make Almond Milk (No Soaking, No Straining)

Julie: We are dairy free, not by choice but out of necessity because of milk sensativities. LOVE our coconut milk in most things but a change is always good. Almond milk tastes yummy in pancakes. Did you know you can make your own? Better, smarter, faster and cheaper! Well, now you do!!

“Fresh, Instant Almond Milk” is, at its core, almond butter blended with water, founded on the smart observation that the two differ by only one essential ingredient: water. With almond butter as a starting point, you can skip the soaking and the straining.

All you need to do is blend 3 tablespoons of almond butter with 1 1/2 cups water. Laura also adds 1/8 teaspoon salt, 2 teaspoons maple syrup, and 1/4 teaspoon vanilla extract. Blend on high speed until smooth and creamy, and strain if you like (though not necessary).

“I keep a jar of raw almond butter on hand and I never go without fresh almond milk.” —Laura Wright, The First Mess Cookbook

Since this almond milk is less neutral-tasting (read: less watery) than store-bought almond milk, however, it might not be the best candidate for adding to coffee or pouring over cereal.

Keep it stored in a jar in the refrigerator for up to 1 week. Since the almond butter particles will settle, you’ll want to give it a good shake before using.