Ever set out to make a recipe only to discover you don't have plant-based milk on hand? This quick, no-soak recipe makes fresh, delicious almond milk and cream for all your favorite dishes.
Maybe you need rich homemade almond cream to make Smoked Gouda Cheese. Or, you'd like fresh, additive-free almond milk to pour over hot Apple Spice Kasha Cereal.
Well, no worries. This healthy, two-ingredient Vitamix almond milk recipe has you covered for everything from baking to making dinner to crafting sumptuous desserts.
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Top Tip
No need to soak almonds. Pour boiling water over almonds and wait one minute. Then the skins slip off easily. Or, use almond flour. Either way, you'll have the creamiest, snow-white almond milk or cream in no time.
Two Ingredients
Only two ingredients are needed for recipe-ready fresh almond milk and cream.
- Filtered water
- Whole almonds or almond flour
You can choose either whole almonds or almond flour. Both are interchangeable and make the smoothest, dreamy almond milk.
Equipment
- Saucepan
- Strainer
- Vitamix or high-powered blender
- Cotton handkerchief or thin tea towel
- Bowl
Back in the day, I purchased nut-milk bags for making vegan, non-dairy milk. After too many burst bags and grainy results, I found a more straightforward solution.
A cotton handkerchief or thin tea towel takes the place of nut milk bags and finicky contraptions. You can even use old tee shirt material if it's more convenient.
When you have a Vitamix or equivalent high-powered blender and cotton fabric you're set. The remaining items for making almond milk are standard in every kitchen.
When you choose almond flour over whole almonds you won't even need the saucepan and strainer!
How to skin almonds
When you make the recipe with whole almonds, you'll want to peel them for pure white nut milk with a silky smooth consistency.
Did you know it only takes one minute to blanch whole almonds? From there it's simple to slip the loose skins off.
Not only will your almonds be raw and pristine, but you'll save money over expensive store-bought skinned almonds.
Make almond milk and cream
Once your almonds are skinned or your almond flour is measured you simply blend them with filtered water.
Then, lay your cloth over a bowl and pour in the blended mixture. Gather top of cloth and twist. Wring and knead your bundle to extract all the almond milk.
I love men's handkerchiefs and flour sack towels for making plant-based milk because they're uncomplicated, strain the finest texture, and can be laundered for use over and over again.
Adaptable recipe
One of the fun parts of this made-to-order recipe is you choose how rich or light you want your non-dairy substitute to be. That way it's perfect for the dish you're creating.
Simply follow the recipe's basic method to make any almond milk or cream and adjust the ratio of almonds to water as listed here.
- Extra rich almond cream - 1 part almond + 1 ½ parts water. For indulgent desserts, fillings and silky coffee creamer. You can add vanilla, hazelnut extract, and dates or maple syrup to make flavored creamer.
- Almond cream - 1 part almond + 2 parts water. For pudding, flan, ice cream, frozen treats, savory sauces and vegan cheese recipes.
- Rich Almond milk - 1 part almond + 3 parts water. For pancakes, breakfast bars, dinner rolls, cakes, and cookies.
- Cereal Almond Milk - 1 part almond + 4 to 6 parts water. Pour over cold cereal, granola or oatmeal. Serve with cookies or make sweet chocolate almond milk.
FAQ
No. Roasted almonds are great for snacking and other recipes, but you need raw, unseasoned almonds to make this milk and cream.
It's not necessary to soak almonds for smooth, creamy milk as long as you use a Vitamix with peeled almonds or almond flour.
You can use other blenders if they have a very powerful motor and sharp blades. It will take longer to make milk but still gives results heads and tails above store-bought almond milk for freshness and purity.
Use a Vitamix or high-powered blender and blend at highest speed until the milk is slightly warm. The time will vary depending on your appliance. My Vitamix takes less than a minute and my high-powered blender takes two to three minutes.
Easy! Tight-weave cotton fabric like thin tea towels or men's handkerchiefs work even better than finicky nut milk bags or equipment. Lay cloth over a bowl, pour your blended mixture in, and gather top edges of cloth. Twist and knead bundle until all the almond milk is extracted.
Unlike almond milk from the store, homemade almond milk and cream are free from all additives including stabilizers. Pure, two-ingredient almond milk may separate over time. Just give it a shake before using.
Freshly made almond milk perishes faster than other types of nut and seed milks. However, it will hold for 3 days if well refrigerated.
You can compost almond pulp. If you are more ambitious, substitute it for part of the flour or cereal in wholefood recipes. Crackers, cookies, energy bars, granola and muffins are just a few possibilities. When using wet pulp, reduce liquid in the recipe. When using dry pulp, increase the oil or fat. Let us know if you come up with a signature baked good!
More vegan staples
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📖 Recipe
Make Almond Milk and Cream for Recipes
Ingredients
- 1 cup whole raw almonds or substitute 1 cup almond flour
- 3 cups filtered water
Instructions
Peel whole almonds if using
- Place whole almonds in a medium-size bowl and cover with boiling water. Let sit for one minute.
- Pour almonds into a strainer and rinse with cold water. Pinch almonds between thumb and forefinger to slip skins off.
Make milk or cream
- Place peeled almonds, or almond flour if substituting, in a Vitamix or high-powered blender.
- Blender one to three minutes on highest speed until mixture is slightly warm to touch.
Strain
- Lay a large cotton handkerchief or thin tea towel over a medium-sized bowl. Pour blended milk in taking care to keep edges of cloth draped on outside of bowl.
- Gather edges of cloth and twist tight at top. Wring and knead bundle until all the almond milk is extracted.
Bottle and store
- Pour almond milk into a glass bottle or jar and refrigerate immediately. Milk will keep for 3 days.
Notes
- Extra rich almond cream - 1 part almond + 1 ½ parts water. For indulgent desserts, fillings and silky coffee creamer. You can add vanilla, hazelnut extract, and dates or maple syrup to make flavored creamer.
- Almond cream - 1 part almond + 2 parts water. For pudding, flan, ice cream, frozen treats, savory sauces and vegan cheese recipes.
- Rich almond milk - 1 part almond + 3 parts water. For pancakes, breakfast bars, dinner rolls, cakes, and cookies.
- Cereal almond Milk - 1 part almond + 4-6 parts water. Pour over cold cereal or oatmeal. Serve with cookies or make sweet chocolate almond milk.
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