Make this Vitamix almond milk recipe in a flash without soaking almonds. Versatile recipe-ready variations from light milk to heavy cream. Dairy-free and vegan.
1cupwhole raw almonds or substitute 1 cup almond flour
3cupsfiltered water
Instructions
Peel whole almonds if using
Place whole almonds in a medium-sized 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.
Blend for one to three minutes on the highest speed until the mixture is slightly warm to the touch.
Strain
Lay a large cotton handkerchief or thin tea towel over a medium-sized bowl. Pour blended milk in, taking care to keep the edges of the cloth draped on the outside of the bowl.
Gather the edges of the cloth and twist tightly at the top. Wring and knead the bundle until all the almond milk is extracted.
Bottle and store
Pour Vitamix almond milk into a glass bottle or jar and refrigerate immediately. Milk will keep for 3 days.
Notes
The basic recipe above is for rich almond milk. Use the following chart to customize your almond milk and cream. Substitute raw macadamia nuts or cashews if desired. Use one-for-one in place of peeled almonds and process the same way.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.