Healthier homemade almond milk + how to blanch almonds at home!

All right. I know this is probably the easiest, most obvious recipe ever. But guess what? I’m a bad cook. Things aren’t always obvious. I share them nonetheless.
Okay, on to the healthier homemade almond milk AND how to blanch almonds.
Here are a few facts:

  1. Almond milk from the store is full of gunk.
  2. Almond milk is so friggin’ easy to make, there’s no reason NOT to make it at home.
  3. Blanched almonds are really FUN to make, so again: no reason NOT to do it.

While we usually get raw, full-fat milk from grass-fed cows (yep, we do raw dairy), we’ve been too busy fighting ticks and raising goats to make it to our farmer lately. And yesterday, I needed some white liquid to put in my coffee. That’s just how I like it.
So I made my own almond milk. I know there are LOTS of recipes for this all over the internet, but scout’s honor: I figured this out myself. Maybe I’m even doin’ it wrong – who knows. (Let me know in the comments.)
I use this nut milk bag (tee-hee). SO much easier than cheesecloth.
I chose NOT to soak the almonds, because I believe most of the troublesome anti-nutrients are contained in the skin. Remove the skin by blanching, and you can have homemade almond milk in minutes.
Here’s the short recipe: blanch, blend, pour, squeeze. Done.
Blanching is super easy. You just boil briefly, then “ping” the almonds out of their skins after blanching, which is also fun.

Healthier homemade almond milk + how to blanch almonds at home!
Author: Liz
Prep time:
Total time:
Serves: 2
This makes a few servings of almond milk. It will keep in the fridge for a few days!
  • 1/2 cup almonds
  • 3 cups filtered water
  • 1 [url href=”” target=”_blank”][u]nut milk bag[/u][/url] for easy squeezin’
To blanch the almonds
  1. Bring 2 cups of the filtered water to a boil.
  2. Add almonds for and boil for 45 seconds. (Skin will begin to release.)
  3. Strain almonds from boiling water immediately and run cool water over them.
  4. Once cool, grip each almond between 2 fingers WITH THE POINTY SIDE FACING OUT.
  5. Pinch and the almond will “ping” from its skin! (Voila – blanched almonds!)
To make the almond milk
  1. Place blanched almonds in the blender and cover with 1 cup of filtered water.
  2. Blend for 10 seconds or until almonds are totally pulverized and liquid is white.
  3. Pour into a bowl lined with a [url href=”http://” target=”_blank”][u]nut milk bag[/u][/url].
  4. Strain and enjoy!


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30 Responses

  1. Don’t forget to save the almondy pulp and dry it out so you have almond meal. Which is technically free at this point, not to mention that you already saved a ton on the initial almond milk making 😉

  2. So this has nothing to do with almond milk, although I do love it. I would just like to say I love your work. I started with the BB podcast, graduated to Eat The Yolks, and just bought skintervention and the paleo bundle. I might be a wee bit obsessed. You are the bomb. Keep it up!

    1. I’ve heard you can bake with it just like almond flour, but you might want to google that to be sure. We give it to our chickens!

  3. This is great! I am thoroughly enjoying listening to the BB podcasts! They are awesome and so informative. You are hilarious and I love the banter between you and Diane. I’ve got “Eat the Yolks” and can’t wait to dive in now that my teaching semester is over. Keep up the good work and get that skin care line going!!!

  4. I am looking for recipes using beef liver. The only two I have so far is grounding 1/2 lb liver and adding it to two pounds of ground beef for making meat loaf; and the other is adding the other 1/2 pound of liver to ground pork and spices for making breakfast patties. I have enjoyed your podcasts with Diane.

  5. I am curious as to why Cashew nut milk isn’t promoted? Seems it’s all about Almonds. Cashews don’t have the skins and the milk is easy to make. Are they not as nutritional as Almonds?

    1. I love cashew milk, Kimm! I actually went looking for cashews today but it seems they’re always sold out and slightly more expensive. I am planning on making an oyster stew with it as soon as I can track some down!

      1. Check Amazon. They sell bulk nuts at a really good price. I buy almonds, cashews, macadamia nuts, etc. I buy bulk tea from them as well.

      2. I find Cashew milk is good replacement for cheese/ our cream type dishes.
        I learned that from making korma which is usually dairy free.
        Almond milk is good in baking, for cereal, for smoothies and anything you would use plain milk with.

  6. Thanks so much for the quick tutorial. Question: what blender do you use? Thx!!!!!!!

    1. Correct. It makes about as much milk as you use water. It spoils quickly since there are no preservatives, so I prefer to make it in small batches.

      1. I’ve been making it in bigger batches and then freezing it in ice cube trays. It makes such a mess (maybe it’s just me?) when I make it, so I figured I might as well do a bunch at once. This is why I have three freezers. 🙂

  7. That’s fabulous! I soak mine for a whole day…and I hate the waiting >:/ I will definitely have to try the blanching. Do you ever add any ingredients for flavor?
    Also…I use a cotton t-shirt instead of a milk bag because my local grocery doesn’t sell milk bags…just in case anyone reads this and can’t get their hands on a milk bag! It works really well and I can squeeze, squeeze, squeeze until I get every drop out and I don’t have to worry about my “filter” tearing on me.
    You can check out my method here: I love the whole ingredients…dates and vanilla beans! I’ve only used honey, cinnamon, and vanilla extract.
    I use a cotton t-shirt to strain the milk because my local grocery doesn’t carry milk bags, and I’ve found it to work very well….does anyone know if I’m missing out on any benefits by using it rather than a nut-milk bag?
    You can check out my method here and let me know if you have any tips on what I’m doing:
    I JUST discovered your website and I’m definitely subscribing, I love it!

  8. Hi there!
    I just went off of dairy because of my asthma and found your page! Sooo excited because I had just bought a bag of raw almonds today for baking but blanched them instead and whipped up some fresh almond milk! I stuck it in the fridge and it’s waiting for me and my morning café au lait in just some hours from now! Happy to have launched into the world of nut milk making, because it’s so easy and sooo much healthier than store bought! Thanks again!!

  9. Thanks so much for this! We have a 13 month old grandbaby who is ‘partial paleo?’ And just started with store bought almond milk…anxious to try this for him!!!Good luck with your pregnancy!

  10. Hi – how exactly do you dry out the pulp that is left over? Is that then used as flour? How long does it keep? How should it be stored? Thanks!

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