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Almond Milk

Created by Chef Todd Humphries for Almond Board of California.
Almonds

Difficulty

Intermediate

Ingredients
  • 1 lb. 2 oz whole natural (skin on) almonds
  • 1 1/2 quart water, plus more for soaking
Preparation
  1. Put the almonds in a large container and pour in enough water to cover them. Put a lid or plastic wrap on the container and leave to soak for at least 8 and up to 48 hours.
  2. Drain and rinse the almonds.
  3. Line the strainer with the nut bag or cheesecloth and set them over a large bowl.
  4. Put half of the almonds in a blender and add 3 c. fresh water. Blend until the nuts are finely chopped. Pour them into the nut bag. Repeat with the remaining almonds and 3 c. fresh water.
  5. Strain out the nut pulp and squeeze it to remove as much almond milk as possible. Cover and refrigerate the almond milk and almond pulp; reserve the pulp for other recipes.
Did you know?

Grown under ideal conditions and guided by science, California almonds lead the world in quality, consistency, and sustainability. Explore what makes California the heart of global almond production.