How to Make Almond Milk In Less Than 3 Minutes!

How to Make Almond Milk
Today’s brilliant idea on How to Make Almond milk in Less Than Three Minuteslickety split!—comes from a gfe reader, Thia. And there’s no straining or pulp to contend with using her method, I might add!

The Back Story …

I shared my friend Ellen’s (Gluten-Free Diva) post and video on making homemade almond milk on my gfe Facebook page the other day.  I and a few others, including Thia, ending up having a brief discussion in comments on adding sweeteners to homemade almond milk, how much almond milk you get from a cup of almonds, etc. Towards the end of the conversation, Thia dropped a bombshell. A good bombshell. Like a “Why didn’t I think of that?” bomb of an idea!

Thia: “If you happen to keep almond butter around, there is a real easy way to make it! One tablespoon of almond butter per cup water. Pinch salt. Sweetener to taste. Shake it up. (Blend, if using dates, rather than a liquid sweetener.) Straining optional, in this case.”

Me: “Wow! I love that idea!! Almond butter goes quickly when I have it around, but I do have some right now.  Thanks, Thia!”

The Testing …

So yesterday, I grabbed my jar of Maranatha No-Stir Almond Butter, which contains dry roasted almonds, organic unrefined cane sugar, palm oil and sea salt, and tested out Thia’s method of making almond milk. (Note that I have linked to Amazon for display purposes only. I can get this almond butter at a much lower cost at my local grocery store. I just bought a jar at my local Wegmans for $5.49. One 12-ounce jar contains about 11 servings, 2 tablespoons each. Once you see the recipe, you can do the math on how many containers of almond milk you can get from one jar.)

gluten free, dairy free, almond milk, beverage, almond butter, how to make almond milk, Shirley Braden, gluten free easily

Almond Milk and Cookies

Thia said that she used one tablespoon of almond butter for every one cup of water. I found the results from those proportions a bit thin for my tastes, but I had only added a single date because there was already sugar in the almond butter that I used. I upped my almond butter amount slightly to 1 tablespoon and 1 teaspoon per cup of water. Those results made me happy. Admittedly, this homemade almond milk is not as thick as store-bought almond milk, but it doesn’t contain gums, lecithins, or carrageenan, and, frankly, I’m thrilled about that. You see I had stopped buying almond milk because it wasn’t agreeing with me. At first, I thought it was because of the almonds, but then I surmised that it was really more about those other ingredients.

While Thia says she got the idea for making this almond milk when she added water to clean her “empty” almond butter jar and shaking it around created what looked like milk, I did find this idea elsewhere online. So as is the case with many great ideas, it’s not a brand new one. But it was brand new to me and I wanted to share it with you all just in case you had not heard of it either! And Thia and her idea are still the bomb to me, because otherwise I would not have know of this concept and would have continued to be almond milk free. And that would have been sad.  Very sad. By the way, you can find Thia and her other easy, “real food” ideas at Pixx Eye View on Facebook.

gluten free, dairy free, almond milk, beverage, almond butter, how to make almond milk, Shirley Braden, gluten free easily

Homemade Almond Milk (shown with my Flourless Peanut Butter Chocolate Chip Cookies)

The Results and Benefits …

I absolutely love that I can make almond milk on demand now in whatever amount I want and that I can totally control the ingredients. For cooking, I like my almond milk unsweetened. For drinking, I added a wee bit of maple syrup and vanilla to my almond milk. I just added some to my glass and stirred versus making two containers (one unsweetened and one sweetened), but if you have a lot of almond milk consumer, two jars might be the way to go. (I enjoyed my homemade almond milk with a Flourless Peanut Butter Chocolate Chip Cookie.)

And, as Thia said, even when starting totally from scratch with almonds, she still often chooses this route of turning her almonds into almond butter first, and then adding water, etc. to turn that into almond milk. With this method, there is no pulp to worry about using up! You are consuming all of the almonds with no fear of wasting anything.

Plus, here’s another thought … you could add a little of this almond milk to coconut milk when you wish to lessen the coconut flavor. Or if you have some in your family who don’t like the taste of almond milk, you could add a little coconut milk to your homemade almond milk.

Last, you can use this recipe to make milk from any nut butter so if you can tolerate others nuts, but can’t eat almonds, give your favorite nut butter a try in place of almond butter. Again, you can use a ready-made nut butter or your own homemade nut butter. You can add any sweetener you like … honey, maple syrup, yacon syrup, dates, etc. … or not. You can add a pinch of sea salt … or not. You are in control here!

gluten free, dairy free, almond milk, beverage, almond butter, how to make almond milk, Shirley Braden, gluten free easily

If you enjoy simple ways to make kitchen staples of your own, check out more ideas below the recipe!

How to Make Homemade Almond Milk In Less Than 3 Minutes!
  • 2 cups filtered water
  • 2 tbsp plus 1½ tsp of your favorite almond butter (to taste; I like this one, but homemade is fine if that’s your preference)
  • Sweetener of choice; honey, maple syrup, yacon syrup, pitted dates (I like Medjool dates), etc. (optional, to taste)
  • Pinch of sea salt (if needed, your almond butter might already contain some sea salt)
  1. Add all ingredients to high-speed blender. I used my Vitamix, but any good blender will work fine. If you’re not adding a date, you might even be able to use a shaker jar.
  2. Mix until blended, about a minute.
  3. Use immediately or chill before serving. Keep refrigerated. (Contents may settle over time. Just shake your jar before using.)

Alisa’s (Go Dairy Free) How to Make Your Own Gluten-Free Flour in 3 Minutes or Less

gluten-free, dairy-free, almond flour, homemade, Alisa Fleming, Go Dairy Free

Homemade Almond Flour from Go Dairy Free

Alisa also shows you How to Make Nut Milk using nut flour.

gluten free, dairy free, nut milk, how to make nut milk, Alisa Fleming, Go Dairy Free

Homemade Nut Milk from Nut Flour from Go Dairy Free

Elana’s (Elana’s Pantry) How to Make Almond Milk

gluten free, dairy free, homemade almond milk, Elana Amsterdam, Elana's Pantry

Homemade Almond Milk from Elana’s Pantry

Lexie’s (Lexie’s Kitchen) How to Make Your Own Coconut Butter

gluten free, dairy free, coconut butter, how to make coconut butter, Alexa Croft, Lexie's Kitchen

Homemade Coconut Butter from Lexie’s Kitchen

Do you have another great “How to” tip  (or post if you’re a blogger) on making something basic for gluten-free, real food living? Tell us about it in your comment. (Please don’t leave links as they are recognized as spam.)

This post  is linked to 5-Ingredient Mondays, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Raw Food Thursdays, Allergy-Friendly Friday, and Foodie Friday.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


40 Responses to “How to Make Almond Milk In Less Than 3 Minutes!”

  1. Ellen (Gluten Free Diva) on April 26th, 2013 3:09 pm

    Hey Shirl – thanks for sharing my video! And I’m delighted to know that you’re making your own almond milk. I never thought about making it from almond butter – great idea! BTW, I’m also making my own hemp milk and flaxseed milk. I’ve got the fever!!!

    • Shirley on April 27th, 2013 4:18 pm

      My pleasure, Ellen! :-) I think the key is making our own, however, you make it. ;-) I had stopped using almond milk because of what was in the store-bought brands. I’m really happy with this homemade alternative! I have enjoyed hemp milk, but have not tried flaxseed milk yet. Intrigued! Did you see this post on making bean milk? Even more intriguing!


  2. Heather @Gluten-Free Cat on April 26th, 2013 9:03 pm

    Just brilliant! I must admit that my raw almond milk takes about 7 minutes of blending and squeezing through a nut bag… not counting the 24 hours of soaking or the cleaning of the Vitamix or nutbag afterwards. When I don’t have time for this, I keep a box of store bought almond milk on hand. Next time I’m in a pinch I will definitely try this almond butter remedy! We are NEVER out of almond butter. Again, brilliant!

    • Shirley on April 27th, 2013 4:24 pm

      Hey Heather–Yes, I’m so glad that Thia told me about this method, although it seems that many others have been “in the know” for years! In your analysis, you didn’t count the time it takes to find and buy safe whole almonds. Unfortunately, they don’t exist at the grocery store I regularly shop it. And the unsafe ones (“may contain wheat”) that are for sale are very expensive. I’m glad that so many of you have that option, but this method is optimum for me. :-) I loved the convenience of the store-bought almond milk, but I kept feeling like I was reacting to almonds. I think it was more of a reaction to all the other ingredients. If you can keep almond butter on hand, you are a far better person than I. That stuff simply evaporates here! Although I might have to commit to keeping one jar on hand to make this almond milk. ;-)


  3. Linda S on April 26th, 2013 9:35 pm

    Thanks for sharing this idea, Shirley. I love almond milk and watched the Gluten Free Diva’s video, too, and can’t wait to try to make it myself instead of drinking the store-bought stuff with the ‘carrageenan’ goo. Like gluten, carrageenan is in a lot of products including toothpaste and medicines (crazy, huh?). The world has certainly changed over the years, hasn’t it? Free enterprise seems to have made it a world where there’s not much you can trust out there anymore.

    • Shirley on April 27th, 2013 4:27 pm

      Hi Linda–I’m so glad this concept is helpful to you! Thanks for taking the time to comment! :-) So true on the world changing, and so sad that many never even read ingredients or give them a second thought. Oh, and that free enterprise also made my phone bill that was supposed to go down double in price instead. Craziness!

      Happy almond milk making whichever route you go! ;-)

  4. Ricki on April 27th, 2013 11:03 am

    I’ve been using nut butter for milk for a couple of years and just love this method! I’ve also used it for walnut butter and sunflower seed butter. . . so easy! And still loving my hippie dippy hemp milk, inspired by one of our FB chats long ago! ;-)

    • Shirley on April 27th, 2013 4:30 pm

      Ricki–Did you mention that fact in a post and I just didn’t pick up on it? ;-) I’m assuming that you always make it from your own nut butter to control the ingredients even further. ? Well, I know that has to be true of walnut butter (still have to make that!). And how can you beat Hippie Dippy Hemp Milk, just based on the name alone? I still haven’t made that yet. That’s up next! :-)


      • Ricki on April 27th, 2013 6:47 pm

        I may have mentioned it in a comment when someone was asking about the hemp milk–or may have been on Facebook. I don’t use the nut butter option all the time, but it’s great to have it available, as you say! And soooo quick. I find that it does taste more like nut butter than the regular type, though. And I am still loving that hemp milk!(Best part is that you don’t have to strain it–so it’s sorta like using nut butter). ;-)

        • Shirley on April 28th, 2013 12:15 am

          Obviously, I missed it wherever it was! I really don’t mind the nut butter taste and definitely appreciate the simplicity and convenience. :-) Yes, I love anything that does not have to be strained. ;-)

  5. Melissa @ glutenfreeforgood on April 27th, 2013 12:39 pm

    What a great post! I love having a “collection” of tips, ideas, and recipes. I’ve been using almond butter for milk lately as well (and soaked dates). I find the meal/flour to be gritty and soaking, removing the skins, drying, grinding, etc. of the almonds too time consuming. I must say, I also like “lickety split” methods! I haven’t tried Lexie’s coconut butter, so I’ll make sure I visit her next. Oh, and your flourless cookies are amazing! As always.

    • Shirley on April 27th, 2013 4:43 pm

      Hi Melissa!–Thanks so much, dear! See … you knew about this method, too!! You guys have been holding out on me! ;-) Yes, I don’t have time for the other methods and I don’t need a lot of almond milk. This method is just perfect for me! I haven’t made Lexie’s coconut butter yet either, but I plan to as I have coconut flakes to use. Ah, the flourless cookies … I made them to mail to a friend, but I didn’t get them into the mail before the end of the day as planned and then I ate one, then two, and then they become photo props. Finally, Mr. GFE’s friend showed up for a visit and I gave him two of them and then sent the rest home with him. He has two teenaged boys, so it was a “win-win” for all concerned! :-)


  6. Kelley on April 27th, 2013 12:53 pm

    Thanks for sharing your newly found method! I too cannot drink store bought almond milk – so I cannot wait to try this!

    • Shirley on April 27th, 2013 4:45 pm

      Hi Kelley–You’re welcome! I hope this will be a great answer for you. You can play around with the amounts of almond butter and different sweeteners to get it exactly the way you want it. Make notes. ;-)


  7. Penni on April 27th, 2013 6:01 pm

    Brilliant! Why didn’t I think of that!

    • Shirley on April 28th, 2013 12:05 am

      Hi Penni–Welcome to gfe! :-) I don’t think we’ll ever know the original and brilliant person who thought of this idea, but I am very grateful to them nonetheless, and so happy Thia shared the info with me and I could pass it on to you and others!


  8. Shannon @ Enjoying Gluten-Free Life on April 27th, 2013 8:55 pm

    Awesome post, Shirley. I didn’t like the almond pulp that was left over from making almond milk, it seemed like such as waste when all I wanted was almond milk. The idea of making almond butter first then milk, brilliant. Thanks to Thia and you for sharing. And for the other links at the end too.

    • Shirley on April 28th, 2013 12:22 am

      Hi Shannon–I’m so glad you found this post so helpful! Apparently those of us who are not into almond pulp are in the silent minority (majority?). I’m not sure, but I do love this method. Hope you like it once you try it, too. Yes, I’m grateful to Thia and Alisa, Elana, and Lexie for their “how to’s” as well! :-)


  9. Kim - Cook It Allergy Free on April 28th, 2013 10:52 pm

    I LOVE LOVE this idea!! Almond milk without the crap! The kids and I will be making this one pronto. ;) And so many other great tips and links here as usual. This is a great post and a perfect resource. Off to share and pin now!

    • Shirley on April 29th, 2013 11:41 pm

      Hey Kim–Thanks so much, dear! Every time I read those ingredients, I would wince. :-( I hope you and the kiddos really like this one. I’ll be interested to hear what your favorite “final” version is (sweetener, exact proportions, etc.) ;-) Thanks for spreading the word, too. People need to know!!


  10. Linda on April 28th, 2013 10:57 pm

    I love it! I’ll definitely be giving this a try. I have really backed off from using almonds, but I will try it with cashew butter.

    • Shirley on April 29th, 2013 11:42 pm

      Linda–I think using cashew butter will be heavenly. Creamy and naturally sweet. ;-) I’ll be quizzing you later on your exact recipe!


  11. Lauren on April 30th, 2013 11:34 pm

    I love doing this! It can be so time consuming to soak and blend and strain! I have yet to try it with other nut butters, but I bet it works that way too. :-)

    • Shirley on April 30th, 2013 11:47 pm

      Hi Lauren–Welcome to gfe! So happy to have you stop by! We are all into experimenting with making our own dairy-free milk these days, aren’t we? ;-) I love it! :-) Yes, several of my friends have used other nut butter as a starting point it seems. I just didn’t know that until now! The secret is out. :-)


  12. Alisa on May 2nd, 2013 12:55 am

    Your recipe looks yummy Shirley and so much like the nut butter milk I make, too! Great palettes cook alike, no? :)

    • Shirley on May 3rd, 2013 6:42 pm

      Thanks, Alisa! It’s time to make some more of this yummy and easy almond milk. :-) I think that you and I are all about easy and less expensive; that’s why we so often think alike. ;-)


  13. Marilyn on May 4th, 2013 10:51 am

    Great idea…I tried it with sunflower butter this morning and added some stevia drops…really liked it. I’ll try it with almond butter next. Thanks for sharing.

    • Shirley on May 4th, 2013 11:04 am

      Hi Marilyn!–After all this time, I don’t think I’ve ever officially welcomed you to gfe–I’m so happy to have you as a reader! :-) (I think you’ve always commented on giveaway posts before and I typically can’t reply to those entries because there are so many of them.) I am so glad you tried this method with sunbutter and reported back to us! I thought that would work just as well as other butters and I’m so glad that it did. Hope you like the almond butter version, too! Will share your comment on my gfe FB page later so that nut-free folks will be encouraged to give sun butter a try. ;-)

      Happy Saturday and thanks again!

  14. Erin on May 5th, 2013 8:23 pm

    I tried this the other day (when I was too lazy to make almond milk my usual way) and it was fantastic! Thanks for linking it up to 5-Ingredient Mondays. Hope to see you back this week :)

    • Shirley on May 8th, 2013 12:32 pm

      Hey Erin–Yay! Thanks for letting us know. :-)

      I just linked up to 5IM … it had temporarily fallen off my radar with some busyness this week. ;-) It’s a great event; thanks for hosting!


  15. Terris | Free Eats on May 8th, 2013 12:01 pm

    Hi Shirley! What a fantastic post. I have often said that I’m a fan of shortcuts, particularly if the result keeps my family healthier and saves us money! I will definitely keep this in mind. Since my son has to avoid corn, most store-bought milks don’t work for us anyways. Too many additives! I recently posted a recipe for dairy-free sweetened condensed milk. Another DIY necessity if you ask me! Best, Terris

    • Shirley on May 8th, 2013 2:37 pm

      Hi Terris–Welcome to gfe! :-) Thank you for the feedback on this method. I love it for many of the reasons you have cited. I needed 1 1/2 cups of almond milk for my Brazilian Un-Cheese Rolls recipe (triple batch) last night and it was just so easy to whip some up right then. And my recipe tasted exactly the same with the homemade almond milk. :-)

      Will take a look at your dairy-free sweetened condensed milk for sure and I love those Oatmeal Chocolate Chip Cookies that you shared! :-)

      Thanks so much for taking the time to comment!

  16. Amanda on July 17th, 2013 4:11 pm

    Hi! I just wanted to let you know, I just tried this with my homemade raw maple almond butter. (recipe will be on my blog soon). Since you mentioned it was not as thick as the store bought variety, I figured I would increase the almond butter to a full 2 Tablespoons. I also poured mine through my flour sack cloth and slowly twisted, moving my hands down until the moisture was squeezed out. The results = perfection! And it only took less than 2 min to strain it. :)

    • Shirley on July 21st, 2013 1:30 am

      Hi Amanda–Welcome to gfe (belatedly)! :-) Thanks for taking the time to comment and give your feedback! Your Raw Maple Almond Butter sound fantastic and making milk from it sounds like a wonderful version of almond milk. Love that you kept it under 2 minutes, too! ;-)


  17. Kevin on August 16th, 2013 3:38 pm

    Hi. How many dates do you typically add for the portions included in this recipe? I’m guessing that it works equally well to double the quantities for a larger batch?

    Am I understanding that the recipe calls for 2 tbsp + 1.5 tsp of almond butter (so essentially 2.5 tbsp). I got confused because a previous comment mentioned increasing the amount of almond butter to a full 2 tbsp (which is less than the amount I interpreted in the recipe).

    Thank you!

    • Shirley on August 17th, 2013 1:50 pm

      Hi Kevin–Welcome to gfe, and you’re welcome, of course! :-) Personally, I’d probably add two Medjool dates for this amount. It really depends upon one’s sweetness preferences. And yes, you can double the recipe with no problem. Yes, you are correct on the amount of almond butter, but you can adjust that amount up or down. I’m not sure about the previous comment … perhaps the reader misread the amount somehow. Hope you enjoy this version of almond milk. It’s so much easier and I love that I can avoid all those additives that are in the ready-made kind.


  18. Sarena (The Non-Dairy Queen) on January 2nd, 2014 11:52 am

    You just changed my world! Im really in love with the fact that this all came from a conversation through social media. This is the exact reason I blog! Can’t wait to try this!

    • Shirley on January 2nd, 2014 2:25 pm

      Hey Sarena–I hope you love this method! I’ve been drinking/using the ready-made almond milk the last week or so out of convenience while Son was home and the additives are simply not my friends. :-( I love that I can make this version whenever I want and there are far fewer ingredients, and they’re ones I don’t have issues with. :-) Yes, we find out so much via our connections online! Enjoy, dear, and Happy New Year!


Leave a reply

Related Posts with Thumbnails