I have been making almond milk in my blender for ages. It feels like quite a process, and so I often don’t do it. And I tend not to buy almond milk from the grocery store because there are some extra stabilisers in there… And I like my almond milk better than the store stuff.
So when I saw a recipe for almond milk made from almond butter, I thought it was too easy to be true. (By the way, the recipe is from Miyoko Schinner’s Artisan Vegan Cheese — and it’s not the only stroke of genius in the book!)
You don’t need cheesecloth, and you don’t need to spend any time soaking or straining. All you do is pop the almond butter and the water in the blender, turn it on, and Bob’s your uncle: almond milk!
I tried it this morning — and you know what? It’s great. It’s not as smooth as the strained stuff, but it tastes great.
And most importantly… It makes an awesome decaf latte.
Instant Almond Milk
Adapted from Miyoko Schinner’s Almond Milk from Artisan Vegan Cheese, Makes 3 cups
- 3 c. water
- 2 Tbsp. almond butter
Place water and almond butter into a blender. Blitz until well-combined. Keep refrigerated in glass containers for up to 3 days, and shake well before using.
Kitchen Operas 
I may just try this! I generally resort to buying a lot of almond milk so this would be much more affordable and healthier. Does it matter what type of almond butter you use? I.e. raw, smooth, etc.
I actually used the almond hazelnut butter in my cupboard. I think it doesn’t matter what kind you use because your blender does the job of breaking it down anyway. Let me know how it works for you!
I will certainly try this! I love store bought almond milk, but it would be nice to have some homemade!
love your coffee cup! Where might I find one like it?
Thanks, Jo! I got it about 10 years ago at “Kitchen Stuff Plus” in Toronto… I doubt you’ll find the same one now, but I’ve seen the same shape in a number of kitchen stores. Good luck!