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Almond Milk

Almond milk is one of the most popular plant milks. Its light, fragrant flavor is delicious on its own, as well as in coffee, tea, baking, and desserts. Even better, freshly made almond milk is packed with natural flavor that simply can’t be found on grocery store shelves. Almonds are a rich source of essential vitamins and minerals, especially vitamins E and B2.

Ingredients

  • Raw almonds (with skin or blanched)
    • 1 US Customary cup for SoyaJoy
    • 3/4 US Customary cup for SoyaPower
  • Water

*Note that the measuring cup provided with the machines (called “Sanlinx cup” in the user manual) equals 1/2 US Customary cup

TIPS

For thicker almond milk, add about tablespoon of rice (rinsed) or rolled oats to the pot before starting the cycle.

Homemade almond milk can be kept covered and refrigerated for three days. Since natural almond milk has no binders or emulsifiers in it, the milk will slowly separate if left to sit. Simply stir well before enjoying.

Instructions

  1. Rinse almonds and soak in water overnight
  2. Drain almonds and rinse
  3. If using non-blanched almonds, we recommend removing the skins, which should rub off easily (required for SoyaJoy G5)
  4. Pour almonds into pitcher of machine
  5. Add water up to between the lines
  6. Align and place on machine head, and plug in power
  7. Select “Raw”. Cycle will automatically start
  8. When cycle is finished, strain almond milk by pouring slowly through the provided sieve into a pitcher. Press down on the pulp with the back of a spoon to extract all the almond milk. This fiber-rich pulp can be used for a variety of recipes. You may also strain with a nut milk bag if you prefer.
  9. Add flavorings and sweeteners to taste, and stir well to dissolve
  10. Enjoy!