Instant Almond Milk in 10 Minutes Recipe
This recipe offers three easy methods to make instant homemade almond milk using almond butter or blanched almonds. Whether using store-bought almond butter, homemade almond butter, or frozen almond butter cubes, you can enjoy fresh, creamy almond milk in minutes without any lengthy soaking or complicated steps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 16 servings (approx. 1 cup each)
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
For Almond Milk
- 1 tablespoon almond butter per 1 cup water (store-bought or homemade)
- 1.5 cups blanched almonds (for homemade almond butter)
- 1 teaspoon salt
- 1 cup water (start with just a bit when blending almonds)
Instructions
- Method 1: Using Store-Bought Almond Butter – Combine 1 tablespoon of almond butter with 1 cup of water in a high-speed blender. Blend for 40-60 seconds until creamy and well incorporated, producing smooth almond milk instantly.
- Method 2: Using Homemade Almond Butter – If you have homemade almond butter ready, use it exactly as in Method 1 by blending 1 tablespoon with 1 cup of water until creamy. To prepare almond butter, blend almonds with a pinch of salt in a high-speed blender until creamy; then mix with water to make the milk.
- Method 3: Using Homemade Blanched Almond Butter Cubes – Start by rinsing and soaking almonds with skins overnight (8-12 hours), then rinse again. Blanch the almonds by boiling briefly and peeling off skins. Add blanched almonds and a pinch of salt to a high-speed blender with a little water (up to 1 cup) and blend until a buttery consistency is achieved. Spoon almond butter into ice cube trays (1 tablespoon per cube) and freeze for 3-4 months. When desired, take required cubes, add water (warm or cold), and either stir to dissolve or blend for 30-60 seconds until smooth almond milk forms.
Notes
- Using frozen almond butter cubes allows for quick portioning and long-term storage of homemade almond butter.
- Water amount can be adjusted for thicker or thinner milk according to preference.
- Blanching almonds removes skins for a smoother texture but can be skipped if you prefer skin-on almond milk.
- High-speed blenders yield the best smooth consistency for the almond milk and almond butter.
