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Homemade Almond Milk vegetarian peanut butterless low carb gluten free

I like the idea of moving away from dairy milk but soy isn’t the best choice either. Almond milk, on the other hand, sounds like a winner, but the almond milk from the store tastes funny. Little did I know it was so easy to make! Homemade almond milk beats any kind of store-bought milk, hands down. It’s so rich and creamy, it’s excellent in cereal and great to drink on its own. Flavored with a touch of agave and cinnamon and you’ve got the perfect pitcher of almond milk. You might be asking yourself – Why did Peanut Butter Boy make almond milk? That’s just the first step, friends, peanut milk is next so stay tuned. For now, enjoy this incredible simple recipe. You’ll never need to buy milk again.

Ingredients:Homemade Almond Milk vegetarian peanut butterless low carb gluten free Print Homemade Almond Milk vegetarian peanut butterless low carb gluten free Save

1 cup almonds
4 cups filtered water
1/2 tsp vanilla extract (optional)
agave nectar, maple syrup or other sweetener, to taste
cinnamon, to taste
1 strainer bag, nut milk bag or cheesecloth

Directions:

1. Soak almonds in a bowl of tap water for 8-12 hours (overnight is easiest).

2. Drain the water and rinse the almonds. Add the almonds and 4 cups of water to a blender and process for 2-3 minutes, until the almonds are very finely ground.

3. Pour the mixture through a strainer bag or cheesecloth (4 layers) into a bowl. Seal and squeeze the bag to get all of the liquid out. What remains should be very dry almond meal (you can toast this in the oven then use it for baking!).

4. If you like plain almond milk, then simply refrigerate the milk now. Otherwise, pour the almond milk back in the blender and add your sweetener of choice, vanilla extract and a pinch or two of cinnamon. Of course, you can flavor it any way you’d like at this point.

Filed in Gluten Free, Low Carb, Peanut Butterless, Vegetarian

13 Responses / Leave a comment »

  1. TJ Wiltz says:

    OMG – This is too simple. I can’t WAIT to give this a try. I think I’ll add a touch of vanilla extract for Vanilla Almond Milk. Yummy!! Keep em Coming PBB!

    • Nick says:

      Vanilla extract, why didn’t I think of that! Thanks! Enjoy it!

  2. Denise says:

    I agree with TJ, this WAS so simple. I just had the best glass of milk ever, I didn’t use anything but almonds and water!! I have been buying Almond Milk for a few months now. I agree with you Nick, this is way better than store bought. I have bought my last almond milk, now if I could only stop buying other’s peanut butter.

    • Nick says:

      Excellent! I’m so glad you enjoyed it!

      Haha, I know, I need to stop relying on other’s peanut butter too. Soon…

    • Alana says:

      Peanut butter is so easy too!
      1) buy peanuts
      2) put in blender
      3) blend 5 minutes
      That’s it!

      Once you go down the road of making your own food you realize how easy it is…bread is a good one. Yogurt’s really easy and so so good too! This almond milk recipe is so good, too :)

      • Nick says:

        Yogurt I need to try. Know of any good methods to make a nice thick Greek yogurt? That’s our favorite kind.

        • Alana says:

          Once you’ve made the yogurt, the ‘Greek’ part is easy, you just strain it (for example, on a coffee filter) to remove all the excess moisture. This thickens it up and gives it that nice consistency. Good luck :)

  3. Jen says:

    I’ve been making my own for a few years now and I love it way more than the store bought! Don’t forget to mention using the ground almonds for baking (after drying it out in the oven). I use that for baking all the time too :-) Thanks for sharing your recipe!

    • Nick says:

      Good point, I’ll update the recipe! Is it essentially almond flour? I assume it’s not really almond meal because a lot the fat has been extracted, although I’m sure some still remains. But toast it first? To dry it out and get a nice roasted flavor?

      Any other almond-milk-making tips or suggestions?

      • Jen says:

        It’s not flour exactly. Has a bit of a gritty texture, which I don’t personally mind. I guess you could try to grind it further somehow, but I don’t. I toast it for an hour at 200 degrees, stirring every so often, and keep it in a ziplock bag in the freezer. I use it for muffins/breads, in my smoothies, and sometimes as coating on chicken (along with some panko). I don’t exactly know what the added health benefits are, but it makes me feel healthier–haha!

        • Nick says:

          Sounds good to me! Now I won’t throw it out, thanks!

  4. Anne says:

    This would be excellent as chocolate almond milk. Like dark chocolate almonds in a glass. Thanks for the recipe!

    • Nick says:

      That’s a great idea! I’ll have to add some cocoa powder next time!

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