2-Minute Almond Milk
Traditional almond milk and other nut milk are made by blending roasted or soaked nuts in water and strained. This 2-Minute Almond Milk uses ground almond butter blended with water for quick and easy homemade nut milk that has no added oils, preservatives, or stabilizers.
It is nearly impossible for me to find organic almond butter with no additional oils, stored in a glass container, and is actually delicious in the area that I live. A few months ago I was on the lookout for healthier pantry items such as organic almond butter, I stumbled across Sun & Swell Foods and I’ll never go back! They have the BEST almond butter. It is creamy, it’s thick, and doesn’t have all the added ingredients that are just not necessary in my opinion.
I’ve been buying all sorts of food products from Sun & Swell Foods and have been blown away by the quality. They are also a certified B-Corp and the majority of their packaging is compostable! It’s a total win-win!
How to make 2-minute almond milk from almond butter
The first step to making 2-Minute Almond Milk is to add water to your food blender. Next, add almond butter, a pinch of salt, and any sweetener such as maple syrup or stevia. You can also add vanilla extract for vanilla flavor nut milk.
Lastly, blend all the ingredients on medium for about two minutes. The almond milk will go from a tan color to beige and almost white when it’s ready. Once blended, pour into a large glass container such as a pitcher with a lid and store it in the fridge for up to three days.
The options for making fresh homemade nut milk from nut butter are endless. Try the recipe with cashew butter, pumpkin butter, or even sunflower butter for a nut-free option. The ratio is 1 quart of water to 1/4 cup of nut butter and will turn out smooth and creamy every time.
Store in an airtight container in the fridge and use within three days. When you are ready to drink it, pour it over granola, or use it in a smoothie, simply shake and it’s ready!
How to store homemade almond milk and other nut milk
Homemade nut milk can be stored in an airtight glass container for up to three days in the fridge. Alternatively, you can also freeze your homemade nut milk in ice cube trays then take out a cube when needed.
How to use homemade nut milk
- Pour over grain-free granola
- Use it in homemade hot chocolate
- Use it as the base for a morning smoothie
- Drink it straight
- Use it as a dairy-free coffee creamer
- Mix with chia seeds for chia seed pudding
One of my favorite kitchen appliances is a Vitamix blender that I have had for almost 8 years. It’s not one of the top-end fancy blenders and honestly, that’s what I love about it. When it comes to a kitchen appliance, I want an appliance that is high quality, powerful, and that I can use for basic cooking tasks. I use my Vitamix for making smoothies, nut milk, salad dressings, pureeing soups, the list goes on and on. I love this basic model that doesn’t have all these settings that I just won’t use. If you are on the hunt for a blender, I highly recommend a Vitamix blender.
If you are the chef in the kitchen that wants all the high-end gadgets and appliances, make sure to check out this A300 Vitamix blender. It has five program settings and has a self-cleaning button. This blender also auto-adjusts the speed, and will automatically shut off when your smoothie, nut milk, or soup is done.
This post contains affiliate links. If you click on one of those links and make a purchase, I may make a commission at no additional cost to you. If you do buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!
2-Minute Almond Milk
- 1/4 cup unsalted almond butter
- 4 cups water
- 2 tbsp maple syrup (optional)
- 10 drops stevia (optional)
- 1 1/2 tsp vanilla extract (optional)
- Place all of the ingredients in a food blender and blend on medium for about one to two minutes or until the almond milk becomes frothy and white in color.
- Once blended, pour into an airtight glass container with a lid and place in the fridge for up to three days..
Thanks. Will try this as I always have raw cashew butter on hand.