Homemade Strawberry Almond Milk
A creamy, fresh homemade strawberry almond milk recipe. It really is as good as it sounds.
Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy. An added bonus? You're able source your own almonds, which results in a noticeable difference in taste and overall quality. I'm not sure anyone really needs another almond milk primer, but I've been using this homemade strawberry almond milk recipe a couple of times a week now that berries are in season, and it is devastatingly good.
Ripe strawberries plus fresh almond milk were made for each other. And that shade of pink? It triggers some deep pleasure-point in my brain reserved for childhood memories of milkshakes and slather-frosted birthday cakes. If you've never attempted to make almond milk - straight or otherwise, this is the tutorial. I use strawberries here, but of course you can trade in blueberries, blackberries, or other favorite seasonal fruit as the seasons progress.
Strawberry Almond Milk: The Process
The general jist is the following: soak almonds, drain and rinse, blend with water and any other ingredients you fancy, strain almond milk from almond solids, chill. There are some considerations within these steps as you're working through the process, particularly when it comes to straining. I'll highlight the different methods you might consider below. For example, a lot of people recommend using cheese cloth, which I just cannot get onboard with, so I'll show you what I prefer.
Above: soaking almonds, preferably overnight / pre-blend / post-blend
How to Strain: The Options
You have a couple of options when I comes to straining. I've found the best method usually depends on the type (or power) of your blender. My goal - speed, and the least amount of mess and clean-up. If you have a high-power blender, one that is going to puree and emulsify the almonds into oblivion - (which is great, btw), buy a sturdy, large tea/infusion bag (photo above). You will never, ever go back to cheesecloth. Fill the bag, twist and squeeze the almond milk into a bowl. Alternately, and I've found this works best with almonds that have been processed in older blenders, or ones that don't quite break up the almonds into nano-bits - use a large French press. It's a dream.(below)
You can use the almond solids along with muesli or granola, or in cookie batters, pie crusts, or crisp toppings, and the like. Enjoy!
Homemade Strawberry Almond Milk
You can use frozen strawberries when fresh aren't in season.
- 1 cup raw almonds
- filtered water
- maple syrup, 1 pitted date, drops of stevia, (or to taste)
- generous pinch of sea salt
- 15 ripe strawberries, hulled
- 1/2 teaspoon almond or vanilla extract
- special equipment: large cloth tea bag, sieve, or French press
Soak the almonds in filtered water for at least an hour, or, preferably, overnight. Drain and rinse.
Blend the almonds with 3 1/4 cups filtered water, the maple syrup, salt, strawberries, and extract, until smooth. Transfer to tea bag (or preferred straining method), and strain. Twist and squeeze as much almond milk as possible from the bag. You should have a dry-ish almond meal in the bag when you're done, as well as silky smooth strawberry almond milk. Transfer to a jar and refrigerate.
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Wow! Love this recipe and cannot wait to make it! I was just out side working in the garden and was craving a strawberry almond milk shake and wondering what that would be like instead of using cow milk.... came into make one and here I found your post! Tis the season! I am a big fan of your 101 cookbooks blog! I see you have written a cookbook. Looks fantastic! Thank You for all of your hard work creating this beautiful blog! Lela
I don't have a nut bag (Alexandra: totally the dirtiest kitchen implement name!), so I drape a handkerchief over a strainer, and then wrap up the solids, twist, and squeeze the same way those with a nut bag do it.
I so agree, homemade almond milk is amazing and there is no match! I love the idea of using those gorgeous strawberries right now!
I have found that homemade almond milk seems to go bad very quickly, within two or three days. Is this normal or could I be doing something differently?
HS: Hi Sasha - hmm. Filtered water and a cold refrigerator are the solution for me, and we usually drink it w/in a day or two. I know people who keep it longer though...not sure I'm much help here, apologies!
Wow, the French press idea is genius! I usually use nylon bags, but will be trying this technique the next time I make nut milk :)
We use almond milk all the time (store bought) but have wanted to try making my own. Now I will certainly be shopping for almonds and strawberries on my next trip to the store. I can't wait to try the recipe!
Hi Heidi, I'm allergic to raw almonds. Can I make this recipe with roasted almonds?
Hi Kristyna - It might be a bit strange :| An alternate might be cashews?
This looks delicious! I've made almond milk one time, but it wasn't great. I'm excited to try again with the right tools. I haven't heard of that kind of bag. I'll check it out!
I must make. That shade of pink will win my daughter over to almond milk.
Hello! Love your recipes, always a flavorful success! What is the best way to store the almond meal/solids if you aren't going to use them right away? Thanks!!
HS: Hi Courtney - pop them in the freezer. :)
Hi Heidi, I live in SF too, since you said the beauty of it is in sourcing your own almonds-where are you getting your almonds? Any tips? Thanks so much. HS: Hi Marcia! I like to buy the raw almonds from Massa Organics at the Saturday CUESA market, I also love their brown rice. :)
If using a tea infuser bag or nut milk bag, do they just have to be rinsed out with plain water? Also, I buy organic almonds in small packages for snacking or recipes and would like to know the best almonds to buy that are organic and economical. If I am going to make almond milk often I most likely would have to buy in larger quantities.
I started making my own almond milk a few months ago when I discovered xanthan gum (which is an ingredient in just about every packaged nut milk) does not agree with me. And I'm so happy I made the switch to homemade, so much fresher tasting and flavorful with the simplest of ingredients. I'm going to try your strawberry version, it looks so good and I know my kids (and me too!) are going to love it. As far as straining methods, I've tried using my coffee maker gold filter and my french press, the gold filter worked but took forever and the french press for me at least was a total fail, I finally bought a hemp cloth nut bag and it is by far the easiest and quickest method for me. And I love to oven dry the pulp and use it for mixed nut butters, brownie, cookie and muffin batters in place of almond meal.
A french press. What a great idea! And you're right, store-bought almond milk just doesn't compare to homemade. I've been making strawberry milk for chia pudding lately but end up drinking the milk. Love that you add almond extract to your milk - must remember that!
Heidi! Thanks for this gorgeous recipe! I've been trying to make homemade almond butter... could you share a recipe or some insights? Like a post-script to the homemade almond milk :) Somehow, nut butters feel more intimidating.
I make almond milk every week, but this is such an interesting spin on it! Would you say the fridge life should be about the same, even with the addition of strawberries? Thanks!
If you can post some recipes for the almond meal that would be great. I have lots of it and haven't found any recipe yet that turns out delicious. Mixing almond meal into chopped nut toppings works but I have lots and lots of the stuff frozen. NO IDEA what to do with it. I've actually started tossing it out. Sort of hate to do that...Much appreciated.
I'm going to give this a try, but I only have an immersion blender and a juicer. Do you think a juicer could do the trick? I think my immersion blender might not be too happy...
I make almond milk at home on a weekly basis using a nut milk bag (dirtiest kitchen gadget term ever?) but not once did I think to use a French press to strain. That is just genius! :D I make granola with the leftover pulp: http://thenewbaguette.com/2016/02/17/what-to-do-with-almond-pulp/
Great tip using the French Press. I have a super powerful blender and the ubiquitous nut milk bag but great advice for friends.