Vitamix Almond Milk Using Peeled Almonds
Here’s a step-by-step tutorial for making homemade Vitamix Almond Milk that is super creamy. This recipe is vegan and dairy-free, and perfect for a dairy substitute. Plus, you can save money by making your own at home!
Homemade almond milk is one of the small luxuries in life.
It’s so much creamier and delicious when you make it at home, without any unnecessary fillers or gums. And, as mentioned, it’s cheaper and reduces packaging waste when you make your own almond milk.
This recipe is made using a Vitamix high-speed blender to make it extra creamy.
Why You Need This Recipe
- Almond milk can be used for all types of recipes, including smoothies, with granola, in your coffee, or for savory recipes like dairy-free mac and cheese or these Whole30 mashed potatoes. I also love it in my Herbal Coffee.
- You can also customize your homemade almond milk recipe to your liking, making it thicker or thinner, or sweeter using dates. Adding vanilla bean seeds or vanilla extract is also a great way to transform ordinary almond milk into a decadent-tasting dairy-free drink (I love using it to make Iced Coffee).
- I recommend peeling your almonds for the creamiest almond milk recipe you’ve ever had. I love to use it smoothie recipes such as my Liver Detox Smoothie or my Anti-Cancer Green Smoothie.
Ingredients
- Raw almonds make the base of this Vitamix Almond Milk recipe. Look for the highest quality you can find, including raw, unsalted, and organic (if possible). You’ll have to soak and peel the almonds (see the recipe steps below).
- Filtered water is necessary to blend the almonds. I recommend filtered water to ensure you don’t get a chlorine flavor from tap water.
See the full recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One
Place your almonds in a large mixing bowl if you plan to peel them. I highly recommend this step as it will result in a much creamier milk once it’s blended.
Removing the skins also removes most of the lectins in the almonds which can be irritating to the digestive system of some people.
Step Two
Add very hot water to your bowl with the almonds and let them soak for at least 15 minutes.
Soaking the almonds in water will help loosen the skins so that they are easier to peel.
Step Three
After the almonds have soaked, give them a quick rinse and then start using your hands to manually remove the skin from each almond.
It takes a little time, but removing the skin is the key to having the creamiest almond milk you’ve ever tasted!
If you don’t want to remove the skins or you don’t have time, then just combine the raw almonds with the water in the pitcher of your Vitamix.
Step Four
The next step is to blend the almonds with water for about 35-45 seconds per the recipe card below.
Step Five
Next, you’ll need to strain the milk through a nut milk bag to remove the almond pulp.
If you don’t want to buy an expensive nut milk bag, then you can use a clean 1-gallon paint strainer bag. This material is nylon, but it is re-usable as long as you rinse it well. Feel free to use a nut milk bag, but the paint strainer bag works just as well for much less money.
This technique is also similar to what I describe in my article for Juicing with a Vitamix.
After blending, you pour the mixture through the opening of the strainer bag and then squeeze from the top down to force the liquid out of the bag into the bowl.
Step Six
Lastly, just pour your mixture into your storage container and serve it immediately. Or, you can store your milk in the refrigerator for up to 5 days.
There you have it…homemade almond milk with no sweeteners or preservatives.
You can use almond milk for just about anything, including baking.
Do you need to soak almonds before making almond milk?
You don’t have to, but I promise it is worth it to soak the almonds and then remove the skins before making almond milk. It is the key to making it super creamy!
How to Use Vitamix Almond Milk
- Smoothies and Shakes: Replace regular milk or yogurt with almond milk in smoothies and shakes. It offers a creamy consistency and a nutty flavor that pairs well with fruits, veggies, and protein powders.
- Baking: Use almond milk as a dairy substitute in baking recipes like muffins, pancakes, waffles, and breads. It can be a direct replacement for cow’s milk in most recipes.
- Creamy Soups and Sauces: Substitute almond milk for regular milk or heavy cream to make soups, bechamel sauce, or other creamy sauces. Ensure the almond milk is unsweetened for savory dishes.
- Hot Beverages: Use almond milk for lattes, hot chocolate, egg nog, or teas. It steams well and can provide a dairy-free option for those looking to avoid lactose or casein.
- Cereals and Oats: Pour almond milk over breakfast cereals or use it to cook oatmeal or porridge, giving a slightly nutty taste to the meal.
- Desserts: Make dairy-free puddings, custards, and ice creams with almond milk. It’s particularly useful for vegan recipes that call for a milk alternative.
- Cooking Grains: Instead of water or broth, cook grains like quinoa or rice in almond milk for a creamier texture and added flavor, especially in dishes like risottos or dessert rice puddings.
Recipe Tips
- Removing the skins of the almonds before blending them is an optional step. Doing so makes your milk creamier, but the Vitamix will pulverize the skins so you won’t notice them if you prefer not to peel the almonds.
- Because there aren’t any stabilizers, the milk might separate a bit in the fridge. Just shake before using.
- To make a sweeter version, add 2 pitted Medjool dates to the almonds and water. You can also add the seeds of one vanilla bean pod or 1/2 teaspoon of vanilla extract to make a vanilla version.
- In general, homemade almond milk will last for at least 5 days in a covered container in the refrigerator.
FAQs
Yes, almond milk is vegan, dairy-free, paleo, and Whole30-friendly.
Yes, you can heat almond milk.
Yes, you can use almond milk in baking in place of dairy milk.
Yes, you can boil almond milk in recipes that need to be boiled or simmered.
Most brands of commercial almond milk or homemade recipes for almond milk will have lectins. But, if you take the extra step of removing the almond skins before blending them, then you will greatly reduce the amount of lectins in your almond milk. Or, you can also use blanched almonds (which don’t have skins) to make your almond milk.
More Dairy-Free Recipes You Might Like
Don’t miss my entire index of healthy beverages, the best cancer-fighting smoothies, or my round-up of the best dairy-free smoothies.
Don’t Miss These Vitamix Recipes!
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Vitamix Almond Milk Using Peeled Almonds
Here’s a step-by-step tutorial for making homemade Vitamix Almond Milk that is super creamy. This recipe is vegan and dairy-free, and perfect for a dairy substitute.
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
- 1 cup raw almonds
- 4 cups filtered water
Instructions
- Place your almonds in a large mixing bowl if you plan to peel them.
- Add very hot water to your bowl with the almonds and let them soak for at least 15 minutes. This will help loosen the skins so that they are easier to peel.
- After the almonds have soaked, give them a quick rinse in a colander with fresh water. Then, use your hands to manually remove the skin from each almond.
- Combine the peeled almonds with the water in the base of your Vitamix or high-speed blender. Blend on high for 30-45 seconds, or until the mixture is thick and creamy.
- Pour the blended milk through a nut milk bag, squeezing from the top down into a large bowl.
- Lastly, just pour your mixture into your storage container.
Notes
- You don’t have to remove the skins from the almonds, but this will help make the almond milk super creamy.
- Homemade almond milk will keep in the refrigerator in a tightly-sealed container for at least 5 days. If the milk starts to separate, just give the jar a quick shake before using it.
- To make a sweeter version, add 2 pitted Medjool dates to the almonds and water. You can also add the seeds of one vanilla bean pod or 1/2 teaspoon of vanilla extract to make a vanilla version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beverages
- Method: High-Speed Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 39
- Sugar: 0 g
- Sodium: 186 mg
- Fat: 2.9 g
- Saturated Fat: 0 g
- Trans Fat:
- Carbohydrates: 1.5 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Note: this post is for informational purposes only and is not intended as medical advice. Please consult your healthcare provider for recommendations related to your individual situation.
Hi, thanks for the recipe. Hope I didn’t miss it, but would be helpful for me to know the quantity of almonds used to the 4 cups of water. Thanks
It’s one cup of almonds to four cups of water, Phyllis.
I’m just about to make a new batch of almond milk, I make it exactly the same way.
Awesome!
Why would a brand new paint straining bag that had never been used for paint be unsafe? They use them at all the raw restaurants. You can get a designated nut milk bag made from essentially the same material and pay ten times more and it won’t be as big. These are also great for squeezing out the liquid from defrosted bags of spinach or kale. I once heard Dr. Fuhrman say on a teleconference that you could use women’s panty hose, so why couldn’t you use a nylon bag? I got tired of throwing away the pulp so I just use raw almond butter now. Cheaper and easier. The reason you soak the nuts, the raw folders say, is to release the enzyme inhibitor, I’m not sure about that but it does taste better if they are soaked. The white nuts like cashews and macadamias don’t need to be soaked. Love & Kale, Chef AJ
Why is my picture a pink diamond?
Hi AJ! WordPress blogs use avatars uploaded to gravatar.com, I believe. But, I’d say a pink diamond suits you. 🙂
Thanks for the input, AJ! I love your idea of using the bag to squeeze out liquid from steamed greens, too. Brilliant!!!
Hi Chef AJ,
The reason I asked about this is because I know that some plastic products are not food safe like BPA and they can leach chemicals and some plastics are not food grade quality meaning they are not meant to be used with food. There is a grading system for plastic and some plastics are not safe for multiple use with food because they start to degrade and leach chemicals. I only buy BPA free canned goods and BPA free plastics for use in my kitchen. I don’t heat food up in my microwave in plastic containers, I don’t reuse the plastic drinking water bottles because they are not made of the type of plastic that is for multiple uses. I know I shouldn’t use them at all because they aren’t good for the plante but I sometimes do!
I think it’s a legitimate question – I wasn’t trying to upset anyone. Rather I am just trying to figure out if the bags are safe to use with food and if they are safe to use multiple times. I will do an internet search on this and see what I can find out.
Thanks, Tami! Please do let me know if you find out anything on this subject. Have a great weekend! 🙂
Well, you could be right which is why it’s great to do the cheap and easy method. No bag involved. But aren’t tea bags also made of nylon ?
Hubby and I did some on line research about the nylon paint bags and we found lots of other folks who were researching the same thing. On a message board about making almond milk we found a thread where a guy was asking the same question and he set out to get an answer. He contacted the manufacturer of the paint bags sold at Home Depot by phone and email and they never made contact with him. He said he never got past a friendly secretary. In the end he decided to go with food grade nut bags.
We did learn that all nylon products are not equal. They are made with different chemical mixes depending on what the intended use is for. Nylon products are given grades and only certain grades are approved by the FDA for contact with food.
The tea bags that are made from nylon are an FDA approved grade for use with food. I can’t find anything about the grade of nylon used for paint bags.
Your method of making almond milk using almond butter sounds easy – what are the portions for that?
I use one tablespoon of raw almond butter to four cups of water when making it for myself and two tablespoons when making it for my husband, since you can’t get truly raw almonds anymore anyway, they are now always pasteurized, I don’t see the reason to make it with the almonds. It’s more difficult, more expensive, more time consuming and more waste, unless you have a use for the pulp.
I sometimes buy from a family farm in CA where the almonds are not pasteurized, but it is expensive. The only reason I don’t like the almond butter route is because I find it doesn’t stay as homogenized, and I think it’s kinda fun to make the “real” kind. 🙂
Thanks for the update, Tami! Again, I feel comfortable using the paint strainer bags merely because they are 100% nylon, the almond milk mixture is at room temperature, and it only touches the bag for about 30 seconds total. I think if you’re okay with paying the higher price for the nut-milk bag for the assurance (plus the fact that bags made using hemp would be more sustainable for the environment), then by all means go for it. 🙂
Thanks for the instructions for making almond milk with almond butter -that is so easy even I can do it!
Ha ha, I totally get that, Tami! Even though I spend my days in the kitchen, I still feel like I need easy instructions and options since I don’t consider myself a “real chef.” 🙂
Hi Tami,
I don’t know about the paint bag, but Vitamix has a filtration bag made from hemp. Honestly, I think some kind of new, clean, flat organic cotton laid in a sieve might be as easy or easier than a bag (especially when it comes to cleaning the seams area).
Thanks for your input, AmyLu! Great suggestions. 🙂
Carrie,
This is great and much cheaper. Do you use organic almonds? As most store bought almond milk is fortified with Calcium and vitamin D, do you have any concern of not getting adequate Calcium and Vitamin D (I understand that you can get all the calcium with other nutrition rich food or you can use supplements).
Hi Kanishka! I do have concerns about calcium and vitamin D, so I supplement with those separately (in addition to eating tons of leafy greens and other calcium-rich foods). My biggest issue with the store-bought almond milk is the sodium and other stuff that’s usually in them. That said, everyone has to make his or her decision. I’m glad you brought up this issue. Also, to answer your question about using organic almonds, it mainly depends on what I can find at a decent price, although organic is always my preference.
Homemade almond milk tastes so good. I love it but I have a hard time using up the leftover almond pulp at the same rate that I use the milk. It’s frustrating because I don’t want to waste it.
Hi Carolyn! You can freeze the almond pulp to use at a later date. 🙂
Great tip! Thanks!
I love almond milk but I don’t have a vitamix… I do have a blender/processor with a pretty good sized motor, how long do you think it requires blending? It usually takes me about 14 mins to make almond butter if that helps for a reference. Thanks! I love the idea to feature recipes from a favourite book!
Hi Manda! I think the blender function would work fine for this recipe, especially since the almonds will be pre-soaked which means they will have softened. You might just have to run it for a longer time period, like 45 seconds to a minute.
I burned out an older blender when I first started doing this but think I expected too much from it. I think if the almonds are soaked well and maybe chop them up first. Make sure you have plenty of water in the blender when you begin. If you can make almond butter, it sounds like a pretty sturdy motor.
Hi Carrie,
I am thrilled you are going to cook recipes from Chef AJ’s book. I bought the book for myself and several friends. I enjoyed Wendy cooking through the Eat to Live cookbook. This is great!
Jeanne
Thanks, Jeanne! I’m glad you’re excited about this project, I am too! 🙂
I have never made my own almond milk. I wonder if the paint bag is really safe for using with food?
I am excited about you cooking your way through Chef AJ’s book I had thought about doing the same thing but it contains way too many dessert recipes for me – I just can’t have all those extra calories. I look forward to seeing what you make.
Everything I have made from her book has been delicious and pretty easy. I love Chef AJ’s videos – she is smart, funny and a great chef!
Hi Tami! The material of the paint strainer bag is just nylon, so I don’t think it’s a problem. I certainly wouldn’t be straining anything hot through it, but for the 30 seconds that the mixture flows through, I don’t see any reason to be concerned. That said, if anyone knows any differently, I’d be open to learning! 🙂
I ordered beer making strainer bags from amazon. Much cheaper than nut milk bags and basically the same.
I bought a hemp straining bag from etsy. After a bit of research I found this to be the safest option
I have used both the paint bags for sprouting and the nut milk strainer bags that are said to be food grade. I don’t have a way to test them but err on the side of getting the nut milk bags now from a reputable organic supplier. There are many. Your choice.
I always use the nut bags I got on Amazon because they are food grade. There must be a reason, and I am being cautious about any extraneous carcinogens. And they are cheap!
Very cool, Linda!!! I need to find myself some real nut milk bags considering how often I make almond milk. 🙂
These are the cheapest – especially since you get TWO! That way one is always clean. 🙂
Carrie, I make almond milk essentially the same way, except I don’t bother with the soaking part. Just curious…Why do you soak them?
Hi Carry! The soaking part is to help get rid of the phytates from the nuts. It isn’t absolutely necessary, but I do it. The soaking also helps soften the nuts for easier blending.