• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Drinks

    2-Ingredient Almond Milk From Almond Butter

    March 27, 2023 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe Jump to Video

    Use this incredible kitchen hack to make almond milk from almond butter in a blender in 30 seconds. This plant-based milk has clean ingredients and is cheaper, and fresher than store-bought alternatives.

    Hand pouring homemade almond milk in a cup of coffee.

    You may be familiar with the traditional way of making homemade almond milk: first, you soak raw almonds overnight, then you blend them, and finally, you strain the milk through a nut milk bag. It works, but it takes time and effort.

    This instant nut milk recipe is easier and faster. Plus, it has an incredibly creamy consistency that brings your lattes and breakfast recipes to the next level.

    Jump to:
    • Why you need this recipe
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step instructions
    • Equipment
    • Add-ins
    • Recipes using almond milk
    • Frequently asked questions
    • The recipe

    Why you need this recipe

    • You'll never run out of milk again! This 30-second almond milk can be made at any given time as long as you have almond butter at home.
    • It's so much cheaper than store-bought almond milk. Let's do the math: one 16-ounce jar of almond butter contains about 32 tablespoons. You need about 2 tablespoons of almond butter per cup of water. This means that you can make 16 cups of almond milk (1 gallon) with one jar of almond butter. If your almond butter jar costs 7 $USD, 1 gallon of homemade almond milk would only cost 7 $USD.
    • It's made with 2 simple ingredients. No gums, oils, or other additives as often found in plant-based milks from the grocery store.
    • No need to soak almonds and no leftover almond pulp.
    • No need to buy an expensive plant-based milk maker.
    • It's a great alternative to soy milk or oat milk for people on a vegan or dairy-free diet.

    Key ingredients and substitutions

    • 100% pure almond butter – you can use store-bought or homemade almond butter. You can also choose between almond butter made from whole almonds (with skin) or blanched almonds for a more neutral flavor. If you need a substitute, I recommend cashew butter to make cashew milk that has a similarly neutral flavor.
    • Filtered water.
    • A pinch of salt really prevents the milk from tasting bland (without making it salty). If you read the ingredient list of plant-based milk alternatives, you'll notice that most of them contain salt for that same reason.

    Note that, unlike most store-bought plant-based milk, this homemade recipe is not fortified (e.g., with calcium).

    Elo's tips

    1. If you're feeling bold, you can try making homemade nut milk with different kinds of nuts and seed butter – such as peanut milk from peanut butter, hazelnut milk from hazelnut butter, or even sunflower seed milk from sunflower seeds.
    2. Use lukewarm water to help the almond butter blend with the water.
    3. Scrape down the sides of your blender jar if the almond butter is sticking to them. Then, blend again.
    4. Feel free to adjust the almond butter-to-water ratio! The more almond butter you add, the creamier it gets (as you also increase the fat content), and the less almond butter you add, the thinner the milk gets.

    Step-by-step instructions

    Small almond butter jar with a spoon.

    STEP 1: Give your almond butter a good stir to make sure that the oil that sometimes sits on top of the jar is evenly incorporated – especially if you're using store-bought almond butter.

    Spoon dropping almond butter in a blender jar.

    STEP 2: Add water and almond butter to your blender jar. ALWAYS start with the water and then add the almond butter. This prevents it from sticking to the blender jar. This is also the time to add salt, the sweetener of your choice (if using), and other add-ins (see tips below).

    Water and almond butter blending in a high-speed blender.

    STEP 3: Blend at high speed for 30-60 seconds. You should obtain a white and foamy milk-like drink. Give it a taste and add more almond butter if you'd like a creamier consistency.

    Hand pouring homemade almond milk into a glass bottle.

    STEP 4: Transfer your almond milk to a clean glass bottle. Store it in the refrigerator or use it right away.

    Equipment

    I like using my Kitchenaid K400 high-speed blender to make this instant almond milk. I find that it provides incredibly creamy results in a very short amount of time. A Vitamix blender would work great, too.

    If you don't have a fancy blender, you can use a small personal blender (e.g., for smoothies) but you may have to make smaller quantities at a time. Alternatively, you can use a food processor or an immersion blender and blend everything in a large bowl. It may be a little messier but it should provide the same results.

    Add-ins

    • Maple syrup is amazing to sweeten your almond milk. You can leave it out if you prefer unsweetened almond milk.
    • Dates are another great natural sweetener. However, I do recommend using a highspeed blender if adding them. You may also want to soak them in warm water for 5-10 minutes prior to blending.
    • Vanilla extract or vanilla bean powder makes the milk even more delicate and delicious, especially if you're using it in lattes or breakfast recipes.
    • Coconut butter (NOT coconut oil) adds a subtle coconut flavor to the almond milk that makes it feel super luxurious. I like adding about 1 teaspoon of coconut butter and 1 ½ tablespoons of almond butter to 2 cups of water.
    • Cinnamon is great to switch up the flavor from time to time.
    • Cocoa powder is a great addition if you like chocolate almond milk.

    Recipes using almond milk

    This homemade almond milk tastes amazing in smoothies, overnight oats, chia pudding, but also in baked goods such as crepes and banana bread.

    • Rolled up almond milk crepes.
      Vegan Gluten-Free Almond Milk Crepes
    • Small glass with overnight oats with raspberries as the bottom and as a garnish.
      Overnight Oats Without Chia Seeds
    • A glass of orange mango smoothie topped with a dash or ground turmeric, 3 mango chunks, 3 ginger slices and a small cinnamon stick.
      Golden Milk Mango Breakfast Smoothie
    • Sliced cinnamon banana bread with a cinnamon swirl in the middle.
      Cinnamon Banana Bread Without Butter

    Frequently asked questions

    How long can you store homemade almond milk?

    Homemade almond milk can last 2-3 days in the refrigerator. Note that it will separate and that you need to give it a good shake before using it. Hence why I really recommend making it right when you need it.

    Can I use it in hot drinks?

    I personally have not experienced any separation issues when adding it to my lattes. However, separation can occur due to differences in temperatures (e.g., adding cold almond milk to hot coffee) or due to high acidity (e.g., black coffee).

    Bottle pouring creamy almond milk in a cup of coffee.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Bottle pouring almond milk in a cup.

    2-Ingredient Almond Milk From Almond Butter

    5 from 2 votes
    Use this kitchen hack to make almond milk from almond butter in a blender in 30 seconds. It's cheaper & has clean ingredients (no additives).
    Print Pin
    Prep Time: 2 minutes minutes
    Total Time: 2 minutes minutes
    Servings: 4
    Author: Eloïse Jennes

    Equipment

    • Blender

    Ingredients 

    • 2 cups filtered water
    • 1 ½-2 tablespoons almond butter sub cashew butter
    • 1 pinch of salt
    • 2 tablespoons maple syrup optional

    Instructions

    • Add the water to your blender jar. Then, add in the almond butter, salt, and maple syrup if using.
    • Blend at high speed for 30 seconds to 1 minute until it turns white and foamy (see video).
    • Use right away or transfer to a clean glass bottle and store it in the refrigerator.

    Video

    Notes

    1. You can use almond butter made from whole almonds (with skin) or blanched almonds.
    2. Feel free to adjust the almond butter-to-water ratio! The more almond butter you add, the creamier it gets (as you also increase the fat content), and the less almond butter you add, the thinner the milk gets.
    3. Unlike most store-bought plant-based milk, this homemade recipe is not fortified (e.g., with calcium).
    4. You can store it in the refrigerator for 2-3 days. Note that it will separate and that you need to give it a good shake before using it. Hence why I would recommend making it right when you need it.

    Nutrition

    Calories: 147kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Fiber: 2g | Sugar: 1g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    More Drinks

    • Hot chocolate in a speckled cup topped with two golden toasted marshmallows.
      Alcoholic Hot Chocolate With Liquor
    • Lavender flavored latte in a ribbed glass cup with milk foam and topped with lavender buds.
      Lavender Syrup Coffee
    • Coconut milk cocktail in a small glass jar garnished with a dash of cinnamon and two cinnamon sticks.
      Coconut Milk Cocktail
    • Glass cup with hot chocolate and an antique spoon on a white marble background.
      Delicious Hot Chocolate With Water (No Milk)

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    I'm a flexitarian who follows a gluten-free diet and I rarely fit into a box when it comes to my eating habits. However, I strongly believe in a plant-first approach to eating, and for me, the key is to prioritize fresh and whole food ingredients. If you're starting your plant-focused journey, I'm here to guide you every step of the way (without judgment)!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.