30 second Almond Milk from Almond Butter (No straining!)
Oct 5, 2019 (Last updated Dec 10, 2025) by Hannah Sunderani
Hi Friends, here is a really quick and simple recipe to learn how to make almond milk, INSTANTLY! Yep, you heard that right. It takes only 30 seconds to make this recipe and requires only 5 ingredients. The result is thick and creamy, and quick almond milk that’s perfect for tea and coffee, lattes, smoothies, oatmeal, and however else you like to enjoy your almond milk.
With no soaking, no straining, no special equipment, and no leftover almond pulp (i.e. no waste!)
Ya’ll know that I love making my own plant milks at home! From almonds, to cashews and oat milk. Homemade plant milk is simply so much creamier, thicker and tastier than store-bought almond milks.
In this recipe we forgo the soaking process altogether making it a quick DIY recipe that will have fresh almond milk in your fridge in seconds.
This recipe is a great when you forget to soak almonds in advance, which is required for making homemade almond milk. I make this almond milk from almond butter recipe on a weekly basis, and it never fails me!
Use this nut milk recipe to make your favourite foamy lattes, overnight oats, or use it however you enjoy your milk. So, let me show you exactly how to make almond milk in 30 seconds.
The ingredients
As mentioned above, there is only 5 ingredients to making this recipe. Here is what you need:
- almond butter – the base of this recipe that we will blend with water. Look for 100% almond butter with no added oils or sugars. I’ve recipe tested this with both almond butter and blanched almond butter – they both work great but my preference is the blanched if you can get your hands on it. (It’s a little harder to find).
- maple syrup – a little sweetness goes a long way in this almond milk for a lightly sweet almond taste. Honey or agave also works well but I like the depth of the maple syrup.
The ingredient list is super straight forward. And you probably already have the ingredients in your pantry!
Using almond butter instead of almonds not only eliminates the 6-8 hour soak time for the almonds (there is no soaking required), but it also reduces food waste from the leftover almond pulp that you have when using the traditional method.
How to make Quick DIY Almond Milk
It couldn’t get easier when it comes to making this almond milk from almond butter. You don’t need a high performance blender, a regular one will do just fine.
In a blender, add the water, almond butter, salt, cinnamon and maple syrup. Blend on high for 30 seconds until smooth and combined.
Pour the creamy smooth almond milk into a jar and use as desired. No straining necessary! (I told you it was quick and easy).
Watch the video for how to make Instant Almond Milk
All-in-all this 30 second almond milk is deliciously creamy, smooth, and flavourful! It’s great for making foamy lattes, overnight oats, or for however you enjoy your milk. I hope you enjoy this quick fix as much as I do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30 second Almond Milk from Almond Butter (No straining!)
Ingredients
- 2 cups water
- 1/4 cup almond butter (I prefer using blanched almond butter if you can find it, but classic almond butter works great too)
- 2 tsp maple syrup
- pinch cinnamon
- pinch sea salt
Instructions
- Add all ingredients to blender and blend for 30 seconds, or until smooth. Pour into bottle and keep in fridge.
Watch The Video
Notes
Approvals
Nutrition
LEAVE A COMMENT
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I love it! In the past, I had tried a similar recipe in the past with regular almond butter (not blanched) and the taste was kind of overwhelming and overpowered my matcha lattes and when used with cereal. So I went back to store bought almond milk. But I saw your recipe and gave it a try and I couldn’t be happier. I’ll be making my own from now on. Thank you!
This is amazing Ron! Love this milk in my matcha lattes too ☺️
What’s serving size ?
Hi Michael, the recipe makes 2 cups! Serving size can vary depending on what you’d like to use the almond milk for. If it’s for a latte you’ll need 1/2 cup, it’s for tea or coffee you’ll just need a splash! Hope that helps.
This is great, thank you. I was actually able to make it in my food processor as my blender died and I’m awaiting delivery of its replacement.
Hi Rosemary! I’m thrilled that you enjoyed the milk! And great to hear it worked just as well in your food processor! (Hope your blender arrives for you soon).
Your traditional recipe for almond milk has us squeeze out and separate the pulp. I wonder why we can’t purée it fine enough and perhaps add more water to keep it in?
Hi Rita, with traditional almond milk using the whole raw almond, we are not able to blend it until the pulp is no longer apparent. It will always remain. This is why we have to pass it through a nut milk bag to remove the pulp. With the instant almond milk – we’ve used almond butter (preferably blanched almond butter) which allows for no straining. You got it right though, in terms of pulverizing those almonds until they become very fine (i.e. almond butter) – we don’t have to remove the pulp with this recipe! I think you’ll see what I mean in the videos and when you test out the recipes. I encourage you to give recipes both a try and see which you prefer and suits your lifestyle best! 🙂
Thanks so much for this hack. I was wondering if a quick almond milk could be made from almond butter and was so pleased to find your formula for it…..saves all the trial and error I was about to dive into . I don’t have much need for almond milk beyond using in some keto baking recipes and this will do perfectly for me….THANKS!!!
So glad to hear that this recipe has been helpful for you Deborah! Enjoy!
Hi Hannah,
I tried this recipe and found that my milk had a powdery texture.
Do you know why this is the case?
Hi Dominic. How strange! I wonder if it’s the brand of almond butter you’re using? I also find it really helpful to use blanched almond butter for this recipe, as noted in the blog post above. It’s less grainy than traditional almond butter and you might prefer the taste more. If you can’t find blanched almond butter at your grocery store, you make it yourself by adding 2 cups blanched almonds to a food processor and blending for 10 minutes until it turns into almond butter consistency. Hope this helps!
Hello,
This recipe looks good – and looking forward to having a go.
This is a common mistake, but…
“Give it a good blend for 30 seconds and viola”
– A viola is an instrument like a large violin
– “Voila!” is the French word you need!
Thank you for the great recipe.
Val (UK)
Hi Val! Whoopsie, silly me. Thanks for noticing that typo. I’m so glad that you like the recipe and are looking forward to trying it!