Quick DIY Almond Milk from Almond Butter
Learn how to make almond milk fast with jarred almond butter! No soaking, no straining, no special equipment, and no leftover almond pulp (i.e. no waste!). Creamy and full of flavour, use it for foamy lattes, overnight oats, or as a versatile ingredient in your favourite recipes, or however you enjoy your almond milk.
Servings 2 cups (approx.)
Calories 211kcal
Ingredients
- 2 cups water
- 1/4 cup almond butter (I prefer using blanched almond butter, but classic works well 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.
Video
Notes
Almond milk will keep in fridge for up to 5 days
Make Instant Almond Milk more creamy by using blanched almond butter over classic. And, there are a few ways to make your 30 second blend even smoother and creamier. This means the skins have been removed before grinding into a paste. You can buy blanched almond butter on Amazon, and at some specialty organic stores like Wholefoods.
Make it yourself by adding 2 cups blanched almonds (or almond flour (i.e. blanched ground almonds)) to food processor and blending for 10 minutes until it turns into a paste. (Blanched almond butter can be used in recipes just as you would use normal almond butter).
Nutritional information for 1 cup almond milk. Nutritional information is a rough estimate.
Nutrition
Calories: 211kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 234mg | Fiber: 3g | Sugar: 6g | Calcium: 124mg | Iron: 1mg