GF

Quick DIY Almond Milk from Almond Butter

5 from 3 votes
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.
Prep Time: 1 minute
Total Time: 2 minutes
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Oct 5, 2019 (Last updated Aug 3, 2023) by Hannah Sunderani

Quick DIY Almond Milk from Almond Butter

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, quick DIY 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-based dairy-free milk. Homemade plant milk is simply so much creamier, thicker and tastier than store-bought almond milks. My classic recipe teaches you how to make almond milk from soaked almonds, but 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 minutes.

image of instant almond milk in a jug on a wood cutting board with a blue backdrop.

This recipe is a great one when you forget to soak almonds in advance, which is required for making homemade almond milk. Or, if you’re out of store-bought almond milk and it’s too much trouble to go to the grocery store. 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:

  • water
  • almond butter
  • maple syrup (or agave or honey)
  • pinch salt
  • pinch cinnamon

The ingredient list is super straight forward. And you probably already have the ingredients in your pantry!

You can even make this recipe simply by blending the water and almond butter. However, I highly encourage you to add the maple syrup, salt and cinnamon to enhance the flavour profile.

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.

This recipe was inspired by Detoxinista’s 2-minute almond milk recipe, but this one is even FASTER and more effective for those who don’t have a high-speed blender.

I do believe that store-bought almond milks serve their purpose – they’re dependable, and often shelf-stable, which is handy when travelling. And some brands are certainly better than others in terms of ingredient profile, taste and texture. Take a look at my review for Best Store-Bought Almond Milks to know which brand suits you best.

But IMO, homemade almond milk is the way to go – the taste can’t be beat, ingredient quality is far superior and it’s easy to make, especially when making this quick version.

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 

No special equipment

I truly mean it when I say there’s no special equipment for making this 30 second plant milk. No nut milk bag, and no special machine. All you need is a blender.

You also won’t need a nut milk bag for straining, since we are using almond butter instead of soaked almonds. (Bonus – as this means there is truly zero waste without the almond pulp). Simply blend the milk together, bottle and enjoy.

How does Instant Almond Milk compare to traditional?

As you know, I am a huge fan of the traditional homemade almond milk from soaked almonds. In my honest opinion the taste and texture is slightly superior to instant almond milk. However, the time and ease of making instant almond milk cannot be beat! And the outcome is still a creamy and luscious milk that’s so much better than store-bough brands.

In addition, a few tips will help to achieve a creamier and smoother texture when making quick almond milk that’s more similar to the classic almond milk taste. See my recipe FAQs below for perfecting homemade almond milk in 30 seconds.

Recipe FAQ’s

Why is my 30 second homemade almond milk not as smooth as the traditional method?

You’re likely using the wrong type of almond butter. I like to use blanched almond butter (i.e. white almond butter) instead of the classic kind. This means the skins have been removed before grinding into a paste.

That said, blanched almond butter is not necessary for this recipe, regular almond butter works just fine. But the blanched almond butter will yield a smoother blend.

Where can I find blanched almond butter?

You can buy blanched almond butter on Amazon, and at specialty grocery stores like Wholefoods. Or, you make it yourself by adding 2 cups blanched almonds (or almond flour (i.e. ground blanched almonds)) to food processor and mixing for 10 minutes until it turns into a paste. Blanched almond butter can also be used interchangeably in recipes that call for almond butter.

How long does homemade almond milk last?

Almond milk lasts up to 5 days in the fridge. Store in the fridge in an air-tight jar.

Other recipes you might like

If you’re digging this recipe, you might also like to try these recipes:

instant almond milk in 30 seconds

All-in-all this 30 second almond milk is delicious, creamy, 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.

GF

Quick DIY Almond Milk from Almond Butter

5 from 3 votes
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.
instant almond milk in 30 seconds
Prep Time 1 minute
Total Time 2 minutes
Serves 2 cups (approx.)

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.

Watch The 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. 

Approvals

Nutrition

Calories: 211kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 234mg | Fiber: 3g | Sugar: 6g | Calcium: 124mg | Iron: 1mg
DID YOU

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and hashtag it #twospoons

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  1. 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!

    • 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.

  2. 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).

  3. 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! 🙂

  4. 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!!!

  5. 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!

  6. 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!