Oct 5, 2019 (Last updated Aug 3, 2023) 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, quick DIY almond milk that’s perfect for tea and coffee, lattes, smoothies, oatmeal, and however else you like to enjoy your almond milk.
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.
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.
As mentioned above, there is only 5 ingredients to making this recipe. Here is what you need:
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.
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).
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.
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.
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.
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.
Almond milk lasts up to 5 days in the fridge. Store in the fridge in an air-tight jar.
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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.