How To Make Almond Milk In 2 Minutes Instant Nut Milk

Over the past few years, I’ve found myself turning more towards dairy-free milk options, particularly integrating options like homemade almond milk and oat milk into my day-to-day routine. I love to make it at home to avoid the extra added gums and stabilizers in most store-bought options (unless you want to pay a premium!). However, I’m definitely not the most organized and I run out at the most inconvenient times when I don’t have the time to make more from scratch OR pop to the shops. So when I discovered the ‘almond milk hack’ to make instant almond milk (and other nut milks!), I was more than impressed! Chef’s note: Throughout this post, I will be mainly referring to almond milk and almond butter; however, these methods work for all nuts and seeds you usually see as ‘milk.’ By using one of three simple methods, you can prepare what’s needed in advance and store it in the refrigerator for ready-to-make 2-minute almond milk for months. In fact, if you have nut butter in your pantry right now, then you can make some milk right now! Within this post, I’ll take you through not only how to make instant almond milk right now (as long as you have almond butter in your kitchen). I will also show you how to prepare for the future with a quick fridge or freezer homemade option, so you can have almond milk for months to come.

Why make almond milk from almond butter?

How does it work

If you’ve ever made homemade nut milk, you’ll know that the process basically involves blending the nut down into a rough paste before adding water, blending, and straining – until you have creamy, smooth milk. Using this nut milk hack allows you to basically skip the first part of the process. Just use prepared smooth almond butter (or nut/seed butter of your choice) and combine it with water. Even better, as the nut butter starts off really smooth, you get to skip the straining step too!

How to make almond milk from almond butter

Within this post, I’ve included three simple methods for making nut butter milk. The first uses store-bought nut butter for a truly ‘instant almond milk’ that you could potential make right this second. The second and third require homemade nut butter, but can be made rarely and stored for months of milk-making opportunity! Although the latter methods do take a little effort, it’s only required very infrequently. More so, it ends up more cost-efficient than buying store-bought nut butters, and you can be 100% in control of the ingredients!

The ingredients

Nut/Seed Butter: use a creamy, natural butter that contains just 2 ingredients if possible (the nut/seed plus salt). If your nut butter has added oils and other ingredients it may affect the way it blends up. Water: using filtered water is best but not necessary.

(Optional) Sweetener: this instant nut milk will naturally be unsweetened. If you want to add a little natural sweetener you could use maple syrup, honey, or even a little date paste. Use 1/2 tsp per cup to begin and increase as needed. Other add-ins: I’ll often add a little vanilla extract or cinnamon.

Method 1: Using Store-Bought Almond Butter

Okay, this is the almond butter hack you’re probably all here for (initially anyway). Using store-bought nut butter (that you probably have in your kitchen right now), you can prepare almond butter in literally two minutes: no prepping, no straining, no waste! How? you ask…

All you need is 1 tablespoon of almond butter per 1 cup of water. Blend both ingredients in a high-speed blender for between 40-60 seconds until creamy and thoroughly incorporated – voila!

Check the Ingredient notes above for selecting the best nut/seed butter.

Method 2: Using Homemade Almond Butter

If you already have some in your fridge then, yay! You can use the exact method as above and have creamy almond milk in minutes. For this method, you can prepare Almond Butter (or your nut/seed butter of choice), according to these recipes. However, the process is simple – all you need is just the nut/seed, a pinch of salt, and a high-speed blender. Once prepared, almond butter has at least a two-month shelf life or even longer if kept in the fridge or freezer; for months of potential almond milk. Once prepared, you can use it as in method 1 – combining it with water to make creamy, rich milk. Best of all, the homemade 2-ingredient nut/seed butter can be used as a butter and for milk; two-for-the-price-of-one!

Method 3: Using Homemade blanched almond butter ‘cubes’

Okay, this final method takes a little forethought but will provide you with almond milk for 3-4 months. Just minutes of fairly low-effort (and a little patience for the hands-off prep time) prepped 3-4 times a year is more than worth it in my eyes. Within this process, blanch the almonds (which is technically optional but yields super white, creamy results) then blend them into a puree to freeze into 1 Tbsp ice-cubes. The white nut mixture makes rich, creamy almond milk. For this method you’ll need 1 1/2 cups almonds (raw or roasted), a pinch of salt, and water. First, rinse and soak the almonds in cold water overnight (8-12 hours). Once soaked, rinse the almonds once more. To blanch the almonds – follow this blanching method – which takes just a few minutes and surprisingly little effort! Chef’s Note: you can also buy already blanched almonds. Then just give them a quick rinse and process with the next steps. Then, add the almonds to your high-speed blender with a pinch of salt and blend until you obtain a buttery consistency. Add a little water if necessary to help the almonds blend; up to 1 cup. Once blended, transfer to an ice cube tray (ideally 1 Tbsp per ice-cube), and freeze. Once frozen, transfer the ice cubes to a freezer-safe container of your choice and keep them in the freezer for between 3-4 months. When you want instant almond milk, remove as many cubes as is required. Add the cubes to a cup, add water and mix well – this works with both warm or cold water, depending on what drink you want to make. Alternatively, you can add the cubes with the water to a blender and blend for 30-60 seconds until smooth. If enjoying warm, I recommend adding a little vanilla, cinnamon, and the sweetener of your choice and enjoying as is!

How to store

If you prepare a large batch of instant milk, it can be stored in an airtight container in the fridge for 4-5 days. Just note, there are no stabilizers, so sediment from the nut butter can sink. Make sure to thoroughly shake the jar/container before using it. Of course, it’s best to use the frozen cubes and only make as much instant milk as needed. The frozen almond butter cubes will keep in the freezer for 3-4 months.

Do I have to use almond butter?

Definitely not. You can make cashew milk from cashew butter, peanut milk from peanut butter, sunflower seed milk, pistachio milk, etc. Really any nut or seed butter that you buy or can make could be made into instant milk; even coconut butter works.

Will any almond butter work?

It’s best to use a natural almond butter (or nut/seed butter of your choice) with just the nut/seed in question and salt (which adds to the flavor and is usually used within the milks anyway). It can be raw or roasted. Avoid nut butters that have added oils and tons of additives because they can affect the flavor and texture (and will generally not be as healthy). You can use chunky nut butters too, just make sure to blend them a little to begin, to smooth them out. If needed, you can always sieve/strain the nut milk if there are little bits in it.

Is almond butter milk healthy?

It’s a common misperception that because you can see ‘oil’ which has separated from the almond butter, that it must be super unhealthy. The oils found in almond butter are from the almonds themselves though, so they naturally separate after blended. As long as you are using almond butter that just contains almonds and salt, then the ‘butter’ is literally just the finely ground nuts – so yes, it’s no less healthy than if you had a glass of water and some almonds as a snack.

Top tips

When making either homemade nut butter: feel free to soak the nuts if you’re worried about the anti-nutrients within them and digestive issues. Feel free to increase/decrease the amount of almond butter used based on how rich and creamy you want the instant milk to be. Just note this will increase the fat/calories (as well as cost per cup). This hack works with any creamy nut or seed butter; even this homemade Nutella! I’ve had no issues using this instant milk in hot drinks without separation. No high-speed blender is required: if you plan on using pre-made nut butter for this hack!