Just when you thought making almond milk at home couldn't be any easier - you introduce a pressure cooker to the equation. Typically, to make almond milk, you have to soak the almonds in water overnight. But with a pressure cooker like the Mealthy MultiPot, all you need is 1 minute on High pressure to achieve the same effect as an overnight soak! No planning ahead required, phew.
Almond milk is a great substitute for dairy milk in cooking, baking, and my favorite use for it - smoothies. I also love to make a coffee creamer with almond milk by blending in a date or two for sweetness, and some vanilla extract for vanilla flavor. The recipe below is a straightforward, sugar-free almond milk recipe, but I'll provide some ideas for how to modify your almond milk with flavorings.
Pressure Cooker Almond Milk
- 1 cup raw almonds
- 5 cups water
- Optional: pinch of salt
- Optional: 1 or 2 pitted dates
- Optional: 2 teaspoons vanilla extract
Combine almonds and 1 cup cold water in the inner pot of an electric pressure cooker. If using a date for sweetness, add it now.
Make sure your steam valve is set to Sealing.
Set your pressure cooker to pressure cook on High for 1 minute. Quick release the pressure.
The almonds will be plump and soft, and the water will be murky and brown.
Drain the almonds in a strainer, then rinse with fresh cool water for a minute or so.
Place the rinsed almonds and 4 cups water in a high-powered blender. If you want to make flavored almond milk, add the vanilla extract and salt now.
Blend for about 2 minutes on high speed, until completely combined and frothy.
Line your strainer with cheesecloth, or use a nut milk bag. I always use cheesecloth.
Set the strainer over a bowl and pour the milk into the strainer. Use a wooden spoon to press the milk through the cheesecloth. A lot of solids will remain from the fibrous almonds. Discard the solids and the cheesecloth. Transfer the almond milk to an airtight container and store in the refrigerator.
Enjoy your fresh almond milk!