Pressure Cooker Almond Milk

Image of Caroline Chambers
Rated 5.0 based on 4 customer reviews
Pressure Cooker Almond Milk
Pressure Cooker Almond Milk


Mealthy Tip

You can also use the chopper attachment of an immersion blender to blend the almonds. Place half the rinsed almonds and half water in the chopper cup of the immersion blender; add half the vanilla extract and half the salt. Blend using the chopper attachment of the immersion blender until completely combined and frothy, about 2 minutes. Repeat with the remaining almonds, water, vanilla extract, and salt.

A nut bag can be used instead of the cheesecloth. A nut bag is a reusable fine mesh bag that you pour the milk through to strain the solids from the liquid. You can buy them on Amazon or find them at retail kitchenware stores. You can save the leftover solids. Gather the cheesecloth or nut bag around the solids and squeeze out any excess liquid. You can use the solids in smoothies or cookies for extra fiber and texture.

Nutrition Facts

Per Serving: 170 calories; 14g fat; 7.5g carbohydrates; 6g protein; 0mg cholesterol; 45mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 170 Calories from Fat123
% Daily Value*
Total Fat 14g 21%
Saturated Fat1g 5%
Trans Fat0.0g
Polyunsaturated Fat3.4g
Monounsaturated Fat8.6g
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrate 7.5g 3%
Dietary Fiber4g 14%
Protein 6g
Vitamin A0% Vitamin C0%
Calcium6% Iron6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

I used this recipe to make walnut milk and it was delicious. Used raw walnuts. Going to try cashews next.

Image of Alli Shircliff

Alli Shircliff says:

This was super easy to make! I can't believe that the almonds plump up as much as they do in just 1 minute of cooking in the pressure cooker. I poured the milk into a pitcher and am keeping it in the refrigerator. I will be making this regularly!

Image of Gina Anastasia

Gina Anastasia says:

Homemade nut milk is the best. I've made this recipe as well as a cashew milk. I love to add cinnamon too. Each time I made this I used filtered water only and no salt. So delicious and better than store bought.

Image of Lori Bishop

Lori Bishop says:

My most favorite almond milk ever!! I add 2 dates and vanilla and omit the salt. It’s perfect in my smoothies! Another couples of ideas: 1) I use bridal netting from the fabric store to strain my almonds (super cheap!). It works really well and you can reuse it if you'd like. 2) I put the leftover almond pulp into ice cube trays, freeze it and then add a cube to my smoothies ~ no waste!!