Pressure Cooker Almond Milk

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

  • 1 cup raw almonds
  • 1 cup cold water
  • 1 to 2 pitted dates (optional)
  • 4 cups water
  • 2 teaspoons vanilla extract (optional)
  • 1 pinch salt (optional)

Appliances

For best results, we recommend using:

Directions

  1. Combine almonds and 1 cup cold water in the inner pot of an electric pressure cooker. Add dates.
  2. Set steam valve to Sealing.
  3. Set your pressure cooker to cook on High for 1 minute. Quick release the pressure. Carefully remove the lid. The almonds will be plump and soft, and the water will be murky and brown.
  4. Drain almonds in a strainer; rinse with fresh cool water for 1 minute.
  5. Place almonds in a high-speed blender; add 4 cups water, vanilla extract, and salt. Blend on high until mixture is frothy and smooth, about 2 minutes.
  6. Line the strainer with cheesecloth.
  7. Set the strainer over a bowl and pour the milk into the strainer. Press milk through the cheesecloth using a wooden spoon (a lot of solids will remain from the fibrous almonds).
  8. Transfer the almond milk to an airtight container and store in the refrigerator.
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.

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

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!!

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 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 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.