Pressure Cooker Almond Milk
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.
What others are saying
Caro Hodgin says:
I used this recipe to make walnut milk and it was delicious. Used raw walnuts. Going to try cashews next.
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!
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.
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!!