If you love homemade almond milk, but don’t want to go through the hassle of straining it, this recipe is for you. It’s the fastest and easiest method for making almond milk ever!
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When I’m making a large batch of almond milk for the week, I usually use my traditional almond milk recipe, where you blend whole almonds and then strain the “milk” through a nut milk bag. But sometimes, I just need almond milk faster, and don’t want to go through the hassle of using extra equipment.
That’s where this 2-minute almond milk comes in.
How to Make Almond Milk Fast
To make this almond milk, you’ll need just 2 ingredients: almond butter and water. I also like to throw in a couple of dates for a naturally sweet almond milk, but that’s totally optional!
Because prepared almond butter is already smooth and creamy, you don’t have to worry about owning a high-powered blender or using a nut milk bag to strain it. You simply blend the two together and it’s ready to use!
I tend to use this “rustic” style almond milk for making chia pudding or pouring over grain-free cereal or granola, and it would also be perfect for the base of a smoothie. (In that case, I usually just add the water and almond butter directly to the smoothie recipe I’m going to use, to cut out the extra step of making the almond milk first.)
Almond Milk with Dates
If you do want to add the dates, it’s a good idea to use a high-speed blender just to make sure they are broken down completely. Soft and squishy dates are the best option for a silky-textured milk, but you can also soak them in hot water for 10 minutes ahead of time to help them break down easier.
(If you have a fine-mesh strainer, you can always pour the blended milk through that to remove any remaining chunks without much extra effort. Then you don’t need the fancy blender!)
I hope you’ll find this easy almond milk recipe helpful the next time you’re in a pinch, or just need a fast fix.
2-Minute Almond Milk Recipe
- 4 tablespoons almond butter
- 4 cups water
- 2 to 4 dates (pitted; optional)
- Pour the water into the blender and add the almond butter and dates, if using. Blend until creamy, making sure the dates are broken down.
- Pour the "milk" into an airtight storage container and keep it in the fridge for up to 4 days. Use it over cereal, granola, chia pudding, or in smoothies.
Per cup (with dates): Calories: 108, Fat: 8g, Carbohydrates: 5g, Fiber: 1g, Protein: 3g
- I have found this ratio of almond butter produces a nice and “creamy” milk, but you can use less almond butter if you don’t mind a slightly more watery mouthfeel. (Using less will make this recipe even cheaper and lower in calories, so it’s up to you– feel free to experiment and let me know in the comments below what you try!)
Reader Feedback: Have you tried making almond milk with almond butter before? Any other fast recipe hacks you’d like to share? I’m all about quick & easy short cuts!