Is Making Almond Milk Cheaper?

Whole raw almonds from the bulk section at my local Whole Foods cost $12.99 per pound. Making 2 cups, or 16 ounces, of almond milk costs roughly $4.05 when using a 1 cup almond to 2 cup water ratio. Alternatively, 32 fluid ounces of 365 Organic Unsweetened Almond Milk costs $1.99. This was, admittedly, the cheapest almond milk I could find. The prices of the other brands I noticed ranged from $2.29 to $4.00.

How much does almond milk cost to make?

Depending on the brand of almonds you use, making one batch of almond milk costs no more than $3.10! This can yield anywhere from 3 to 5 cups of soup. This could be more or less than store-bought nut milk, depending on the sort of nut milk you buy. BUT, here’s the catch: this has no artificial chemicals, gums, or stabilizers. Almonds and water are the only two components in this almond milk. There are some store-bought variations that contain only almonds and water (and we love them), but they are significantly more expensive than making them yourself. As with anything, you must measure the advantages of making it at home against the disadvantages.

Fresh nut milk has a whole distinct flavor profile, and it’s worth trying at least once to check for yourself!

What is the most cost-effective way to manufacture milk?

There is a disadvantage to making your own plant-based milk. They aren’t cheap (though I believe the end effect is well worth it), which may be a deal breaker for others. Don’t get too worked up just yet. If you’re seeking for a cheap, plant-based milk to make at home, I have a solution for you: oat milk. Yes, oats, that unassuming grain that we eat every morning, make fantastic, creamy milk. It’s also inexpensive and quick. This one is for those who couldn’t be bothered to soak almonds overnight.

Is making your own nut milk expensive?

Is it worth it to make your own almond milk? If saving money is the primary incentive, the answer is a resounding no. Even with the cheapest almonds in our neighborhood (on sale for $4.99/lb at Sprouts), homemade almond milk ended up being 250 percent more expensive than the cheapest store-bought option. However, there are a variety of other reasons why someone might prefer to do it themselves.

First and first, is it even a comparable product? Is there a difference between homemade and store-bought? Yes, in my opinion. The homemade almond milk was delicious as a cold beverage and tasted virtually identical to store-bought almond milk.

However, I drink almond milk in coffee and tea, and the heated DIY version had a lot more texture than store-bought not gritty, crunchy, or thick, but substantial. It didn’t harm the hot beverage, but it wasn’t as silky smooth as store-bought.

The homemade almond milk separated after a night in the fridge. It was simple enough to shake the jar and put it back together, but after a while, the homemade-ness of the jar became apparent. Of course, emulsifiers and processing are used in store-bought almond milk to keep all the particles suspended and maintain consistency. Many people may be interested in making their own almond milk to avoid the chemicals and emulsifiers included in store-bought almond milk. Carrageenan, lecithin, polysorbate-80, polyglycerols, and xanthan gum, among other emulsifiers, are thought to render the gut more prone to illnesses including colitis, IBS, and metabolic syndrome, according to a letter published in Nature recently. Learn more about The Food Additive That Could Make You Sick.

Another distinction could be the shelf-life of the product. I didn’t keep my own milk long enough to test this, but according to numerous sources, it only lasts four days in the fridge. That’s not the same as the clearly printed and weeks-from-now date on a store-bought box. With the high cost of handmade, you don’t want a batch to go bad. Because the technique is quite straightforward, a devoted DIYer could and would have to do it frequently rather than in quantity. To put it another way, rather of making a large quantity once in a while, make a few small batches throughout the week.

Though I was initially interested in the cost of homemade almond milk, reading the article regarding emulsifiers made me reconsider what I was buying/drinking. When I looked up almond milk in the EWG Food Scores database, I discovered that the majority of almond milks have a score of 5 or higher (out of 10). The Environmental Working Group (EWG) assigns a ranking to a variety of meals based on their nutritional, component, and processing problems. Pacific Foods produces the best-rated almond milk according to the EWG (EWG Score: 1.6, 10 cents per ounce). Even in the 5/10 area, EWG provides no clear reasons to prefer DIY over store-bought, so a score of 5/10 isn’t frightening.

When I began to examine my weekly almond milk purchase, I became aware of the environmental impact of store-bought almond milk. Throwing away those cardboard milk cartons was really bothering me. Some facilities recycle the containers, while others do not; regrettably, mine is one of the latter. As advised by The Sierra Club’s Mr Green, you can phone your local recycler to see if they have that capability. And/or visit Treehugger to learn more about packaging’s environmental impact: Which Milk Container Has the Lowest Carbon Emissions.

The cost of delivering DIY almond milk to the shop, as well as the cost of downcycling the container, is avoided by keeping it in a glass jar in the fridge. However, if we look at the situation from a broader perspective, the cost of cultivating and shipping almonds throughout the country comes into issue and THAT is a pickle. Almonds have become a scapegoat for California’s drought, according to NPR’s The Salt (How Almonds Became a Scapegoat for California’s Drought) (which references the original Slate and Mother Jones pieces that brought attention). It makes me ill to think I’ve contributed to this problem: ” has grown exponentially in the last decade. It’s a $4.8 billion industry. As a result, farmers have been urged to abandon annual crops like tomatoes and melons in favor of orchards. However, unlike annual crops, an orchard cannot be left fallow.”

When making almond milk, there is a lot of “nutmeat” left over. I threw it in the compost, but anyone who makes almond milk on a regular basis would have a lot of organic waste to deal with. (I’m curious as to what big-name almond milk producers do with it.) One Green Planet advises that the excess nutmeat can be dried and used as almond flour, which would be a godsend and a twofer for gluten-free bakers who want to make their own almond milk. The cost of almond meal/flour isn’t trivial, and when you consider the cents per ounce of handmade milk, it may be cost-effective to manufacture your own.

Is a Vitamix required or can it be done with a cheap blender? YES! Even though I have one of the worst blenders in the world, I was able to make wonderful almond milk with it. A Vitamix isn’t required. While 2 cups of soaked almonds and 4 glasses of water fit in the blender, the amount of content is too large to combine. I processed it in two batches to get everything moving and keep it from overflowing. (This is why most almond milk recipes only ask for 1 cup almonds and 2-4 cups water.)

How many almonds are required? 2 cups (12 oz) almonds + 4 cups water equals 32 ounces (or 1/4 gallon) almond milk. 4 cups almonds and 8 cups water are required to make a 1/2 gallon (as most usually marketed). At $4.99 a pound on sale, 12 oz of almonds will cost $3.74 for 1/4 gallon of almond milk, and 4 cups of almonds will cost $7.48 for 1/2 gallon.

Almond Prices: If Sprouts almonds aren’t on sale (normal price $7.99/lb), Costco almonds are the next best deal. Almonds at Costco are $5.597 a pound (sold as a 3lb bag).

In light of the foregoing, I’m opting for the rogue third option. It’s not homemade, it’s not store-bought, and it’s not even almond milk! Isn’t that a little out there? I don’t think I can handle the karmic weight of either DIY or store-bought, being mindful of myself and my decisions. And, to be honest, I don’t NEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE When I found that cow’s milk made me quite sleepy, I began drinking almond milk as a milk substitute (like nearly-passing-out sleepy). I’ve developed the habit of drinking one cup in the morning with coffee or tea, and another cup in the afternoon with coffee, tea, or almond milk for a pick-me-up. But it’s actually simply a habit. It is also possible to change one’s behaviors.

Eliminating almond milk from my morning routine shouldn’t be a problem because I don’t have any trouble waking up. What about the p.m.? It’s time for me to look at healthier afternoon snack options, such as Lacy’s 84 Healthy Snack Ideas.

Which non-dairy milk is the most affordable?

Soy was shown to offer the most balanced nutritional profile of all the plant-based milk replacements in a 2018 study. Silk’s version offers 80 calories per cup, four grams of fat, seven grams of protein, and three grams of carbs, making it similar in protein and fat to a glass of 2 percent milk. Silk also adds gellan gum to thicken its soy milk and fortifies it with vitamins A, D2, and B12.

Soy milk is the cheapest of the plant-based optionsa half-gallon costs anywhere from $1 to $3and the easiest to get in any grocery store because it’s been around the longest. The main disadvantage is that soy milk is heat sensitive and will curdle at high temperatures. As a result, almond milk has become a popular milk substitute in coffee shops.

Is it true that homemade almond milk spoils?

Yes, to put it succinctly. Almond milk spoils, regardless of whether it’s shelf-stable, refrigerated, or handmade. According to Modell, the two most important considerations are the expiration date and correct storage.

Is it worthwhile to invest in almond milk producers?

A Vitamix blender can cost as little as $290 for a certified refurbished unit and as much as $700 depending on the model. These blenders can be found online (affiliate link) as well as at a number of stores throughout the world. My Vitamix A3500 Series blender is powerful enough to make nut milk, but any model from this brand is.

  • a tamper useful for blending thicker combinations, but not necessary for making nut milk

The Process:

  • Soak the nuts or seeds (optional not essential), then blend them with whatever quantity of water in the blender. Depending on the size of your Vitamix, you can prepare nut milk batches as little as one cup or as large as 4-8 cups. You can prepare your milk with any number of nuts, seeds, or cereals.
  • Strain the combined mixture into a big glass basin using a nut milk bag.
  • Place the finished nut milk in a glass jar in the refrigerator. You can also take the nut pulp out of the bag and utilize it whichever you want.

The Pros:

  • Consistency: The Vitamix gives you a lot more flexibility when it comes to the creaminess ratio and the amount of nut milk you want to prepare. Not only that, but it “milks” the almonds better: when compared to the same quantity of nuts used in the Almond Cow, the finished product is more opaque and more creamier in terms of consistency and mouthfeel.
  • Vitamix’s versatility comes in handy for making nut milk, but it may also be used to produce smoothies, soups, sauces, and nut butters.

The Cons:

  • High-speed blenders are notoriously expensive, with costs ranging from $290 for certified reconditioned units to $720 for top-of-the-line new versions. Payment arrangements are, nevertheless, available. These blenders do go on sale from time to time, and any model will create nut milk. When compared to the Almond Cow, a machine that can manufacture nut milk as well as a range of other recipes can cost as little as $90 more.
  • Extra Work: Making nut milk in the Vitamix takes a little longer because you have to filter it through a nut milk bag into a separate bowl. The cleanup, on the other hand, is simple and takes roughly the same length of time as the Almond Cow. My nut milk bag was much easier to clean than the metal strainer.

The Nut Pulp

The nut pulp produced by the Vitamix is darker, finer, and spongier than that produced by the Almond Cow. This is because the Vitamix nearly liquefies the nuts or seeds as they blend, leaving only the fiber left once they’ve been strained.

This nut pulp, like the Almond Cow, can be discarded, composted, or reused. It has a denser, thicker texture than Almonds and does not taste like them. However, it may still be used in these Banana Nut Pulp Cookies, or frozen and blended into smoothies or incorporated into oatmeal.

In Summary…

The Vitamix makes creamier nut milk, finer pulp, and has more culinary applications, but it costs more. Overall, if you have the extra funds, I would recommend investing in a Vitamix (or equivalent high-speed blender).

The Almond Cow, on the other hand, remains an excellent value for handmade nut milk and more versatile pulp. If you already have a blender but can’t make nut milk with it, this is an excellent alternative.

Is homemade almond milk superior to store-bought almond milk?

Due to my personal food allergies and intolerances, I live a dairy-free lifestyle and avoid cow’s milk products, as do many others.

I’ve been drinking plant-based and nut milks for a long time. They’re great in drinks, cereal, baking, cooking, smoothies, hot chocolates, and on their own. It’s safe to say that I’ve tried practically every brand on the market. However, how can you pick the best nut mylk? Here are my advice for selecting homemade nut milk over store-bought nut milk as a dietitian and a foodie who lives for flavor.

There are a variety of reasons why you would want to incorporate nut milk into your diet. Living a vegan lifestyle, avoiding animal products, or for health concerns are examples of this. Perhaps you’re intolerant to lactose (a sugar present in milk) or allergic to casein (the protein found in milk). Alternatively, you may enjoy the taste and variety of preparing your own, like I do.

Certainly not. Because there are so many kinds of nut milks, the most common of which is almond milk, the components are all the same (almonds + water). What distinguishes an excellent almond or nut milk is the “extra” or added components.

Nut milk is simply a mixture of soaked nuts and water in its most basic form. However, there are a few things to watch out for when considering elements like shelf life, consistency, the nature of how milk separates, and, of course, the profitability of a product. You can determine a good almond or nut milk from a bad one by the amount of nuts to water, additions, thickeners, added sugar, and flavors.

It’s possible that the cheapest almond milk on sale at the grocery isn’t the healthiest. In fact, you could be paying a lot of money for water that only has a few nuts in it.

To begin, the ratio of nuts to water should be as high as possible. The more nuts in the milk, the more nutrients it has. This is where you’ll find the nice stuff. Choose a brand that uses a significant amount of nuts in its production. This is something you can easily check on the label. For example, a popular grocery brand of almond milk lists the following ingredients: “Filtered water, Ground Whole Almonds” (2.5 percent ). More almonds are utilized when the percentage is higher, which equals more nutrition.

Then you’ll want to look for thickeners and additions. Ingredients like carrageenan, stabiliser, and thickener can be found on the ingredient panel. This gives it a richer mouthfeel while also preventing the milk from separating and splitting. When you follow a genuine food philosophy or prefer to eat food as close to its original state as possible, these additives aren’t suitable as a regular component of your diet. It’s also likely that these additives will have an effect on your stomach, especially if you’re sensitive or following a gut-healing plan. Bottom line, additives have little nutritional value, so I’m going back to my “eat genuine food” attitude.

Keep an eye out for sugars that have been added. Is it really necessary to sweeten almond milk? Not at all. However, while creating a marketable product, it is included because our palates assist us in purchasing their goods. Let’s get back to the basics. Look for brands that say “unsweetened” on the label. If you have a sweet tooth, add modest amounts of honey, dates, fruit, or other natural sweeteners to your smoothies or drinks (real food).

There are other factors to consider as well, such as low-quality oils. Sunflower oil, for example. Sunflower oil is a cheap, flavorless oil that can sneak into foods in more ways than you might realize if you read the labels.

If you drink nut milk on a daily basis or consider it a mainstay in your diet, the brand you use at home should be as close to its natural state as possible. For example, those made primarily of nuts and water. There are no unknown additives or preservatives, numbers, or components.

What’s the difference between homemade and store-bought nut milk? Homemade is my preference. There are various fantastic nut milk brands on the market, especially in health food stores or the cold department (where shelf life isn’t as important). Making your own nut milk is good for getting the most nutritious value out of it when include nut milk in your diet. I understand the feeling of not having enough time as a working mother. However, I assure that making your own nut milk is easier than you think if you follow the easy instructions below. Even if you create your own some of the time and rely on high-quality brands the rest of the time, this will still be a healthier alternative for you and your family in terms of nutrition.

Making your own wins hands down every time when it comes to value for money. Instead of paying for expensive water or almonds with a low percentage of almonds, making your own ensures that you are drinking high-quality water.

Making your own eliminates all additives, preservatives, and thickeners, ensuring that you are drinking it in its purest form.

Homemade nut milk is also far superior to store-bought! It has a natural nut flavor, and you may customize it with spices like cinnamon, nutmeg, dates, maple syrup, or vanilla bean.

By utilizing different nuts to make your own nut milk, you may experiment with new flavors, try new combinations, and add more variety to your diet. Almond milk, cashew milk, macadamia nut milk, or a combination of the three can be made. If you don’t want to eat nuts, you can substitute tigernuts (a little tuber) or even coconut.

It’s easier than you think to make your own nut milk. All you need are your ingredients, nuts, and water, as well as any additional delicious flavors you want to add like cacao, turmeric, dates, or spices, and a few tools to make the process go smoothly. A basin for soaking the nuts, a mesh strainer, nut milk bag, or cheesecloth for straining the milk, and a sterilised glass jar for storing your nut milk in the fridge are all required. Simple!

  • To begin, soak your nuts for the appropriate period of time* (see table below). Almonds and other tougher nuts require more time than softer nuts like cashews.
  • To make a creamy liquid, mix with water in a high-powered blender or food processor.
  • Using a mesh, cheesecloth, or nut milk bag, strain your liquid. To capture the nut mylk, place a basin below. You may either leave it as is or add flavors like dates, spices, or chocolate to the liquid in your blender.

To make things easier for you, I did some research and discovered a Nut Mylk Kit that includes everything you’ll need to get started producing your own. To avoid a mess, it comes with the ideal straining bag and straining stand. This stand, without a doubt, revolutionized my nut mylk-making life. For years, I struggled to strain over a bowl, spilling it all over the place. Here’s where you can learn more about the kit and what’s included.

If stored properly, your homemade nut milk will last several days in the fridge, up to five days. If you haven’t finished your nut milk by the expiration date, freeze it in ice cubes to use in smoothies.

Instead of throwing away the leftover pulp, use it to make cookies, breads, or crumble toppings.

You can create cashew nut milk without soaking them overnight, which saves time. Their natural creaminess, combined with the absence of tough skin, makes it simple to blend with water and strain.

I hope you find these suggestions useful! Please leave your thoughts and questions in the box below. Here I come, with hot cacao chocolate on handmade almond milk and gluten-free cookies.

This post was created in conjunction with Mad Millie, a company that makes it simple to produce real food at home.

Is it true that the almond cow saves money?

Real Food: Because you get to choose your own things to add to your milk, Almond Cow makes eating real food more accessible. For the perfect nut-milk without any added crap, I normally add a pinch of salt, a small splash of vanilla, and one date to mine. Plus, when you use Almond Cow instead of watery store-bought alternatives, the amount of nuts in your milk is much higher.

Save money: Almond Cow has a higher upfront cost than store-bought milks, but if you exclusively buy ingredients from the bulk department of your grocery store, you’ll repay that cost in only a few months. When compared to store-bought milks, you can save 30-90 percent on each serving of milk generated by your Almond Cow.

Help the environment: Because you won’t be buying milk in cardboard or plastic containers, you’ll be helping the environment tremendously!

Save time: With Almond Cow, you don’t have to soak your nuts days ahead of time. I can make cashew milk while my coffee is brewing if I wake up craving it! Almond Cow’s convenience is ideal for my hectic days.

Cleaning is my least favorite part of getting creative in the kitchen because it leaves a mess and spreads germs. Almond Cow is easy to clean and takes less than 2 minutes. Plus, by using Almond Cow instead of hand-squeezing your milk from a nut milk bag, you avoid bacterial contamination on your hands.

How long should almonds soak before making almond milk?

Prepare ahead of time: Before combining, soak raw nuts for at least 12 hours. This completely saturates the nut, giving it a smoother, creamier texture. Because fully saturated nuts combine better and leave less “pulp” behind, it also yields more liquid. As if that weren’t enough, soaking your almonds activates the enzymes in the milk, making it more healthy. If you wish to prepare nut milk without soaking the nuts, you can save some time (but not all) by mixing them with very hot water.