The dairy-free community was a bit shaken up when Simply Almond Milk was discontinued. It was the only readily available almond milk without any additives, and was so much easier than homemade … until now! This Simply Almond Milk copycat recipe takes just a few minutes to make (no soaking!), is cheap, and fits almost every need and craving. I even have versions for Unsweetened, Original, Vanilla, and Extra Creamy.
Simply Almond Milk Copycat Recipe that’s Fast, Easy, Cheap, and Delicious!
I’ve actually been making almond milk this way for many years, but I decided to hone in on the ratios to better mimic Simply Almond Milk. It’s clean, easy, quick, economical, sustainable, and customizable. I’ve included various options in the recipe plus tips and notes in the FAQs below.
How Much Does Homemade Simply Almond Milk Cost?
Based on the ingredients I used, it only costs me about $1 per quart or 25 cents a glass! To make the same quantity as a bottle of Simply Almond Milk is just $1.50. This is cheaper than just about any store-bought brand and far less expensive than the more natural brands.
Do I Need a High Power Blender?
No, you don’t need any special equipment. I use a regular blender, either personal size for a small batch or full size for a quart-sized batch. But in a pinch, you can simply whisk the ingredients until smooth or use a simple milk frother.
How Long Does this Homemade Simply Almond Milk Keep?
It should stay fresh, in a sealed container, for up to one week in the refrigerator. But I usually just make the amount I need right away, or the amount I need for the next 2 or 3 days to ensure that it stays fresh.
Why is It Tan in Color?
Almonds are brown! We presume Simply Almond Milk was made with blanched almonds. Blanched almonds are more of a beige color, producing just an off-white color when blended with water and strained. Many almond butters use the whole almond, not blanched almonds. In this case, you are getting some darker color from the almond skin. Straining the almond milk through cheesecloth does help to remove most of the skin and any sediment, but the overall color might still be more of a beige than off-white.
Does this Homemade Simply Almond Milk Work Well in Recipes?
It sure does. I make just the unsweetened, basic version, which works well in all types of sauces, baked goods, smoothies, etc. That said, I often use a full 1/4 cup of almond butter, or 1 tablespoon per 1 cup of water. I like the creamier version best for recipes.
What Type of Almond Butter Do You Use?
To make it “Simply Almond Milk,” simple almond butter is best! I use creamy almond butter made with just almonds, and no other added ingredients. You can use a no stir variety (with saturated oil added) – it will be a touch creamier. If your almond butter is sweetened, adjust the sweetener to taste. And if your almond butter contains salt, you can omit the salt, or just add a pinch.
Can I Use Other Nut and Seed Butters instead of Almond Butter?
Yes, you can! The “milk” will have nutty or seedy notes based on the the flavor of the nut or seed butter that you use. Blend, taste, and adjust the sweetness and flavor as needed. This is how I make cashew milk, too.
Can I Use a Different Sweetener?
You can use your favorite sweetener. I used simple vegan cane sugar for testing since that’s what Simply Almond Milk was made with. It also produces the cleanest taste. But you can use your favorite sweetener, to taste. Keep in mind that honey doesn’t blend very easily in cold liquids.
Special Diet Notes: Simply Almond Milk
By ingredients, this recipe dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally sugar-free, vegan, vegetarian, plant-based, paleo, gum-free, lecithin-free, additive-free, and optionally keto.
- 4 cups water
- 2½ to 3 tablespoons creamy almond butter (see Almond Butter Note below)
- ⅛ teaspoon salt (omit if using salted almond butter)
- 2 tablespoons sugar
- 3½ tablespoons sugar
- ½ to 1 teaspoon vanilla extract, to taste
- In your blender, puree the water, almond butter, and salt until smooth and creamy, about 1 minute.
- If making the Original version, blend in the 2 tablespoons sugar. If making the Vanilla version, blend in the 3½ tablespoons sugar and vanilla to taste.
- Line a fine mesh sieve with cheesecloth. Pour the almond milk through the sieve into a pitcher. Lightly squeeze the cheesecloth to extract any residual liquid. This step is optional, but helps to remove most of the almond skin bits or sediment if your almond butter wasn't very smooth or was made with unblanched almonds. It also helps to get rid of any foam from blending.
- Cover the almond milk and store in the refrigerator. Stir or shake (depending on your pitcher!) before each use. Milk alternatives without additives do settle!
Creamier Options: Use ¼ cup almond butter for a creamier finish or ⅓ cup almond butter for extra creamy.
Single Serve Option: Use 1 cup water, 1½ to 2 teaspoons almond butter, and a generous pinch of salt. Add 1½ teaspoons sugar for the Original version, or 2½ teaspoons sugar plus ⅛ to ¼ teaspoon vanilla extract for the Vanilla version. For creamier, use 1 tablespoon almond butter.
Nutrition Notes: The Original Version has about 76 calories and 6 grams of sugar per cup. The Vanilla Version has about 92 calories and 10 grams of sugar per cup.
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