This German organic almond milk contains only water, 2.3% roasted blanched almonds, and sea salt - already a clean product with no seed oils or artificial additives. DIY version allows you to control quality, freshness, and eliminates packaging waste while often being more cost-effective.
Based on: Mandeldrink ungesüßt
· Makes approximately 32 servings (8 cups/2 liters)
· Serving: 1/4 cup (60ml) - typical almond milk serving
Why This Recipe is Seed Oil Free
Commercial Mandeldrink ungesüßt from BioBio, Netto Marken-Discount often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Mandeldrink ungesüßt may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides the almond flavor, creamy texture, and all nutritional content for the milk
Filtered water
2 liters (8 cups) · Filtered tap water or spring water
Base liquid for extraction of almond flavors and nutrients
Sea salt
1/4 teaspoon (1.5g) · Redmond Real Salt or Celtic Sea Salt
Enhances almond flavor and provides mineral content while balancing taste
Instructions
Step 1. Soak the blanched almonds: Place 150g organic blanched almonds in a bowl and cover with filtered water by 2 inches. Soak for 4-8 hours or overnight at room temperature. This softens the almonds and makes them easier to blend, resulting in smoother, creamier milk with better nutrient extraction.
Step 2. Drain and rinse: After soaking, drain the almonds through a fine-mesh strainer and rinse thoroughly with cool water until the water runs clear. This removes any residual enzyme inhibitors and prepares the almonds for optimal blending.
Step 3. Blend the mixture: Add the soaked almonds to a high-speed blender along with 2 liters (8 cups) of fresh filtered water and 1/4 teaspoon sea salt. Blend on high speed for 60-90 seconds until the mixture is completely smooth and creamy. The almonds should be completely pulverized with no visible chunks remaining.
Step 4. Strain the milk: Pour the blended mixture through a fine-mesh nut milk bag, cheesecloth, or very fine strainer into a large bowl or pitcher. Gently squeeze the bag or press the pulp to extract as much liquid as possible. For ultra-smooth milk like commercial versions, strain twice through progressively finer mesh.
Step 5. Store and use: Transfer the strained almond milk to clean glass jars or bottles and refrigerate immediately. The milk will separate naturally - simply shake or stir before each use. Use within 3-4 days for optimal freshness. Serve chilled. The remaining almond pulp can be dehydrated and used as almond flour for baking.
Storage
Store in refrigerator in sealed glass containers for 3-4 days. Shake well before use as separation is natural. Do not freeze as texture will change upon thawing.
Cost Comparison
Cost per serving (homemade)$0.10
Cost per serving (store-bought)$0.25
Savings60%
Higher upfront cost for quality organic almonds, but significant long-term savings. Bulk buying reduces per-serving cost dramatically, and you control freshness and quality completely.