Homemade Almond Milk

Almond milk is a great dairy-free alternative if you have a lactose intolerance or simply like the taste better. Making your own at home is both fun and healthier because it doesn't have all the added sugars, oils, and preservatives that the store-bought ones do. It is low in calories and contains healthy fats, vitamins, and minerals. Making it is very simple and you don't need a lot of equipment or ingredients. In 10 minutes you will have delicious almond milk to add to your oats, make a sauce with, or simply drink a fresh cold cup of.

Plain almond milk has a great rich flavor, but you can use natural sweeteners to give it additional flavor if you would like. I love it plain! 

You will need

Nut milk bag or cheese cloth
Large pitcher or bowl


1 cup of almonds (soaked overnight in filtered water and drained)
5 cups filtered water

Flavoring options:

1 Tablespoon vanilla extract
1-2 teaspoons cinnamon
2 pitted dates (Medjool or Deglet)

  1. Soak almonds overnight in filtered water. Soaking overnight makes them more digestible and increases nutritional value. If you forget to soak them overnight, soaking them 4-6 hours before is good enough. 
  2. Drain almonds and rinse well.
  3. Add almonds and water to blender and blend until smooth (may take a few minutes)
  4. Place nut milk bag or cheesecloth in bowl or pitcher and pour mixture through it. Gently squeeze to strain until all liquid is extracted from solids. Enjoy!


Almond milk can be stored in the refrigerator for up to 5 days. 
You can save the solids (pulp) to use in other recipes like smoothies, hummus, crackers, or dehydrate to get almond flour for baking. 


Adapted from Flavors of Health by Ed. Bauman, Ph.D. and Lizette Marx, N.C.

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