Almond Milk

The past few years non-dairy milks have become quite popular. We have been making almond milk for the last 2.5 years because my body can not tolerate pasteurized milk products. Aside from the tummy-aches, it gave me a lot of mucus. Dairy is also known as a pro-inflammatory food.

Making your own almond milk is super easy and a great way to avoid unwanted additives that are in store bought almond milk. I also think it taste way better than the boxed stuff. I add almond milk anywhere I used to use regular milk (smoothies, baking, tea/coffee). If you have never made your own almond milk, give it a try at least once!


Yields: give or take 2 quarts

1 cup raw almonds (soaked for at least 8 hours)
6 cups filtered water

Optional add-ins:
3 tablespoons vanilla and/or 2-4 tablespoons maple syrup OR 2-3 dates OR cinnamon

1. Soak the cup of raw almonds for at least 8 hours (or overnight) in the refrigerator.
2. Once soaked, rinse and drain the almonds. Put the almonds in the blender/vitamix/soyajoy. If you are going to add dates for sweetness, then this is where you want to add in the dates.
3. Add water.
4. Blend until smooth and almonds are all broken down.
5. Line a large container with a nut milk bag (or paint straining bag).
6. Pour contents into the lined container, lift up bag and begin to squeeze the almond mush.
7. Pour the almond milk into a container that can be sealed.
8. If desired add vanilla and/or maple syrup OR cinnamon.

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