Homemade Almond Milk

Okay so it wasn't until I actually tried making my own homemade almond milk did I realize that the almond milk we buy tastes nothing like almonds. Like really there is not anything about it that resembles almonds. At least not to my tastebuds that is. ;)

And it doesn't help that most store-bought almond milks contain an additive called carrageenan, a seaweed extract. Carrageenan is added to foods to give them a thicker consistency. Here's the problem though...it can cause inflammation, gut irritation and other digestive system issues. Try to avoid foods with additives when possible. If you can make your own nut milks or find brands that don't contain carrageenan, that would be ideal.

Now let's get to the fun stuff...

First thing's first, you must soak your almonds before making almond milk. Actually you should soak almonds before eating as well. I usually soak mine for approximately 12 hours overnight. This is important because almond skin contains enzyme inhibitors that protect the almonds until the proper levels of sunlight and water allow them to germinate. By soaking the almonds in water, the enzymes are activated and this allows for better digestion and access to nutrients. In a NUTshell...soaked nuts = better for digestion. 


Okay I'm rambling on about soaking almonds...here are some before and after pictures. I think the photo below speaks volumes. The soaked almonds on the right look way more appealing than the dry looking almonds on the left. Much easier on your digestive system that's for sure. 


Here we are ready to GO with my beautiful Vitamix! (Sidenote: This is one of the BEST kitchen purchases ever). Keep in mind, you can use other strong blenders for this recipe and any other recipes that requires a blender. The almonds, filtered water and whatever 'flavour' you choose all go in the blender at this point. Make sure you rinse your almonds well before blending.

It immediately starts blending into a delicious, creamy milk. Looks sooo delicious already. 


I should formally introduce you to my infamous nut milk bag...or as my husband Jas likes to call it my nutsack. Lol ohhh man! 

It's easy...pour the blended milk into the nut milk bag and strain away. Be patient as this takes a few minutes and can get a bit messy. 

Voila! My almond milk is bottled and good to go! It's sooooo delicious! Like creamy, fresh, amazingly delicious! 

Homemade Almond Milk Recipe


Serves: 3-4 cups          Time: 15 minutes

**I usually double this recipe so I have a larger batch of almond milk :)

  • 1 cup raw, soaked almonds 
  • 3-4 cups of filtered water per cup of almonds
  • 1-2 Mejdool dates (optional) **Dates give the almond milk a sweeter taste. Don't forget to take out the pit first
  • 1 tsp vanilla extract - alcohol free (optional) **Perfect for vanilla flavoured almond milk
  • 2 tbsp cacao powder or cacao nibs (optional) **Perfect for chocolate flavoured almond milk
  • 1 tsp cinnamon powder (optional)
  • 1/8 tsp fine sea salt (optional) 


1. Soak almonds in filtered water for at least 12 hours.

2. Drain soaked almonds and rinse thoroughly for several minutes.

3. Add almonds, filtered water and optional ingredients to blender and blend until you get a creamy, milk-like consistency. 

4. Once blended, strain milk over a large bowl through a nut milk bag to remove remaining ground almonds.

5. Transfer filtered almond milk to jars or pitchers and refrigerate. The milk stays fresh for 3-5 days.

I save the ground almonds and put them in my dehydrator to make almond meal/flour. You can also dry the ground almonds in the oven on a low temperature.