Homemade Almond Milk

September 16, 2014

After you've tried this you never want to go back to store bought almond milk...



1 cup of raw, organic almonds

2 cups of filtered or spring water





Sweetener of your choice



Measuring cup



Nut milk / mesh bag

Bowl to catch the milk

Glass bottle with lid to store milk



  • Put almonds in a glass jar and cover with water.  Place the jar in the fridge over night.

  • Strain the almonds in the morning and rinse. They will look plump and become a little bit squishy, as they soaked up water.

  • Blend up the almonds together with water on highest speed.

  • Place the nut milk bag over a bowl and pour the blended liquid through the nut milk bag. Close the bag at the top with one hand and start squishing the bag on the bottom with the other hand. ‘Milk’ gently till all the liquid is separated.

  • Add any spices or sweetener that you like.

  • Fill the milk into a glass bottle with lid and place into the fridge. As there are no preservatives in your homemade almond milk, it will go off faster (within a few days). You will notice curdles and smell, if it has gone off. You can make as much milk as you want in a 2:1 water to almonds ratio (or whichever ratio is to your liking), but don’t get too excited and make too much, as it can go bad J

  • The left over almond meal can be added to muffins, cookies or smoothies. You can also freeze it and use it as needed. Voilà!

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Disclaimer: The statements made on this website have not been evaluated by Health Canada or the FDA. The information in this website is for educational purposes only, and should not be used to diagnose, treat, cure or prevent illness. Neither the publisher or the author in any way dispenses medical advice, prescribes remedies, or assumes responsibility for those who chose to treat themselves. The information and opinion contained in this do not replace or substitute for the advice of a practicing medical doctor.​