I don’t care for regular milk, I avoid soy products, and I’ve recently started reading the ingredients to my once go-to coconut milk I’ve been buying at the store… quite honestly, if I can’t picture where in nature it comes from, I prefer not to eat it!

So my mom’s friend Sundra turned me on to how easy it is to make homemade Almond milk… I must admit, I’ve been going a little crazy over the last few weeks since I discovered it!


I typically make about two cups of almonds-worth of almond milk at a time.  It yields about three cups of milk.

Take two cups of almonds and soak them overnight in water (or at least 8 hours).  Make sure you use more than enough water to cover them because they will absorb the water, and you want them to stay immersed the whole time.

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The almonds will swell to be about 1.5 times their original size:

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Once soaked, rinse the almonds and then throw them in a blender with three cups of purified or spring water and about a teaspoon of vanilla.

If you like your almond milk a little thick (like what you buy in the store, or more of a “cream”), just use less water and you’ll have a little less milk.  If you like it thin (closer to skim milk) use a little more water.

If you like it sweet, throw in a tablespoon of agave nectar.


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Blend at the highest setting until you get a creamy thick mixture of pulp and milk.

The next step is to strain the mixture through a cheese cloth or fine mesh strainer.  I sometimes use paper towels when I don’t have cheese cloth.


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You can discard the pulp, or you can save it for other recipes (like Elana Amsterdam’s Almond Pulp crackers!).

I keep my almond milk in a jar, and typically try to drink it within a week.