Recipe: Almond Milk

Making almond milk is super simple and an easy zero waste swap! Especially after all of the recent negative media about fillers in store-bought almond milk, now is a great time to get in the habit of making your own. I used to look at the recipes for this and think “ugh what a pain!” Looking at it now though, the active work that goes into making almond milk is 5-10 minutes tops. You just have to get in the habit of keeping raw almonds around, and tossing them in water when you see your milk is running low.


1.5c Raw almonds

Vanilla, nutmeg, cinnamon (optional flavors)

Maple syrup, pitted dates, agave (optional sweeteners)


Step 1. Soak your raw almonds for 6-24 hours. I’m lazy and like to soak right in the blender. 8 hours is my perfect number, but there’s leeway here.

Step 2. When you have 10 minutes free, drain the soaking water and add about 4c of fresh cold water plus your flavor/sweetener if you’re using them, and blend.

I feel less is more and typically add a tiny splash of vanilla, 1 shake of cinnamon, and 1 shake of nutmeg. I recommend no more than 1Tbsp agave or maple syrup or 3 dates. I prefer unsweetened milk, but this part is personal preference and what you have on hand. Try some things! You can also just blend up almonds and water for simplicity’s sake.

Step 3. Strain! I have a fancy nutmilk straining bag ($4 at your local health food store). A metal kitchen strainer, muslin cloth, or cheese cloth would also work. I like to use this metal cooking bowl to strain into as this part can get messy. Anything with plenty of room will do.

Step 4. Store in a Mason jar in the fridge for up to a week. Also store the leftover pulp in the fridge for up to a week. Baking recipes for almond meal to come!



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