Homemade Almond Milk

Making the decision to start eating “clean” wasn’t one I made lightly — I gave consideration to the foods I already have in my pantry and knew I didn’t want to throw anything away without cause, and I also started thinking about the cost going forward. Being on a fairly limited budget, creativity will be key. Luckily, I’ve become quite fond of the bulk foods aisles at my favorite grocery stores.

Another thing I was trying to be conscious of was my tendency to try to take on too many new recipes and goals at one time — often leading to frustration and a full garbage can of things that didn’t come out as I had hoped or expected. So this time around, I wanted to start with one new staple recipe. Once I’ve fully incorporated that into my routine, I will try something else.

Since dairy is one of the things that I’ve noticed that I’ve become more sensitive to lately, this homemade almond milk seemed a fitting place to start. While it may seem like an overwhelming and inconvenient thing to make on my own — I’ve actually found this version to be creamier and tastier than anything I’ve tried out of a “tetrapak”. While I haven’t given up cheese entirely, or a splash of milk in my coffee some mornings, I have started to reach for this more than anything else. It’s a keeper.

Learning whole foods at Whole Foods

Almond Milk
From: Whole Foods Market Healthy Cooking Class with Chad Sarno
Makes: 4 – 6 cups
Prep time: 5 – 10 minutes, plus soaking time for the almonds

1 cup raw, whole almonds, soaked (please see note)
4 -6 cups cold water, filtered
1 tsp vanilla extract, optional
1 tsp date paste, optional

Place the soaked almonds in your blender. Cover with the cold, filtered water. Add the vanilla and / or date paste –for sweetness — if desired.

Blend on high until almonds are fully pulverized.

Line a strainer or sieve with cheesecloth and pour the milk through, into a pitcher. Once all the liquid has passed through, carefully gather up the edges of the cheesecloth and squeeze remaining liquid through the strainer into the pitcher.

Just a little bit messy!

Promptly store in your fridge. The milk should be used within 2 – 3 days — just make sure to give it a quick stir before using.

Any amount you won’t use right away can be frozen. I highly recommend the medium Ziploc “twist & lock” containers for this, they are easy to stack and stay pretty well sealed. Just be sure to leave some room at the top to allow for expansion — and make sure to use within 1 – 2 months after freezing.

Additional notes:
The biggest key to making this work is the soaked almonds. To best soak the almonds, place them in a bowl or large measuring cup — my 2-cup Pyrex measuring cup works great. Cover with cold, filtered water and place in your fridge for at least 12 hours. 

I prefer to soak them for 2 days, rinsing them every 12 hours or so and replacing the water. Just remember, the softer the nuts — the easier the blending.

I’m not a big fan of waste, so I’ve been “dehydrating” the leftover almond pulp to use as almond meal in other recipes — like Elizabeth’s Paleo Crunch.

Straining the almond pulp

To do this, I simply spread the pulp out on a cookie sheet and let dry out in my oven — on the lowest temperature — for 1 – 2 hours.

What is your favorite whole food staple? Any favorite recipe?

Leave a comment


  1. I had no idea the process for making almond milk was so simple!

  1. May Foodie Penpals « Lena Hanson

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