Homemade Almond Milk

Home made almond milk can be simple yet luxurious staple in your kitchen. Easy to make, creamy and delicious, it is a great source of calcium, healthy fats, and easily digestible protein.

Almonds contain vital nutrients riboflavin and L-carnitine that support brain development, mono-unsaturated fats that regulate cholesterol and protect heart health, and numerous vitamins and minerals including phosphorous that strengthen the bones and teeth. Almonds are one of the only nuts with an alkalizing effect on the body and they have high amounts of vitamin E, great for the skin.

To summarize Paul Pitchford, author of Healing with Whole Foods, almonds have a slightly warming thermal nature that helps relieve stagnant qi energy of the lungs, and lubricate the intestines. In Ayurveda, almonds are considered one of the best nuts to consume as they help to build ojas, the essential life energy. Ayurveda advises not eating the skin of the almond which can irritate the digestive tract. 

Almond milk makes a great alternative to dairy and soy milks without the plastic bottles or tetra pak cartons. Maybe you've already been inundated with reasons to question the consumption of cow's milk (things like the undigestibility of lactose, milk's mucus forming and acidifying effects on the body, and the unethical treatment of non-human animals, to name just a few). Whether or not you choose to consume dairy milk,  homemade almond milk is a great addition to your diet. Think of it not as a substitute, but as a fabulous beverage in its own right.

Homemade Vanilla Almond Milk

• 1/2 to 3/4 cup organic raw almonds*, soaked 8-24 hours (I do this overnight)
• 1 quart water
• 2 large dates, pitted
• Seeds from 1/3 of a vanilla bean or 1tsp. vanilla extract
• Pinch sea salt

• Blender
• Nut milk bag or strainer + cheesecloth

To begin, measure out 1 quart of filtered water and drop the pitted dates in to soften. 

Peel the soaked almonds. If the skins are difficult to remove pour warm water over them to loosen. I typically use 1/2 cup almonds to make 1 quart of milk. A 3/4 cup of nuts will make a slightly richer milk.

Place almonds plus about half of the water in the blender and blend thoroughly (about a minute) until almonds are very finely ground. Strain out the almond pulp using a nut milk bag or a strainer lined with cloth. (**Reserve the pulp! See below) Alternately leave the pulp un-strained for a chunkier milk. 

Return the strained almond milk to the blender and add the remaining water, dates, vanilla, and salt. Blend until well mixed. Enjoy the milk right away! Pour the rest into a quart jar to store in the fridge for up to 5 days.  

* I strongly recommend the use of organic almonds that have never been roasted or pasteurized. Most almonds in the U.S. are required by law to undergo either steam treatment or fumigation with propylene oxide (PPO) before sale to consumers due to fear of salmonella outbreaks. Beside the fact that PPO is a toxic gas, these processes also mean that the almonds will no longer sprout. Sprouting your almonds is an essential process that begins the process of germination, removes enzyme inhibitors that block digestion, and boosts nutritional content.


** There are SO many things you can make with the leftover almond pulp! Save it in the freezer until you have enough for a batch of almond hummus, crackers  or cookies. Do a google search on "almond pulp recipes" and you'll find tons more exciting things to try. Aaaaaand I'm working on a vegan marzipan using almond pulp so stay tuned!

You can use this incredible milk in smoothies, over granola and oatmeal, and it is delicious on it's own. Here, almond milk is served alongside oatmeal with goji berries, coconut manna, and fresh figs. A fabulous fall breakfast!