Organic Homemade Almond Milk Recipe

Simple Homemade Almond Milk Recipe

Almond milk is a healthy and inexpensive alternative to conventional dairy that you can easily make at home! Statistics show that many people are choosing dairy free milks and other products due to allergies, concerns about sourcing or just taste preference.

Homemade Almond Milk Recipe

Like virtually every other food or drink, almond milk is both less expensive and healthier when you make it yourself. While there are decent store bought brands available now, many brands contain additives like carrageenan to remain shelf stable and a keep a consistent texture.

Almond milk is a low glycemic alternative to rice milk, and doesn’t cause problems with hormone levels like soy milk does. It can be used in place of regular milk in recipes and baking. It is easy to make and has a light taste. We used almond milk when we were working on reversing our son’s dairy intolerance and I still often use it (or homemade coconut milk) in recipes, coffee or to drink simply because it is so inexpensive and easy to make.

If you are dairy-free (by choice or necessity), making your own almond milk is a great way to save money and avoid additives. As a bonus, you can use the leftover almond pulp to make almond flour for use in recipes! If you are nut free as well, coconut milk is another good alternative.

Simple Homemade Almond Milk Recipe

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Organic Almond Milk

Ingredients

Instructions

  1. Soak almonds for at least 12 hours in pure water with 1/2 tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)
  2. Rinse almonds well. Mix almonds with pure water in blender or Vitamix.
  3. Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
  4. Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
  5. Put mixture back into blender with vanilla, soaked dates, or other sweetener.
  6. Pour into glass jar or pitcher and store in fridge for up to one week.

Notes

Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you eat almonds? Ever used almond or coconut milk in place of regular milk? Tell me below!

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