How To Make Creamy Almond Milk

I always thought almond milk was a simple and healthy beverage... until I read the ingredient list. Utter shock! The packaging and marketing gives the impression that the product is all natural and made with real foods … let’s take a closer look!

“Almondmilk [MC1] (filtered water almonds), evaporated cane sugar juice, calcium carbonate, potassium citrate, sea salt, sunflower lechithin, gellan gum, vitamin A palminate, vitamin D2, D-alpha-tocopherol (natural vitamin E)”

WOW… sounds more like a science experiment than an all-natural drink, right?

So I went on a quest to make my own almond milk, with 100% REAL FOOD! After a few experiments, this is the simplest method I‘ve found. I’m so happy to share that homemade Almond Milk is super easy, creamy, and costs a fraction of the price. Here’s how I make mine:


1 cup raw almonds

4 cups water

4 tablespoons maple syrup (optional)

Variations: Add 1 vanilla bean pod (this is my favorite!), or one cup strawberries or 3 tablespoons raw cacao powder.


1. Place nuts in a large bowl or Mason jar and add water to cover for 3 inches for 12- 15 hours. Soaking is key for smoother milk, the longer you soak the smoother the results. Variation: If making vanilla almond milk then soak the vanilla bean pod with the almonds and proceed with the instructions.

2. Drain nuts; discarding the soaking liquid.

3. Place nuts and 4 cups very hot water, but not boiling; hot water yields creamier milk, in a blender on high speed for about 3 minutes until very smooth. Variation: If making strawberry or chocolate almond milk then add them with this step and proceed with the instructions.

4. Strain through a cheese cloth or you can do what I do using a kitchen cloth and a sieve into a medium bowl

5. Press down on solids. If using maple syrup add it to the liquid and stir well.

6. Transfer to airtight container and chill until cold. This yields 3-4 cups of almond milk. I love having a serving of the warm milk too!

BONUS POINTER: I don’t like to waste food, so I also use the leftover pulp from straining the almond milk. You can add it to smoothies, add it to a big batch of cooked oatmeal, or you can use it to make these chocolate truffles (instead of using ground nut only, you use half wet pulp and half ground nut). I have used different types of nuts in this recipe and they came out delicious!

Sugar is in so much of what we eat and the sugar addiction is real. I know first hand how hard it can be to give it up and shift to a healthier alternative. This is the reason I put this free guide together to help get you started right now: 10 Top foods to quit sugar.

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