Diy Almond Milk

3 Ingredients – Nuts, Water, & a Blender


  • 1 cup raw almonds
  • 3 cups filtered water
  • Optional – flavours of your choice

🌰 Make your own almond nut milk!
1) Soak raw almonds overnight. [ soak them to soften them, neutralize enzyme inhibitors, and activate their full nutrients ]

In a blender:
2) Drain & add fresh warm water. (pinch of sea salt optional)
3) Liquefy for a minute.
4) Strain through a clean tea towel. (I bought new ones recently & will reserve one for this task exclusively!)

5) Squeeze your nuts, hard 😝 & collect the liquid in a jar. Refrigerate & consume within 3 days.

💥 Preservative-free nut milk will turn sour quite quickly so keep your batches small, or freeze unused portions for later.

Flavour Options –

For drinking, or for pouring over breakfast cereals, you may want to add the vanilla and sweetener.

  • Add organic dates or raw honey – for sweetness.
  • Add vanilla extract for flavour.
  • Add cocoa powder!
  • Turmeric powder – for anti-inflammatory benefits.
  • Strawberries – or berry of your choice.
  • *If using flavours, make the unsweetened nut milk first, then add flavours to your strained milk – and give it a buzz.

It’s really easy, takes literally 3-4 minutes from blender to fridge, & is preservative, hormone, & antibiotic-free!

📣 Bonus: Almond meal for use in baking, a crumb coating for chicken tenders, granola, skin exfoliation, etc — or grind up the meal (after it’s dried) & make almond flour! Freeze for future usage to keep it fresh.
*Thawed milk is best in baking and cooking. Fresh is best for drinking!

Benefits of homemade nut milks

  • fresh raw almond milk contains live enzymes with no additives or preservatives.
  • the ability to control the sugar levels, and the texture.
  • is dairy-free, gluten-free, soy-free, and paleo-friendly
  • versatile for use in sweet and savory recipes such as smoothies, soups, salad dressings, sauces, stews, curries, and baked goods.

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