Homemade Almond Milk: The Most Delicious Drink In The World

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When I started my elimination diet, milk was on the to-go list. Dairy can be bad for a lot of people, for a lot of different reasons. Between hormone and sinus issues, I had to say "goodbye" to my beloved.  I began trying all the nut milks at the store and none satisfied the texture and flavor craving I had for cow's milk.  Not to mention, most store-bought nut milks have a mile long list of ingredients I can't pronounce... Making my own almond milk seemed expensive and time-consuming. But guess what, it's neither. And more importantly, it's SO DELICIOUS. For real, REALLY GOOD. I don't even miss regular milk anymore. I make this recipe once a week (if Blake doesn't drink it all sooner). It's a perfect replacement for all your milk needs: cereal, granola, cookie dipping, southern-style gravy, etc. It does spoil after about 5-7 days. I double the recipe below. 

Recipe courtesy of Minimalist Baker. 


  • 1 cup raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)
  • 5 cups (1200 ml) filtered water (less to thicken, more to thin)
  • pinch sea salt
  • 2 dates, pitted and soaked in hot water (5 min)
  • 1 tsp vanilla extract or 1 vanilla bean (I use the bean)


  1. Add your soaked almonds, water, salt, and vanilla to a high powered mixer (I have a Vitamix, but Ninja's are great too). Blend on high for at least 2 minutes until it looks white and creamy. 
  2. Strain using a nut milk bag (Worth the investment!) or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. 
  3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Fun Uses 

Hot Chocolate

Chocolate Milk


Lattes and Matcha

Cereal (GF granola)

Savory Sauces 

Katey Beck BentonComment