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How to Make Homemade Almond Milk

Almond milk is a great delicious alternative to dairy milk. The proteins found in dairy are often very hard for many people to digest, casein in particular, and can cause digestive issues which can lead to many other health problems in the body as well.

Dairy is one of those foods that can be either healthy or harmful to your body and depends largely on the individual and also the quality of dairy in which you are consuming because not all dairy is created equal. Pasteurized dairy (all dairy that is sold in stores) is not the same as raw dairy and that’s where most people get confused.

I don’t have time to go into detail about all the reasons why dairy may or may not be a healthy food for you to consume, but thankfully Chris Kresser has wrote a great article that might answer some of your questions here.

Here’s another great article on why pasteurized dairy might not be as good for you as you thought.

I personally have found that I don’t do very well on dairy products, pasteurized that is. I have not ventured out to try raw dairy products yet. If I consume pasteurized dairy, I have noticed I will break out on my face and I will get really bloated, so I’ve chosen to eliminate it from my diet.

Almond milk has become one of my favorite dairy alternatives that I like to use as the base of my smoothies. You can buy almond milk at almost any supermarket or grocery store now, but they almost always have preservatives and other fillers. If you make it yourself you can guarantee that no ingredients that you don’t recognize have been added.

It’s actually way easier than you would think and tastes so much fresher! When I made this the first time, my husband was begging me to make another batch. He loves to use it as a healthy coffee creamer alternative especially when I sweeten it with maple syrup. It definitely doesn’t last long after I make it, that’s for sure.




**Makes approximately 6-8 cups**


  • 2 cups raw almonds, soaked in water at least 4-6 hours
  • 8 cups filtered water
  • Nut milk bag
    or cheese cloth for straining
  • Optional Add-In to make it sweet: 2 T. coconut oil, 2 T. vanilla, 4 T. pure maple syrup


  1. Soak your nuts in a warm bowl for 4-6 hours or overnight.  Doing this beforehand releases enzyme inhibitors that are naturally found on the outside of the nut and can potentially cause digestive distress. This step isn’t necessarily specific to just this recipe, but is a good practice to start doing for all your nuts that you consume even as a snack. It also will increase the nuts vitamin and mineral content as it releases other anti-nutrients that block absorption and digestion of certain vitamins and minerals.
  2. Drain the water that your nuts were soaking in and discard. You won’t want to use this water because it will have all the toxins that have been released from the nuts in it.
  3. Place your soaked almonds and fresh filtered water in a large blender and blend until the consistency is creamy and smooth
  4. Add in your optional ingredients if you are making it sweeter and blend well
  5. Place a large bowl underneath your nut bag or cheesecloth. Slowly pour your almond milk into your nut bag or through your cheesecloth and let the liquids fall into the bowl underneath.
  6. Once you have poured all the almond milk out, make sure to really squeeze the bag to get every last bit of liquid out as you can
  7. Pour the almond milk into glass mason jars and store in your fridge for up to 1 week



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