Heavenly Homemade Almond Milk

Once you’ve made this milk, you’re never going to have a store-bought one.

Making Almond milk yourself consists of 3 steps namely, soaking, blending and straining are you’re done! It’s literally that easy and the result is so worth it! This vegan milk is rich and creamy and has a nutty hint to it. Making it yourself allows you the freedom to add-in flavors of your choice like vanilla, cinnamon, cocoa and to sweeten it, in case you so desire, with dates or agave which are great vegan sweeteners that add a tad bit of sweetness to this inherently flavorful milk.

Try this Seriously Sumptuous Salted Caramel Smoothie

Almond milk is in fact better than cow’s milk as it contains no cholesterol, trans or saturated fats. It is rich in vitamins A, D and E, iron and calcium.  It is low in carbohydrates and if made unsweetened, it makes a great dairy substitute for diabetics. On one count however, it scores lower than cow’s milk and that’s because it contains lesser proteins. It can however be supplemented, if so desired, with protein whey powders.

Simply Super Sour Cream That’s Vegan and Homemade – Yeah, That’s Right!

Almond milk is a sustaining drink by itself. It can be added to smoothies and shakes, to oatmeal and porridge, used in vegan puddings and vegan baking. This simple recipe will delight you with an awesome vegan product but also with a by-product-almond meal/flour. Simply strain the milk and dry the almond pulp to make almond flour and use it as you and when you please!

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 Try out this amazing recipe – though at your own risk of addiction! 


Ingredients and Instructions:

Makes : 1 liter


  • 1 cup raw unsalted almonds + 2 cups water
  • ½ tsp salt
  • 4 cups water
  • 4 Medjool dates, pitted
  • 2 vanilla beans*, scraped
  • high-speed blender
  • nut bag or  linen kitchen towel




  1. Place the almonds, water, and salt in a medium-size bowl. Soak the almonds overnight.
  2. After the soaking period is complete, drain the water and rinse the almonds. Squeeze the almonds to remove the peels. Discard the peels. This step is optional, but highly recommended.
  3. Place the almonds, 4 cups of water, dates (remember to remove the pits!), and scraped vanilla beans into the blender. Note: To scrape the vanilla beans, cut the long beans in half, use a butter knife to scrape the little black seeds into the blender. Discard the long beans
  4. Blend the ingredients for 60 seconds on high. Hold the lid on the blender to avoid explosions!
  5. Strain the milk through a nut bag/towel by slowing squeezing the bag like you’re milking a cow. The pulp inside the bag may be dried to remove moisture in a dehydrator  or in an oven at the lowest setting till dry and then pulse in the food processor to make almond meal/flour. Use the in pie-crusts or add to your cake mixes. Almond meal can be stored in a freezer to use over time.
  6. Place the milk in a bottle with a tight-fitting seal for 7 days (I’ve gone as long as 10 days).

If You Are Looking to buy a Dehydrator, Check This One Out:
Excalibur 2400 4-Tray Economy Dehydrator, Black

or also a bigger (deluxe) version:
Excalibur 3900B 9 Tray Deluxe Dehydrator, Black

Available also in White

Read source post here.

Special Thanks to Live Simply and Kristin Marr for posting this. All pictures are from that post.

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