Homemade Almond Milk

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
Almond milk
Try this simple homemade almond milk, it's a cinch to make, creamy, delicious & completely customizable!

Did you know... Almonds are a source of many nutrients which help in the development and health of the human brain. They've been connected to a higher intellectual level and they have long been considered an essential food item for growing children. They also contain two vital brain nutrients, riboflavin and L-carnitine, which have been shown to increase brain activity, resulting in new neural pathways and a decreased occurrence of Alzheimer’s disease.
Adjust serving size:  cups


How to Make:

  1. In a glass container, add the almonds, sea salt and enough spring water to thoroughly cover the almonds {about an inch or two above}. Cover with a cloth and set on the counter to soak overnight. Soaking is an important step because it breaks down the phytic acid and enzyme inhibitors, and it cultures beneficial enzymes in the almonds. soaked almonds
  2. Rinse the almonds thoroughly under cool running water and place them into a blender- I use a Vitamix, but any high-powered blender or food processer will do.
  3. Fill the blender with spring water up to the five-cup mark. Or you can use less water for almond milk creamer. If you're using vanilla and/or dates, add those now.
  4. Blend on the highest setting for a few minutes - the almonds should be pulverized into a very fine meal.
  5. Place the nut-milk bag into a four-cup Pyrex or similar container and fold the top over the perimeter of the container. Homemade Almond Milk_Prep
  6. Pour the almond milk into the nut-milk bag. Homemade Almond Milk_Prep
  7. Lift the bag up and allow the milk to strain out the bottom - I like to hang the bag from my cabinet and let the milk continue to strain, or you can just hold it over your bowl for a few minutes.Homemade Almond Milk_Prep
  8. After most of the milk has strained, ‘milk’ the bag by squeezing and pressing the almond meal to extract as much liquid as possible; you should end up with about 4-cups.
  9. Transfer your almond milk to an airtight glass container and refrigerate immediately.
  10. Store in the refrigerator for up to 4-5 days. Shake before using.

Nutrition Facts
Homemade Almond Milk
Amount Per Serving
Calories 190 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 122mg 5%
Potassium 248mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 6g 12%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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