Almond milk is quickly becoming a favorite among those who want to "just say no" to dairy.  

But like any other packaged food product, there are often additives and preservatives.  And when a product only requires two ingredients to make, you’ve got to wonder, “why don’t I just make it myself?” Well, you can.  The recipe is easy enough – it does require, however, something called a nut milk bag. This is a mesh bag that allows you to strain the almonds from the milk.  You could probably use a fine strainer as well, but I have found the milk bag works best.  Once you get the basic recipe down, you can experiment by adding a touch of extract such as vanilla or hazelnut.  This recipe is a must-have if you want to save money and get a healthier-than-store-bought product in your fridge. Bottoms up!

Total Time: 5 minutes (after nuts are soaked)
Prep Time: 4 hours or overnight
Cook Time: n/a
Level: Easy
Yield:  3 cups


  • 1 c. raw almonds soaked in water for four hours or overnight
  • 3 cups water
  • pinch of salt (optional)


  1. Drain and rinse the almonds.
  2. Blend at high speed in blender until fully incorporated.
  3. Over a large bowl or pitcher, pour the contents of the blender into a nut milk bag.  Squeeze the bag until all of the almond liquid is released into the bowl.
  4. Store in refrigerator for up to one week.

The remaining pulp can be used to make almond flour.  Dry in a dehydrator overnight or in an oven until all moisture is removed.  Blend until the almonds have a fine consistency and use as almond flour, or leave unblended as sprinkle on top of cereal or vegan yogurt.  Store in airtight container for up to two weeks.