How to Make Almond Milk

As a child I was sick all the time. We didn’t know what was wrong with me — I had violent ear infections, swollen glands, and ridiculously high fevers that continued after a tonsillectomy and missing most of 2nd grade. My mother, Bernice took me to an allergist which was considered unusual back then. Turns out, I was allergic to milk.

At age 8, I gave up dairy completely — all cheese, ice cream — everything.  There weren’t a lot of milk alternatives back then and it was tough at first, but I never had another ear infection.  Today we have hundreds of options such as almond and cashew milk — which I learned to make.

Almond Milk Nutrition

• Almond milk is naturally rich in several vitamins and minerals, especially vitamin E.
• It is a low calorie option.
• Unsweetened almond milk doesn’t cause a spike in blood sugar.

When I got older, I outgrew the milk allergy and today we live in a different time where all sorts of options are available. Even though I can now eat dairy, I still always buy almond or cashew milk. I never considered making it — or even knew how easy it was until I started doing Whole30 with my friend, Deanna. She showed me how simple it is to make and I have to say, I’m not buying store bought again.

What are the benefits of Almond Milk?

Almond milk is ridiculously easy and you can make it sweetened and unsweetened.  I made both because I like the sweetened in my coffee — not my mashed potatoes. In any case, this is all you need:  water and almonds.  That’s it!

And a blender…

Then strain it. I actually use my mother, Bernice’s fine mesh strainer. You can also use a nut bag — basically, use whichever you find easier.

And that’s it. Here’s the recipe — and you can also make almond flour from the pulp.

Oh.. and if you want another healthy recipe… splash it on some homemade oatmeal. 

Made in the Instant Pot, I toss in some chia seeds, because the chia seeds nutrition go hand-in-hand with almond milk!

How to Make Almond Milk

Print Recipe

Easy to make homemade almond milk: sweetened and unsweetened.

• Author: Deanna Reed-Foster & Barbara Hobart

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Ingredients

Scale 1x2x3x

1 cup of raw almonds

2 cups of water

3–4 pitted Dates (for sweetened)

1/4 tsp vanilla (for sweetened)

Instructions

Soak the almonds overnight in a bowl, uncovered.

Using a colander, drain the the almonds and rinse them well.

Add almonds to the blender with 2 cups of filtered water and blend until milky and frothy.

(For sweetened: add the vanilla and dates and continue to blend)

With a nut bag or fine mesh strainer, pour the blended almond milk into the strainer and pour into a glass jar or container. Almond milk keeps about 3 days in the fridge. Shake it before using as it tends to separate.

You can discard the remaining pulp or keep it to make Almond Flour:

Spread pulp on a baking sheet and place it in the oven at 200F for 2-3 hours until it’s dry.

Notes

Almond Milk: 1 cup (8 0z) 1 WW Smart Point

Almond Flour: 1/4 cup 4 WW Smart Points

Keywords: Almond milk, Whole30, Paleo, Keto, Vegan, Weight Watchers, Dairy Free, No Sugar

For another easy and healthy recipe we’re doing on Whole30 check out Chia Seed Pudding.

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