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Almond Milk
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5 from 64 votes

Home Made Almond Milk

Prep Time10 mins
Total Time10 mins
Course: DIET, drinks, how-to, KITCHEN BASICS
Cuisine: American, gluten free, kids, vegan, vegetarian
Calories: 854kcal
Author: Dani Spies


  • 1 cup almonds
  • 4 cups filtered water
  • 1 date
  • 1 tsp vanilla extract


  • Place almonds in a large bowl or pyrex cup and cover with enough water to come an inch or two above the almonds. Allow to soak for 6-48 hours (I usually do them over night).
  • Rinse and drain almonds under cold water.
  • Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla. Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.
  • Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through. Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.
  • Store in the fridge, in an airtight container for up to 5 days.
  • *Save the leftover almond 'meal'. You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack. You can also experiment with baking with the meal, jut as your would almond flour.
  • Makes 4 cups.



Calories: 854kcal | Carbohydrates: 37g | Protein: 31g | Fat: 71g | Saturated Fat: 5g | Sodium: 52mg | Potassium: 1054mg | Fiber: 18g | Sugar: 11g | Calcium: 408mg | Iron: 5.3mg