Almond Milk

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This homemade almond milk is so easy to make. We use it in breakfast cereals/oats, baking and making of various desserts in place of cow’s milk.


Soak almonds for 8-10 hours. (If you are in crunch,  soak them for one hour or microwave the almonds with 1 cup of water for 15 mins.)

Rinse the soaked almonds. Blend them with 3-4 cups of water in a high powered blender for 1 minute. Pour the contents in a fine cloth (cheesecloth) or nut milk bag to squeeze the milk. Yield will be around 3 cups of milk.

If you like to flavor add two Medjool dates and/or one vanilla bean  (cut into small pieces) and/or salt to the blender.

The milk will store in fridge in a covered container for 3-4 days. Shake well prior to usage as the mixture separates when sitting.

The pulp can be used in smoothies, cookie or muffin batter, oatmeal or homemade granola.


1 cup of raw almonds
3-4 cups of water
2 Dates (optional)
1 Vanilla Bean or 1/2 teaspoon of vanilla extract (optional)