How To Make Almond Milk

How To Make Almond Milk

Since the holidays I kind of turned into a blob of mashed potatoes. I wasn’t doing yoga as much and I definitely wasn’t eating as healthy as I should have. I needed a reset, mentally and physically, so I went to Barbados for two weeks. It was (as it always is) incredible. I was eating healthier, going to the gym again, relaxing at the beach, and spending time my family and best friends.

Overall it was a detox from my typical life back home full of adult responsibilities. When I got back I wanted to continue with the new healthy lifestyle I had just re-started.

I love smoothie bowls and shakes; they’re a great breakfast or afternoon snack! When I used to make them a lot I would add orange juice so it wasn’t so thick but I realized that was adding more sugar. Fruits have so much sugar on their own that I didn’t need to be adding more. I decided to give almond milk a try but I wanted to make my own in order to keep it as organic as possible.

After some research and suggestions from my crunchy, hippie friends, I made the best almond milk I’ve ever had!

***Keep in mind you need to prepare the almonds 24-48 hours in advance***

What you’ll need:

  • Almonds
  • Nut Milk Bag/Cheesecloth
  • Blender/Food Processor
  • Pink Himalayan Sea Salt
  • Vanilla Essence/Another Sweetener (ex. Stevia)
  • Mason Jar/Storage
STEP 1: Soak almonds in a bowl for 24-48 hours. It doesn’t really matter how much water you use because it will be dumped after. You can do 1 cup of almonds to 1 cup of water if you really want a measurement.

STEP 2: Once the almonds have finished soaking overnight, DRAIN THEM from the water (I almost used the water they were soaking in… ew). Pour them into a blender or food processor and add 2 cups of water for every 1 cup of almonds. Now it’s time to blend! Blend/chop until… well until it doesn’t sound like there are big pieces being broken anymore. 

STEP 3: Have a bowl ready and pour everything from the blender over the cheesecloth or into the nut milk bag. Now you will be separating the almond milk from the almond pulp. You want to squeeze the bag/cloth to get out all the almond milk. You should be left with the pulp in the cloth/bag and a big bowl of fresh almond milk.

STEP 4: Add a little pink Himalayan sea salt – this helps it last longer. Next, add 1TSP of vanilla essence. You may also choose to add honey or stevia. At this point, it’s totally up to you and how you like the flavour!
STEP 5: Pour into a jar and store in the fridge. It will be good for about a week to ten days. Some people will say you can push it to two weeks but to stick to the safe side a week is a good estimate.

STEP 6: Now you’re left with the pulp… there are so many things you can do with it. I threw mine on a pan with some oats and seeds and made granola! Another option is to slowly dehydrate it in the oven and make almond flour to use for baking later on. I’ll be trying that soon!

My first time making almond milk was a huge success! I will definitely be making it again! Please comment below if you have any suggestions for more ways to use almond milk or ways to use the pulp.



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    1. Yea, I definitely didnt want it to go to waste so I used some for granola and the rest I’m going to turn into almond flour!

    1. Making it was surprisingly so easy! I definitely recommend it because the ones you buy in the store can have a lot of preservatives etc.

    1. Right?! I used two cups and that gave me so much! Plus you can make it thinner if you want by adding more water which leads to even more almond milk!

  1. My boyfriend and I have been making our own almond milk because of my allergies and his lactose intolerance! I really like the tip about Himalyan salt – I should add that to our next batch!

  2. When I read The title, I expected The process to be ultra complexed, but I an Surprised it wasn’t at all! I dont Really drink almond milk, but I’d imagine you can sub it for anything that requires 🐄 milk?

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