Almond Milk
Prep time
Total time
*Cashew milk is another great option. Well-blended milk needs no straining. It has a rich, creamy taste, and is great in smoothies, baked goods and over oatmeal or cereal.*
Recipe type: Healthy dairy free
  • I cup raw almonds
  • 4 cups of filtered water
  • 1 pitted date or stevia to sweeten (optional)
  • pinch of sea salt (optional)
  • 1 tsp vanilla extract or vanilla seeds scraped from bean or a pinch of vanilla powder.
  1. Soak the nuts in water overnight with ½ tsp of pink salt or sea salt. This helps to reduce the level of phytates and breaks down enzyme inhibitors.
  2. Rinse almonds then place in a high-speed blender with water. Blend for several minutes until all the nuts have been broken down and it is smooth and creamy.
  3. Strain mixture through a nut bag or cheese cloth to remove almond skins and pulp. I personally prefer using a (clean) stocking as it catches all the little bits and makes the milk creamier.
  4. Put the mixture back into the blender and add sweetener (date, stevia or honey) as well as vanilla.
  5. Store milk in a glass jar and place in the fridge. Drink within 3-5 days.
Recipe by Shades of Cinnamon at