Almond milk is a great alternative if you are avoiding dairy or trying to reduce the dairy in your diet.  I find that many commercial brands have various additives including sugar so I like to make my own.  The taste is far superior to store bought milk and it’s super easy to make.  My favourite part is when it is newly made – it is so creamy!  I use it in my homemade muesli and add it to smoothies.  It’s very light and you don’t get the heavy feeling in your stomach that you often get with a large glass of cow’s milk.  The only accessory you will require is a nut bag, which is a little mesh bag that allows you to separate the pulp from all of the yummy milk.

The almond pulp is still full of nutty goodness so you can either freeze it for future use or I often substitute the walnuts in my Raw Chocolate Brownie Balls for one cup of barely moist almond pulp.  It works really well and tastes like chocolate fudge!  Check out my previous blog post for the rest of the recipe.

Here’s a super simple recipe for almond milk.

Almond Milk

Prep Time 12 hours
Cook Time 5 minutes
Total Time 12 hours 5 minutes


  • 1 cup Raw almonds
  • 1 1/2 liters Filtered water
  • 1 Pitted date
  • 1 teaspoon Vanilla


  • Soak raw almonds in half a litre of filtered water in a covered bowl for 12 hours. The almonds should soak up the water and increase in size.
  • After 12 hours, empty the fluid from the almonds and rinse thoroughly in clean, filtered water.
  • Place the almonds in a high speed blender with 1 litre of filtered water, the pitted date and the vanilla. Whizz on high speed until completely blended.
  • Place a nut bag in a large jug making sure to place the nut bag over the sides to prevent spillage. Pour the almond mixture into the nut bag. Let the liquid filter through leaving the almond pulp and date in the bag.
  • When most of the liquid has filtered through the nut bag into the jug, get hands on and squeeze as much of the lovely creamy nut milk out of the bag as you can until you have dry pulp left in the bag.
  • Consume the almond milk asap - it's super creamy when it's first made. You can also refrigerate it for a maximum of 2 days. It may separate a bit when stored in the fridge, so shake it well before drinking.