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How to make your own almond milk

Coconut milk and nut milks are great alternatives to dairy, but even the healthiest options contain some "extra" ingredients.

Have you looked at the ingredients in your favorite brand? It likely includes some of the following:

- Carrageenan (aruably the most worrisome)

- Locust Bean Gum

- Gellan Gum

- Sunflower Lecithin

These ingredients are generally safe in small quantities, but if you use almond milk daily (as we do to make oatmeal for the girls) you may want to consider alternating store bought options with your own almond milk.

It's surprisingly easy!

Make Your Own Almond Milk


1 cup raw almonds, soaked overnight or 8+ hours

3.5 cups filtered water

Optional add ins for flavor: 2-3 dates, 1/4 teaspoon pure vanilla extract, 1 tbsp maple syrup, a pinch of sea salt or a dash of cinnamon

Cover the almonds in water and soak overnight.

Drain and place almonds in a blender or food processor and cover them with 3.5 cups filtered water. If using dates, add them now. Blend until the almonds are chopped into fine pieces like almond meal (this can take several minutes or until smooth and creamy).

Drain it over a fine seive or use a cheesecloth and squeeze out the remaining milk into a large pitcher. You can also purchase nut milk bags for this! I store mine in several mason jars in the refrigerator. It's best used within 5-6 days.

This almond milk is great by itself, in smoothies, over muesli or in recipes. You can also save the almond meal to use in granola or our favorite muffins.

Have you ever made your own almond milk?

Do you try to avoid carrageenan?

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