Creamy, light, sweet and very easy to make, homemade almond milk is a true luxury. More gentle on the digestive system than processed milk, it is fantastic to drink, put on cereals, use in smoothies and shakes. Also don't waste the almond pulp that you will end up with after "milking" the almonds, save it, dehydrate it and use in cookies, nut butter, bread crumbs, homage granola, crackers or blend it to make almond meal. Oh and you can freeze it too.


1 cup raw almonds

3,5 cups filtered water

2-3 medjool dates (soak in the water to soften it up)

small pinch of salt

  • place almonds in a bowl, cover with water and soak them at least 4-5 hours preferably over night
  • rinse and drain and place the almonds in the blender along with filtered water
  • blend on the highest for a  minute or so
  • strain through the cheese cloth or nut-milk bag
  • store milk in the fridge for up to 3 days, stir each time before using



  • vanilla almond milk: whole vanilla bean or 1 tsp almond extract 
  • creamier milk: 1 tbsp coconut butter or raw almond butter
  • chocolate milk: 2-3 tbsp raw cocoa powder
  • strawberry milk: add desired amount of strawberries and sweeten to taste