Homemade Almond Milk Recipe

I've been experimenting with making more things at home, especially things that, when store-bought, are nothing more than chemicals. (Stay tuned for shampoo, detergent and dish soap!) Last week a friend posted on Facebook about the carageenen in a number of products, including my preferred brand of almond milk. Carageenen, while a "natural" ingredient has been tied to inflamation and bleeding of the stomach in humans and even cancer in animals! And, as I was looking at the label, I realized there was lots of other things besides almonds in my almond milk. Which seems unnecessary. So, I looked up a few recipes online, and made my own. 

  • 1 cup raw, organic almonds. Soak for at least 24 hours. I soaked for 48 hours, just to make sure they would blend!
  • 4 cups purified water. 
  • Drain the almonds and put in blender. Add the 4 cups of purified water. 
  • If you like the vanilla milk, a drop or 2 of vanilla extract. Or add a drop or 2 of honey to sweeten. I left mine unsweetened, and still thought it was great!
  • Blend until liquid. 
  • Put a cheesecloth over your container of choice for your milk (I recycled pasta sauce jars). Strain the almond milk blend through the cheesecloth. 
  • You can keep the almond puree in your freezer for baking or make a body scrub!
  • Refridgerate the almond milk!


The entire process (besides the soaking, obviously!), took me less than half an hour!

In addition to having less chemicals in my body, I spent less! I bought raw, organic almonds at Whole Foods for $6.99/lb. I bought a 1/2lb, so it was about $3.50, which is about the price of 32oz of store-bought almond milk. The recipe calls for 1 cup of almonds, and it looks like I'll get about 3 cups from the 1/2lb, and with each cup of almonds making 32oz of milk, that means I'm paying a third of the price!

I hope you try this at home! Leave me a comment about your process!