Almond Milk

Almond Milk



Makes approximately 5 cups
1-cup raw organic almonds (soaked overnight in cool salt water. Check Notes below to learn why it is important to soak almonds)
5 cups filtered water
A pinch of seal salt
½ teaspoon vanilla bean scraped (optional but really add flavour)
2 Medjool dates
2 ½ Tbsp. cocoa powder (if you prefer to make chocolate milk)



1. Drain the soaking salt water and rinse the almonds well.
2. In a high-speed blender, add your almonds and all other ingredients and blend until creamy and smooth. If the mixture becomes too thick, add a bit of purified water.
3. Strain into a large bowl through a nut milk bag or a thin kitchen towel. Make sure that you squeeze all the liquid out of the nut milk. This can take a few minutes. I recommend to keep the pulp (see notes below on what you can do with it)
4. Transfer the milk into glass jar and refrigerate for three to four days.



Soaking nuts, seeds, and grains neutralize enzyme inhibitors, breaks down most of the phytic acid-which otherwise binds to minerals in the digestive tract, preventing them from being absorbed-it cultures beneficial enzymes in the almonds, releases the full nutrient potential of the food, and makes them more digestible.

Almond pulp repurpose: If you do happen to own a dehydrator (lucky you!) then simply keep the almond pulp in there overnight until fully dry. Place the dry pulp in a blender and blitz it until it becomes almond flour. I also use almond pulp to make the most scrumptious energy balls.

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