DIY Almond Milk


I have been trying to stay away from dairy as much as possible for my skin and digestive health, so for the past few years I have been drinking almond or other nut milks. At first I was convinced that it was the healthiest option, but the more I learn about what actually goes into the almond milk sold in stores, the more I want to make my own from scratch.

Store bought almond milk is usually a made with a very small amount of nuts and a lot of water, sweetener, and thickeners like carrageenan (which can seriously mess with your digestive health). When you make your almond milk from home you can choose exactly what you are putting into your body and can be sure that the ingredients are healthy and safe. It’s also surprisingly easy!!!

I had always thought that making your own nut milk would get too expensive to do on a regular basis, but I was surprised to find that it made way more milk than I had thought AND you can use the leftover pulp to make almond flour, crackers, face scrubs, or pizza crusts!!! So when I used about $3 worth of almonds to make almond milk and almond flour, I saved about $8  compared to buying $3 store bought almond milk and $8 store bought almond flour!



2 cups raw almonds
10 cups filtered water
Optional flavors*** (i.e. vanilla, salt, cinnamon, dates)

You will also need:

Nut milk bag or cheese cloth


1. Soak the almonds in 4 cups of the filtered water overnight (if you are choosing to sweeten your almond milk with dates like I did you can soak them with the almonds).

2. After the almonds have soaked for about 12 hours strain them and add them to a blender with 6 cups of filtered water and any optional flavoring that you prefer and blend on the highest setting for 3 minutes.

4. Once you have finished blending, strain the almond milk into a large bowl using the cheese cloth or nut milk bag. Make sure to squeeze all of the liquid from the pulp!! Set the pulp aside because you can use it to make almond flour, crackers, face scrubs or pizza crusts (more on this below).

5. Pour the almond milk into a glass container and store in the refrigerator for up to 5 days.



Using almond pulp to make almond flour: Spread the pulp onto a baking sheet lined with parchment paper and bake at 210F for 1- 1.5 hours or until dry.

Using almond pulp to make an almond face scrub: Combine 1 cup of pulp with 2 tablespoons of almond oil and 5-10 drops of essential oil.



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