The Dish | Fresh Almond Milk

The proliferation of “alternative” milk products has been remarkable over the past few years. From oat to nuts to soy – the options seem endless. While these off-the-shelf boxes provide a non-dairy form of milk, they do have some drawbacks. Informed by our son’s recent 5th-grade class research product, I was astounded at the number of unpronounceable ingredients in the almond milk we got from the grocery store. Taking him up on a challenge, we decided to try making our own, homemade “milk.”  This process is surprisingly simple, the quality is astounding and the versatility of it is endless. It is worth the little work for the AMAZING outcome!  


  • 1 cup raw almonds (soaked overnight in cool water)
  • 3 cups filtered water
  • 1 pinch of sea salt
  • 1 tsp vanilla extract
  • Optional Add-In’s
  • whole pitted dates pitted (for sweetness)
  • 2 Tbsp cocoa powder (for “chocolate milk”)
  • 1/2 cup berries (for “berry milk”)
  • 1 tsp cinnamon (for a little flair)


  • Blender or Vitamix
  • Nut milk bag (amazon, ~$10) or a thin dishtowel


  • Add 1 cup of soaked almonds, 3 cups of water, salt, and any additional add-ins (optional) to a high-speed blender and blend on high for 1-2 minutes.  
  • Pour the blended almond mixture into the nut milk bag over a large mixing bowl. Squeeze the bag until all of the liquid is extracted. 
  • Transfer ‘milk’ to a jar or bottle, and add vanilla extract and salt to taste. It will keep refrigerated for 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
  • The “pulp” of the almonds can be used as a flour in baking!  

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