How to make almond milk

I’m so proud that I made almond milk from scratch. I had stopped buying it because of the added sugar. But I remembered that I had bought a cheesecloth awhile back to make it, so that I could reduce the cost. So here’s to sugar free and cost effective almond milk. You will need a blender and something to strain the milk, like a cheesecloth or fine mesh strainer. Recipe adapted from Matthew Kenney everydayraw.

4 c water
1 cup almonds soaked overnight and rinsed (this helps with digestion)
1 tsp vanilla extract (sugar free)
Few drops of stevia (not glycerite, it has an aftertaste)

Blend all ingredients. Strain through doubled cheesecloth.

Push with spoon to get as much liquid through as possible.

Save solids (almond skins) to make raw cookies, etc.





Keeps in refrigerator for 2 days.



I love to learn, and I consider myself to be a very fluid person so I enjoy taking what I learn and allowing it to make a difference in my life. My latest transformation has been eating healthier and working out. I never thought that I would be reaching for fruit when I crave something sweet and that I would actually look forward to going to the gym.

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Posted in Nuts and Seeds, Raw Vegan
3 comments on “How to make almond milk
  1. tofubelly says:

    That looks great! And I love the suggestion to keep the almond skins for cookies. I’m always trying to use the leftover veggies from when I make veggie broth, too.

  2. […] I use almonds I’ve processed in my food processor or leftover almond pulp from making almond milk. I use my oven to dry out the crusts even though the Hawaiian recipe says it doesn’t need to […]

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