Almond Milk

Almond milk is available everywhere these days.  But once you have tried the homemade version you might never be able to purchase it readymade again.  This is one of my FAVORITE things, I even take my nut milk bag with me when I travel!  The milk foams well and if you add less water can be used at a "half and half" consistency.

Soaking the almonds releases phytic acid from the nut.  This is an important stage of the process as the absorption of iron, zinc and calcium, is impaired by phytic acid.

Because this milk is made with raw nuts it will only last a few days and must be refrigerated.

Will you try this yourself?  Leave me a comment and let me know how it goes!


  • 2 cup raw almonds (please see note below)
  • 2½ / 3 cups of filtered water (feel free to use more or less, depending on desired consistency)
  • Stevia or dates, to sweeten to your taste (optional)


  • Cover almonds with filtered water, about an inch above the level.  Soak overnight.
  • The following morning, rinse the soaked nuts very well with a strainer to remove all phytic acid.
  • Place soaked nuts and fresh water in a blender and blend on high until smooth.  The amount of time will depend on your blender.
  • Pour a cup or so of the mixture into a cheesecloth or nut milk bag and strain into a large jug or bowl, squeezing as much liquid as possible with your hands.  Compost the pulp and fiber.
  • If you are adding dates, rinse out the blender the pour the strained milk back in, add the dates and blend again.
If you wish your almond milk to be truly raw, you must purchase almonds that have not been grown in the USA.  Almond are the only nut (or seed or dried fruit) that must, by law, be pasteurized.  The process used could be steam, but it could also be fumigation with the chemical “propylene oxide”, or PPO.
I offer this information as I feel it is important to be informed and to make your choice after researching a little yourself.
Leela Le NouryComment