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Almond Milk – homemade


  • 1 C Almonds shelled
  • 3 C Water plus more for soaking
  • 1/2 tsp Vanilla essence optional
  • Nut Milk extracting bag optional


Day 1

  1. Soak the almonds in twice their volume of water. They should be completely submerged and then some more.
  2. Keep in the refrigerator for at least 12 hours.

Day 2

  1. Peel the almonds ( remove the brown cover)
  2. Add in into a wet grinding jar, add in 3 cups water and blend until it froths up on top and the mixture looks smooth.
  3. Add in the vanilla essence if using and blend again.
  4. Put the nut milk into the bag to strain into a bowl.
  5. Squeeze out as much milk as possible and lay out the nut meal to dry on a plate ( to be used in cakes and cookies)
  6. Drink up some and store some.