Almond milk (3)

Hi All!

It has been a very long time! It has been difficult getting back to this website. The days seem to just keep rolling and sometimes its hard enough just getting a meal on the table, let alone everything else that goes with it. Going forward I will try to get 1-2 recipes out a week!

Almond milk (2)

Most all of the things in our fridge are completely from scratch. We have been on rice milk and almond milk for quite some time. Not only is it actually pretty pricey, but it is filled with additives. I am here to tell you that you’re not getting 100% almond milk! The first thing my husband said when he tried my almond milk is ‘Wow it actually tastes like almonds!”

Homemade Almond Milk
Author: Nicole Nilsen
Prep time:
Total time:
Serves: 4 cups
  • 1 cup unsalted raw almonds (soaked for 12 hours with a pinch of sea salt)
  • 4 cups purified water
  • 4 pitted dates or a heavy tablespoon of raw honey
  • 1/2- 3/4 tsp vanilla extract
  • pinch of sea salt
  1. Soak 1 cup almonds in water with a pinch of sea salt overnight or for 12 hours. Make sure to fully submerge the almonds in water
  2. In the morning drain and rinse the almonds
  3. Throw them in a high speed blender, like a vitamix
  4. Add 4 cups of water
  5. Turn the blender on medium at first and then high for about 7 minutes
  6. Strain the milk through a nut milk bag, cheese cloth or very thin kitchen towel
  7. Reserve the pulp for later use
  8. Rinse any pulp from the blender and then add the milk back to the blender
  9. Add in the dates, vanilla and salt
  10. Blend on high for a couple minutes until all the dates can no longer be seen
  11. Store the almond milk in a mason jar in the fridge