Almond Milk

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Here’s the secret to really killing it with a smoothie: homemade almond milk. It’s got four ingredients and could have less if you want, takes maybe five to ten minutes to make, and all you need is a regular blender and cheesecloth or a nut milk bag. No fancy expensive equipment or hours of toil and cleanup. It is a beautiful thing in this life to find something so simple that adds such decadence to a healthy breakfast, or really any meal I guess. For the record, a nut milk bag is this thing:

Specialized nylon thing

Basically a nylon mesh bag with a drawstring on the top. While the almond milk that comes in aseptic containers, those lined cardboard boxes, had recently come to be a staple for me in my smoothies, when a friend brought me some homemade stuff while we were on a cleanse, I knew there was no going back. The milk was so delicious, I would just drink a glass of it for fun. At her suggestion, I simply watched a video on YouTube, made a few changes for my liking, and voila, it only takes like 5 minutes, saves a bunch of money, and tastes out this world.

1c raw almonds, soaked overnight (this activates enzymes in the nuts to help digestion)
1 Medjool  date
1 vanilla bean
3c filtered water

Take your almonds out the night before as you putter around the kitchen and soak them in filtered water. In the morning, drain the almonds and toss them in your blender. Cover the almonds with 3 cups filtered water, extract the pit from your date and toss it in, and add your vanilla bean. Alternately, you can use another date for sweeter milk, you can use vanilla extract if you like, or omit vanilla altogether if it’s not your jam.

Turn your blender on for about 2 to 3 minutes. As you can see, I don’t have a fancy Vitamix or anything, just that cute deco number up there we found at an estate sale for 4 dollars. It’s the best. Pour the resulting milk into a mixing bowl. Then take your nut milk bag (you can also use cheesecloth) and turn it inside out which will take the seam out of the way when you clean it, and insert it back into the blender and fasten the drawstring around the top. pour everything from the bowl back into the blender and lift the bag slowly up out of the liquid. Then wring all the liquid out of the almond meal. Voila.

I save the almond meal in the freezer to use for my next gluten-free baking attempt, which by the way, is really some heavy trial and lots of error. It might be awhile before you see an original recipe here, but I am enjoying the learning. You can also sprinkle the meal in yogurt, over oatmeal, on pancakes or use it in your next muffin or bread mix.

The homemade milk is low in saturated fat, has NO cholesterol, very low in sodium and provides you with a great source of magnesium. Magnesium activates enzymes in our bodies, contributing to energy production. It also helps regulate calcium levels, as well zinc, potassium, and Vitamin D.  We also use it to build bones and regulate body temperature. Word.


  1. Anisse Gross says:

    Finally the mystery is solved in a way I actually understand and can implement. HERO!

  2. Danny says:

    wow… I think even I can do that!

  3. bulaklak says:

    I wonder if it would be okay to just use the soak water to blend the almonds with instead of dumping it and starting with fresh. Is there something gnarly in it?

    • Coach says:

      Well after a night of soaking, there is a cloudy kind of feel to it. Just seems nicer to start with clean filtered water. So it’s not GNAR-GNAR, but I like to keep it cute.

  4. Mara says:

    A friend just sent me your blog, love your writing and the recipes!

  5. Diane says:

    I dried my almond meal in the oven and use it in my homemade granola, but any other ideas fro using it would be greatly appreciated!

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