How To Make Almond Milk

Almonds are my favorite nuts and they are actually the most nutritious of all tree nuts; they are also beneficial in maintaining ones health. Almonds have a delicate taste and can be used in both sweet and savory dishes.

Most importantly, they are heart healthy; then contain monounsaturated fats, and no cholesterol. Mono-saturated fats are healthy fats known to reduce LDL cholesterol (bad cholesterol) and prevent heart disease. Almonds also contain Vitamin E, an antioxidant beneficial in neutralizing free radicals. Studies showed that almonds will control the blood sugar level and prevent blood sugar surges, even when consumed with meals that normally cause blood sugar surges. Therefore eating almonds are beneficial in preventing diabetes.
Research has shown that a diet which involves intake of almonds is beneficial in a weight loss program, as the mono-saturated fats which are in the almonds prevents overeating and gives a feeling of satiety.

Other nutrients are calcium, manganese, magnesium, phosphorus, copper, potassium and zinc.

Making your own almond milk is quite simple and taste delicious too. I use it as a non-dairy alternative in my smoothies, granola, muffins, etc. or basically anywhere milk would normally be used.


  • 1cup almonds
  • 4 cups water
  • 6 dates pitted
  • 1 tsp vanilla flavoring
  • pinch of sea salt (optional)




Sort and soak almonds in water for 8 hours or overnight (I find that when I soak the almonds they are easier to blend and digest better). Rinse almonds, place in blender with water. Blend until smooth, strain milk through a fine mesh strainer or cheesecloth. Put the milk back into the blender along with dates (If dates are not soft, they may be soaked for 10 minutes in warm water), vanilla and sea salt blend again until smooth. Almond milk should be stored in a container with a tight fitting lid and kept for up to 3 days in refrigerator.

I used this milk in my Almond Fudge Cake.
And is milk not your thing? Then try this awesome homemade almond butter.

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  1. I’m about to cook your curry cabbage. Will let you know how it turns out.
    I’m vegetarian and love to cook…

  2. Thank you Juanita, I don’t have audiotapes but videos will be available soon and I’ll be happy to share with your audience. Thank you so much for your compliment and interest. Have a blessed day!

  3. :) Love this page! DO YOU HAVE ANY AUDIO TAPES I COULD LISTEN TO? If you do, and the sound meets the criteria of our audio people, would you give permission for us to use your presentations on our radio station in the Florida Keys. We’ll be on the air and on the internet as well soon. I have no funds to pay you. Sorry to have to say that. But your material looks so good here, am sure your presentations would lead people to come back to this site. God bless you! Just tell me where I can hear you, OK? Thanks so much! Juanita Kretschmar (WISHING you HEALTH ‘N JOY! from WHNJ via POWER TO COPE with a HEALTHY BODY, MIND & SPIRIT–soon to be on the air!)

  4. Anatasia, its always best to make your own. You know the exact ingredients, some companies use a lot of fillers to thicken the almond milk. You may be thinking it’s less expensive just to buy at the store, but maybe you are getting the least quality!

  5. This sounds really good i stopped drinking cows milk and even soy milk for that matter and have switched to only almond and flax milk. I really like the taste of almond milk especially when mixed with strawberries AND BLUE BERRIES for even more protein i will add a couple teaspoons of almond butter blend in half of a banana and get wild and through in 1 piece of dark chocolate and blend.

  6. Hello Becky, I don’t believe you can use your kitchenaid. I have a Bosc which I believe is similar and I use it for making breads and whipping vegan whip cream and frosting but not for blending. You definitely need a blender, a blender can be purchased from around $20 upwards.

  7. Any tips on accomplishing this without a blender? I have a KitchenAid with all the gizmos, which gets me 99% of the way on everything, but from time to time I run across recipes like this that really just need a processor/blender and am at a loss for how to accommodate.

  8. I realized four years ago that “real milk” was meant for a calf to become a “real cow”, and I was becoming one by drinking it! When I decided to make the change to a plant-based lifestyle, I so disdained the consistency of soy milk that I did not drink any milk at all. I then learned of how to make my own almond milk, and the consistency and taste was awesome. I highly recommend it, even the basic recipe with two ingredients: raw almonds + distilled water. This recipe has the added taste and nutrition from the dates + vanilla, I will be trying it :) Thanks for sharing Michelle, God bless!

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