Homemade Almond Milk


  • 1 Cup raw almonds
  • Water to cover the almonds for soaking
  • 3 Cups additional water for blending after soaking
  • 1 Tbsp. organic maple syrup or local honey
  • 1 Pinch celtic sea salt


  • Place almonds in a bowl and pour in enough water to cover
  • Leave almonds to soak for at least 12 hours
  • Drain soaked almonds
  • In a blender or Vitamix combine the drained, soaked almonds with three cups of water
  • Blend on high for 60 seconds
  • Pour the mixture through a cheesecloth or nut bag into a bowl
  • Discard the remaining pulp or dry and use the meal in other recipes
  • Return milk to a clean blender; add sweetener and salt. Blend milk until smooth.

Almond milk will keep for up to 7 days depending on how efficient your refrigerator is. 

You can also flavor your almond milk with anti-inflammatory spices like cinnamon and turmeric for added benefits as well!