Homemade Almond Milk

Front-Page-Feature, Recipes

It’s hard to believe that this luscious and creamy homemade almond milk is made of so few ingredients and can taste THIS good. I’ve mentioned how over the past month I’ve been following the Whole 30 protocol. This is no huge change for me eating wise-besides no more Paleo chips as a snack and cutting out drinking all together.

One of the things the protocol does have me pay attention to are the fillers in seemingly healthy foods and beverages-like store bought almond milk. One brand I bought recently had xanthan gum as an ingredient, and let’s be honest, I don’t need that in my almond milk. Due to this, I decide to make my own homemade almond milk. I can’t tell you how delicious it tastes, a flavor that any store bought almond milk cannot capture.

It is super creamy and I’m pretty sure I could chug the entire bottle. The milk will taste fine with water and salt as the only ingredients, but feel free to add a little honey or vanilla extract for extra sweetness and taste.

Homemade Almond Milk


4 cups of raw, unsalted almonds

8 cups of filtered water

1 pinch of salt

Optional for more flavor or sweetness:

1 tbsp. of honey

1 tsp. of vanilla extract


1. Soak almond for 8 hours in a large bowl of water

2. Add almonds, water, salt, and any desired flavors (honey for a little bit of sweetness, vanilla extract for vanilla flavored milk) into a high-speed blender.

3. Blend on high for 1-2 minutes.

4. Using a thin dishrag or cheese-cloth, drape rag over a large mixing bowl. Squeeze out the milk into the bowl, keeping the excess almond meal in the rag. Continue to squeeze until all liquid is in the bowl.

5. Store in the fridge for 3-5 days. Enjoy!

Homemade Almond Milk-WBH Nutrition Co. Georgia Grey