Nutrition Health Coaching & Mindfulness

How to make your own Almond Milk

Prep Notes

Why buying expensive almond milk in your supermarket when you can make your own in less than 5 minutes? I started using almond milk in my smoothies 2 years ago and I love it! 

I am sensitive to lactose so it is a great substitute of cow´s milk, loaded with nutrients and it alkalizes. Raw almonds contain live enzymes with no preservatives. If you want to drink

it or add it to cereals, it might be better to sweeten it a bit adding vanilla extract, dates, honey or any other sweetener. The most important thing is to choose good quality almonds.

Almonds and nuts in general, have to be soaked overnight to neutralize the enzyme inhibitors and activate the full nutrient potential and it makes it easier to digest! It's best to

discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients. It only lasts a few days in the fridge so just make what you think

you will use. You can also flavor the milk by adding raw chocolate powder, cinnamon or vanilla. I don´t strain the milk because I use it for smoothies, but if you want, you

can use the almond pulp for all kind of things like oatmeal, cookies or butter, just strain it with a fine mesh strainer. You can freeze it as well. 

Cooking Time

5 min


1 litre


  • 150 gr raw almonds. 
  • 1 litre mineral or purified water


  1. In a bowl, place the almonds and cover with water. Soak overnight, at least 12h. 
  2. Rinse well and drain the almonds. 
  3. In a blender, mix almonds and water. Blend at the highest level for 1 minute.
  4. Strain it and if you want to sweeten it just add your favorite ingredient/sweetener and place it in the fridge.