How I make: Almond Milk


My home made Almond Milk and Good Clean Food recipe book.

I’m not the first on this homemade nut milk bandwagon, but I’m certainly amongst the most enthusiastic! When I learned about the bad-for-you additives going into even the most organic of store-bought almond milks, I knew I wanted to make a change for my wellbeing. I quickly learned that making (almond) milk from scratch is really easy and I’m still not sure why it took me so long to make it a habit. Better late than never, I suppose because I won’t be going back to store bought nut milk again.

My preferred choice of nut milk, is the almond variety, though there are a bevy of popular nuts you can extract milk from. Cashew milk is admittedly on my radar, and with a big bag of raw cashews, siting in my fridge I’m sure it won’t be long before I whip up a quart. Here however, are the ingredients and quick steps to making the same almond milk I make in my own kitchen, and use as the base for the overnight oats I make on the regular. This recipe is not my own, it’s from my favourite clean eating cookbook, authored by Lily Kunin, Good Clean Food. If you’re looking to add a plant based recipe bible to your roster, I would highly suggest the former! It’s been a game changer in my kitchen and it’s a book I attribute a lot of my interest in cooking to.


Two of my favourite books: Good Clean Food by Lily Kunin (forward by Bobbi Brown) & Eat Beautiful by Wendy Rowe (forward by Sienna Miller).


  • 1 cup of almonds (soaked overnight, see below)
  • 3 cups of filtered cold water
  • dash of pink salt
  • 1 tsp cinnamon
  • 1 tsp organic non alcoholic vanilla extract (I use this one)


  • A Blender or Vitamix
  • Mesh sieve or a stainless strainer
  • Nut Milk Bags, like these
  • A couple of mixing bowls
  • 4-Cup Measuring Glass, like this one
  • 1 Qt. Glass bottle to jar the milk into, like this one



Pour the raw almonds into a small bowl, cover them with cold water, and soak them overnight or for a least 8 hours.

Rinse the almonds in a mesh sieve or strainer.

Add the soaked and rinsed almonds to your blender. Pour 3 cups of water over them. Add the Cinnamon, vanilla extract and salt. Blend on high for 2-3 minutes or until the almonds are ground up.

Pour the almond milk into the measuring glass, fitted in the kitchen sink, with a Nut Milk Bag. Strain the milk. You can reserve the pulp for other uses- up to 3 days max- or you can discard and ideally, compost the pulp immediately.

Pour the milk from the measuring glass, into your 1 Qt glass bottle. Let it sit until the foam rises to the top. Then, cover and refrigerate and enjoy!

Fresh Almond Milk will last 3-4 days max.

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