WDG staple: homemade almond milk

I make my own almond milk every week – and put it in everything – soups, smoothies, tea, coffee, chia pudding. I used to buy it, but it’s 12-20 dollars for a liter of almond milk – without all the additives and preservatives.

It’s cheaper to buy the boxed kind (like Almond Breeze), but I try to live by a “don’t eat it if you don’t know what it is without googling it” rule of thumb and everything past almonds on this label is a mystery to me:


And, I honestly think that anything that is  processed and then sits on a shelf for months isn’t really that good for you.

So if I can make it myself – easier, cheaper + healthier – then I do and this is how I do it (so you can too!)

Plus, bonus round – use the leftover pulp for smoothies, almond fudge bars, cookies (recipe coming *soon*).

Almond Milk:

Time: 5-10 minutes


(1) c. almonds – soaked in water overnight (or at least a few hours…or not soaked at all)

(4-6) c. water – depending on how much milk you want

Optional Ingredients:

(2-3) pitted medjool dates

(1/2) tsp. vanilla extract

(1/4) tsp. cinnamon


Add drained almonds + water + dates + vanilla + cinnamon to a blender – blend on high until it looks like milk. Drain the mixture into a bowl through a nut milk bag. Pour the milk into a container and enjoy!

PSA: don’t try to make almond milk with anything but a nut milk back (I use this one and the name makes me lol). They’re cheap + reusable – just rinse it out with a little soap and hang to dry.

Let me know what you think!


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