How To Make Raw Almond Milk

Funnily enough, I don’t often drink nut milks (or any milks), but having just given a private workshop to a delightful couple who wanted to get some healthy eating inspiration, I have been reminded about just how delicious fresh homemade almond milk is. It is NOTHING like the stuff you buy in the shops.

You can drink almond milk straight, sweeten it, use in in cereals, add fruit to it, use it to make raw soups creamier etc etc.


1 cup (c. 250g) raw whole almonds that have been soaked for about 8 hours*
2 cups (c. 1/2 litre) of water

Drain and rinse the soaked almonds to get rid of the soak water and place them in a blender.

Add the water and blend for about 30 seconds.

Separate the milk from the pulp – you can do this by placing a sieve over a bowl and pushing the milk through with a spoon. But you will get a smoother milk if you have a nutmilk bag (or even a clean stocking) – place this over the bowl and pour the milk into the bag. When it’s about half full, close the top and squeeze the milk into the bowl (somewhat reminiscent of milking a cow).

That’s it – it’s absolutely delicious just as it is, but if you want to you can add a bit of your choice of sweetener – agave, sweet freedom, coconut sugar, yacon, xylitol, stevia etc – and some vanilla (vanilla powder is gorgeous).

If you want to add some fruit, rinse out the blender, pour the nut milk back, add the fruit and whizz up.

*Soaking the nuts first decreases the enzyme inhibitors they contain, making the nuts more digestible, as well as increasing the nutrient content. It also makes the milk taste milder, which most people prefer.

Did you know? Almonds are the only nuts which alkalise the blood.


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