Recipes Vegan Kitchen

Make Your Own Almond Milk

We love fresh almond milk. It is full of nutrients, simple to make, and delicious in taste. It makes a great base for ice cream and smoothies and in cereals. Or simply spiced with flavors such as nutmeg and cinnamon and for adding to liqueur for an after dinner drink. It is great for adding creaminess to coffee and chai drinks as well.

Almonds are packed with minerals such as, magnesium, phosphorus, folic acid, zinc, calcium, manganese and iron. They are one of the best sources for vitamin E and also provide a good source of B-complex vitamins. They have been shown to lower bad(LDL) cholesterol while increasing good cholesterol (HDL).*

Dates are an excellent source of iron and provide a moderate source of vitamin A They contain antioxidants such as ß-carotene, lutein, and zea-xanthin. They are a good source of potassium, magnesium, manganese and copper and calcium. They also contain some B-complex vitamins and vitamin K.*

Almond Milk

1 cup almonds, soaked over night

4 cups pure filtered water

1 date, pitted

Vanilla bean or extract

After the almonds have soaked overnight, you may remove the skins which contain some tannic acid and enzyme inhibitors (optional). If using a vanilla bean, scrape a portion of the inside. Just add vanilla to taste. Combine all ingredients in a blender and blend until smooth. It will be very frothy. Strain through a cheese cloth into a glass container. Store in refrigerator 3-5 days.


We found that the filters used for straining grease, available at restaurant supply stores, work perfectly for milking the almonds with very little mess.

Leftover almond meal can be used in many ways, such as:

  • Dried into a flour and used in baking
  • Combined with fruit to create a spread or pastry filling
  • Combine with cocao, coconut, etc. and a sweetener to create confections
  • To make nut “cheeses”
  • As a facial scrub


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