Homemade Almond Milk

I love almond milk and now that I've made my own I love it even more.


A few months ago I attempted to make my own almond butter and in so doing I completely overheated my food processor and almost set the condo on fire. Right then and there I decided $7.99 was a fair price for almond butter!

Ever since that episode I have been a little scared of anything involving blended nuts. But since this recipe has a lot of water involved I figured my chances of setting something on fire again were slim so I decided to go for it! 

soaked vs unsoaked almonds.jpeg

:: Soaked (“activated”) vs unsoaked almonds … soaking overnight makes a big difference! ::

This recipe was inspired by Oh She Glows. It is delicious, I will certainly be making this again!


  • 1 cup raw soaked almonds

  • 3.5 cups filtered water

  • 2 tbsp maple syrup

  • 1 tbsp cinnamon

  • 1 tbsp coconut oil (comes in a jar)

  • 1 tbsp vanilla

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1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

2. Rinse and drain the almonds and place into a blender along with filtered water, maple syrup, coconut oil, and vanilla.

3. Blend on highest speed for 1 minute or so.

4. Place a cheese cloth bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3 minutes to get all the milk out.

5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.

6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.

Christie Preston