How to make your own almond milk


Since cutting out cow's milk from my diet, I said goodbye to bloating and tummy pain. If you suspect you don't handle milk too well, almond milk is a great non-dairy alternative. If you're stuck for time, the supermarket stock a huge range of alternative milks, just look for one without carrageenan or vegetable oils, and one that contains at least 3-10% almonds. I go for Nutty Bruces activated Almond Milk or Pure Harvest Unsweetened organic Almond Milk. But if you have the time, fresh is always best and here's how you can make it:  


  • 1 cup raw almonds soaked overnight in water

  • 3 cups filtered water

  • 1 Tbs Maple syrup plus a dash of pure vanilla essence (optional)



  1. Drain soaked almonds and add to food processor with sweetener and water. Blend on high for 1 minute.

  2. Use cheesecloth or a nut milk bag (apparently an old t-shirt works too) and strain liquid through it into a bowl. Make sure you have squeezed as much liquid out as possible, transfer into a glass jar and store up to 3-4 days in the fridge. Makes roughly 800mL.

I sometimes freeze some into ice cube trays so I can pop one in my tea as needed! You can keep the left over almond pulp and use in baking as almond meal but make sure to dry it out in the oven first, on a low heat (or freeze until needed).


4 ways I use my Almond Milk:


Becky Jane

Certified Clinical Nutritionist // BHSc Nutritional and Dietetic Medicine