Homemade Almond Milk

  • 5 Ingredients

  • 15 Minutes

  • 4 Servings

Homemade Almond Milk
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  • 143 grams Almonds (raw, unsalted)

  • 18 grams Pitted Dates

  • 948 ml Water

  • 650 ml Cinnamon

  • 2 ml Vanilla Extract


  • Soak almonds in water for 8-12 hours. Drain and rinse.

  • Combine almonds, dates and water in a blender, about 1 minute on high.

  • Over a large bowl or pot, strain the pulp out of the nut milk using cheesecloth or a nut milk bag.

  • Add cinnamon and vanilla extract to the nut milk and whisk until combined.

  • Divide into glasses and enjoy!

Serve it with
Our Paleo Granola or any of our snacks. Drink it plain or use it in any recipe that calls for almond milk.

Refrigerate in an air-tight glass container up to 3-4 days. Shake well before using. It is natural for the milk to separate.

No Dates
Use 1-2 tbsp of honey or maple syrup instead.

Leftover Almond Pulp
Add to oatmeal, smoothies or vegetable/bean dips. Use as a crumble in dessert, or crust for chicken, fish, pork or shrimp.

Make Almond Flour
Spread leftover nut pulp onto a parchment-lined baking sheet and bake at lowest setting for about 3 hours or until completely dry. Add almond meal to food processor and blend into a fine powder. Use in any recipe that calls for almond flour.