Homemade Almond Milk and Almond Meal

homemade almond milk
I decided to try making my own almond milk when I did the Whole30 challenge. With this challenge, dairy is not permitted and the almond milk sold in stores has a lot of ingredients I could not pronounce (which is also not permitted during the Whole30 challenge.)

It turned out to be simpler than I imagined and I got the additional bonus of almond meal so nothing went to waste.

Almond Milk


  • 1 cup of whole raw almonds
  • Water for soaking the almonds
  • 4 cups filtered water
  • 1 t vanilla and/or cocoa for flavor (optional)

Equipment alert! You will also need a cheesecloth and a high powered blender.


  • Place the almonds in a bowl and cover them with water.
  • Soak overnight in the refrigerator.
  • Drain and discard the water
  • Add the almonds and the filtered water to the blender and blend until no almond chunks remain.
  • Place the cheesecloth over a sieve/fine meshed colander and place the colander over a large bowl.
  • Pour the almond/water mixture into the cheese cloth.
  • Squeeze the cheesecloth to get as much of the liquid into the bowl. (What remains in the cheese cloth is the almond pulp — save that for the Almond Meal recipe below!)
  • Stir in the vanilla or cocoa if desired.
  • Store the milk in an air tight container (I use a large mason jar) for ~3 days.

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