Before today, I had always been so intimated by the process of homemade nut ‘milk’. I kept telling myself, “I never have the time…” or “…but buying a bag of almonds is so expensive and a carton of almond mylk is pretty cheep…”

I would find the brand of almond mylk with the least amount of ingredients that I couldn’t pronounce. BUT STILL…I was not happy. I knew that making my own was the only solution.

Well, I finally did it! And I dont know what I was so intimated by!!! Honestly, I am so happy I finally made the switch to homemade mylk! It was so easy and the taste is Devine! It was fun experiementing and having a go trying something new. I was smiling the whole time.

Before I let you in on the super easy, dummy proof method of making your own nut mylk at home let’s first bullet the reasons homemade mylk is better, cheaper and more nutritious compared to store bought.

Store bought…It’s not All’mond its cracked up to be

The research I read told me that if you buy half a gallon of almond mylk, less than 2% of that is actual almonds…

So what makes up the other 98%?…

Most vegan milks and vegan milk products contain carrageenan, a product derived from seaweed that acts as a vegan thickener, giving a fuller mouthfeel and taste. Some attribute certain hysteria-inducing properties to carrageenan, going so far as to call it a carcinogen. While other studies beg us to stop panicking. The truth of the matter is that carrageenan has been attributed to ulceration and inflammation, and it has no nutritional benefits, so there’s no reason to drink it.

Less Money, More Protein…

I’ve never been very good at math. But when I used two cups of organic, whole, raw almonds with 9 cups of filtered water what I got was a whole lot of really amazing almond mylk…I paid $8 for 4 1/2 cups of these almonds, nothing for the water, and recycled glass bottles I had at home.

I paid $1.50 for almost 2 Liters of Almond Milk- no added jibberish, no carrageenan, no artificial sweeteners, no preservatives, no BS.

Like I said, I’m not a mathematician…but I am pretty sure I am winning.

Store Bought = Synthetic Vitamins

Store bought almond mylks are most often fortified with harmful synthetic vitamins to make you believe that they are good for you. Four of the most common synthetic vitamins are: Vitamin A Palmitate, Vitamin D2, Calcium Carbonate and Tocopherol Acetate. Side effects of some of these synthetic vitamins are: birth defects, bone fractures, abdominal cramping, nausea, vomiting and immune suppression. Calcium carbonate is essential chalk.

(Um….I’m speechless. But unfortunately, there’s more…)

Your body views synthetic vitamins as ‘foreign enemies’ and works very hard to excrete and eliminate them from the system! If your body is constantly working hard to get rid of these enemies, over time your immune system will weaken leaving you less capable of fighting against illness and disease.

‘Peace’ of Mind

There is a conscious meditative element that weaves together the experience of making your own mylk and those positive energies will radiate through and through.

You can be 110% confident that what you’re consuming is nutritious, clean and health promoting.


What You’ll Need

1 cup soaked whole & organic almonds 
(sub for hempseed,cashews,walnut,coconut, etc)

4 cups filtered water
(less water= more creamy)

Cheese Cloth/Nut Bag

airtight containers
(this recipe yields almost 2 litres of mylk)

big bowl



Soak almonds overnight (12-24hours) 
What this does is, it disables enzyme inhibitors 
that nuts naturally have, making it easier for 
your body to digest the final product

Add almonds & water to the blender and blend till your gut tells you it’s good to go

Put the strainer over the bowl and place the 
cheese cloth/nut bag inside strainer

Pour in your nut mylk 

Strain and squeeze!

optional: add cinnamon, nutmeg, vanilla, 
pitted dates, honey/agave, dash of salt, etc
...anything your holistic heart desires! 
These should be added to the almonds
and water before blending


spread your almond pulp onto a baking sheet
turn on oven to the lowest possible temperature
let the pulp bake for up to 2 hours
you’ll know its done when you can feel through
the pulp and not feel any moisture

Almond meal can be added to baked goods,
smoothies, hummus, face and body scrubs...
lots of fun!


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