Amazingly Awesome Raw Almond Milk

Raw almond milk is one of those silly things that intimidates people, but it so incredibly easy to make from scratch – and so much more delicious too! This is an incredibly simple recipe I put together that anyone can make at home. I presoak my almonds and keep them in the freezer for easy access. I like to use the pulp for homemade granola, raw cookies, or else for the crust of a raw cake or pie. Have fun experimenting! 



  • 1 cup soaked raw almonds
  • 4 cups filtered water
  • 1 T raw honey (optional)
  • pinch sea salt


  • Blender
  • Nut milk bag


  1. Soak almonds covered for 8-12 hours in filtered water in refrigerator. Strain and discard water.
  2. Strain out water and place almonds in a blender with rest of ingredients. Blend for at least 30 seconds on high. Strain out almond pulp in a nut milk bag, cheese bag, (clean!) nylon sock, or whatever is on hand.
  3. Almond milk will last up to 3-4 days if refrigerated. Some separation is natural. Simply shake before service. Discard if smell is off.

Optional additions

  • 1 tablespoon honey, maple syrup, coconut nectar, or agave nectar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao powder
  • chai tea

photo by Amazing Almonds