MYO Almond Milk


Why buy it from the supermarket when you can simply make your own? Today I share my very own creamy almond milk recipe. 

If you have ever cast your eyes over the ingredients list of your store purchased Almond Milk packaging, you may have noticed a rather long list of sceptical ingredients like the ones listed below: 

  • Calcium Carbonate or Ground Limestone
    Many believe excessive consumption can be hazardous
  • Sunflower Oil
    More than likely a form of hydrogenated oil, high in trans fats (the dangerous ones)
  • Carrageenan
    A family of linear sulphated polysaccharides that are extracted from red seaweed. The jury is still out on whether or not these are still safe. These are band from all infant formulas in Europe. 
  • Agave Syrup
    Although many consider this to be a health food, you can read my post on why I don’t use Agave here
  • Sugar
    Refined sugar is incredibly damaging to our health

Furthermore, you might have also noted that Almonds make up approximately 2-3% of the final product? Hrmm… not getting what you thought you paid for?  

A simple an easy solution that will help you avoid all of these additives, is to simply make your own.  It is so quick and easy and tastes 100 times better than most of the packaged items out there on supermarket shelves however, I must warn you. Once you’ve had homemade, there is no going back!   


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Make Your Own Almond Milk

MYO Almond Milk Recipe


  • 1 cup raw almonds (you can use brazil nuts or cashews)
  • 2 cups filtered water for soaking
  • 2 cups filtered water for milk
  • 12 fresh dates (optional)
  • 1 tbsp of vanilla (optional)


  1. Place almonds and 2 cups of filtered water in a small bowl and leave to soak for at least 6 hours or overnight.
  2. After soaking is complete, drain the almonds and rinse clean.
  3. Transfer almonds into a blender or thermomix. Add the 2 cups of filtered water (and fresh dates and vanilla if using) and blend for 30 seconds-1 minute or until pulpy.
  4. Place a nutmilk bag, muslin cloth, cheesecloth (available from spotlight for next to nothing), over a glass jug or jar and pour the blended mixture into it.
  5. Using a similar technique to the one you would use to ring the water out a tea-towel, strain the milk through the nut milk bag/cloth and squeeze out any remaining fluid.
  6. Store in a glass jar or bottle in the fridge. This should keep up to 4 days if sealed.
  7. Remaining almond meal can be used in my almond choc chunk cookies.


1 cup almonds yields 500ml of creamy almond milk.

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Meet Alyse

I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.


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