Almond Milk…And Beyond

What You'll Need

  • High speed blender
  • mason jar
  • nut milk bag or cheesecloth
  • air tight container for storage
  • 1 cup organic almonds
  • 3 cups non-chlorinated water for soaking
  • 1 tsp sea salt
  • 4 cups non-chlorinated water for blending
Sweetening and flavoring options:
  • 2 - 3 dates
  • 1 - 2 TBS Honey
  • 1 - 2 TBS Maple Syrup
  • 1 - 3 drops stevia
  • 1 TBS vanilla extract
  • 1/4 tsp ground cinnamon

For those looking to replace or reduce their consumption of dairy milks, nut milks are a simple and tasty way to get involved with creating your own healthful food, free of additives and stabilizers. This recipe can be used to make any sort of nut or seed milk. Using the freshest nuts and seeds will always yield the most delicious results; and raw, organic nuts and seeds give the best flavor. Beware! The milk from the store will never taste as good again.
Soaking almonds


1) Soak nuts

Soak almonds or other nuts in water and salt overnight in a mason jar.
Drain nuts and rinse.


2) Blend ingredients

Place nuts, water and any sweetener or flavoring into a high speed blender and blend or high for 1 minute.

homemade almond milk

3) Strain

Strain mixture through a nut milk bag or butter muslin cheese cloth. You will need to squeeze the bag very firmly to get all the milk out.


4) Bottle and Store

Place your nut milk in an airtight container in the fridge. It will stay fresh 3-4 days.

The leftover pulp can be dried in the dehydrator and used as a bulking agent in crackers, porridges, dips or snack bars.


Over to you.

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.