Yummy Almond Milk

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Almond Milk
Makes 2 cups, 4 servings

Advanced Prep
Soak 1 cup almonds for 8 hours, or overnight.


bullet2 cups water
bullet1 cups soaked almonds (1 cup before soaking)
bullet tsp vanilla extract (optional)
bullet1 tsp of agave nectar (optional)


bulletVitamix or blender
bulletfine-mesh strainer
bulletmedium-sized bowl
bulletmeasuring cups and spoons


  1. Place the water, the almonds, agave and the vanilla extract (if desired) in a blender.
  2. Blend on high speed until smooth.
  3. Pour the almond mixture through a fine-mesh strainer set over a medium-sized bowl. Using a spatula, stir and press the pulp that is caught in the strainer, to extract as much milk as possible into the bowl.
  4. Discard the pulp left in the strainer, and store the milk in a sealed container in the refrigerator.
  5. Almond Milk keeps for five days. It naturally separates, so shake well before using.