Almond Milk


What is Almond Milk?

  • Almond milk is a plant-based, nondairy beverage.
  • Comprised of almonds and water.
  • Milky color produced when almonds are ground together with water, hence it’s a called a milk.
  • Commercial (store) bought Almond Milk is often fortified with nutrients to make it comparable to other milks.
  • Vegan, Vegetarian, Dairy Free, Gluten Free, Soy Free, Grain Free

The Truth behind the commercial (store) bought carton:

almond breeze, almonds

  • Recent claims have suggested only 2% of actual almonds are present in each carton. 2% of almonds can be compared to the measurement of one handful of almonds.  One handful of almonds is equivalent to about 1/3 cup of almonds.
  • The remaining ingredients are water and fortified nutrients.

Price Comparison of Commercial vs Homemade Almond Milk:

  • Prices of Almond Milk and almonds vary greatly among stores, so you might find yourself breaking even with the commercial and homemade price.  Remember though, claims are suggesting only 1/3 of a cup of almonds are in each commercial bought, 32-ounce carton. At home you know you are getting 1 full cup of almonds in each 32 ounces made.
  • I have purchased commercial Almond Milk anywhere from $2.15 to $4.00 for a 32 ounces carton.  That price for about 1/3 cup of almonds and vitamin water is quite expensive.  I was able to make it at home for cheaper than this AND I am able to use the leftover almond constituents for almond flour!
  • Price of my homemade almond milk –> $1.608 ~ $1.61 per 32 ounces


Nutrient Content Differences of Commercial vs Homemade Almond Milk

  • Homemade Almond Milk has one cup of almonds per 4 cups (32 ounces) of Almond Milk. I can only assume the protein and fat content is higher! There is one professional who can give you a better idea-> Talk to your RD about the nutrient content differences in homemade and commercial almond milk, the benefits of almond milk, and what is best for you!

How to make your own Homemade Almond Milk


Ingredients & Kitchen Tools:

  • 1 cup of rinsed, raw almonds 
  • 4.5 cups of filtered water 
  • ½ tsp of Celtic Sea Salt (Do not forget the salt like I did the first batch!) 
  • Blender
  • Cheesecloth
  • Sealed Container for Storage

:: Prep: Soak Almonds: 12 hours :: Blend & Pour Almonds: 5-10 minutes   :: Yield: 4 cups, 32 fluid ounces

  • 1. Place 1 cup of almonds in a bowl w/ ½ tsp of salt & fill w/ enough water to cover almonds.
  • 2. Soak overnight (12 hours).
  • 3. Discard water almonds were soaked in, Rinse almonds, & Place in the blender w/ 4.5 cups of filtered water. Blend until smooth (a few minutes).
  • 4. Use cheesecloth to strain mixture into a bowl.
  • 5. Place almond milk into a seal-able container & store in the fridge for up to one week.
  • Note: You can take the almond leftovers, spread them on a baking sheet, and dehydrate in the oven on 175 degrees F until dry (1-2 hours), then place them in the food processor and use for almond flour!


Thanks to wellness mama for the recipe and the almond flour tip! When I made it, the 4 cups of water only yielded 3.5 cups of Almond Milk, so I changed the water amount to 4 and a half cups on the second batch! The flavor tasted just as good. We are also ballin’ on a newlywed budget, so I used tap water.

This recipe is extremely easy. The milk, especially once chilled, tastes amazing. It has a slightly stronger almond taste, and the mouthfeel is thicker and richer.  The Mr., who loves dairy milk (I can’t due to my personal GI issues with high lactose foods), absolutely loved it. I have added it to my coffee, and it’s much tastier than commercial bought almond milk. Which makes me think just now, I wonder if the commercial almond milk creamer has a higher content of almonds? It would be interesting to find out!  Since making the almond milk this past week I have enjoyed the almond milk by itself, in smoothies, as a sautéed mushrooms base, and with some blackberries for a little berries and “cream.” I cannot wait to bake with it!

Did you know? Almond Milk production dates back to the medieval ages! Pretty cool. It was a great addition to their kitchen, because it did not spoil as quickly as cow’s milk.

I hope everyone enjoyed my first food related blog post! Thanks for reading! Please feel free to comment with any additional information, agreements, disagreements, etc.!

-the mrs.

Note: The picture of the homemade almond milk is 3.5 cups (my first batch), the recipe above yields 4 cups, 32 ounces.


all photos are taken by me, copyright Kate Allen.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s