Almond Milk Recipe

Posted by on Aug 31, 2013 in Recipes | 0 comments

There’s nothing simpler to make than almond milk and even though almond milk recipes abound, I thought I would share mine.  Before I started making my own I used to buy unsweetened vanilla almond milk by either Silk or Blue Diamond.  I loved the subtle vanilla flavor and I loved the fact that it was only 30 calories/cup.  Given that, I was surprised when I realized that most homemade almond milk recipes contain at least three times the calories.  I started experimenting to develop a homemade almond milk recipe that would still be creamy, fresh and delicious, but lower in calories without being watery. 

This is what I came up with, which comes in at about 50 calories/cup.  Some people may balk at adding soy lecithin to their almond milk. I don’t avoid soy and think there is nutritional value to soy in my diet. The soy lecithin adds some choline, which is essential for a healthy central nervous system, and if you are breastfeeding it can help prevent mastitis. It also binds the oils in the almond milk together with the water so it doesn’t separate and adds some creaminess to the texture.

Almond Milk
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Total Time
5 min
Total Time
5 min
  1. 1 Cup Raw Almonds (soaked overnight or at least 8 hours)
  2. 1 Tbsp Soy Lecithin
  3. 2 Tsps Vanilla Extract
  4. Pinch of Salt
  5. 5 Cups of Filtered Water (I actually just fill my blender to the 6 cup line after all of the other ingredients have been added)
  1. Place all ingredients in a blender.
  2. Blend on high for about 45 seconds if you’re using a high-speed blender like a Vitamix, or longer if you’re not. The almond milk should be creamy and frothy and the almonds should be fully pulverized.
  3. Strain through a nut milk bag or cheesecloth to capture remaining almond pulp.
  1. I find that the longer I soak the almonds, the greater yield I get from the almond milk. I tend to soak them for about 24 hours. This yields about 6 cups.
Vegan Sweet and Simple
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