It is common to see many dairy free milk options out there but it is always important to check the ingredients! Most of them have additives and vegetable oils that are inflammatory and cause havoc to the body. So the best way to know what you are putting into your body is to make it yourself! Once you start its easy to make it into a habit each week! Try other nuts to experiment and see what you like the most 🙂

Almond Milk


  • 1/2 cup raw almonds (soaked overnight)

  • 500ml filtered water

  • 1 whole pitted date (optional for sweetened version)

  • 1 tsp vanilla extract (optional)


1. Combine soaked almonds, water and optional extras in a high-speed blender.

2. Blend until smooth and creamy.

3. Using a nut milk bag or cheesecloth, strain the liquid into a mixing bowl. Squeeze the bag/cheesecloth until all of the liquid is extracted. The pulp can be put aside and used for protein balls or baking.

4. Transfer the milk to a bottle or jar with a lid and refrigerate for up to 4 to 5 days. Shake well before use.

You can use other nuts like cashews and hazelnuts too!


Thanks, Eagle Clinical for the recipe. (from their Dairy-free handout)

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