Recipe alert: Homemade Almond Milk

For the last few months, we’ve been making my own almond milk. We used to buy unsweetened vanilla almond milk, but after doing some research, we found out that in most packaged/processed almond milk, there is a thickening agent called Carrageenan. It can cause stomach pain, inflammation, or bloating. So since we’ve been drinking our homemade almond milk, we’ve been feeling a lot better. Here it is:


-1 cup almonds

-water for soaking (about 3  cups)

-4 cups of water -cinnamon

-***date- optional


1. Soak almonds in an air tight pitcher or container overnight with a few cups of water

2. Strain the almonds

3. Combine soaked almonds, 4 cups of water, and cinnamon into a blender.

3. Blend until it turns white (about a minute or two.)

4. Pour mixture into a nut bag or a cheese-cloth to strain the mixture.

5. Push on the almond pulp to release most is its flavor (sometimes we’ll use the pulp and blend it with some more water and start the process again to get more milk out of the almonds)

6. Store your almond milk in an airtight container or pitcher for up to a week.

To clean living,

Jessica, Rachel, & Ariella

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