Almond Milk

Dairy free, Gluten free, Refined sugar free, Vegan, Vegetarian

Whether you drink almond milk because you are lactose intolerant or because you prefer the taste, it’s an excellent source of nutrients including protein, calcium, iron, vitamin E and heart-healthy monounsaturated and polyunsaturated fats.

Making your own nut or seed milk is incredibly easy. Choose any nut and seed you like, or a combination. Soak, blend, strain, and enjoy!

When you are making nut and seed milk, it is crucial that you soak them before. Phytic acid and enzyme inhibitors are two of the substances that we want to remove from nuts and seeds. Phytic acid binds to minerals in the digestive tract, making it impossible for our bodies to absorb them, and consuming phytic acid can even lead to mineral deficiencies. Enzyme inhibitors prevent our own enzymes from working properly and breaking down the food we are eating. Soaking nuts and seeds in water helps remove phytic acid and neutralize the enzyme inhibitors, allowing us to absorb and assimilate the vitamins, minerals, and protein contained within.

Some of the ingredients used in very mainstream popular almond milk brands contain questionable ingredients, mainly carrageenan. Carrageenan is a very common food additive made from red seaweed. Studies showing it may increase the risk of stomach ulcerations, glucose intolerance, and is cancer promoting. Also watch out for all the added sweeteners. Rude health have lots of varieties of nut milks, which I often recommend to my clients.

We love it in hot chocolate, cereal, tea, porridge, milkshakes smoothies, just about anything!! Once you start making your own nut and seed milks there is no going back.

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1 cup almonds

4 cups water

Optional: 1tsp vanilla extract

Optional: 3 medjool dates

Optional: 1 tsp cinnamon 

Pinch of Himalayan or sea salt


Soak the almonds for at least 6 hours or overnight in a bowl of water. Add a pinch of Himalayan or sea salt.

Drain the nuts and add them to a blender with 4 cups of fresh water. Blend for a minute or two in a high speed blender

Strain the mixture through the nut milk bag in to the container

Funnel the strained milk into a sealable bottle and store in the refrigerator for 3 to 4 days