Almond Milk (Paleo, Added Sugar Free, Dairy Free)
Prep time: 15 mins
Total time: 15 mins
  • 1 cup of almonds(Sometimes I like to mix it up and do ½ cup almonds and ½ cup hazelnuts which creates a hazelnut/almond milk that is so incredibly good. I got the idea from an Instagram buddy so thank you wendyluluwang!)
  • filtered water for covering the almonds (the measurement here doesn't matter you only need enough to soak the almonds in and you will be discarding the liquid anyway)
  • 4 cups of filtered water for blending
  • ¼ teaspoon vanilla or more depending on taste
  • cheese cloth or nut milk bag
  1. Place the almonds or almond hazelnut mixture in a small mason jar or bowl with enough room to cover with water.
  2. Add enough filtered water to the nut filled jar until the almonds are compltely covered with water.
  3. Cover with plastic wrap and let soak in the refrigerator for 12-48 hours. (the longer the better. I have had often wonderful results with an 18 hour soak.)
  4. Once they have soaked strain the water from the almonds and lightly rinse the almonds off.
  5. Place the soaked almonds in a blender and top with 4 cups of filtered water and vanilla.
  6. Blend on highest setting for a minute or until the almonds become very finely ground in the blender.
  7. In a large bowl (large enough to hold 4 cups of liquid) place cheese cloth or nut milk bag and hold around the edges so it doesnt slip in and pour the almond milk through the cheese cloth or nut milk bag so to strain out the almond pulp. Once all the liquid and almond pulp has been poured thourgh the cheese cloth or nut milk bag form a tight ball with the almond pulp and tightly squeeze the remainder of the almond milk out of the pulp. (get every last creamy and rich drop in that bowl)
  8. Place the remaining almond pulp to the side or toss in the trash can.(I feel bad about wasting the almond pulp but you could let it dry and use it as almond flour or a facial scrub.)
  9. Pour the almond milk into a container large enough to hold 4 cups of liquid and chill and keep in the fridge. Lasts about 5 days in the fridge.
Recipe by Slim Palate at