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Homemade Almond Milk

Homemade Organic Almond Milk Plus Bonus Recipe

I'm a huge proponent of the "dairy free" lifestyle, especially for Blood type A individuals. Drinking cows milk that is created by nature for baby cows (Not humans! Think about how different we are!) can lead to increased mucus and change the makeup of your intestinal bacteria leading to upset stomach and poor digestion. Almond milk is one of my favorite alternatives, however you have NOT tasted how delicious it can be until you try it homemade! This version is easy to make and is also free of the thickening agents , like carrageenan, found in store-bought brands that have been associated with digestive tract inflammation. The best part is, you control the level of creaminess, sweetness, and any additional flavors! Watch me make this recipe here:


  • 1 cup organic raw almonds, soaked overnight in cool water then strained

  • 4.5 cups filtered water (less for creamy version, more for thin)


  • Sweetened version: add 2 pitted dates or choice of sweetener to taste (i.e. maple, agave, stevia)

  • Vanilla version: add 1 tsp vanilla extract

  • Other flavors: Strawberry, Banana, Chocolate, be creative!


1. Add soaked almonds, fresh water, (plus optional pinch of salt, flavors, or sweeteners) into a blender and blend until creamy smooth (1-2 minutes)

2. Strain using a nut milk bag/cheese cloth/or thin dish towel and squeeze until all liquid is extracted and SAVE THE LEFTOVER ALMOND PULP FOR THE NEXT RECIPE!

3. Transfer milk to a glass jar (mason jars are great!) or covered bottle and refrigerate or freeze in ice cube tray for longer storage

4. Shake well before drinking, keeps for about 4 days

Now, if you’re anything like me, you cringe at the thought of throwing away or wasting food. So, what to do with the leftover almond meal? Here’s a great way to incorporate almonds as an healthier alternative to bread crumbs. Look at that! We’re talking dairy AND gluten free replacements all in one shot!

Almond Meal Italian “Bread”crumbs


  • 1 cup almond flour/meal

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper (optional)

  • ½ teaspoon garlic powder

  • ½ teaspoon dried parsley

  • ¼ teaspoon onion powder

  • ¼ teaspoon dried oregano

  1. Spread almond pulp on a parchment lined baking sheet and bake at lowest setting for about 3 hours until completely dry

  2. Put dried almond meal into food processor or hand grind into a finer consistency

  3. Mix all other ingredients together with fork

  4. Store in air tight container

  5. ****Note**** Almond meal is slightly MORE absorbent than real bread crumbs. When replacing in a recipe, 1:1 should be a fine replacement, but you may want to add the almond gradually to be safe

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 © Copyright 2017 Tara Nayak N.D.

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