The Best Homemade Almond Milk

I make this every single week and have fine-tuned it to perfection... it's a game changer and much easier than you think!

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Servings: 12

Prep Time: 12:00

Cook Time: 00:10

Main Ingredients

1 cup raw almonds


1/2 cup (4 oz. ) pure coconut water

3 1/2 cups cold water


1Place 1 cup raw almonds in a glass bowl and cover with water. Soak overnight.

2Thoroughly rinse almonds in a strainer, set aside. In a high-quality blender, add 1/2 cup coconut water and 3 1/2 cups cold water. Add in rinsed almonds. Blend until completely blended and liquid is white and bubbly. About 1 minute.

3Pour almond mixture through a Nut Bag*. Twist and squeeze until all liquid has been removed. Set bag aside** - you can use the leftover almond meal for other recipes, don't throw it away!

4Pour almond milk into a clean, glass container and refrigerate for up to 10 days.

Additional Notes

  • This is crucial - I've tried using other materials (cheesecloth, etc.) and it just doesn't work. ** Spread meal onto a parchment paper-lined baking sheet and bake in 170 degree over for 3 (ish) hours until dried. Use in recipes that call for almond meal.

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