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Candice's Homemade Almond Milk


By: Candice Kumai

If you love unsweetened almond milk, you will love this decadent and creamy way to make almond milk at home. I love finishing mine off with a touch of maple syrup, honey, and even some cinnamon or nutmeg. Try out this recipe and use it to top off your homemade Amaranth Porridge recipes or Homemade Yummy Pumpkin Spiced Granola!


3 cups raw almonds

4 to 5 cups water (for soaking) 5 cups purified water

1/4 teaspoon cinnamon/pumpkin Spice (optional)

1 teaspoon organic vanilla extract or 1/2 vanilla bean scrapings (optional)

Cheesecloth, string, or rubber band, blender, bowl


In a large mixing bowl, submerge 3 cups raw almonds in water overnight or for up to 8 hours. Strain the almonds and discard the water.

In a high-powered blender, blend the almonds carefully with 5 cups purified water to combine well.

Tie a 12 x 12-inch square of cheesecloth with a rubber band or string over a large mixing bowl and gently pour the almond blend into the cheesecloth to strain all the liquid out.

Reserve the liquid, add a touch of cinnamon, pumpkin pie spice or vanilla, if desired, mix well. Yields approximately 5 cups of delicious, homemade, and extra-creamy almond milk. Store about 5 days in a glass container (like a mason jar) in the fridge.

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