Almond Milk Recipe

by Leslie Woodward

 Almond milk


  • High powered blender
  • Nut Bag (available at local natural food markets)



  • 1 cup of raw, unsalted almonds
  • 5 cups of purified water



  1. Place almonds in 2 cups of the purified water, making sure the almonds are completely covered. Place in the refrigerator and soak overnight or for six to eight hours.
  2. Strain and rinse soaked almonds and place in blender with the remaining three cups of purified water. Blend on low speed for 30 seconds, then on high for 2 minutes.
  3. Place nut bag over a pitcher or cylindrical vessel for straining and pour contents of blender in nut bag, squeezing the bottom of the bag until you’ve completely extracted the milk.


Why soak? Soaking almonds allows enzyme inhibitors to be released, therefore allowing our bodies to absorb more nutrients from the almonds and making the milk easier to digest.


Repurpose: Don’t throw the almond meat away. You can dry it out in a low oven to make nut flour or add a little honey and vanilla to make a healthy dessert. Another option is to add chives, garlic, shallots, parsley and olive oil to the nut meat, sprinkle with salt and pepper, and place in the oven for 20 minutes at 350 degrees to make a savory salad topping that’s also delicious on roasted salmon.


Add-ins and Uses: The great thing about this almond milk recipe is that, while it’s blending, you can add such super foods as flax seeds, bee pollen and wheat germ. Fruits like bananas, berries, or pineapple are also great additions. Almond milk works in a variety of recipes, such as soups, French toast, desserts or creamy salad dressing.


Chef Leslie Woodward offers Farm-to-table catering and personal chef services with meals that can be customized to meet health concerns and nutritional needs. For more info call 917.882.8714 and visit