Almond Milk

I started making my own almond milk a while back as a vegan alternative to milk because that was the only option that I had. I saw Almond Breeze and Almond Dream milks all over blogs and was pretty jealous that we didn’t have those brands in Australia. Nowadays there are quite a few almond milk brands available in Australia but most of them are sweetened with refined sugars and taste like a dessert. So I continue to make my own. I love that it’s super easy, I can chose what goes into my milk and I can also use it when cooking savory dishes.

Many of the ingredients in this almond milk are interchangeable. I use the lecithin as an emulsifier (to bind the ingredients). I think this creates more of a smooth, combined texture. I use a touch of xanthan gum to thicken the milk and make it slightly creamy; although it’s not completely necessary because almond milk it so creamy on it’s own. Add the dates/maple syrup/agave nectar if you need it a little sweeter otherwise leave them out – almonds create a pretty sweet milk on their own. I also use a nut milk bag to separate the milk from the almond meal because my blender isn’t as awesome as a Vita-Mix – hint hint to anyone reading this from Vita-Mix ;).

Also, think ahead if you want to make almond milk because it’s best if you can soak the almonds in water overnight. This makes the almonds slightly softer, easier to blend and begins the sprouting process, making the almonds release all of their vitamins and making their enzymes easier to digest.


1 cup raw almonds

4 cups cold water

2 medjool dates with pits removed (optional or can be substituted with 2 TBSP maple syrup/agave nectar/brown rice syrup)

1 tsp lecithin granules (also optional)

1 tsp salt

1/4 tsp xanthan gum


Start by popping your almonds into a jar. Cover with enough water to rise around an inch above the almonds. Set in the fridge overnight or for about 8 – 12 hours.

After the almonds have soaked, rinse them a few times to remove any residue then place them into the blender. Add the remaining ingredients and blend on high until the mixture looks as combined as it can be, give it a few minutes. I like to use cold water here so that my almond milk doesn’t heat up while it’s blending.

Place your nut milk bag over a big jug or bowl and pour the almond milk through the nut milk bag. Try to squeeze out as much of the milk as you can. Don’t throw away the leftover almond meal! It can be dehydrated to make crackers or added to a cake, or even frozen if you can’t think of anything to make with it straight away. I also like to put my milk through the nut milk bag twice to make sure I have a smooth milk.

Pour the milk into a jug and admire how creamy it is and how delicious it tastes. Don’t forget how nutritious and wholesome it is as a replacement also!

Keep the almond milk in the fridge.




Collect your almonds after you have let them soak and check out the difference in size!

Rinse the almonds off then pop them in the blender, along with the other ingredients…


Blend away…

Pour through the nut milk bag and strain out as much of the milk as you can…


Strain a second time to make your almond milk super smooth…





You might also like:

8 thoughts on “Almond Milk

  1. Hey! Just wondering what the point of the lecithin is? Ive seen it as an ingredient in store bough nut milks but havent ever used it in my own!

    Love you blog by the way! <3

    • Hi there Verity Kae. Lovely to hear from you.

      Although I sometimes use lecithin in my almond milk, it’s not necessary. I find that it can make my almond milk slightly creamier as it works as a natural emulsifier to bind ingredients together.

      I hope this helps. So nice to hear from another almond milk maker!

      • Thanks for the reply! Ive used xanthan gum before which has the effect you described. Im definitly going to try out the lecithin though as Ive heard some not so great things about the xanthan. Now… one more question, is it soy lecithin or another?

  2. Pingback: Quinoa and Almond Milk « Just Eat Love

  3. Keep the questions firing! I do try to avoid soy but I have only been able to find soy lecithin so far, so yes it is soy lecithin that I have used here. I don’t tend to use xanthan gum or lecithin for that matter in my almond milk anymore. I prefer the ease of just chucking some almonds and water into the blender :)

    If you are after a fairly creamy milk and you don’t mind quinoa, I just did another post on quinoa and almond milk (found here: that you might like. I found that this combination turned out very rich a creamy which was delicious.

    I hope this helps! Let me know how it goes :)

  4. Hi, I just came across your site and I LOVE your photography, makes me even more embarrassed lol! But I wanted to mention if you still didn’t know that you can get sunflower lecithin online and I think they have a few other variations for those that avoid soy like me.
    :) Heather

  5. Pingback: Baked Pecan Crusts Filled with Raw Chocolate Mousse | Just Eat Love

  6. Pingback: Raw Buckwheat Crispies | Just Eat Love

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>