Almond Milk

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Almond Milk
A bottle contains raw Almond Milk.
Category: Nut and Grain Milk recipes
Servings: 3
Time: 1 day
Difficulty: Easy
Raw Diet

Almond Milk is plant milk that is one of the vegan substitutes for dairy. Plant milks are suitable for people who have a lactose intolerance or simply want to try something different.

Unlike cow’s milk, this recipe contains no cholesterol, is much lower in saturated fat, and lacks casein, making it suitable for more people, since some choose a Gluten-free, casein-free diet or are allergic to casein.[1]

Unlike Soy Milk, this recipe is suitable for those who wish to avoid soy due to its estrogenic properties or hexane content or people who are have soy allergies.



  • 1 bowl of water
  • 1 cup (236 mL) almonds
  • 3 cups (708 mL) pure water, such as rosewater, orange blossom water, spring water, distilled water, or iodized water
  • 3 dates


v This recipe is vegan; it contains no animal products of any kind.
  1. Put the almonds into a bowl of water. Make sure they are covered completely underneath at least one (1) inch (2²⁷⁄₅₀ cm) of water. This is called sprouting or steeping. Leave them in the refrigerator overnight, and then drain the water.
  2. Put the almonds from the previous step into a blender and add 3 cups (708 mL) of pure water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore. Wash and dry your hands, and strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond agar jelly. Wash and dry your hands, and then pour the almond milk back into the blender. Add the dates and blend until there is no visible change in color or consistency anymore.
  3. Pour into a drinking cup and enjoy!


Unlike dates, artificial sweeteners usually do not have any nutrients. If you would like to substitute the dates for something else, try natural sweeteners, such or stevia or honey instead of sugar or syrup, if you can. Just bear in mind using honey would make this recipe not be vegan, if that is important to you.


  • Do not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.[2]
  • Do not keep for the mixture from step 2 above for more than 2 days, since it spoils quickly. It's best to make it fresh.
  • There are recipes that use a stove or boiling water, but heat destroys the food enzymes in the almonds.
  • Using water that is not pure, such as tap water, may have an adverse taste.

See also[edit]


Further reading[edit]

  • Taillevent, Guillaume (1988-01-01). Scully, Terence. ed (in the original French, with a complete English translation provided). Le Viandier de Taillevent. An Edition of all Extant Manuscripts. [The "Viandier" of Taillevent : an edition of all extant manuscripts]. 542 King Edward Avenue, Ottawa, Ontario K1N 6N5, Canada: University of Ottawa Press. ISBN 9780776601748. OCLC 611591796. Retrieved 2000. Lay summary (2009-04-12). "This volume is the first to present all four extant manuscripts of the Viandier. The texts of the 220 recipes are in the original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted (with minimal modification) for modern use and arranged in a menu for six people." 
  • Scully, Terence (1995-08-24). The Art of Cookery in the Middle Ages. 542 King Edward Avenue, Ottawa, Ontario K1N 6N5, Canada: Boydell Press. ISBN 9780851156118. OCLC 32132932. Retrieved 2010-01-05. Lay summary (2009-04-12). "The medieval kitchen revealed: the master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship a(c)quainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed. Numerous recipes, extracted from manuscript sources, indicate how rich and varied a choice of dishes the fifteenth century gastronome could enjoy. In this fascinating study Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence.
    During his apprenticeship the medieval master cook learnt a range of culinary skills using the standard facilities — open fire, the mortar and the bolting-cloth —to their best advantage. He had a large repertoire of preparations in order to accommodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. He was also familiar with the inherent qualities of all the foodstuffs he handled, as determined by contemporary medical treatises, in order to ensure that he never imperilled the health of his master's household by an unsuitable choice of ingredients. With few exceptions, these ingredients are much the same as those used today. It is the how and why of their different treatment that makes the cookery of five centuries ago of such interest."

External links[edit]