Nut Milk in a Minute

Almonds are members of the Rosaceae (Rose) Family and a relative of peaches, cherries and apples. They have anti-inflammatory, antispasmodic, demulcent, emollient, and tonic properties. They help alkalinize the blood and relieve chi stagnation in the liver. They are used to lubricate the lungs, relieve asthma and coughing, clear phlegm, improve energy and memory, strengthen the nervous system, and increase strength and sexual vitality. They are known as brain and bone food.

Almonds contain about 18 percent protein and are a good source of vitamin E, calcium, iron, magnesium, potassium, and zinc. They also contain amygdalin, otherwise known as laetrile, an anticancer nutrient.

In Ayurvedic medicine, almonds are used to strengthen ojas, the essence that exemplifies intellect and spiritual receptivity. Yogananda, Indian guru and author of Autobiography of a Yogi said almonds foster “self control and calmness of the mind and nerves.”

A milk made from almonds or other soaked nuts can be a great substitute for dairy, soy or asceptically packaged products. I look for really raw almonds (most American almonds, even those marketed as raw are pasteurized), so either Spanish almonds, those you shell yourself from companies such as, or

Next: Almond Milk recipe with video

Almond Milk

Why settle for a product in an aseptic package that has a shelf life of three years? Choose vitality instead!

1 cup almonds, soaked overnight
1 quart water
1 tablespoon raw honey or 2 dates, soaked 20 minutes

Rinse the nuts in a colander to remove enzyme inhibitors

Combine all ingredients in a blender and liquefy. Then strain through a sprout bag or a paint strainer bag (available at paint or hardware stores). Pulp can be saved to add to casseroles, cookies or other dishes.

Note: These same directions can be used for making cashew, hazelnut, pine nut, sesame, sunflower, walnut, or pumpkin seed milk.

Makes 1 quart.


W. C
W. C1 years ago

Thank you.

William C
William C1 years ago


Jetana A
Jetana A2 years ago

Easy to make, and much more delicious than the watery version (I like to use more nuts/less water for a delicious "cream"). For ease of cleaning, turn the strainer bag inside out so pulp doesn't get caught in the seams.

Jeanne Rogers
Jeanne R2 years ago

Thank you for sharing.

Jeanne Rogers
Jeanne R2 years ago

Thank you for sharing.

Tony F.
Tony Fountain7 years ago Loads of recipes for the pulp here just one you can find on the net :)

Deb L.
Deborah L7 years ago

I guess we all love Almond Milk, right?!? Well, I'm soaking some Almonds now to try this tomorrow. I will try using my large metal strainer (with small holes) and some cheese cloth I already have to strain it. I think I will grind a little longer to get a finer, and hopefully tastier product. Maybe adding a little vanilla & honey to just what I plan to use immediately will help it keep better. I will add the pulp to some homemade pancake mix, which will use the fresh milk too & have a great breakfast! If I have enough pulp left, I will add to a smoothie with bananas & frozen fruit to have later as a snack!

Melinda K.
Past Member 7 years ago

Brigitte is really great, thanks!

Christine Stewart

Thank you. I bet the almond pulp could get mixed into a smoothie or oatmeal cookies or granola...

Samantha S.
Samantha S.7 years ago

Hey Everyone! If you follow the link to this website's instructions for how to make almond milk, it offers my favourite way to use leftover almond pulp.

I take the pulp, add a bit of cacao nibs, a touch of raw honey and a bit of the fresh milk that I just made. You can also add vanilla specks, if you have some kicking around. An amazing breakfast. Hope you enjoy!

Thanks for this recipe, too, Brigitte! With your instructions, I'm confidently trying out all sorts of different seed milks right now.