We have been going dairy and grain free lately to help my son and I with our eczema and so far so good! I've noticed a change for better. We have been diving into many, many yummy recipes from Danielle Walker's "Against All Grain" books and boy are they as delicious as they look. Dairy and grains seem to, unfortunately, cause flare ups all too often, so with that we've had to make some changes and adjust to what works best for our family. So that brings me back to the almond milk I made this last night and it's been a hit! Ren loves it! Plus, since it's homemade, there are no preservatives or additives in it so we can be sure that we are getting pure almond milk {plain and simple}. Anyways, this recipe is easy to make and tastes incredible if you are looking for a dairy substitute. I also tried making cashew milk too, which was also really good, but I'll save that for next time. 

I hope you all had a wonderful Holiday and Happy New Year! 

Photo and recipe by Against All Grain

Photo and recipe by Against All Grain


SERVES: 1 quart
PREP TIME: 5 mins
TOTAL TIME: 5 mins 


  • 1 cup raw almonds
  • 8 cups filtered water, divided
  • 1/4 teaspoon sea salt, divided
  • 1-2 small dates, pitted 


  1. Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight.
  2. Drain the nuts and rinse well. Transfer them to a blender and fill with 4 cups filtered water. Add 2 small dates and the remaining 1/8 teaspoon salt and puree until smooth.
  3. Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in the refrigerator for 5 days.