simple and delicious almond milk

We have been going dairy and grain free for the last year or so to help my son and I improve our eczema and so far so good! I've noticed a change for better which happened within a couple of months of the switch. Dairy and some 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 today. 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. 

Photo and recipe by  Mellow Mondays

Photo and recipe by Mellow Mondays


serves: 1 quart
prep time: 5 mins
total time: 5 mins 


  • 1 cup raw almonds

  • 5 cups of water

  • pinch of himalayan sea salt

  • 1-2 small dates, pitted


  1. Place almonds in a bowl and cover completely with water, add a pinch of salt and soak for 10 hours or overnight.

  2. Drain the nuts and rinse well. Transfer them to a blender and fill with 6 cups filtered water. Add 1-2 small pitted dates and the remaining with a pinch of salt and blend until smooth. You can even add some pure vanilla too if you're feeling adventurous.

  3. Then strain the milk through a nut milk bag. Squeeze the bag to remove all of the liquid. Store in the refrigerator for up to 5 days.

Notes: After you've blended and strained the almonds you can add more water to taste you'd like too. If you're looking to slip in additional nutrients like Udos Oil check out our supplement page