How to make your own almond milk

Howabout making your own almond mylk this year? It’s super easy, ultra  delicious, cheap and best of all it’s an unprocessed wholefood. The commercial varieties contain harmful oils like sunflower and are packed in aluminum-lined tetra packs.


2 cup almonds 
- insecticide free or preferably organic, skin on
6-7 cups filtered water – more or less pending on how you like the texture

  • Soak the almonds overnight and cover with plenty of filtered water
  • Place the nuts and the water in a Vitamix and blitz on high
  • Blend until thick and frothy and then strain through the muslin cloth into a large bowl, squeezing out the liquid as much as possible
  • Then strain the mylk through a piece of really clean muslin or cheesecloth over a clean 2 litre jug

Travel note: I am using a traditional Fijian kava bag that we bought in Nadi. It’s actually better than cheesecloth, much easier to clean and much friendlier than using old panty hose!



  • You can strain again if need be until you have your desired consistency
  • Reserve the almond pulp for dehydrating into nut crumbs or use as a base for muffins, or use of for added protein to smoothies or shakes, lightly roast and use as a crumble topping or as Paleo friendly “breadcrumbs”
  • Rinse the Vitamix and then return the double strained mylk to it


½ cup / 60 ml maple syrup
2 vanilla pods, scraped pr ¼ cup / 30 grams vanilla powder or 1 teaspoon organic vanilla essence
1½ teaspoons / 7.5 grams  salt
1 teaspoon ground cinnamon
¼ tablespoon coconut oil, melted

  • Blend on high speed in the Vitamix until light and fluffy
  • Transfer to a 2 litre jug, cover and refrigerate until required


  • The salt is very important, do not omit it. It helps to bring the bind the fat and protein, and enhance the flavour
  • For a bigger batch use half a kilo of almonds to 2 litres of water and adjust flavour accordingly

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