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Almond Milk

Many thanks to Gina for sharing this recipe with me.


  • 1 cup raw almonds soaked overnight
  • 3 cups water
  • 1 tsp soy lecithin (Works as an emulsifier, and is available in the supplement section of most health food stores.)
  • 1 tsp vanilla
  • pinch of Celtic sea salt
  • sweetener of choice


Blend all ingredients and strain through a cheesecloth or nut milk bag.  You can then dehydrate the remaining pulp and use as almond flour.

9 Comments leave one →
  1. tosha25italia permalink
    October 24, 2009 12:40 pm

    how do you dehydrate the pulp?

  2. October 24, 2009 1:13 pm

    Tosha, Spread the almond pulp on a dehydrator sheet and dehydrate at 100 degrees until dry. If you don’t have a dehydrator, spread the pulp on a parchment lined baking sheet and dehydrate in oven on lowest setting with the door left ajar.

  3. Kate simpson permalink
    June 19, 2010 9:26 am

    Sorry for being a little dumb, I’m Kate!
    I’m from Gloucestershire, England and I’ve just discovered you’re blog because it was featured in Company(UK) magazine.
    In the US, they tend to refer to things as ‘cups’ . Do you know what this is equivalent to in ml/grams/lbs?
    I also wanted to ask, what exactly do you soak the almonds in overnight? I was guessing water but wanted to be sure before I made a stupid mistake. Also, you tend to use Celtic sea salt quite alot in your recipes, how do this enchance the recipe?
    Thanks a bunch, xx

  4. June 19, 2010 1:35 pm

    Hey Kate, First off, you’re not dumb. Not a silly question at all. 1 cup of almonds equals about .25 pounds or 113 grams. I simply soak the almonds in water overnight and then drain them in a strainer the following morning. As far as the salt goes, I use Celtic sea salt for the nutritional value, not the taste. It’s less refined and contains more minerals. Hope this helps and please let me know if you have any other questions. So glad you found me! I didn’t even know I was featured in that magazine. So exciting. 🙂 Sincerely, Heather

  5. Socorro Nock permalink
    October 30, 2012 7:48 pm

    i really love almond milk because it also imparts some supplements and trace minerals in our body. `

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