Pass the Almond Milk, Please

By: Mark Sherzer

Many people opt for almond milk over dairy milk for their morning brew or bowl of oatmeal. However, a lot of the store-bought varieties have ingredients that don’t necessarily promote good health. Some use carrageenan, a food additive and thickening agent that, in animal studies, has been linked to diseases of the gastrointestinal tract. Others add sunflower lecithin, tricalcium phosphate and xantham gum. Because we’re all about eating less processed food, preparing almond milk from scratch is the way to go. It’s made with whole foods, it’s super easy and it’s fun for kids. Here’s how you do it:


  • 1 cup of organic raw almonds
  • 4-6 pitted dates
  • 4 cups water
  • ½ tsp raw vanilla powder and/or cinnamon
  1. Soak the almonds in a bowl for at least 8 hours (or overnight).
  2. Soak the dates in a bowl for at least 4 hours so they are soft.
  3. Drain and rinse the almonds to remove the tannic acid and enzyme inhibitors.
  4. Place the rinsed almonds and dates (with the water they soaked in for extra sweetness) in a blender or Vitamix. Add 4 cups of water. You can also add ½ teaspoon of raw vanilla bean powder and some cinnamon. Blend until almonds are pulverized, about 2 minutes.
  5. Strain through a cheesecloth or nut milk bag into a bowl. Carefully squeeze and press out all the liquid.
  6. Transfer to a glass jar with a lid and store in the fridge for up to one week.
  7. Use the almond pulp – add it to your cereal or use it in a recipe.

Makes 4-5 cups