IMG_0328We have been buying Eden Soy milk for years along with trying different brands of almond, hemp, coconut and rice milk. I made my own almond milk a few times but didn’t like the time it took to drain it through the cheese cloth. I hate wasting food so I would have almond pulp in my freezer for months waiting for some future dish that would need almond pulp. Rarely happened. Then I started seeing recipes for almond milk using just a high speed blender and a tablespoon or so of almond butter. No straining, no mess and it takes all of about two minutes. That’s my kind of almond milk! So a few weeks ago I made my first batch and I haven’t looked back. Best of all, my children LOVE it. We go through one batch about every three days. I keep it in a large mason jar in the fridge and give it a good shake before pouring.

You can certainly play a lot with this recipe but I’m just going to give you the simple version first.

All you need is water, almond butter and dates!


Just put a heaping tablespoon or two of almond butter (get the raw/unsalted/nothing added kind) in your blender (I have a Vitamix).Then add two pitted dates and three and a half cups of water.



Blend on high for 30 seconds or so and voila! Yummy, slightly sweet, frothy white almond milk!


The kids love me to pour it straight out of the blender.




Yesterday I added about 5 walnuts to the mix and it turned out great. You can also add cinnamon, cardamon, vanilla or cloves to play with the flavors.

This almond milk is best for pouring over your morning oatmeal or cereal. I like the taste more than any of the store bought milks, however it is a bit grainy if you drink it straight. I don’t mind it but it might be off putting for some people. The boys like to drink it straight out of a cup too.

Hope you like it!

Does anyone else have any tips for easy non-dairy milks?