Almond Milk | Cook for Your Life
raw almonds, filtered water- almond milk- anti-cancer recipes- cook for your life

Almond Milk

Rated 5 out of 5
5 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 2 ingredients

Almond milk has become a popular milk substitute for those who eat a vegan diet or who have lactose intolerance. This delicious, fresh version is free of the added thickeners from the almond milk at...

It’s important to note that almond milk is much lower in protein and since this recipe is made fresh, it’s not fortified with other nutrients like vitamin D when compared to regular milk.

For a spicy, soothing treat, try your homemade almond milk in a Chai Tea!


Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


207 cals


18 g

Saturated Fat

1 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

11 g


8 g


2 g


5 g


8 g


5 mg


  1. Place the almonds in a medium bowl or container. Cover the almonds with about 2 inches of water. Cover bowl or seal the container and leave to sit overnight, at least 8 hours.
  2. Use a colander to strain the almonds and water. Rinse the almonds with fresh water. Transfer the almonds to a blender and add the 4 cups of water. Blend on high until very smooth, about 2 minutes.
  3. Strain the mixture through a fine mesh sieve or cheesecloth. Squeeze the almond meal to remove as much of the liquid as possible. Transfer the liquid (almond milk) to an airtight container or jar. Discard or save the almond meal in the cheesecloth for later use (see Chef Tips). Store the milk in the refrigerator and serve chilled.

Chef Tips

This milk is great for those who are lactose intolerant. Use within three days. 

After straining the liquid, you will have a fine almond meal left in the cheesecloth. Rather than discarding it, you can save the almond meal and use it for baking (unless the recipe requires fine almond flour).

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society