DIY Almond Milk- A Staple For Our Family! | Simply Physio
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DIY Almond Milk- A Staple For Our Family!

Almond Milk

Have you heard that Whole Foods is adding make your own almond milk stations in their stores? Looks pretty cool, huh…  especially when you market it in a nice, sleek set-up like in the picture. I kinda want to try it, don’t you?

My son developed lactose sensitivity and we have been drinking almond milk regularly- up until I saw a report about an ingredient called carrageenan. Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It’s a natural ingredient that comes from red seaweed (also called Irish moss). You’ll often find this ingredient in nut milks, meat products, and yogurt.

Products with carrageenan may be labeled as “natural,” but limited studies show that carrageenan may promote or cause:

I was concerned enough to go check our own fridge and I found this ingredient in our deli meat and almond milk.

That’s when I decided to start making our own almond milk. And guess what- you don’t need a fancy, sleek Whole Foods type machine to make your own almond milk. It’s actually quite simple and kinda fun- especially when you get to the “milking the almonds” part (: .

Almond Milk


  • 1 cup raw organic almonds
  • 4-5 cups pure filtered water plus more for soaking
  • tiny pinch of sea salt
  • ½ teaspoon vanilla extract (optional)
  • sweetener of choice including 2 dates or 2 TBSP maple syrup (optional)


  1. Soak your almonds overnight, or place in boiling pot of water for 10-15 minutes
  2. Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
  3. Strain using a nut milk bag.
  4. Transfer milk to a jar or covered bottle and refrigerate. Will keep for 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.

Cook’s Notes

  • Be sure to use whole, raw, unsalted almonds, and not roasted, toasted, salted or slivered almonds for this recipe.
  • A very fine mesh strainer will work in a pinch, but cheesecloth is better and a cheesecloth nut milk bag is best.
  • Soaking almonds is an important step in the process because it will help soften them up. Also, almonds tend to have a much more appealing taste after they are soaked and rinsed, which will improve the taste of your final product. Some proponents of a raw vegan diet report that soaking nuts increases enzyme activity and can result in greater absorption of the food’s nutrients by the body and increased digestibility. I typically boil the almonds in a large pot for 10-15 minutes to

Almond Milk

John-Mark Chesney

John-Mark Chesney

Dr. John-Mark Chesney, PT, DPT, OCS, CDNT helps people in Knoxville stay active, healthy and mobile - so you can spend time doing the activities you love instead of sitting at the doctor’s office. His practice, Simply Physio, specializes in helping people in their 40’s, 50’s, and 60’s move and feel better without the use of prescription pain-killers or procedures like injections or surgery. For more than a decade, 1000’s of people have trusted John-Mark Chesney with their healthcare questions concerning aches and pains. He has been providing solutions for people who suffer from disabling pain, solutions that don’t involve pain medication, braces, injections, or surgery. He works with people 40- 60+ on a daily basis and has completed extensive training on the most effective, research supported, hands-on treatments and healing movements that can give fast relief to people who suffer from muscle and joint pain. Clients seek out John-Mark Chesney as he has built a reputation for helping people regain their independence and return back to an active and healthy lifestyle.
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