Making Almond Milk

Milk allergies routinely rank among the top eight food allergies in the United States. Although many children outgrow milk allergies, the percentage who do not continues to increase. A delicious alternative to animal milk is almond milk. Katie Hopper of Edible Indy’s sales team shares this easy 1, 2, 3 recipe for making creamy almond milk right in your own kitchen.
Photography By Jennifer Rubenstein | June 30, 2015


3 cups of raw almonds.

Cover with water and soak overnight.

Strain almonds.

Rinse well.

Look at the difference between soaked and not soaked almonds.

Place almonds into blender.

Fill with water.

Blend on highest speed for at least 1 minute.

Place nut milk bag over bowl and pour mixture into bag.

Squeeze as much milk from bag into bowl as possible (this will take a few minutes).

To sweeten milk add 2 to 4 pitted dates into the blender.

Pour the milk into the blender.

Blend on high for 30 seconds.

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Enjoy within seven days.

Other optional add-ins may be cinnamon, vanilla or cocoa. Save almond pulp for cookies, oatmeal, crackers, granola, pancakes and other dishes where almonds are used.


Katie Hopper is part of the Edible Indy team. She has a passion for cooking healthy, wholesome foods and creating safe, allergy-friendly substitutions for her food-allergic family. For food allergy advice and substitutions, she can be reached at


  • 3 cups raw almonds
  • Large bowl for soaking
  • Colander
  • Blender
  • Nut milk bag (can purchase in stores or online)
  • 2–4 pitted dates
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