Recipe: Homemade almond milk

“Being healthy isn’t a goal.
It’s a way of living.”

Almond milk is my absolute favorite plant based milk alternative: creamy texture, nutty flavor, nutritious, and very versatile in use. You also prepare your milk in an eco-friendly way and save money.

Almonds are a great source of plant protein and contain loads of micronutrients, such as

  • Vitamin E (26 mg/100 g),
  • potassium (676 mg/100 g),
  • iron (3,1 mg/100 g),
  • zinc (3,2 mg/100 g),
  • as well as phytochemicals, e.g. antioxidants.

Thus, almonds nourish the body in many ways: support in building strength (muscle and bones), act as a blood tonic and protect cells from free radicals.

If you prepare your home-made plant milk, make sure to use it within 3 days and always shake it well as it tends to separate.

Have you already tried my Ayurvedic almond milk shake?

Ingredients (1 liter)

  • ¾ cup almonds
  • 4 cups water
  • pinch salt
  • optional: 2 dates
  • (flavored almond milk: 2 tbsp cocoa powder or 1 tsp vanilla powder or ½ cup berries)


  1. Soak the almonds overnight.
  2. Firmly rinse the almonds and put them together with the other ingredients into a blender. Blend until smooth and creamy.
  3. Strain the liquid using a nut milk bag (or thin dish towel) and squeeze until all the liquid is extracted. Discard pulp- you can save it (e.g. as an addition to baked goods, crackers, smoothies, muesli, etc.).
  4. Transfer milk into a jar/glass bottle and put it in the refrigerator (for 3 days max.).

Shake it well before drinking and ENJOY!

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Plant-based Nutrition

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so that the soul enjoys living in it.”
(Theresa von Ávila)

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