Many people have begun to turn to dairy-free alternatives including nut milks like almond milk. Almond milk is a wonderful alternative because it is much lower in calories and unhealthy fat than dairy milk you can even make it yourself at home! Because it is derived from almonds, almond milk is rich in protein, vitamin E and omega fatty acids.

These nutrients have been shown to help lower cholesterol and to reduce the risk of heart disease. In fact, the vitamin E content in almonds has been shown to reduce LDL cholesterol between 8 and 12%.

A single quarter-cup serving of almonds contains almost half your daily dose of manganese and vitamin E. Almonds are also rich in antioxidants which help to prevent cancer.

A unique characteristic of almonds is that they help to decrease post-meal increases in blood sugar this helps to protect against both diabetes and heart disease by reducing the increase in free radicals that typically accompany spikes in blood sugar. The antioxidants found in almonds also help to repair and prevent cellular damage caused by free radicals.

This recipe is the perfect blend of fresh almond milk and ripe blueberry flavor. Feel free to adjust the recipe to taste by substituting strawberries or another fruit, if you like. You can even use this same process to produce other nut milks like walnuts or cashews.

Enjoy this delicious almond milk with your breakfast or have it as a snack in the afternoon. Not only is it full of flavor, but it is also full of fiber from the fresh blueberries which will help keep you satisfied throughout the day.

Yield: 4 to 5 cups


1 cup raw almonds
3 cups hot water
4 cups chilled water
cup fresh blueberries
Honey to taste


1. Place the almonds in a bowl and cover with about 3 cups of very hot water. Stir the almonds and soak for 30 minutes.
2. Drain the almonds and rinse well in cool water.
3. Place the drained almonds in a high-speed blender and add about 3 cups chilled water.
4. Blend for 3 minutes on high speed until well blended.
5. Strain the mixture through a mesh sieve into a mixing bowl. Use a spoon to press the liquid from the pulp.
6. Spoon the pulp back into the blender and add the remaining 1 cups water.
7. Blend for 2 to 3 minutes then strain again. Discard the solids.
8. Combine the two batches of strained almond milk and strain once more. Discard the solids.
9. Blend the almond milk with the fresh blueberries and sweeten with honey to taste.

**Note: This almond milk can be stored in the refrigerator in an airtight container for up to 4 days. Soaking the almonds before blending results in a creamier texture in the finished product feel free to soak your almonds for up to 1 hour before blending.

If you think of it, soak the almonds overnight in filtered water, this would result in a raw nut milk where nothing has been heated over 115 degrees Fahrenheit (46 degrees Celsius)

A nut milk bag is an easy alternative to using a strainer. It is a reusable, fine mesh bag for straining nut milks and juices. The fine mesh material minimizes sediment and allows for sprouting of even the smallest of seeds and grains and the drawstring means you can just hang it and let it do its own thing.

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