If you’ve ever looked at the ingredient list on some of the nut milks your local grocery store carries, you’ve likely wondered, “Should I just make my own?” Especially if you are looking for protein because “there are only four almonds in one cup of commercial almond milk.”1That works out to be about “thirty cents for four almonds, some water, a little thickener, a little emulsifier, and some supplemental vitamins.”1


Surely, we can do better. Thanks so much to Delishably for posting the following recipe from Stacy Becker that uses slivered almonds and therefore, needs to straining!1

Prep time: 4 min Ready in: 4 min Yields: 1 quart (8 cups)


  • 7 1/2 cups water, separated
  • 1 cup slivered almonds,

Additions (optional):

  • Sweetener of choice (1-3 Tablespoons)
  • Vanilla (1/2-1 teaspoon)
  • Dates add a caramel flavor (2-4 medium sized)
  • Both Vitamin D gel caps and Vitamin B-12 tablets can be added without affecting flavor or color.


  1. Add 5 ½ cups water and slivered almonds to blender. Start blending on low, transition to high as nuts being to emulsify. Blend for 3 minutes on highest setting.
  2. Add remaining 2 cups of water to storage container(s), dividing evenly, if using more than one container. Add blender contents, again dividing evenly, if using more than one container.
  3. Refrigerate. Use within a week.

A couple tips…
If you don’t have a Vitamix or Blendtec (high-speed blender) you’ll need to soften your almonds by soaking in water overnight. The next morning, drain and rinse the almonds before adding them. And yes, you will see a bit of foam but no worries, that’s totally normal!

It really is that simple.

You can also try this recipe:


  1. Delishably