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4.8 from 15 votes

Almond Milk

Here’s a fast and easy way to make a whole-food almond milk. For taste and convenience I personally prefer unsweetened soy milk. (I like the flavor of Whole Foods Market’s store brand the best.) But I wanted to embrace the challenge of creating recipes containing only Green Light ingredients. This doesn’t offer the calcium, vitamin D, and B12 fortification of commercial almond milks, but it avoids the added salt and thickeners of questionable safety, such as carrageenan. Choose almond butter made from raw rather than roasted or toasted almonds to decrease exposure to advanced glycation end products.
Course: Drinks
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 2 tablespoons smooth, raw almond butter
  • 2 cups water


  • Combine the almond butter and water in a high-speed blender and blend until smooth. Transfer the milk to a glass bottle or jar with a tight-fitting lid and chill until ready to serve. Shake well before using.

5 responses to “Almond Milk

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  1. Hello, I have been drinking Almond milk for over a year but I tried Oat Milk at a food show and it was good. Which one is better for your nutrition?

  2. Hi! I make almond milk at home and one person drinks the milk and another person eats the pulp in yogourt and so on. Who wins? Who is taking more vitamins and other nutrients? The proportion I use is 160 grams of almond and 750 ml. of water. I also add 4 dates. Thank you!

  3. I really appreciate having this recipe. I usually put unsweetened soy milk in my coffee, but I ran out a few days ago while “sheltering in place.” I’ve been using this almond milk recipe since, and it’s good and I could keep making it from my one container of raw almond butter for quite awhile.

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