How To Make Almond Milk and Almond FlourBalancing Val

How To Make Your Own Almond Milk & Almond Flour

If you’ve been following along, you may or may not know about my relationship with dairy.  Long story short, as I got older, my body has developed a discomfort to milk, yogurt and more recently cheese (noooo!).  I try to keep little to no dairy in my diet these days and I have learned to love some dairy substitutes, especially almond milk.

One of my rules in my health philosophy is to Make Whatever You Can From Scratch, Whenever You Can.  But because I am a real person and you are too, we know that this isn’t always possible.  So instead of an all or nothing theory I just stay grateful for the times that I actually can make something from scratch and strive to do it more and more but don’t beat myself up if I cant.


The result is buying some items store bought like almond milk.  Although the ingredient list isn’t as horrible as I have seen, you can see that some preservatives and synthetic vitamins make their way in anyway.


Making your own almond milk is pretty friggin easy.  It’s a refreshing change to actually taste the almonds and be able to make it as thick or as sweet as you like.  The bonus is, you get to use every damn part of what you use so its eco-friendly too! We like that, right?


Almond Milk & Almond Flour

Inspired by NGI Recipe for Rich Almond Milk

Makes ~ 3 cups of milk (adjustable)

~ 1 1/4 cup almond flour



1 1/2 Cups Blanched Almonds

3 Cups Water

1/8 tsp Salt

1 tbsp Maple Syrup (or whatever your preferred sweetner)

Cheesecloth or Chinois



Make sure you buy BLANCHED almonds.  It will say blanched in the ingredients. This process removes the skin and softens the almonds a bit.



Start by boiling your 3 cups of water.  After water begins to boil, take off heat and let almonds soak in for 20-30min.


Next put all contents into a blender and blend on high speed until completely emulsified and almonds are pulverized into liquid. May take a few minutes depending on the blender strength.


While blending, prepare a bowl (or deep sided saucepan) by laying cheesecloth over top.


Pour blended contents into the cheesecloth.


And wring that sucker out (a lot) until you have removed all of the liquid and have mighty fine milk left over.


Pour this back into your blender and add your maple syrup and salt.  Blend until combined thoroughly and add as much water as you want for your preferred thickness.  I used about 3/4 cup more water.

Store in a sealed container in the fridge for up to 5-7 days.

NOTE:  The milk may separate in the fridge (just like cream does from real milk) due to it not being homogenized (aka heated up to kill nutrients but have all particles say suspended).  Just shake it up before you drink and I promise you will be fine and its totally natural!!


Simply lay it out on a baking sheet in one layer.


And cook in a low oven for about an hour or until dry.  (mine was at 200 degrees for about an hour) Pulse in blender to break up clumps.

The result, a little over a cup of almond flour to use in baking recipes!


Non chemical dairy free milk and a gluten free flour all in one recipe? . . . .

Cheers to that!


What store bought items have you made from scratch?

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10 Responses to How To Make Your Own Almond Milk & Almond Flour

  • Caroline says:

    That is soooo awesome!! I am so going to try that this weekend. Thanks!!

  • McKella says:

    That looks cool! I too have issues with dairy (though gluten and I are best buddies, I’ve got the blood test results to prove it.) I’ve tried to make my own almond milk, but I haven’t liked the taste and it tends to separate in the fridge and it always seems to go back before I use it all! I’ll try this though, I’ve never tried boiling the almonds or making the pulp into flour. I save the pulp but it always goes bad before I use it because I can’t figure out a tasty way to use it and I don’t have a dehydrator. I’ll try this though. Along with your cocoa roast almonds, which is still on my to-do list.

    • Val says:

      Thanks for reminding me to edit about the separation!

      Real milk does separates. The process of homogenization makes everything stay suspended. It isnt natural and its done by heating it up and cooling it down really fast killing all the good bacteria and nutrients.

      A little shake is perfectly fine 😉

  • McKella says:

    PS: Could you post some almond flour recipes? Pretty please?

  • Great idea! Looks pretty easy- def something I want to try. Lately I’ve been making some jams/jellies- good stuff!

  • Kate says:

    Do you want to come up here in AK and show me how to make things from scratch?

    The husband doesn’t know it yet, but the moment my current blender dies and I buy a vita mix, I’ll be making my own almond mix. (Sigh, although I’ll be missing the added calcium in it.)

    Almond flour is just a bonus! Do you keep the flour in the fridge?

    • Val says:

      I’d love to come to AK when I can buy a plane ticket! For now, we gotta use the good ole internets for scratch cook sharing 😉

      And yes I keep almond flour (and all GF flours) in the fridge or freezer

  • lubis says:

    very benefits. great enry!!. thanks

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