Almond milk is a huge kitchen staple for me. I have been trying to reduce the amount of dairy products my family uses lately. I try and substitute almond milk where I can as one small way for getting around dairy. I use it in oatmeal and cereal, for baking, in smoothies, and as a creamer for coffee just to name a few. But, store bought almond milk is expensive $4-$5 for a 32oz container of almond milk is a little expensive and its usually recommended that you use the container in just 7 days. Sometimes I fly right through it and have to buy another so that’s $10 a week for almond milk or I only use half so I am wasting money by throwing it away. There has to be a better way.

I got a Vitamix blender for Christmas this year and learned to make my own almond milk which has been a huge money saver. I bought a 3 pound bag of almonds at Costco for $11.99 which has lasted me since January. I make almond milk about once a week which is about ~$2.00 per container of almond milk.

I know you’re thinking, “I don’t have the time to make almond milk”, but besides soaking the almonds for 8 hours, it takes about 10 minutes from start to finish. Give it a try and you will probably find you like it better for many reasons, one being that it does not have any fillers or preservatives, so you know exactly what you are putting into your body.


~ 2 cup of almonds, soaked in water for at least 8 hours

~6 cup of water

~2 tbsp vanilla extract

~sprinkle of cinnamon (optional)

~ Nut milk bag for straining

~ Blender

~ Glass jar for storage


1.) In a large bowl add 1 cup of almonds and cover with cold water and let stand for at least 8 hours on the counter.

2.) After the 8 hours, pour the soaked almonds into a strainer and rinse with water.

3.) Add the 1 cup of water, vanilla, sprinkle of cinnamon (if using) and almonds to a blender. In the blender, start on low speed and gradually work your way up to full speed and blend for 1 minutes on high.

4.) Next, place your nut milk bag in a bowl then pour the milk through the bag. Then squeeze the bag gently to strain the rest of the milk through the pulp of the almond. Each time I make almond milk I get more, it takes a few tries to get the right technique down.

5.) Pour the milk from the bowl into a glass jar and store in the fridge for about 1 week.