Almond Milk

almond milk
When transitioning from dairy, a milk replacement is key. This almond milk has two base ingredients and is perfect for smoothies or lattes!

This delicious recipe was contributed by our Physician Assistant, Gabrielle Wudarski, PA-C.

When transitioning away from dairy, a good milk replacement is key. There are now whole sections in the grocery store designated for non-dairy milk!

But I have found the store-bought brands just didn’t taste as appealing to me, so as a natural problem solver I set out on a mission for better tasting (and healthier) milk. Store bought nut milks can contain many preservatives and inflammatory oils to extend their shelf life. This almond milk has a base of two ingredients – and two extras if you like it sweet!

It’s perfect for a busy weekday or laid-back weekend- just soak your almonds overnight or throughout your day, blend, and you’ve got homemade, delicious almond milk. I like to use mine in smoothies or to make an almond milk latte at home. Use it quickly because without preservatives it lasts for about 5 days. 

To get started, you’ll need:

  • Blender
  • Pitcher
  • Nut bag or cheese cloth
almond milk

Almond Milk


  • 1 cup raw almonds organic if possible
  • water
  • 2 tbsp  pure maple syrup optional
  • 1/2 tsp vanilla extract optional


  • Cover almonds with water in a bowl and allow to soak for at least 4 hours
  • Drain and rinse almonds
  • Add almonds into the blender up to the blades and add 4 cups of water
  • Blend on high for 2 minutes
  • Pour blended almonds through a nut bag or cheese cloth into your favorite pitcher
  • Store in the refrigerator!



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