Easy Almond Milk + Enzymes & Inhibitors

Once you try homemade nut milk and realize that’s it’s genuinely just as easy to make as running to the store to buy, you’ll never go back! It’s so creamy and tasty and not to mention, lactose/casein/carrageenan/hormone free! Considering that up to 75% of the human population is lactose intolerant, nut milk is a great alternative.

Easy Almond Milk

The first thing you want to do is soak the nuts. Most people know that nuts (and seeds) are full of enzymes which aid in digestion and deliver nutrients among a slew other things as long as they’re in their raw an natural form. In addition, nuts also contain enzyme inhibitors (to protect against insects, etc until they’re ready to sprout) which blocks the the enzymes and causes a burden on the body to properly break down and digest. In order to destroy the inhibitors and maximize the nutrition value, simply soak them. By soaking the nuts, you release the enzyme inhibitors and start the germination process. This causes the enzymes and nutrients that were previously inactive to become active increasing the nuts overall nutrition value! 

Different type of nuts should be soaked for different (debatable) lengths of time. Generally, the harder the consistency of the nut, the longer it should soak. Almonds, for example, are very dense and should be soaked for 24 hours but never less than 8 hours. Macadamia and cashews are extremely soft and therefore need only be soaked for about 3 hours.

To soak the nuts, cover them in water by a couple inches leaving them room to swell and pop them in the fridge.

Almond Soak

Here’s a before and after picture of what they almonds will look like.

Before & After

Next you want to drain and rise the almonds because the water they’ve been soaking in still contains the inhibitors. I use this stainless steel strainer.

Almond Rinse

Put the soaked almonds and 3-4 cups of filtered water in a blender and blend on high speed. Feel free to add any flavor enhancers at this stage in particular if it’s something on the chunky side like dates so you can keep your milk as creamy as possible.  See how quickly it already starts to look like tasty milk!

Pour the mixture into a nut milk bag over a large bowl and then squeeze to get as much of the milk out as possible. You can also use a strainer like the one pictured above; however, it’s harder to get as much milk. Stirring will help. You can also use a cheese cloth but I’ve heard that it’s hard to work with. I use this jelly strainer bag because it’s 100% cotton whereas most nut milk bags are made of synthetic materials like nylon. The jelly strainer bag is inexpensive, works great and is the perfect size to make a small batch!

Almond Drain 2

At this point I like to put the milk back into the blender add the flavor enhancers like a dash of sea salt, raw honey and vanilla. You can also add more filtered water to dilute the mixture if you prefer. It’s much easier to pour the milk from the blender into containers than from the large bowl. Store in an airtight container in the fridge for up to 5 days.

Almond Stored 1

Don’t discard the almond pulp! Well, you can, except that it can be used for so many purposes! I use it to make pancakes, muffins and so much more! If you don’t plan to use it right away, store it in the freezer.

Almond Stored 2

You’ve got milk!

Almond Milk

To enhance the flavor, feel free to add anything from vanilla extract, vanilla bean, cinnamon, cold pressed coconut oil, raw honey, grade B maple syrup, cocao powder (for chocolate milk!) or anything else that suits your tastebuds!

Easy Almond Milk

Prep Time: 10 minutes

Serving Size: 3-4 cups


  • 1 cup raw almonds, soaked
  • 3-4 cups filtered water
  • Option 1
  • dash of salt
  • 1/2 tsp vanilla extract
  • 1 tbs honey to taste
  • 1/4 tsp cinnamon (if you like)
  • Option 2
  • dash of salt
  • 1/2 tsp vanilla extract
  • 2-3 dried dates to taste (put in blender during step 3)
  • Option 3
  • dash of salt
  • 1/2 tsp vanilla extract
  • 1 tbs maple syrup
  • 1 tbs coconut oil
  • Option 4
  • dash of salt
  • 1/2 tsp vanilla extract
  • 2 tbs honey
  • 1 tbs cocao powder


  1. Soak almonds in filtered water for 24 hours but no less than 8
  2. Drain and rise almonds
  3. Place water and almonds in blender and blend on high
  4. Pour mixture into nut bag over a large bowl and squeeze the bag until as much milk as possible is released
  5. Rinse out the blender and pour the milk back in, add flavor enhancers and blend
  6. Pour milk into an airtight container and store for up to 5 days


Feel free to make this with a variety of different nuts. Pistachio Milk is one of my favorites!
If you like your nut milk plain, no need to add any flavor enhancing options!


When I make this recipe, I like to throw a cup of milk right back in the blender with some hemp seeds, milled flax seeds and spinach to make some creamy extra healthy chocolate milk!

Invisible Spinach Chocolate Milk


  • http://www.facebook.com/heather.houston1 Heather Houston

    Do you think I can just come over and try yours before I go to all the trouble of making my own? It looks tasty though! I’m sure yours would be better than my first attempt anyways! :D

  • jordan

    Sounds awesome! I will be make some this week. Love this. Thanks so much. Who knew it was that easy!

    • http://foodforbeauty.net Food For Beauty

      Let me know how it turns out for you!

  • Elaine

    I want to try this too. You make me want all of your kitchen tools! I am feeling deprived!

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