Raw Vegan Almond Milk

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A journey through the land of “eating vibrantly” would not be complete without some raw almond milk.

This was one of the first recipes I made when I started experimenting with raw food recipes, and it’s stood the test of time.

It’s so simple, fast and delicious that I wonder now why I ever hesitated to try it.


My recipe comes pretty much straight out of Jennifer Cornbleet’s Raw Food Made Easy for 1 or 2 People cookbook.

It’s one heck of a mouthful to say, and it’s also one heck of a raw food cookbook, especially for beginners. Dare I say it, I think it’s my favourite.

It was my first raw food cookbook, everything I made from it was delicious, and it taught me that raw food could be so easy and so tasty that I just wanted to make (and eat) even more of it.

Quite an achievement for a deceptively simple little cookbook.

And making your own raw vegan almond milk is definitely a great place to start.

All you really need is some almonds and water, although I recommend adding dates for sweetness and even some vanilla for extra flavour if you like.

Just blend everything up and strain it through a nut milk bag.

And you have yourself the most amazing alternative to cows’ milk.

It’s nothing like the stuff you can buy in the shops.

They water it down, add vegetable oil, salt, or sweeteners, when it really doesn’t need to be that complicated.

One of the things I especially love about this particular recipe for raw almond milk is that it’s the perfect balance of water to almonds.

Not so thick that it’s too rich to be used as a milk, and not so watery that it tastes bland or weird.

It’s just right. Rich, creamy, and milky. Mmmmmmmm.

I get excited just thinking about it.

Just look at all that rich creamy goodness settling out.

It’s like the layer of cream on top of cows’ milk, and about as rich too, so make sure you mix it in before you use it.

We store ours in our awesome green smoothie bottles, with the easy-pour spouts and fully removable lids for thorough cleaning.

And it’s so delicious with everything – on homemade raw muesli, with raw chocolate fudge brownies, or just in a glass on its own.

And of course you get lots of leftover almond pulp, which you can use to make a heap of delicious dishes, including raw chocolate fudge brownies, raw almond pulp hummus or even raw hot cross buns.

This is one raw food staple that’s definitely worth adding to your collection.

So here’s my version of Jennifer Cornbleet’s raw vegan almond milk recipe.

Raw Vegan Almond Milk recipe

Make sure to read the tips below the recipe to get the most out of this delicious raw almond milk recipe.

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