As I’m sure you’re aware, nut milks are all the rage these days.  From hemp, cashew, and the beloved almond milk, there is an array to choose from.  Unfortunately,  nut milks are not created equal!  Even organic, Non-GMO nut milks have this nasty ingredient called Carrageenan in them.  What is Carrageenan?  Carrageenan is derived from seaweed, and is used in various food products such as creamers, nut milks, yogurts and some deli meat.  There are two forms of Carrageenan, undegraded and degraded.  Undegraded is the stuff allowed in our food.  Since it’s derived from a natural source one would think it’s “safe” to consume, but not so fast!  It causes inflammation in the body and affects the digestive system.  It has been linked to cancer as well.  Not to mention inflammation in the body is the pre-cursor to many major diseases.  So what to do with this ingredient?  Say no to it of course!

I avoid this nasty ingredient by making my own nut milk.  And let me warn you, once you make your own homemade almond milk, you will be ruined for any store bought variety!  This stuff is super tasty, and super easy to make.  Not to mention cheaper than buying your own. Oh yeah!


  • 1 Cup Almonds
  • 1-4 Pitted Dates
  • 3 1/2 Cups Filtered Water Plus more for soaking
  • 1 teaspoon of Vanilla Extract
  • Optional: Cinnamon to taste
  • Nut Milk Bag and Blender

Step 1:

Soak a cup of almonds in filtered water overnight or for 8 hours. I make sure they’re completely covered.


Step 2:

Once they’re soaked, pour the water out and rinse them well.  Then add them to a blender with 3 1/2 cups of water. Blend until smooth.


Step 3:

Once blended, add in the dates and vanilla. Blend again. (I like to vary how many dates I add depending on what I’m using it for.  For ex. if I’m using it for almond milk lattes I like 4, because it adds sweetness.  But for adding to recipes and granola I like 1-2 dates. I also add some cinnamon if I’m using it for lattes).


Step 4:

Once blended, pour the contents into a nut milk bag over a bowl, and strain the milk through. Do this until you have a dry pulp.


Step 5:

Pour into a glass container and refrigerate for up to 5 days.  Enjoy! (You can also use your leftover pulp for homemade crackers, breads, cookies etc. You can store the pulp in an airtight container for up to a week).


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