Almond Mylk Recipe (vegan, paleo, sugar free) by Jesse Lane Wellness (2024)

Almond mylk is super easy to make at home and has a delicious fresh taste.There are a lot of milk alternatives readily available in grocery stores including mylk made from almonds, rice, hemp, organic soy beans and coconuts. These are great milk alternatives to use in a pinch, butthey usually contain preservatives, processed ingredients and thickening agents. Homemade almond mylk has an amazing clean taste that it completely different from the store bought variety. It is so yummy you will find yourself drinking it by the glass.

Why Avoid Dairy?

Human babies are intended to drink breast milk for the first few years of life, not cow’s milk. The composition of cow’s milk is actually quite different from breast milk, it contains much more sodium, protein and calcium and no vitamin C. It also contains the hormones, growth factor and antibiotics which can be beneficial to baby cows, but not humans.

After babies are weaned, it is very common for them to lose the ability to create the enzymes necessary to properly digest dairy. This is whylot of people are lactose intolerant. Consuming dairy when you can’t properly digest it can lead to:

• digestive distress (bloating, gas, abdominal cramps, constipation, diarrhea)
• skin conditions (acne, hives, rashes)
• pain (joint, arthritic, headaches)

Everyone reacts differently to dairy and some people, who have maintained the ability to produce the necessary enzymes, can consume dairy without any issues. Taking dairy out of your diet for three weeks is a great way to find out if you are sensitive to it. During this time, keep a journal and write down any changes to your digestion, skin or pain levels. If you start seeing or feeling positive changes, then dairy probably isn’t for you.

Personally, I believe that dairy does not have to be part of a complete diet, there are plenty of plant based sources of calcium like sesame seeds, collard green and spinach.Dairy is also mucus-forming, which means it creates congestion in the sinuses, lungs and generally throughout the body. If you are suffering from seasonal allergies or a cold, it’s a great idea to go off dairy and try using almond mylk.

(vegan, paleo, sugar free)

Inactive Prep time: 1 hour to overnight

Active Prep time: 10-15 minutes

Serving size: 3.5 cups

Ingredients

• 1 cup raw almonds, soaked in water
• 3.5 cups water
• 10-20 drops stevia (vanilla or plain), to taste
• Pinch Himalayan salt, to taste

Directions

1. Place almonds in a bowl, cover with water and soak for one hour to overnight.
2. Rinse and drain the almonds and place into a high speed blender with the water.
3. Blend on the highest speed for 1 minute.
4. Place a nut mylk bag over a large bowl and slowly pour the almond mylk mixture into the bag. Gently squeeze the bottom of the bag to release the mylk or suspend the bag over the bowl and let gravity do all the work.
5. Rinse out blender to remove any leftover almond bits and pour the mylk back in. Add the stevia and pinch of Himalayan salt to taste and blend on low to combine.
6. Pour the almond mylk into a glass jar to store in the fridge for 3-5 days. The almond mylk will separate so shake the jar before serving.

This recipe for mylk is really just an outline, can get creative and make mylk using all kinds of different seeds and nuts. You can also add spices like cinnamon, nutmeg and vanilla to change up the flavor of your mylk.

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What is your favorite type of mylk? Let me know in the comments section.