easy almond milk

Posted by on December 7, 2013 in blog, Lenten Beverages, recipes | Comments Off on easy almond milk


“For there is hope of a tree, if it be cut down, that it will sprout again, and that the tender branch thereof will not cease.”  -Job 14.7


Any grain, nut or seed can be sprouted.  The process of germination enhances the food through not only producing vitamin C, but also changing the composition of the nuts or seeds in numerous beneficial ways.

  • Sprouting increases vitamin B content, especially B2, B5 and B6.
  • Just as important, sprouting neutralizes phytates.  Phytic acid is present in all legumes, nuts and seeds and represent a serious problem to our diets.  Phytates inhibit our absorption of minerals such as calcium, magnesium, iron, copper and zinc.  This issue of phytates and their ability to not only interfere with the absorption of the minerals in the almond milk, but also their ability to bind with minerals from our own diets becomes an important one.  Traditional methods of preparing nuts included soaking them.
  • Another benefit of sprouting is that it neutralizes enzyme inhibitors present in nuts and seeds and increases enzyme activity as much as six fold.  Prior to neutralization, these enzyme inhibitors can actually neutralize our own enzymes, the ones found in our digestive tract!

Sprouted almond milk is an item we keep on hand during Fasting periods.  The reason we don’t buy commercial almond milk is due to the fact that industrial methods for producing almond milk do not involve a sprout.  Sprouting takes time and that extra time is money to corporations so it is overlooked.  When one is replacing a staple like milk with nut milk, then large quantities will be consumed and so the issue of phytates becomes very relevant as it can result in depletion of minerals.

Because our diets are seasonal, sprouting almonds becomes part of a 40 day routine when our diets are already changing for the Fast.  It’s easy to incorporate and develop a rhythm to making the nut milk and having an ample supply on hand.  Our family only makes this milk during the Fasts.

Though it takes a few paragraphs to write out the method for sprouting, the active time involved in making the almond milk is about 10 – 15 minutes.  The rest of it really is left up to the almonds and time.


Easy Almond Milk

First for the Sprouting

  • 1 cup rinsed almonds
  • 3 – 4 cups cool water
  • bowl


Place almonds in bowl and pour in water to cover by at least one inch.  Allow almonds to soak for 4-12 hours.

Rinse and drain.  Place almonds in sprouting jar or mason jar and put out of direct sunlight at room temperature.  Let sit for 8-12 hours.  Rinse and drain and you can use them.

The almonds will have a bulge to them.   These are more soaked than sprouted.  Now you can make your almond milk.


For the almond milk.

  • 1 cup soaked almonds
  • 1 or 2 nut milk bags for draining
  • 2 cups water
  • blender
  • optional: 1/4 tspn pure vanilla extract
  • t tspn raw honey or sweetener of your choice (quantity may vary to taste)

Place almonds and water in blender.  Start out on low speed and increase speed to medium for 1-2 minutes.  All chunks of almond should be gone.  Place nut bags over bowl and pour in the almond milk.  Strain the milk through the bag.

The remaining almond meat can be used for other recipes or placed in a mason jar in freezer until you are ready to use.  The almond meal be stored in the freezer for 2 months.

We normally double or triple the recipe to make a good portion of the almond milk for the week.  The almond milk will separate in the fridge, but that is okay.  Just give it a good shake or stir before enjoying!

During Fasting periods we use it in chai, smoothies, and oatmeal as a staple ingredient.