Nuts for Mylk


Almonds are actually not a nut! The almond plant is a stone fruit similar to a cherry or plum. When and almond is still on the tree it’s outside skin resembles a fuzzy green peach. Inside this fuzzy green flesh is a shell and a seed, which is the almond we eat!

This amazing home-made nut/seed mylk is loaded with vitamins and minerals. The majority of store bought mylk contains very little almonds and is loaded with additives to make up for the lack of creaminess.

Almond mylk is as simple as; soak, blend & squeeze!  We recommend you give this a try as a weekly activity and then make it a tradition.

Prep Time: 1 day soaking 20 minutes creating

Serving: 4-5


  • Vitamix or any high speed blender
  • Jar with a lid or a bowl with a lid 
  • Nut mylk bag or cheese cloth
  • Medium bowl
  • Measuring cup
  • Jar for storing your mylk


  • 3  cups water
  • 1  cup pre soaked almonds-4 hours (can sub with cashews-2 hours minimum. All can soak overnight in the fridge)
  • 3  dates (if you want to sweeten with honey or maple syrup instead, add sweetener in 2nd step)
  • 1 pinch of salt ( 1/8 teaspoon)


IMPORTANT **never put your hand near the blender blades or inside the blender as they are ‘ninja swords’ and are very dangerous.  Ask an adult for help**

Make sure your nuts have pre-soaked 

Make sure your nuts have pre-soaked 

  • Blend until fully broken up, you want it super fine so it does not tear the nut bag
  • Hold open a nut bag over a bowl and pour the mixture into the bag

  • Squeeze until all the liquid is extracted

  • At this point, you can sweeten or freeze for later use (NEVER microwave to defrost, transfer into the  fridge in order to defrost)

Sweeten step 2

½    vanilla bean scraped (feel free to leave the bean skin in the milk for more flavor)

1~2 tbsps honey, agave, maple syrup (your choice)

pinch of salt


Dehydrate the left over almond paste for 8-12 hours and CAPOW! You have almond flour for all your baking needs