Almond Milk

June 13, 2013    BY Katherine Jamieson

Almond milk can be enjoyed for its own sake or as an alternative to regular milk for people who are lactose intolerant. Made from the seed kernel of the fruit of the flowering almond tree (a member of the rose family), almond milk can also be a good substitute in dairy-based recipes. Try it in cereal, or cooked with grains, for a sweet, nutty flavor.


1 cup raw, unsalted almonds
4 cups water


  1. Place the almonds in a glass jar with a straining lid or cheesecloth.
  2. Rinse the nuts several times, and then cover with 4 cups water. Soak overnight to begin the early stage of sprouting.

  3. Rinse the nuts a final time and then pour them into a blender with 3 cups fresh water. Blend until smooth.
  4. Strain the pulp through cheesecloth or a fine mesh sieve, applying pressure to squeeze out all liquid.

Tips for Using and Enjoying Almond Milk

  1. Honey and vanilla will enhance the flavor of the milk.

  2. The almond paste pulp can be used to top cereal, vegetables, or rice.
  3. 1 pound shelled almonds = 3 cups halves or 4 cups slivered.

Katherine Jamieson
Katherine Jamieson holds an MFA from the Iowa Nonfiction Writing Program, where she was an Iowa Arts Fellow. Her essays have appeared in The New York Times, Narrative, Brevity, Meridian, The Journal, Terrain and The Best Travel Writing 2011. Read more of her essays, articles and stories at