Homemade Almond Milk for Chia Bowl Challenge Day 5 (Bonus Post)

By now, you have gotten the hang of soaking chia seeds in almond milk to make the base of the chia bowl. Let’s kick this up a notch and try making homemade almond milk to use for the next few days. (For a Banana Nut Chia Bowl recipe, click HERE.)

Why bother when store-bought almond milk is so readily available?

Mainly for taste and texture. Store-bought almond milk doesn’t even get on the same radar screen with almond milk that you make yourself. Beside being richer and creamier than its pasteurized counterpart, you can customize the flavor of your own version and control the level of sweetness. If that isn’t enough, then the lack of preservatives and shelf stabilizers is definitely a plus. And if you’re STILL not convinced, the almond milk you make will contain more healthy fat which is good for hair, skin, nails, the nervous system and cell membranes. PLUS it takes less than 10 min to make (after soaking the nuts).

So since it’s the weekend and your bound to have 10 minutes somewhere, step out of the box and give this a try.  Then after you make it, let me know how fast you converted.

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Homemade Almond Milk
Prep time
Cook time
Total time
<span class="mceItemHidden" data-mce-bogus="1"><span></span>Make almond milk for recipes, cereal or smoothies.</span>
Recipe type: Healthy, Raw, Vegan, Beverage
Serves: 4
What you'll need
  • 1 cup of raw almonds (Soaked overnight is preferred but not necessary)
  • 1 quart of filtered water
  • 1-2 pitted dates OR 1-2 TBS of a raw sweetener (optional)
  • 2 TBS of sesame seeds (optional)
What to do
  1. Blend 3 cups of filtered water and all other ingredients.
  2. Strain then squeeze through a nut milk bag or cheesecloth (4 or more layers).
  3. If necessary pour more water into the remaining almond meal and squeeze again until you have 1 quart of almond milk.
  4. Freeze remaining almond meal until ready to use in other recipes.
*This is a basic unflavored recipe which is most versatile. Feel free to add vanilla, cacao, cinnamon or other flavorings to taste.
*Unpasteurized, raw almonds are preferred.



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