Breastfeeding Friendly Homemade Almond Milk
Making your own nut milk from scratch is one of those small kitchen rituals that feels genuinely rewarding, and the result is a creamy, clean-tasting drink that store-bought versions rarely match. Staying well-nourished while nursing means paying attention to what goes into your body, and this recipe keeps things refreshingly simple — just soaked almonds, cold water, and a pinch of salt as the base. The overnight soak is the real secret, softening the almonds so they blend into a silky, frothy liquid that strains beautifully through a nut milk bag or cheesecloth. A touch of maple syrup or honey and a splash of vanilla are entirely optional, so you can keep it neutral for savory uses or lightly sweetened for sipping and smoothies. Because you control every ingredient, there are no hidden additives, thickeners, or preservatives to second-guess — just wholesome, real-food nourishment. It stores easily in a glass jar in the fridge, and a quick shake before pouring is all it takes to bring it back together.
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Learn more →Ingredients
4 servings
- 1 cup raw almonds
- 4 cups cold water, plus more for soaking
- 1 tbsp maple syrup or honey (optional)
- ½ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Place the almonds in a bowl and cover with at least 2 inches of cold water. Soak at room temperature for 8 hours or overnight, until the almonds are plump and the skins have softened slightly.
- 2
Drain and rinse the soaked almonds under cold running water, then discard the soaking water.
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