Home-Made Almond ‘Mylk’

Home-Made Almond ‘Mylk’

Read time: 5 minute read

Generally, store-bought almond milk contains additives, thickeners and fillers, and contains an average of 2.5% almonds. If you want to steer away from dairy and towards a more whole-foods lifestyle, then making your own almond milk is a simple way to do this.

In this post, I am going to show you the easiest way to make your own almond milk.

Note we call it ‘mylk’, as you can’t use a term that specifically refers to animal produce.

To get started, you will need;

  • ½ date
  • Vanilla essence
  • ½ cup almonds
  • 2 cups filtered water
  • Blender
  • Small funnel
  • Strainer (or nut mylk bag)
  • Glass to store it!

Next, you need to work out how much you want to make. This recipe makes approximately 2 cups of almond milk. Note it only lasts about 4 days in the fridge so you need to make an amount you will be able to consume within that time frame.


Step 1: Soak the almonds overnight in water

They need to soak for 8-12 hours, this makes them softer when blending


Step 2: Add the ingredients to your blender

Add the soaked almonds, ½ date, 2 cups filtered water, and drop of vanilla essence into the blender


Step 3: Blend until ingredients are well combined

You will need a high-speed bullet or blender to get a good result here! I blend for approximately 60-seconds.


Step 4: Pour through a strainer 

Grab your strainer, and place over a large bowl. Pour the blended mixture into the strainer slowly so it doesn’t overspill


Step 5: Use a spoon to ‘strain’ the liquid out

Once you have poured all the ingredients into the strainer, you want to use a spoon and stir until you have pushed all of the liquid through into the bowl.

You can also use a nut mylk bag (you need to buy this especially), and if you do it this way you will get more mylk out as you can really squeeze it. Note you will have almond meal left over.

I used one and spent a really, really long time cleaning it, so I never used it again. I am happy to sacrifice a little milk to save myself 30mins of cleaning time, but you do you!


Step 6: Pour into your jar

Grab your funnel, place it over your storage jar and slowly pour the mix into the jar. I prefer glass storage containers, as where possible and where focussing on optimal health, you want to avoid plastic leaching into your food. This is not essential though to get the full nutrition from your almond mylk.

Finally, seal the jar and keep in the fridge for 4-5 days!


Step 7: Work out what you want to do with the almond meal

I often make pancakes with the left-over almond meal, or you can use it in brownies, muffins, overnight oats, cakes, etc. Don’t let it go to waste! You don’t need to dehydrate it to use it, just make sure you use it in the next day or two while it’s still fresh.


Step 8: Enjoy!

Enjoy in oats, tea, coffee, smoothies, cereal, and more! You can use this for anything you would use traditional milk for.

That’s the simple recipe! You end up with a mixture that is approximately 15% almonds, and it’s 100% natural. If you want to take it further you can buy all your ingredients organic, but it will taste great with conventional ingredients.

Let me know if you try it 🙂

Carrot Cake Oats

Carrot Cake Oats

Read time: 4 minute read

Introducing my latest, greatest and most favourite macro-friendly Oats recipe!

Carrot Cake Oats

I created this after hearing about them on youtube, and so many people asked for the recipe so here goes;


  • 60gms oats
  • 100gms egg white
  • 20gms vanilla protein powder
  • 20ml sugar-free maple syrup
  • 1/2 large carrot
  • Spice mix, or Chai latte mix
  • Cinnamon
  • Himalayan salt!

The amount of these ingredients can be adjusted to suit your own macro targets, for example you can use 40gms oats, or 70gm. I make a massive bowl myself with 80gms where I can fit it into my macros!


  • Cook up the oats in a saucepan, mixing constantly until smooth/cooked
  • Add in 1/2 grated carrot and mix another 60-seconds or so. Lower the heat on the stove a little so they don’t overcook or stick to the bottom
  • Add in 1tsp chai mix, some cinnamon, and salt
  • Add 100gms egg whites, and continue to mix. You need to keep mixing as this cooks to prevent egg white ‘chunks’ from being formed
  • Once the oats mixture is fluffy and thick, remove from the stove and place in a bowl
  • Add 20gms vanilla protein to the oats and stir through – this adds more protein for those who need it, though the recipe tastes great without it
  • Decorate with a little more spice mix on top, and add your sugar-free maple syrup


I recommend eating with a small spoon so it lasts and lasts

And before you go ahead and worry about the fact that oats are, in fact, a carb, note that they are a great source of carb known to help maintain healthy blood sugar levels (as they are also high in fibre), aid in digestion, and if you’re an athlete or gym-goer, oats provide plenty of energy to fuel and/or recover from hard training sessions!

Macros for this recipe (as listed) are;

  • Calories: 388
  • Carbs: 43gm
  • Protein: 37gm
  • Fat: 5gm
  • Fibre: 6gm

Let me know if you try it!







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