Recipe of the Week:
Homemade Creamy Almond Milk almond-milk-779x400.jpg

The modern day milkman is no longer delivering the layman’s cow’s milk. You now have the opportunity to purchase milk made from almonds, hemp, coconut, soy, oats, rice and cashew. While there is something hip and cool about purchasing milk that not’s actually milk, I would like to remind you that you are doing a favor to the cows and the earth when you pick a plant based milk.

Do humans need dairy milk? The answer is no. We are the only animal on earth that drinks another animals’ milk! We grow and develop better when we are not consuming antibodies and growth hormones from a dairy cow. Let’s not forget that while we stop drinking human milk at age 2, we continue to drink cow’s milk. Non-dairy milk is the only acceptable milk carton you should be reaching for in the grocery cooler!

What’s even more awesome is making your own version of your favorite non-dairy milk.  Homemade nut milk is more nutritious, and contains no preservatives or chemicals. You’ll find that homemade nut milk is so rich that you might get a stomach ache. You are welcome to add all sorts of yummy optional ingredients like date, coconut oil, honey, cinnamon, cocoa, and vanilla bean. Let your creative side fly.

Basic Unsweetened Almond Milk:


  • 1 cup raw organic almonds
  • 3-4 cups pure filtered water (add more water for a thinner milk)
  • Pinch of sea salt

Customize your Almond Milk:

  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1 tablespoon almond butter
  • 1 tablespoon lecithin
  • 3 pitted dates
  • 2 tablespoons raw honey
  • 1 teaspoon cinnamon
  • 1 teaspoon cocao powder


  1. Soak almonds for 12 hours in distilled water with 1/2 teaspoon salt (Soaking almonds breaks down enzyme inhibitors and phytic acid layer that prevents nutrients from being absorbed).
  2. Rinse the almonds several times and discard the water.
  3. In your blender or vitamix combine the almonds, new distilled water and salt. Blend until the nuts are completely pulverized.
  4. Strain the mixture in a nut milk bag (I use a cheese cloth) into a bowl. Pour the mixture into the nut milk bag, squeezing the bag so that the liquid passes through. The nut pulp will be left over in the nut milk bag. You can use the pulp for in smoothies for extra nutrition!
  5. Pour the strained milk back into the blender and add the optional ingredients. Blend until smooth.
  6. Store the milk in a tightly sealed jar in the fridge. Enjoy the milk for up to 5 days.

 Vegan Butter


Courtesy Miyoko Schinner. The Vegan Pantry: The Art of Making Your Own Staples


  • ½ cup Rich Soy Milk, Almond Milk, Oat Milk, or commercial non-dairy milk
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon sea salt
  • 1½ cups refined coconut oil (don’t use extra virgin, or it will taste like coconuts!), measured after melting
  • ¼ cup organic oil – canola, grapeseed, or olive
  • 2 teaspoons liquid lecithin


  1. Combine all ingredients in a blender and process at a medium speed for about one minute. Set it in the refrigerator for a few hours until hard.

What an easy recipe for your vegan butter needs!