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Stop buying nut milk (because it’s so easy to make)


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Always loved almond milk but not sure how ‘natural’ your store-bought favourite is? Well, perhaps it’s time for you to try making your own.

Almond milk is often consumed as an alternative to regular cow’s milk and has plenty of benefits. It’s low in calorific content – 60 calories compared to 146 for whole milk, contains plenty of vitamin E, aids in digestion and is easy to make.
Follow these quick steps to make your own:

What you’ll need

• 1 cup raw organic almonds
• 4 cups pure filtered water plus more for soaking
• tiny pinch of sea salt
• ½ teaspoon vanilla extract or ½ vanilla bean, scraped (optional)
• sweetener of choice including 2 dates, 2 tablespoons maple syrup, or a few drops of stevia (optional)

Step one

It’s best to begin with a ratio of one cup of almonds to two cups water. This formula will make a similar consistency to that of skim milk and enough for two cups. If you would like a thinner or thicker texture you will need to adjust the amount of water added to the almonds.

Soak the almonds overnight or for up to 48 hours. Place the almonds in a bowl and cover with about 2.5cm of water. As they absorb water, the almonds will plump. Leave the bowl in a cool, dry place, covered with a cloth, overnight or refrigerate for up to two days.

Step two

Drain and rinse the almonds thoroughly under cool, running water. Make sure you discard the soaking water as it contains phytic acid, which hinders the body’s ability to absorb nutrients.

Step three

Place the almonds in a blender with two cups of water. Pulse the blender a couple of times to break up the almonds, then use the highest setting to blend consistently for two minutes. Tip: The almonds should be blended into a fine meal and the water should be white and opaque.

Step four

Place an opened nut bag (or cheese cloth) over a strainer and measuring cup, then pour the almond mixture through.

Step five

Once almonds are poured into the nut bag or cheese cloth, gather and squeeze (with clean hands) as hard as possible so the left over almond milk is caught in the measuring cup.

Step six
Tah dah, you’re done! If you have any left over almond milk, you’ll can store it in the refrigerator for up to two days.

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