Almond Milk

Making your own almond milk is easy. Keep in mind that there are no preservatives, so it doesn’t last much longer than 3-4 days in your refrigerator. My go-to recipe is from Against All Grain. A Vitamix, or other high-speed blender, comes in handy here.


  • 1 cup organic almonds
  • 4 cups water + more for soaking
  • 1/4 tsp sea salt, divided
  • 1 small date, pitted


Soak the almonds overnight in water and 1/8 tsp salt.

Rinse and combine with 4 cups fresh filtered water, 1/8 tsp salt, and pitted date. Blend on high (a Vitamix is the tool of choice). Strain through cheese cloth or a fine-mesh sieve into a large pitcher or mason jar. Store in the refrigerator for 3-4 days.

Wondering what to do with that leftover almond pulp? You can make crackers, or Almond Pulp Double Chocolate Cookies.

About Dr. Maren

Christine Maren D.O., IFMCP is a board-certified physician and the founder of a virtual functional medicine practice in Colorado, Michigan, and Texas. She is also the co-founder of Hey Mami, a platform dedicated to helping women navigate a healthy and happy motherhood. She is best know for her work in thyroid, gut and reproductive/ preconception health. Dr. Maren is board-certified by the American Board of Family Medicine and is an Institute for Functional Medicine Certified Practitioner (IFMCP). Read more

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