How to make your own almond milk – recipe!

how to make your own almond milk! homemade almond milk is an easy peasy way to enjoy a plant-based milk without buying excess packaging/plastic👍🌏

I love using this homemade almond milk in my morning smoothies 💛


Creamy, delicious, homemade almond milk recipe coming your way!

Tools you need:

  • High powered blender/ food processor (I used a thermomix) – if you don’t have a high powered blender, you could try making almond milk with nut butter and water – blend 1/2 cup nut butter with 3 cups water and some maple syrup!
  • Nut milk bag or cloth mesh bag

Making your own plant milk is also an easy way to reduce your waste if you scoop and buy your almonds plus dates from a bulk food store in a jar/container from home. Not only is this a great option for a milk to reduce your waste for this but it is also an option where no animals are harmed in the process.

You can also replace the almonds with other types of nuts –  such as cashews, macadamias or hazelnuts for a different flavour.

Making your own plant milk can also be great fun! You can experiment with flavours by adding things like cocoa powder for a chocolate flavour, or some frozen or fresh strawberries, or some vanilla paste/essence for vanilla. I like to add a touch of turmeric, some cinnamon, and cardamon when I warm up the milk for a delicious wintery drink.

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serves about 1-3 people. keeps for 3-4 days when refrigerated and stored in an airtight container.




  • 1 cup raw almonds
  • 3 cups filtered water
  • 2 dates that have been soaked in hot water (optional) (can subsitute for 2 TBSP maple syrup)
  • a pinch of salt


  1. Soak the almonds in just enough water to cover them all for 24-48 hours.
  2. Drain the almonds and rinse them with water.
  3. Blend the almonds with 3 cups of filtered water, the dates, and salt in a high powered food processor/blender (I used a thermomix).
  4. Strain the mixture through a nut milk bag or a cloth mesh bag. Don’t throw away the pulp! You can use the pulp in baking, bliss balls, and for raw desserts 🙂
  5. Store the almond milk in the fridge in an air-tight glass bottle or container for up to 3 days.

Easy peasy. You can adjust the sweetness and saltiness to your preference!

Let me know how you go making this recipe in the comments down below ❤



See how you can make your own gluten-free bread here!

Easy & delicious gluten-free, vegan bread recipe.

One of the struggles of gluten-free bread is buying it plastic free. Usually, if you are able to eat gluten, it is easy to go to your local baker, take your own bread bag or get your bread in a brown paper bag – and you have plastic-free bread.

A way you can reduce your plastic, and waste in general, is by making things from scratch – that is one thing the ol’ oldies before us definitely did well. So, I think it is about time we go back to our roots, channel our inner nans in the kitchen, and start cooking/baking our favourite store-bought items from scratch.

In all seriousness … though I am not your nan, I do have a pretty sweet recipe for you. It is probably the best tasting gluten-free bread I have ever had and though it is denser than bread made with wheat flour,  it has a beautiful buttery flavour to it – you HAVE to try it. Whether you eat gluten or not, this is a bread you will love.

Best enjoyed within the first two days after baking (because freshly baked bread always tastes best).

Gluten free bread 1
*  this recipe is adapted from Dr. Bergs healthy bread recipe that you can find here.  *

gf bread dry ingredients labelled



Flour mixture:

  • 2 cups almond meal/flour
  • 2 cups arrowroot/tapioca flour
  • 2/3 cup coconut flour
  • 2 tsp. sea salt

Yeast Mixture:

  • 4 tsp. active dry yeast
  • 2 ½ cups water
  • 4 tsp maple syrup
  • 3 tbsp. black chia seeds (optional)
  • 4 tbsp. psyllium husk powder


  • 3 Tbsp Soy milk ( alternatives: any other plant milk or aquafaba)

gf bread dry mix 1

Gluten free bread 3


  1. Whisk together the flour mixture ingredients in a large bowl.
  2. In warm water (be careful that it is not too hot or the yeast will not react! About 40°C is what you want) add the maple syrup, then the yeast. Let sit until the foam layer has formed on the top [see photos] – if it hasn’t done so in 10 minutes, then the water was most likely too hot or too cold, so try again.
  3. Mix together the chia seeds with the psyllium husk powder and then add into the yeast mixture. Whisk until it thickens and becomes sticky.
  4. Then pour the yeast mixture into the dry ingredients. I use a thermomix to knead the dough from here on for about 2 minutes – but you can easily do it by hand, mix the mixture with a wooden spoon until it comes together, then take it out and knead it. Knead the dough until it sticks together nicely – it will be stickier than most bread dough usually is!
  5. Then, roll the dough into a ball and place in a bowl with a damp cloth over the top. Let it sit for an hour to rise.
  6. Preheat oven to 180°C (fan forced).
  7. Place in a lined bread-shaped baking tray, (or alternatively you can roll it into bread roll shapes and place on a flat baking tray).
  8. Coat bread with soy milk (or any plant milk), you can also use aquafaba (chickpea water) for this. This is optional; it will just help the bread become more golden on the outside!
  9. Bake bread in the oven for 35-40 minutes (baking time will vary depending on the size of the bread, so check it every 15 minutes!) until it is golden on the outside. I also like to make a tic-tac-toe cut on the bread by doing long diagonal lines across the top and then going the opposite way to make the pattern [see photos] – again, optional!
  10. When it is ready, take it out and let it cool completely on a wire rack before cutting it.
  11. You’ve done it – your nan would be so very proud of you right now – and if not, well, I sure am. Enjoy!



Find out more about why you should quit plastic here