Strawberry Almond Milk

Prep time:
Total time:
Serves: Makes 2 cups


  • 1 cup soaked almonds (120 grams) (read this for more on soaking almonds)
  • 2 cups filtered water
  • 3 large strawberries
  • Pinch of sea salt
  • Splash of vanilla extract
  • Splash of pure maple syrup (optional)


  1. Add all of the ingredients to the bowl of a blender. Cover, and blend until the almonds are mostly pulverized (2 to 3 minutes in my no-frills, basic blender).
  2. Pour through a fine mesh bag to strain out the pulp (I use a special nut milk bag from the healthfood store). You can save the pulp, and dehydrate in a low oven (250F), then use as a gluten free “breadcrumb” or add it to your compost pile.
  3. Store in a glass jar in the fridge for up to 4 days. Shake gently before drinking.