Homemade Almond Milk 4 Ways + Almond Flour Crackers

For lent this year, I gave up buying almond milk. Reasons were twofold. 1. No crazy added ingredients (like rice Starch*, sea Salt, vanilla*, natural flavor, carrageenan, vitamin D2, riboflavin (B2), and vitamin A Palmitate are the added ingredients in the old almond milk I was doing.). 2. It genuinely, genuinely, GENUINELY makes all smoothies taste better. Find the simple recipe and some add-ins below!

Just the basics:

  • 1 cup almonds, soaked overnight
  • 6 cups water
  1. Soak almonds overnight (or after 4-6 hours).
  2. Rinse in morning (or after 4-6 hours).
  3. Add to blender with 6 cups water and optional add-ins:

Cacao

  • 1 tbsp cacao
  • 2 dates
  • 1/4 tsp sea salt

Cinnamon Vanilla

  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract

Honey Sea Salt

  • 1 tbsp honey
  • 1/4 tsp sea salt
  • (optional: few shakes of cinnamon)

Almond flour crackers:

  • Preheat oven to 350 F
  • Take pulp from leftover almond milk
  • Add 3 tbsp melted coconut oil
  • Add desired spices (for rosemary crackers, I add a few shakes of rosemary, garlic salt, salt, and pepper)
  • Roll out on parchment paper
  • Cut into squares (the dough will still be quite wet)
  • Put in oven for 15 minutes
  • Take out, flip over (by this time, they’ll be dried), put back in for another 10-15 minutes

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17 Responses

  1. This is great! I love making homemade almond milk (although, I’m usually lazy and just buy Califia Unsweetened Plain). The honey sea salt sounds amazing!

  2. I’m super excited to try this! (Just got myself a Vitamix!! ?) Quick clarification — do you use the 6 same water that the almonds were soaked in to blend, or should it be blended with fresh water?

  3. For te crackers do you make the pulp into flour before or just use the pulp right after your done making your milk

  4. This is so great! Just soaked some sesame seeds to make milk later today, but in a few days I’ll definitely make this almond milk and crackers. Thanks for the great recipes!

    1. I just don’t think it’s a necessary ingredient in almond milk! I like to stick to the bases and just have almonds and water.

  5. Sorry for commenting twice, but I finally got around to make these crackers and they were great! Thanks for the recipe, Katie 😀

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