Fermented Almond Milk Recipe

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From Adobe Stock

Makes: 1 quart
Prep Time: 20 minutes, overnight soak
Fermentation Time: 2 days
Skill Level: intermediate

Store-bought almond milk contains many additives, which may concern you if you explore them a bit. When you make fermented almond milk yourself, you have the peace of mind that you are serving your family a clean product with nothing nasty. Use this tasty treat as a replacement for dairy milk, or simply drink a glass for filling nourishment.


  • 1 cup almonds
  • Water
  • 1 teaspoon sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 teaspoon almond extract

From Adobe Stock 


  1. Bring a pot of water to a boil and add the almonds. Blanch for 1 minute and then remove them promptly with a strainer. Transfer the almonds to a colander, and rinse with cold water for about a minute until cool. Use your fingers to slip the almonds out of their skins, placing the nuts in a separate jar as you go.
  2. Cover the almonds with water and add the salt, stirring to dissolve. Put a lid on the jar, and leave them to soak overnight.
  3. Drain the nuts and transfer them into a food processor or blender. Process them until they are a smooth paste.
  4. Transfer the paste into a 1-quart jar. Add the remaining ingredients and enough water to fill the jar. Stir well and cover the jar with a lid. Place in a warm location to ferment for 2 days. Transfer to the refrigerator to cool. If desired, strain before serving.


Although almonds are a high-fat food, they can be a regular part of a healthy diet. Loaded with monounsaturated fat, these slightly sweet nuts have been linked to many health benefits, such as lowering both LDL cholesterol and the risk of heart disease. Packed with vitamin E, magnesium, and potassium, they can be a great replacement for dairy milk when prepared in this way.

Also from DIY Fermentation

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Reprinted with permission from DIY Fermentation: Over 100 Step-by-Step Home Fermentation Recipes by Katherine Green and published by Rockridge Press, 2015.

Inspiration for edible alchemy.