Homemade Almond Milk

Homemade almond milk can be a tridoshic base for many recipes to use as a substitute for milk in many recipes. Just to be sure, this recipe will cover options for all dosha types.

Before you begin, prepare ahead by adding filtered water to 1 cup of almonds (just enough water to cover the almonds by an inch). Let them soak overnight or for at least eight hours then discard the water and peel the skins off.


  • 4 cups of filtered water
  • 1 cup soaked and peeled almonds
  • 1 tsp vanilla bean powder
  • Vata and Pitta types can add in 1 tablespoon of maple syrup or 2 soaked dates for added sweetness. Kapha and Vata types can add in 1 tablespoon of honey for added sweetness.
  • 1 pinch of sea salt

To Prepare:

  • Drain the almonds.
  • Then add the dates, vanilla bean powder, your chosen sweetener, sea salt, and filtered water to a blender.
  • Blend on high until smooth
  • Use cheesecloth or a nut milk bag to strain almond pulp.
  • Place in a glass container with a lid.
  • Keep refrigerated for up to four days.