Luscious, thick, smooth homemade non-dairy almond milk that is health-supporting AND frugal, has no waste and is easy on the calorie-budget as well?! Sounds too good to be true? Follow me and I’ll show you. 
If you wish to use this delicious non-dairy “milk” for chia pudding, simply leave out the added chia from the recipe.
First, PLEASE read the Tips for making my Almond-Chia Milk and the instructions for making the chia gel, which is essential to the recipe.
Luscious Homemade Almond-Chia Milk
Vickilynn Haycraft – Real Food Living
You will need:
1/2 – 1/3 – 1/4 cup raw, organic almonds (See Tips for explanation of amounts)
1 cup – 1/2 cup prepared organic chia gel
Pure water
Optional add-ins
Sweetener of choice, to taste,
Organic vanilla extract to taste
Organic cinnamon
Procedure
1) Soak almonds (in their brown jackets) in our water 8 hours or overnight
2) Prepare chia gel per direction and chill overnight
3) If using dates, soak in pure water overnight
In the morning, drain the almonds and rinse well. Either remove the brown skin (see Tips) or simply place them, as is, in the VitaMix.
If using dates, drain and add to the VitaMix.
Add 4 cups of pure water and process as follows: Cover tightly. Turn VitaMix Low toggle switch to On. Slowly increase the variable speed knob to 10, then flip the High toggle switch to On. Let that run on High for 30 seconds for bare almonds and 1 minute for almonds with skin.
Pour in desired amount of prepared chia gel. Start off small, I like 1/2 cup.
Add in sweetener, extracts (I like vanilla or almond), spices (such as cinnamon) and anything else your heart desires such as fruit or vegetable purees. A tiny pinch of Real Salt.
To make it taste like “milk”, I leave it as simple as possible – almonds, water, chia gel, possibly some sweetener. Anything you choose to add after that is based on taste and preference and you can let yourself go wild! But if you’re looking for a non-dairy milk to replace dairy milk (especially for little ones), I recommend starting off with the basics and then make the variations once the regular “milk” has been accepted. 
Reminder: If you are using soaked dates, be sure to blend them completely with the almonds in the VitaMix so they will not leave a “texture”. They do have a strong flavor, so unless you really like dates, I’d try something more mild first.
Add in water to the top and mix gently, either with a spoon or the lowest VitaMix setting, for just a few seconds to distribute the add-ins well.
Chill for at least an hour. Before serving, stir gently and pour. There is no need to strain, you will be amazed at the smooth, silky mouth-feel and the light delicate taste (of course if you added in sweeteners and / or flavors, you will taste them as well).
Makes 64 ounces
Shared on Make Your Own! Monday Link Up – Nourishing Treasures
About Vickilynn
This sounds so wonderful!! I can’t wait to try making some of my own FRUGAL almond milk!! I am trying to avoid carageenan and that stuff is in ALL the packaged non-dairy milks in the stores. So I must make my own. I have been using cashew milk but would love to have an alternative!
Have you tried this milk in your tea?? If not I will have to let you know how it works!
Thanks Vickilynn!!
Blessings,
~Mrs. R
Shalom Mrs. R,
Thank you for your comment. YES, this luscious almond -chia milk works beautifully in warm tea, in fact, I’ve been drinking it most of the day. I’m using decaf green tea with the homemade almond-chia milk and stevia.
I hope you enjoy it!
–
~~In Messiah Yeshua,
Vickilynn Haycraft
Micah 6:8
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I don’t have a Vita-Mix. Would this work in my Bosch blender?
Shalom Kay,
The Bosch blender is a wonderful blender, but it doesn’t pulverize almonds the same way as the VitaMix. However, if you soak your almonds long enough and use the Bosch on high, you may get a really great almond milk. I would give it a try and see if you like it. You may get some almond solids as sediment, but they will gradually fall to the bottom where you either strain them out, or just pour off the liquid above them. The same with the chia gel, these are solid and will need to be mixed up into the almond milk to get them in each glass. I simply whiz the VM container about 3 seconds before I pour a glass and everything is brought to the top. Be careful not to strain off the chia gel, you WANT that in your milk. If the chia gel is too “toothsome”, you can use ground chia and let it sit before adding to the almond milk. 1 TB to 1/2 cup water, stir and let sit about 30 minutes – it will thicken and you can mix it in the almond milk each time. I hope this helps!
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