Blue Diamond's almond milk contains sunflower lecithin as an emulsifier, which while not inflammatory like other seed oils, can be replaced or omitted entirely. This DIY version eliminates all processed additives while maintaining the clean, light taste and nutritional benefits of almond milk using only organic whole food ingredients.
Based on: almondmilk
· Makes approximately 30 servings (7.2 liters)
· Serving: 240g (1 cup)
Why This Recipe is Seed Oil Free
Commercial almondmilk from Blue Diamond Almonds often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural emulsifier that helps prevent separation and creates smooth texture
Instructions
Step 1. Soak the 150g raw organic almonds in 500ml filtered water for 8-12 hours or overnight. This softens the almonds and makes them easier to blend while improving nutrient extraction. Drain and rinse the soaked almonds thoroughly under cold water until the water runs clear.
Step 2. Add the soaked almonds and 1L of fresh filtered water to a high-speed blender. Blend on high speed for 90-120 seconds until the mixture is completely smooth and creamy. The almonds should be completely pulverized with no visible chunks remaining.
Step 3. Strain the almond mixture through a fine-mesh nut milk bag or cheesecloth-lined strainer into a large pitcher. Squeeze the bag firmly to extract as much liquid as possible. Reserve the almond pulp for other uses (dehydrate for almond flour). This yields your concentrated almond base.
Step 4. Add the remaining 6.2L filtered water to the strained almond milk. In a small bowl, whisk together the 15g sea salt, 6g calcium carbonate, and 3g sunflower lecithin powder with 100ml of the almond milk until completely dissolved - this prevents clumping when added to the full batch.
Step 5. Pour the mineral mixture back into the full batch of almond milk along with the 5ml vanilla extract. Whisk vigorously for 2-3 minutes to ensure even distribution. The lecithin will help prevent separation during storage.
Step 6. Transfer to clean glass bottles or jars, leaving 1-inch headspace. Refrigerate immediately. Before each use, shake or stir well as natural separation is normal. Use within 3-4 days for best quality and safety. Serve chilled over cereal, in smoothies, or drink straight.
Storage
Store in refrigerator for 3-4 days maximum. Shake well before each use as natural separation occurs. Can be frozen in ice cube trays for smoothie use, but texture will change upon thawing. Do not store at room temperature.
Cost Comparison
Cost per serving (homemade)$0.06
Cost per serving (store-bought)$0.25
Savings76%
Significant upfront investment in supplements, but they last for many batches. The almonds are the primary ongoing cost. Bulk buying reduces per-serving cost dramatically while providing superior nutrition and eliminating preservatives.