contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Homemade Almond Milk

Patricia Reitz

Homemade Almond Milk - ButterYum

Homemade Almond Milk - ButterYum

It's a cinch to make Almond Milk at home - simply soak almonds in water overnight and drain them, then blitz them with cold water, strain, add a touch of flavor, and voila.  Couldn't be easier.

Homemade Almond Milk

makes 4 cups

Printable Recipe


  • 1 cup raw almonds that have been soaked in cold water for 8-48 hours and drained
  • 4 cups cold water
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1 teaspoon agave nectar or honey (or more to taste)
  • 1 tiny pinch of salt


  1. In a blender, place drained soaked almonds and 4 cups cold water; blitz for 60-90 seconds.  
  2. Strain mixture in a sieve lined with several layers of cheesecloth; squeezing every bit of liquid you can out of the cheesecloth.  
  3. To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt.  Use right away or refrigerate for up to 5 days.

Note: you can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.