Silk® Almondmilk - It Does The Body Good!

This post brought to you by Silk. The content and opinions expressed below are that of Produce On Parade.

Today, we're here to talk about milk. Ew, not cow secretions loaded with hormones and antibiotics! I'm talking about plant milk, y'all! 

I like to make my own plant milks. I’ve made almond milk many times (delicious), white bean milk (it was so gross, I had to throw it out), oat milk (pretty icky stuff, slimy too), and cashew milk (yum!). Homemade almond milk is insanely delicious, but despite my good intentions, I never end up using the almond pulp and guilt gets the better of me. Homemade cashew milk is crazy good, but for somethings can be a bit too grainy for me.

Evenso, I do still make different plant milks. In fact, I just made sunflower seed milk for the first time (pretty tasty). But...I'm still not sure what to do with the pulp! However, when I don’t have the time to plan accordingly, as the nuts and seeds need to soak for eight hours, I buy Silk®. I really like their soy milk, but what I buy the most of is their Silk® Unsweetened Original Almondmilk. I’ve tried other brands of almond milk, but they all have a sort of displeasing taste to me, personally. Silk Almondmilk is the mildest, creamiest and it’s very tasty indeed.

It’s pretty obvious to most of us that almond milk is much better for one than cow’s milk. But just in case you don’t know, Silk® has:

  • 50% more calcium than dairy milk*
  • Zero cholesterol
  • Less calories than dairy milk
  • No gluten, soy, casein, peanuts, egg and MSG

I like to use the almond milk in any recipe that would normally call for cow’s milk. Though I do prefer to use Silk® Soymilk during baking. And, all of Silk’s products are non-GMO too!


My staple in the kitchen is the plain, Silk® Unsweetened Original Almondmilk because it’s the most versatile. The Silk® Dark Chocolate Almondmilk, I have seriously forbidden myself from buying because I chug it like one day’s time. The chocolate almond milk is like Oreos (or crack), just can’t have the stuff in the house! I would survive solely on Oreos and Silk® Dark Chocolate Almondmilk if I knew it could adequately sustain human life. The Silk® Vanilla Almondmilk is really great as a splash in coffee, or used as a vegan sweetened condensed milk if you boil it down a bit.

There are so many different Silk® plant based milks to choose from! I’m sure you’ll find one that fits your needs exactly. Time to ditch the dairy and drink something that’s better for your health, and the planet too!

Check out some of my recipes including Silk® Unsweetened Original Almondmilk in the gallery below!

For more Almondmilk recipes click here. Visit Silk®.

*(Same for both Original and Unsweetened) 45% DV calcium; dairy milk 30% DV. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk.

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Lessons Learned: How to Make Your Own Almond Milk

Ah, homemade almond milk. Produce on Parade: How to Make Almond MilkIt really is a completely different creature than the stuff at the store in the carton. I cannot explain how vastly superior it is...really just try it at least once. Homemade almond milk is creamy, rich, fresh and wholesome. It utterly incomparable to store-bought. No weird ingredients, chemicals, or preservatives, it can be made as thick or thin as desired and customized to be vanilla, plain, chocolate, or whatever!

Produce on Parade: How to Make Almond Milk

This is not a new concept. There are many, many posts on how to make almond milk. They're all pretty much the same, with varying degrees of almond to water ratio. However, when I was embarking on making homemade almond milk, I never found a post with in-depth personal tips...and I kind of wish I had. But, my mistakes are yours not to make, so here we go! This is a very comprehensive how-to, so feel free to read or take whatever tickles your fancy. No obligations.

Recipe first and lessons after.

Homemade Almond Milk

Makes ~8 Cups

  • 8 cups lukewarm water
  • 2 cups raw almonds
  • any additional add-ins (salt, dates, vanilla, etc.)

Place almonds in a medium bowl and fill with water until about one inch above almonds. Cover with cling wrap and refrigerate at least 8 hours, overnight or a workday. When ready, drain almonds and rinse well. Fill the blender with 4 cups of lukewarm water and then roughly half the almonds.

If vanilla almond milk is desired, this is the time to add 2-4 pitted dates, 1/2 tsp. of salt and 1 tsp. vanilla extract. Blend on high for a minute or so. If reading directions isn't your thing and you fill the blender with all 8 cups of water at once and then the 2 cups of almonds, they'll fit fine. However, while blending away in almond milk bliss, a frothy mess will seep out from the top and all over your blender, counter, etc. and you will cry. And you'll have a huge mess to clean up. Just...don't do it okay? Do it in two batches. Trust me. I did this for real and it was awful.

Produce on Parade: How to Make Almond Milk

Place nut milk bag in at least a 4 cup bowl. Pour the milk into the bag. Squeeze the bag at the top with one hand and gently, slowly squeeze the bag. I do this until it isn't bulbous anymore, then I work one had down, squeezing (imagine milking a cow) while the other stays put firmly holding the top of the bag. I do this until most of milk is out and then I squeeze all over the bag, sometimes I'll wring it lightly as well. Not all of the milk will squeeze out, that's okay.  Switch hands if one gets tired. The whole squeezing bit should really take less than five minutes.

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Okay, now you have 4 cups of almond milk! Woot woot! Pour milk into a clean jar, pitcher or jug for storing. It sounds obvious, but make sure it holds at least 8 cups. The tighter the seal, the better.

Regarding the almond pulp in the bag. Hold the end of the bag with one hand and the top closed with the other. Shake to loosen the pulp. Empty the pulp into a small ziplock bag or jar to place in freezer to use at a later date. Or if the pulp will be used soon, it should last in the fridge for just a couple of days. Don't you dare throw out that pulp. Don't do it. I'm watching. There are loads of recipes using almond pulp. I plan to make some in the next coming weeks!

Now, repeat the process with remaining water and almonds.

Omg. Homemade almond milk! Awesome. Give yourself a pat on the back. The milk will separate in the fridge after a little while. Do not be scared of this, it is normal. Just shake it up before pouring and you're good to go!

Produce on Parade: How to Make Almond Milk

On the almonds

  • - Raw almonds work best. They lend the most "milk". Roasted almonds will make a darker milk and the taste will be...(surprise!) roasty. I personally prefer the raw, hands down. Experiment to find out what you like. In the pictures I happened to use half raw and half roasted almond because I ran out of the raw!

On soaking

  • - I find it easiest to soak the almonds before leaving for work and then when I return home, I'll make the milk in the evening. If I soak them overnight night, I don't get to them until the evening after work and that's a little too long. However, if you'll be home then it would work beautifully  I'll sometimes do this on the weekends.
  • - I soak the almonds in a pyrex 4 cup glass measuring cup, it's also what I use when squeezing out the almond milk. It just makes one less dish to bring out and wash!

On flavoring

  • - I don't flavor mine in batches because I like to use the milk in recipes and the like. However, I will frequently add a splash of vanilla, and a dash of salt, sometimes even matcha to a tall glass and stir it up when I want vanilla milk. Delicious!

On the bag

  • - I did have to get my bag online. It's Alaska, what else am I going to do? I found mine here and I think it does a fine job. Apparently...I had been using it inside out for quite some time. Only a week ago did I realize the seam goes on the outside of the bag! Hah! So, now you know.

On squeezing

  • - Don't pour cold-ass water in the blender. I know it's the logical thing to do, but, your hands will freeze when milking. I did this and it was horrible. Also, when I first starting making homemade almond milk I got super frustrated because the milking part was taking a lifetime, and I couldn't get ev.ry.drop.of.milk.out, and I felt like maybe I was damaging the bag. It took me a few times to realize that I was never going to get all the milk out and that was okay. I am now at peace with the squeezing bit and it doesn't take nearly as long. I was probably averaging like 2 minutes of squeezing per drop!
  • - Find what works well for you in terms of milking. It takes a few times to get the hang of it. I find it surprisingly soothing now...almost like therapy. Really!

On storing

  • -I purchased a hermetic refrigerator jug for storing my almond milk and I think it's definitely worth it. Hermetic just means it's airtight, so it will extend the life of the almond milk. Mine usually lasts about a week or just under. It will smell off when it's gone bad and it's only happened to me once. I was very surprised and terribly sad and I had to dump it out.

On cleaning

  • -Clean that shit out ASAP. I'm not even joking. You will regret it, I'm warning you. The bag's easy enough to clean, simply turn it inside out and rinse well, then hang to dry, that's it.

Produce on Parade: How to Make Almond MilkNow go make some sweet, sweet homemade almond milk. People will think you're badass. And you are.

Chai Spiced Waffles

river Walks like these, are good for the heart and soul. Alaska is good for the heart and soul.

We've had a pretty craptastic week. No running water for several days (though now it's fixed) and Todd's car isn't working which means extra long days at home for Bobbledore (Bailey), because I am spending an extra hour or two at work to accommodate the car situation. Todd hasn't been feeling very well so I thought I should make him one of his favorite foods...waffles! Healthy, vegan waffles of course...err...probably not what he  is used to.

Let me first say that while I am terrified of creating a new recipe completely lone wolf, I do always have to put my own spin on existing recipes. To make them healthier, tastier, because I ran out of some ingredient, or because it's Alaska and we just don' t have goji berries or maca powder or God knows what else (it's usually the latter). I pretty much have to have everything planned out (when it comes to food) and yes, I do go to the store about three times per week. Is this normal? I am not completely sure, but probably not...

Dairy makes my body very upset and Todd can't have nightshades, dairy or meat. This leaves a very small percent of recipes that are, as I have dubbed, "turnkey". Meaning, I don't have to remove, add or substitute anything by necessity...but I usually do because that's half the fun!  Make it your own. You're the boss, not the recipe. Vegans, of course don't eat meat or dairy but we also avoid nightshades (tomatoes, potatoes, red peppers and eggplants). So I try not to use them as often as possible.

Okay, without further adieu, life-brightening waffles. We had them for dinner. Have them whenever you want. These didn't hold up too well in my original adaption, so modified the recipe for you. The taste, however was wonderful. I drizzled molasses (the most nutritious natural sweetener) on my waffle, Todd opted for his maple syrup. He's from Ohio, I won't push it.

Chai Spiced Waffles

Adapted from Sprouted Kitchen.

Serves 4

  • 1 flax egg (1 Tbsp. ground flax seeds & 3 Tbsp. water)
  • 1 cup almond milk
  • 2 Tbsp. orange juice (or lemon if you don't have orange)
  • 1 tsp. vanilla extract
  • 3 Tbsp. melted coconut oil
  • 2 Tbsp. ground flax seeds
  • 1/2 cup almond meal (ground almonds)
  • 1/4 cup gluten free flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup oat flour (ground oats)
  • 2 Tbsp. erythritol (or sugar)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cardamon
  • 1/4 tsp. nutmeg
  • dash of cloves
  • dash of black pepper
  • 2 tsp. baking powder
  • 1/2 tsp. pink Himalayan salt

mixmilk2 hedgie

Make your flax egg first. If you have never made one before, check out The Bonzai Aphrodite. This is a page with great information on how to make a flax egg, it is so super easy too! In a small bowl, add 1 Tbsp. ground flax seed and 3 Tbsp. water. Add the water slowly while whisking. The flax egg should sit for at least 15 minutes in the fridge.


While your egg is gellin', grab your sous chef (such as Chef Bob, above) and get to  mixin' those wet ingredients in bowl (I used the same one as I used to melt the oil. Less dishes = Happiness). Mix all dry ingredients together in a separate large bowl.

Add wet mix to dry mix and stir to combine. Let sit for a few minutes to gel. Wash up some dishes or whatev. After the mix has sat, add about 3/4 cup to your heated waffle iron, mine took about 3 minutes to cook.

You could use the mix for pancakes too of course, but we used our waffle maker.

If you want to educate yourself about eggs, flaxspices and molasses please check out these amazingly informative, evidence based videos.