Mexican Arancini

Alright team. Raise your hands if you’re not drooling over this pic…

(Everyone’s hands are down as they rapidly scroll through this post to get the recipe.)

What even are these?

What’s crispy, spicy, cheesy, fried, and actually good for you?

Dairy-free, gluten-free, air-fried Mexican Arancini.

Arancini – cheese-stuffed fried rice balls dunked in marinara – are traditionally Italian. But in true Katie fashion, I took a leap away from tradition. Homemade dairy-free cauliflower “cheese”, chickpea “rice”, bean tortilla chip “breadcrumbs”, and vegan queso. Totally not traditional. But totally DELISH.

Now my first call to action: DO NOT BE INTIMIDATED.

These are deceptively easy to make. And you really don’t need to be all fancy with the boujie ingredients. Normal cheese and rice will work just fine if you’re down for that. Pick your battles people.

First things first, let’s cut the cheese.

It’s made with steamed cauliflower, coconut oil, roasted hot peppers, some other spices, and gelatin.

Say what? Guys. It works. Just look at these cubes of delish pepper jack “cheese”!

The cheese also shreds like a charm. Which makes it a perfect addition to the arancini rice mixture.

Just combine with Banza chickpea rice, arrowroot powder, and an egg and you’re good to go.

To form the arancini, scoop a couple tablespoons of the rice mixture into your hand (helps if it is slightly damp).

Enclose a cheese cube in the center and place on a parchment-lined plate. Repeat.

Once you’ve formed all the balls, freeze them for at least 30 minutes.

It will be immensely helpful when it’s time to coat them for frying.

Speaking of coating, lets talk about this flavor-packed combo that’s gonna turn into crispy goodness.

Three different steps: a light arrowroot flour coating, and egg dip, and crushed toritlla chips for the final layer.

I used Beanfields Pico de Gallo flavored chips. And bam. They’re goooood. And made from beans! Hello delicious protein.

When all of the arancini have been rolled, dipped, and coated, it’s time to fry.

I used my air-fryer. I’m kind of obsessed. So quick. So easy. So healthy. And minimal clean-up. Just 12 minutes and you’ve got crispy golden perfection.

The arancini are done. It’s time to devour.

Let’s get saucy with some vegan queso and fresh salsa.

Sound like a plan?

Great. Now dig in people!

Mexican Arancini

Spinning tradition on it's head with these dairy-free, gluten-free, crispy bites of goodness. Dip them in salsa and/or queso and head straight to flavor-town heaven.


Homemade Pepper Jack "Cheese"

  • 2 cups pureed steamed cauliflower
  • 1 tbsp melted coconut oil
  • 3 roasted mini hot peppers
  • 3 tbsp gelatin
  • 1/2 tsp salt

Rice Mixture

  • 2 cups cooked rice *I used Banza chickpea rice
  • 1/2 cup shredded cheese
  • 1/4 cup arrowroot powder
  • 1 egg *beaten
  • 1/4 tsp salt
  • 1/2 tsp oregano


  • 1/3 cup arrowroot powder
  • 1/4 tsp salt
  • 1/2 tsp oregano
  • 1 egg
  • 1 tbsp almond milk
  • 2 cups crushed tortilla chips *I used Beanfields


For the Cheese:

  • Puree all ingredients until smooth.
  • Scoop into a lined loaf pan and smooth out.
  • Chill in fridge for at least 3 hours to set up.

For the Arancini:

  • Shred some of the cauliflower cheese (1/2 cup worth).
  • Mix the cheese, rice, egg, arrowroot, and seasonings.
  • Scoop 2 tbsp of the mixture into the palm of your hand. 
  • Place a cheese cube in the middle, and form the rice mix around to enclose it.
  • Repeat with the remaining mixture, placing formed balls on a parchment-lined plate.
  • Freeze the balls for at least 30 minutes. (Will make breading so much easier!)
  • Mix the arrowroot powder and spices together in one bowl.
  • Beat the egg and almond milk in a second bowl.
  • Have the crushed tortilla chips ready in a third.
  • Take the balls out of the freezer. 
  • Roll one of the balls in the arrowroot mix, dip in the egg wash, then coat in tortilla chips.
  • Place coated arancini to the side and repeat with the remaining balls. 
  • When all arancini are breaded, set your air-fryer to 400 degrees.
  • Working in batches, fry them at 400 degrees for 12 minutes.
  • Serve with queso and salsa.

Tiramisu Cake

Would you believe me if I told you that slice of heaven was vegan, gluten-free, and nut-free?

Well you should. It’s the delicious truth!

Take another look at those layers.

I’ll bet my bottom dollar you can’t guess what the tiramisu is made of.

Silken tofu.

Say what?!

I know. I know. But please just trust me.

This is worth your trust, right?


So let’s get started with the vanilla cakes.

Have you ever made a “flax egg”? They’re my go-to for vegan baking. Mixing ground flax and hot water creates a gelatinous gloop that helps bind and provide some lift to the cake.

I used coconut sugar and vegan butter in this recipe, but classic sugar and regular butter will substitute just fine.

Make sure you grease and line your pans with parchment paper. It makes removal significantly easier.

I baked the cakes in two 6″ round pans.

However, different baking dishes will also work. Square, bigger, smaller – use what you have on hand. Just keep and eye on them in the oven to adjust bake time accordingly.

After baking the cakes, let them cool completely.

Carefully slice off the tops of each cake and set aside.

For assembly, you need 3 layers. Two bases and the sandwiched tops.

Now lets transition to the creamy coffee filling.

This is where the tofu comes into play. It provides that smooth, creamy, marscapone-esque texture that will fool even dairy lovers.

I promise.

Add the tofu to a food processor (or blender) with maple syrup, melted coconut oil, lemon, and very finely ground coffee.

Puree until silky smooth.

Time to build the masterpiece!

Have your layers ready.

Brew some coffee to soak the cakes.

If using, line a spring form pan with parchment.

Place a bottom cake layer at the base of the pan.

Pour coffee over the top (or use a paintbrush) to soak the cake.

Spread a generous amount of cream over the layer.

Repeat this process three times.

Chill the cake for at least an hour before removing from the spring form pan.

Check out those layers!

To finish, liberally dust cacao powder over the top.

That’s it!

Finally time to serve it up.

Love at first bite?

For sure

Even all you tofu skeptics out there.

(I know cause I am one…)

Now I just have one final question for you:

What special occasion in the near future will you be making this for?

(And a treat-your-self-just-cause cake adventure totally counts.)

Tiramisu Cake


For the cakes:

  • 3/4 cup coconut sugar *sub regular
  • 5 tbsp melted vegan butter *sub regular
  • 1 cup milk of choice *almond, rice, hemp, normal
  • 1 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 2 1/2 tbsp hot water)
  • 2 cups oats flour
  • 1/2 cup arrowroot powder
  • 1 tsp tsp baking powder
  • 1/4 tsp salt

For the cream:

  • 2 cartons extra firm silken tofu
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil *melted and cooled
  • 1/4 cup fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 tbsp finely ground coffee
  • 1 tsp vanilla
  • 1/4 tsp salt

For assembly:

  • 1/2 cup brewed coffee


For the cakes:

  • Preheat oven to 350 degrees.
  • Beat together the sugar, butter, milk, and vanilla until smooth.
  • Add the flax egg and combine.
  • Fold in the dry ingredients.
  • Scoop batter into two greased and lined 6" round pans.
  • Bake for 20 minutes. Let cool completely. 

For the cream:

  • Blend all ingredients until silky smooth.

To assemble:

  • Carefully slice the tops off both cakes and set aside.
  • Place a bottom cake layer at the base of a lined spring form pan.
  • Pour brewed coffee over the cake layer to soak.
  • Generously spread a layer of cream on top.
  • Add the next cake layer, soak with coffee, and top with cream.
  • Sand-which the two cake tops together (inside out) and place on top.
  • Soak that final layer with coffee and smooth the remaining cream on top.
  • Chill cake in the fridge for at least an hour.
  • When ready to serve, remove from the pan and dust the top with cacao powder.

Sunbutter Kettle Corn Truffles

Hello there sweet, salty, delish bite of heaven.

Only 4 ingredients? And covered in chocolate?


You know you want a bite.

But let’s talk about what’s in these babies.

Kettle. Corn. Granola.


Thanks Safe + Fair for creating a granola that makes these truffles epic!

The only other ingredients in these guys?

Dates, sunflower seed butter, and a splash of almond milk.

Be sure to pit and soak the dates – then they will blend super smooth.

Blend the dates, sunbutter and almond milk first.

Then add the granola.

Have a different granola on hand you love? Swap that in instead. I’m sure they will still be delish.

Transfer the dough to a bowl and freeze for a bit.

Trust me. It will make it a million times easier to roll into truffles.

After you scoop and form the truffles, freeze them again while you make the chocolate coating.

It will help the chocolate set.

Dip. Dunk. Pour. Drizzle. Roll.

Just get the chocolate on there.

And for a pretty garnish? Add some baby granola clusters to the top while the chocolate is still melty.

Then stick back in the freezer to set up.

And just like that – your little bites of heaven are done.

Share with friends.

Or don’t.

Just enjoy them!

Sunbutter Kettle Corn Truffles

Sweet, salty, and covered in chocolate. Can it get any better? These are a simple, no-bake vegan, gluten-free treat that you'll wanna pop right in your mouth!


  • 1 cup soaked pitted dates
  • 1/2 cup sunflower seed butter *sub any nut butter
  • 2 tbsp almond milk
  • 2 cups Sweet Kettle Corn Safe+Fair Granola
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1 tbsp date or maple syrup


  • Soak dates in boiling water for 10 minutes.
  • Drain dates, then add to a food processor with the sunbutter and almond milk. Blend until silky smooth.
  • Add the granola and pulse to combine.
  • Transfer the dough to a bowl, and freeze for 30 minutes (it will be easier to roll).
  • Roll dough into tablespoon-sized balls and freeze.
  • Melt the coconut oil and combine with the cacao powder and maple syrup.
  • Drizzle chocolate on the truffles and top with more granola.
  • Chill until firm.


*best stored in the freezer

Vegan Graham Crackers & Cream Cheese

Graham Crackers – a classic American snack.

Integral in every s’mores operation. Fabulous as pie crust. Phenomenal dunked in milk. Perfection with a spread of chocolate frosting. Inspiration for a spin off cereal and bear-shaped bites. Delectable as a vehicle for cream cheese. Oh, and apparently dog treats?

Bottom line: We can all agree that they’re delicious.

So why not make that deliciousness available in a vegan, gluten-free, super nutritious form? But in a way that ACTUALLY tastes like the original.

The ultimate dream.

And that dream is now a reality.

Somehow the sunflower butter, coconut sugar, maple syrup, cinnamon combo is a dead-ringer for that classic graham flavor.

Not sure how. But not questioning it.

As a vegan recipe, the ingredients are pretty adaptable. Almond flour can be swapped for ground flaxseed. Oat flour for chickpea or quinoa flour. And vise versa.

The main thing to remember? Refrain from eating all of the dough before cooking. It’s a challenge for sure.

Baking times will vary from oven to oven. Just keep an eye on your grahams and pop ’em out when they’re golden brown.

When you remove them from the oven, re-trace the slices while the crackers are still warm. Spread the pieces apart to cool and crisp up.

These grahams are amazing just as is.

But they’re even BETTER with some homemade vegan cinnamon cream cheese.

Or maybe even that Vegan Chocolate Frosting?!

Either way, you can’t go wrong.

Vegan Graham Crackers & Cinnamon Cream Cheese


Graham Crackers

  • 1/4 cup sunflower seed butter
  • 1/4 cup almond milk
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1 cup oat flour *subs listed below
  • 3 tbsp ground flax *sub extra flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon

Cinnamon Cream Cheese

  • 1 package silken firm tofu
  • 1/2 cup raw cashews *no need to soak
  • 3 tbsp maple syrup
  • 2 1/2` tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp salt


Graham Crackers

  • Preheat oven to 325 degrees.
  • Mix together the sunflower butter, almond milk, coconut sugar, maple syrup, and vanilla until homogeneous.
  • Combine the dry ingredients in a separate bowl, add to the wet mixture, and stir until incorporated.
  • Separate the dough into two equal portions. And try not to eat it all.
  • Place half of the dough onto a piece of parchment paper the size of your cookie sheet. Press another piece of parchment on top.
  • Roll out the dough until it is 1/8 inch thick. (Pro Tip: A drinking glass works as a rolling pin in a pinch.)
  • Slice the flat sheet of dough into approximately 2 inch x 2 inch squares. Poke a couple sets of fork holes in each cracker.
  • Bake for 10 minutes, then check the crackers. They might have expanded and grown together while baking. If so, re-trace the cuts and separate slightly. 
  • Bake for another 15 minutes.
  • Remove from the oven and let them cool. They will crisp up as they do so.

Cinnamon Cream Cheese

  • Drain the tofu. (No need to squeeze or press.)
  • Add all of the ingredients to a blender or food processor. Blend until silky smooth.
  • Store in the fridge - it will be thicker when cold. 


*subsitute the almond and oat flours for any of the following: quinoa, chickpea, ground flaxseed, gf all-purpose blend, whole wheat flour
*do NOT use coconut flour

Poached Pear Gingerbread

Poached Pear Gingerbread

A gluten-free, vegan perfectly spiced loaf that is PEARfect for the holiday season. Or any season really.


Poached Pears

  • 2-3 pears
  • 1 cinnamon stick
  • 1 tbsp clove buds
  • slices of orange peels
  • 4 cups water


  • 1 cup almond milk
  • 1 1/2 tsp apple cider vinegar
  • 1/2 cup applesauce
  • 1/2 cup coconut sugar
  • 1/3 cup molasses
  • 1/3 cup melted coconut oil
  • 2 cups gluten free flour blend
  • 1/2 cup almond flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Caramel Sauce

  • 1 cup coconut milk
  • 1/4 cup coconut sugar
  • 2 dates


Poached Pears

  • Peels the pears and place in a small pot with the spices.
  • Cover with water.
  • Bring to simmer on the stove until the pears are fork tender.


  • Preheat the oven to 350 degrees.
  • Combine the almond milk and vinegar in a small bowl. Set it aside for 5 minutes to "curdle" and make vegan buttermilk.
  • Mix buttermilk with the rest of the wet ingredients.
  • Combine the dry ingredients in a separate bowl, then carefully fold into the wet mix.
  • Pour batter into a lined loaf pan.
  • Carefully submerge the cooled pears into the batter.
  • Bake for 50 minutes, then let the loaf cool for 20 minutes before removing from the pan.

Caramel Sauce

  • In a small saucepan, bring the coconut milk to a gentle simmer over medium-low heat on the stove.
  • Stir in coconut sugar until dissolved.
  • Remove from heat and let it cool slightly.
  • Add to a blender with the dates and puree until smooth.
  • Drizzle over the gingerbread loaf when it's time to eat.

Homemade Vegan Snack Mix

Anyone else grow up on Chex Mix?

My mom ALWAYS had a glass canister full of it sitting on our counter.

I was the girl who picked out all the rice chex and pretzels…leaving the wheat chex and brown cracker things for someone else.

Sorry not sorry. I know what I like.

And you know what I’m reeeeaaally liking? This revamped, super nutty, subtly spicy, vegan snack mix.

Like my coworkers and I are addicted. No shame. You will be too.

That golden goodness? You know it’s calling your name.

This recipe is about as un-scientific as it gets. Substitutions are not only welcome, they’re encouraged.

Not a cashew fan? Want some sunflower seeds? Are you a corn > rice chex kind of person? Or maybe wanna get sweet and spicy with some honey nut cheerios and extra sriracha?

Go. For. It.

Let’s talk about the sauce.

Typically, chex mix is made with Worcestershire sauce. But people know the ingredients in that stuff just as well as they know how to pronounce it. Aka they don’t.

So let’s make a sauce with ingredients you know, love, and have lying around.

Just look at that bowl of FLAVOR!

I used vegan butter in this recipe (to make it vegan..obvi…) but normal butter will do the trick!

Just melt it. Combine with the sauces and spices. And pour over the bowl of raw snacky stuff.

Now, baking this takes patience. Not gonna lie.

Your kitchen is going to smell divine, and you’ll just want to dig in.

This whole “bake for 30 – stir – bake for 30 – stir” will be tedious.

But you can do it.

Cause that perfectly crisp, crunchy, golden goodness is worth it.

Make this for your next party. Or for your coworkers. Or movie night. Or yourself.

I pinky promise you’ll be obsessed.

Nutty Vegan Snack Mix

Super addicting. Better than the original. Customizable to your nut-preference. Snack away!


  • 3 cups pretzels *gf if needed
  • 2 1/2 cups rice chex cereal
  • 2 cups plain cheerios
  • 1 cup peanuts
  • 3/4 cup cashews
  • 1/2 cup pumpkin seeds

For the sauce...

  • 6 tbsp melted vegan butter *sub normal
  • 3 tbsp coconut aminos *sub soy sauce
  • 1/2 tbsp sriracha
  • 1/2 tbsp dijon mustard
  • 2 tsp garlic powder
  • 1 tsp dried onion flakes
  • 1 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 200 degrees.
  • Combine the cereals, nuts, and seeds in a large bowl.
  • Mix together all of the sauce ingredients until homogeneous.
  • Pour sauce over the dry ingredients and stir until everything is evenly coated.
  • Spread evenly onto two baking sheets.
  • Bake for 30 minutes. Stir. 
  • Bake for another 30 minutes, then test "roasted-ness".
  • If needed, bake for more 15 minute increments until golden and crispy.
  • Let the mix cool, then devour!

Chocolate Chunk Cranberry Pumpkin Cookies

Vegan, gluten-free cookies that are nutritious enough to eat for breakfast? Count. Me. In.

While these cookies were first crafted as a holiday treat, I’m so down to enjoy them all year round.

Anyone else?

These scrumptious lil guys start with a base of smooth pumpkin puree, creamy almond butter, and rich date syrup (I love Soom Foods).

Moist and sweet. But not tooooo sweet.

Next up: the fiber-full dry ingredients.

The almond flour I used was the result of a batch of No Waste Almond Milk – store bought works just as great!

Pumpkin flour from Live Glean is a fab addition, but feel free to sub extra almond flour, flaxmeal, etc.

The oatmeal mixture seen below has quinoa, flax, and some other goodies intermixed. Thanks Soulfull Foods for that extra nutrient boost! But standard rolled oats will also suffice.

The recipe calls for 1 tsp of cinnamon…but you know I dumped more in there…

And now for the best part – MIX INS!

I used a combo of fresh cranberries, chocolate chunks, cacao nibs, and sliced almonds.

But it’s really a blank canvas for your creativity!

Coconut would be fab. Or pumpkin seeds. Or whatever. You do you.

Shape dough into hockey pucks and place on a lined baking sheet.

These cookies don’t really spread, so no need to budget sheet pan real estate for that.

Bake until nice and golden brown (mine were in for about 15 minutes) and let cool.

The longer they cool, the less they’ll crumble.


A cool glass of almond milk is a strong pairing recommendation.

Chocolate Chunk Cranberry Pumpkin Cookies

Healthy enough for breakfast. Sweet enough for dessert. Fresh holiday flavors and rick chocolate. Can you get any better?


  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter *sub any nut/seed butter
  • 1/3 cup date syrup *sub maple or honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup Soulfull Project Super Cereal *sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup fresh cranberries *chopped
  • 1/2 cup chocolate chunks
  • 1/4 cup sliced almond
  • 2 tbsp Live Glean pumpkin flour *sub more almond four


  • Preheat oven to 350 degrees.
  • Mix together the pumpkin, almond butter, syrup, date syrup, and vanilla.
  • Add the almond flour, oats, baking powder, baking soda, and cinnamon,
  • Dump in the mix ins and stir to combine.
  • Scoop dough, form into large disks, and place on a lined baking sheet. (These cookies don't spread.)
  • Bake for 15 minutes.
  • Let them cool to avoid over-crumbling.
  • Enjoy with a cool glass of almond milk!

Mandarin Honey Cornmeal Skillet

Growing up, I was my Gramy’s partner in crime.

From hanging laundry outside, to watching chick flicks, to sewing, to walks around the neighborhood – we had the best of times.

And no matter what, I could count on being her cornbread soux chef. Just her & I, a good ‘ol Jiffy mix, and a generous smear of butter. Classic and delicious.

I love you Gramy, but I took cornbread to the next level with smooth honey and bright orange flavors.

And I feel like you’d approve…take a peak.

I mean, just look at that texture!

Heart eyes for sure.

It all begins with a lighter base of applesauce, olive oil, honey, eggs, and orange.

Then come the dry ingredients.

The substitution of cassava flour enriches the nutritional profile and while the cinnamon and cardamom provide a rich, warm essence.

Pouring the batter into a greased cast iron skillet ensures an even bake.

And a gorgeous presentation vessel.

Top with extra orange slices and a generous drizzle of honey.

Trust me on the extra honey.

What do you think?

Are you down to try a re-vamped classic?

Mandarin Honey Cornmeal Skillet

A citrus twist on a classic cornbread. Especially delectable when slathered with extra honey and melted butter.


  • 1/2 cup applesauce
  • 1/3 cup olive oil
  • zest and juice of half an orange
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup cornmeal
  • 2/3 cup cassava flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom


  • Preheat the oven to 325 degrees.
  • Mix together the applesauce, oil, orange juice, zest, and honey until well combined.
  • Add the eggs and vanilla.
  • In a separate bowl, combine the dry ingredients, then fold into the wet mixture.
  • Pour batter into a 10” cast iron skillet. 
  • Bake for about 25 minutes (until a test skewer comes out clean).
  • Top with fresh orange slices and a generous drizzle of honey.

Cinnamon Applesauce

What do you get when you combine a box of imperfectly perfect apples and a rainy Saturday?

The golden opportunity for my first homemade applesauce adventure.

And friends let me tell ya, I will never buy store-bought applesauce again! Four ingredients. Ten minutes. Bowls on jars on bowls of beautiful goodness.

Just look at it though…

How do you like them apples?!

But really, y’all are gonna thank me for this one.

It’s almost magic how these little misfit beauties transform into silky heaven.

Oh and if you don’t just eat it all up immediately, check out my Mandarin Honey Cornmeal Skillet and Orange Coconut Cornmeal Loaves. Both made with this very applesauce!

Cinnamon Applesauce

a simply delish recipe that will have you asking "Why didn't I make this sooner?!"


  • 6 apples
  • 1/2 cup water
  • 1 tbsp cinnamon
  • 1-2 tbsp sweetener of choice (I used Soom Foods Silan)


  • Wash the apples well, then slice into 4 large pieces per apple. *Peeling is optional.
  • Dump the apples, water, and cinnamon into your instant pot.
  • Seal and pressure cook for 5 minutes.
  • Allow for slow release for 5 minutes, then manual release the remaining pressure.
  • Stir in your sweetener of choice, while slightly mashing with a fork.
  • Let the apple mix cool, then transfer to a blender or food processor to puree until silky smooth.

How to Make Almond Milk

Homemade almond milk.

It sounds so fancy. So bougie. And so complicated.

But guess what: It’s not.

Only a couple ingredients.

Less the five minutes of active work.Sounds pretty fabulous to me.

But still – Why make almond milk if you can just buy it from the store?
1. No artificial stabilizers.
2. Smaller batches for less waste.
3. More bang for your buck – get almond meal too.
4. Less expensive in the long run.
5. Sustainable option – no cartons get trashed.

Those are pretty solid reasons if ya ask me.

So let’s get to it.

The process starts with soaking raw almonds for at least 8 hours.

I typically do this overnight on Friday to make a fresh batch on Saturday mornings.

Use a jar at least double the volume of the almonds – they will swell as they absorb some water.

When the soak-time is up, drain and rinse the almonds.

Add them to your blender with fresh water, a pinch of salt, and maybe a splash of vanilla.

How much water?

About 4 to 5 cups per 1 cup of pre-soaked almonds.

You can always adjust this ratio for your batch size.

Example: If I soaked 1/2 cup of almonds, I would add 2 – 2 1/2 cups of water.

To make the milk, blend on high for 2 minutes, then strain through a nut milk bag.

A nut milk bag? Yep. I’s finer and more durable than a cheesecloth. I love mine from Ellie’s Best!

Squeeze all of the liquid out until you are left with this nut pulp.

But don’t throw it away.

Use it to make almond flour!

Spread onto a cookie sheet and dehydrate in a 200 degrees oven for about an hour. Then pulse in a blender to break up the chunks.

Now you have almond meal to use in recipes.

Happy nut milking!

Homemade Almond Milk

Cost-effective, delicious, and easier than you think!


  • 1 cup almonds
  • 4-5 cups water
  • 1/8 tsp sea salt
  • 1/4 tsp vanilla *optional


  • Soak the almonds for 8 hours / overnight.
  • Drain and rinse the almonds.
  • Add to a blender with the fresh water, salt, and vanilla.
  • Blend on high for 2 minutes.
  • Pour through a nut milk bag over a large bowl. Squeeze all of the moisture out of the almond pulp.
  • Transfer the almond milk to a glass jar and store in the fridge for up to 5 days.


Save the pulp to make almond flour!
Spread out on a cookie sheet and bake at 200 degrees for about an hour. Then pulse in a food processor to break up the dried clumps.