Saffron Almond Milk


Saffron Almond Milk

Homemade almond milk tastes 10 times better than the store-bought stuff, so I try to make my own whenever I can. I added dates, cardamom, and pistachios so that it reminds me of sweet lassi, a traditional Indian drink. I also use leftover almond pulp from this recipe to make crumbs for my savory dishes or as an almond meal for my sweet treats.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Allergens: Nuts
  • Servings: 2 full cups or 4 half cups


  • 1 cup almonds (raw, organic)
  • 1 tablespoon pistachios (raw, organic)
  • 1 tablespoon goji berries
  • 1 tablespoon flax meal
  • 1 tablespoon hemp seeds
  • 1 date (pitted, chopped)
  • 1 tablespoon ground cardamom
  • 2-3 threads saffron
  • 2+ cups water


  1. Place almonds, pistachios, and goji berries in a medium bowl and cover with water.

  2. In a separate container, mix flax meal, hemp seeds, date, cardamom, and saffron.

  3. Add just enough water to cover the mixture.

  4. Soak both mixtures for at least 8 hours (preferably overnight).

  5. Once all ingredients have been soaked, drain nuts and goji berries and discard the soaking water.

  6. Rinse under cold water and drain.

  7. Add nuts and berries along with 2 cups water in a high-speed blender.

  8. Add flax meal mixture.

  9. Blend for couple of minutes or until smooth and creamy. Mixture will expand, so make sure you leave enough room in blender.

  10. Strain mixture into a large bowl through a nut bag or fine mesh sieve.

  11. Use your hands or a spoon to squeeze milk out of the mixture.

  12. Pour milk into a glass jar or pitcher and store in the fridge for 3-4 days before serving.