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Strawberry Rose Almond Milk

Strawberry Rose Almond Milk

This strawberry almond milk with rose water is super easy, absolutely delicious, and loaded with nutrients. This recipe is raw, vegan, and paleo friendly.

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 cups
Author Tess Masters



  1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar. Cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. 

  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors. 
  3. Throw the rinsed almonds and clean filtered water into your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. 
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp. (You can dehydrate this for use in smoothies, or to make crusts or body scrub.)

  5. Rinse your blender container, pour the strained milk back in, and add the strawberries, dates, rosewater, and salt. Blast on high for 30 to 60 seconds until smooth and creamy.
  6. Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. 

Recipe Notes


Substitute the dates for:

2 tablespoons Lakanto


1 1/2 tablespoons powdered birch xylitol* + 1/4 teaspoon alcohol-free liquid stevia

To make powdered birch xylitol from granular, pulse in a spice grinder or coffee grinder. 


Photo by Trent Lanz; styling by Alicia Buszczak