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Plant-based mylks are a kinder, healthier, and more environmentally friendly alternative to dairy.

You can create a vegan mylk with any nut, seed, or even coconut, but we wanted to share our go-to recipe, featuring our Mylk Almonds.

Both our Whole Almonds and Mylk Grade Almonds are organic and Non-GMO certified, but our Mylk Almonds contain a percentage of chipped or broken pieces, making them an excellent option for those that plan to use them in recipes. We import a unique variety not grown in the U.S., that have a natural almond extract flavor and higher oil content, resulting in a luxuriously smooth and rich tasting milk. They are a special specification that we supply to national nut milk brands, the country’s best organic juice bars, and use in our own kitchens almost daily.


1 cup Mylk Almonds
4 cups filtered water
Pinch of Himalayan Pink Salt
1-2 Medjool Dates for sweetness (optional)
1 teaspoon vanilla extract (optional) 




  1. SOAK. Cover 1 cup almonds with water, soak 8-12 hours.

  2. RINSE. Drain almonds and rinse thoroughly.

  3. BLEND. Add almonds to 4 cups filtered water. Blend well. Add dates and vanilla if desired.

  4. STRAIN. Pour almond milk through nut milk bag or cheesecloth and squeeze to remove pulp.

  5. CHILL. Keep in airtight container 3-5 days in the fridge, though best when fresh.