Almond milk

May 7, 2026

Homemade almond milk is an exceptional source of vitamin E, magnesium, and monounsaturated fats. Unlike commercial versions, this recipe preserves all the nutrients in the nut without adding preservatives or excess sodium. Using Bonsalt 0% is key to balancing the fruit’s natural sodium-free flavor, while Cremor Tártaro acts as a mineral stabilizer, helping the almond-water-and-fat emulsion last longer and not separate quickly.

Estimated time: 10 minutes (plus 8 hours of soaking beforehand).
Difficulty: ⭐⭐ (Easy).
Servings: Approx. 1 liter.
Number of people and some extra info: A base for multiple recipes. It is a lactose-, gluten-, and cholesterol-free drink, ideal for vegan and heart-healthy diets.

Ingredients

150 g raw almonds (preferably with skins for more fiber, or peeled for a milder flavor).
1 liter of mineral or filtered water.
1 pinch of Bonsalt 0% Sodio de Castelló.
0.5 g of Cremor Tártaro de Castelló (natural stabilizer).
4 g of Stevia 1:8 de Castelló (optional, if you want a sweet touch).
A pinch of vanilla or cinnamon (optional).

Nutritional Analysis and Technical Sheet

Analysis per 200 ml serving (one glass).

Category	Nutrient / Component	Amount (per glass)	Benefit and Source
Macronutrients	Protein	3.2 g	High-quality plant protein.
	Healthy Fats	11.5 g	Essential fatty acids (heart health).
	Carbohydrates	2.4 g	Very low glycemic index.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps muscle and nerve function.
	Potassium (Cremor)	20.7 g (per 100g)	Essential stabilizing mineral.
	Sodium (Bonsalt 0%)	0 g	100% free of added sodium.
Vitamins and Other	Vitamin E	Very high	Powerful cellular antioxidant.
	Calcium and Magnesium	Natural source	Bone health and muscle relaxation.
	Calories	125 Kcal	High nutritional density.

Detailed Description (Procedure)

Activated (Soaking): Soak the almonds in plenty of water for at least 8 hours (or overnight). This softens the nuts and removes antinutrients, making them easier to digest.
Washing: Drain the almonds and rinse them well under running water.
Processing: Place the almonds in the blender with 1 liter of clean mineral water.
Technical Incorporation: Add the pinch of Bonsalt 0% , the Cremor Tártaro and, if desired, the Stevia 1:8 de Castelló . Cremor Tártaro de Castelló helps the almond fat emulsify better with the water, resulting in a milkier and less watery drink.
High-Power Blending: Blend at maximum speed for 2-3 minutes until the almonds are completely pulverized.
Filtering: Pass the mixture through a fine-cloth straining bag or a very fine-mesh strainer, pressing well to extract all the liquid.
Storage: Store in a glass bottle in the refrigerator. Shake before serving.

Chef’s Secrets

Full Use: Don’t throw away the leftover pulp (almond okara). Use it to make cookies, sponge cakes, or add it to your yogurts; it is pure fiber and protein.
Enhanced Flavor: The pinch of Bonsalt 0% is the secret to keeping the drink from tasting "flat." The potassium brings out the roasted nut flavor, making it delicious even without sweeteners.