How to Make Almond Milk Easier to Digest (Without Losing Flavor)

Almond milk might be the first nut milk most people try, but it’s rarely made in the way that actually supports digestion. The trick? It’s not just about the nuts—it’s about the prep.
Because when you skip the soaking or rely on low-quality tools, you’re missing the part that makes almond milk truly work for your gut.

Here’s how to turn this basic blend into a daily pour your body will thank you for.

Almonds and Enzyme Inhibitors: What You Need to Know

Raw almonds naturally contain enzyme inhibitors, including phytic acid and tannins. These help protect the nut until it’s ready to sprout—but in your body, they can block mineral absorption and make digestion harder.

When you soak almonds (8–12 hours in filtered water with a pinch of salt), here’s what happens:

• Enzyme inhibitors decrease
• Phytic acid breaks down
• Digestibility improves
• The milk becomes creamier and less chalky
• You unlock more calcium, magnesium, and zinc

This isn’t just about texture—it’s about getting more from every sip.

The Gut Connection: Why Almond Milk Can Bloat You (or Balance You)

Unsoaked almonds—especially if they’re skin-on or roasted—can be hard on your digestive system. That heaviness you feel after some nut milks? Often, it’s unprocessed enzyme inhibitors or poorly extracted pulp slipping into your glass.

Soaking + quality straining = smoother milk, less residue, better nutrient delivery.

If you’re drinking almond milk for hormone support, gut healing, or mineral balance, prep makes the difference between just a nutty taste and a functional, feel-good pour.

Do You Have to Soak?

Not necessarily—especially if you’re using a tool that can handle raw nuts with power and precision.

The Nama M1 nut milk maker doesn’t require soaking to produce ultra-smooth almond milk. It begins with a low-speed blend, then cold-presses the mix through a fine filter.
No pulp bags. No grainy finish. No aeration or heat to mess with enzymes.

But for peak digestion and mineral bioavailability? Soaking still wins.

Is your countertop quietly dreaming of an M1? Good taste.
Use Discount Code PLANTPOWER to save on Nama nut milk makers and juicers.

Quick Almond Milk Tips

Here’s how to make almond milk easier on your gut (and better tasting):

• Soak almonds 8–12 hrs in filtered water + pinch of salt
• Rinse thoroughly before blending
• Use a cold-press method or a fine nut milk bag
• Skip added sweeteners for a cleaner flavor profile
• Store cold in a sealed glass jar (2–3 days max)

Want to level it up? Add a pinch of Ceylon cinnamon or fresh vanilla bean for gut-soothing, blood-sugar-friendly flavor.

Almond Milk & Digestion: A Worthy Habit

This isn’t just a trendy swap for dairy—it’s a customizable, nutrient-accessible blend that can serve your body better. But it only works if you prep with purpose.

Whether you soak or not, press or blend, strain or skip—it all adds up.

If you want almond milk to work for your gut, not just sit in your fridge—start here. The results are smoother than the pour.