How to Make Almond Milk That’s Even Better for Your Gut

There’s almond milk—and then there’s almond milk made with digestion in mind.

When you soak your almonds before blending, you activate enzymes, reduce phytic acid, and make the final milk not just smoother—but more body-friendly. Soaking isn’t a trend. It’s a simple tradition rooted in biology: nuts want to grow, not be digested. Your job? Help them cooperate.

Here’s how to do it right—and take it further.

1. Why Soaking Almonds Changes Everything

Almonds (like all seeds) come equipped with natural enzyme inhibitors and antinutrients like phytic acid. These compounds help the nut stay dormant until it’s time to sprout—but in your digestive system, they block mineral absorption and slow down enzyme activity.

Soaking triggers the almond’s internal “wake-up” call. That short soak:

Reduces phytic acid → supporting mineral bioavailability
Neutralizes enzyme inhibitors → unlocking digestion
Softens the nut → for smoother blending or pressing

You’re not just making it easier on your blender—you’re making it easier on your body.
Not sure how long to soak? This guide on soaking nuts for milk breaks it down nut by nut—so your prep can be as intentional as your pour.

2. Give It a 12-Hour Chill (Mini-Ferment)

After blending and straining, whisk a probiotic capsule into 2 cups (470 ml) of fresh almond milk.
Cover loosely and refrigerate for 12 hours. The culture gently ferments natural sugars, producing:

Lactic acid → tangy depth and longer fridge life
Probiotic microflora → microbial diversity for the gut
Softer texture → enzymes break proteins into creamier chains

The flavor stays mild—think kefir-light, not funky cheese.

3. Feed Your Flora (Prebiotic Boost)

Almonds supply some soluble fiber, but you can take it a step further with a whole-food ally: the humble date. Just one soft, pitted Medjool date blended in post-ferment brings:

Natural inulin → gentle prebiotic support for bifido and lacto strains
Slow sugars → sustained energy, not a spike
Silky texture → adds creaminess without thickeners

It’s a sweet, smart upgrade your microbiome will actually recognize.

4. Spice It Up for Digestion

Classic Ayurvedic allies go a long way in nut milk:

Spice	Gut Benefit	How Much
Ceylon Cinnamon	Regulates post-meal glucose	¼ tsp per cup
Fresh Ginger Juice	Motility & anti-bloat	½ tsp per cup
Cardamom Powder	Eases gas, warms digestion	Pinch per cup

5. The Smooth-Operator Tool

Want to skip the nut bag, heat, and froth? The Nama M1 nut milk maker was made for this.
It begins with a low-speed blend, then cold-presses through a fine filter—delivering ultra-smooth almond milk with zero grit and soft, silky pulp (perfect for reuse).

It’s the only at-home tool that cold-presses your milk raw, smooth, and enzyme-intact—no high-speed friction, no nut bag, no bloat.

If your nut milk had a wishlist, the M1 would be lonely at the top.
Use Nama Discount Code PLANTPOWER to save on this incredible nut milk makers and top-tier juicers.