You know your friend who looks good in pretty much everything she tries on? Well, almonds taste good in pretty much everything you put them in—including, of course, milk! Plus, almond milk's got calcium, vitamin A, vitamin D, and the antioxidant vitamin E. That's a serious win-win.

Here, Brooke McLay, author of the new book Almonds Every Which Way: More Than 150 Healthy & Delicious Almond Milk, Almond Flour, and Almond Butter Recipes (Da Capo Lifelong), explains how to whip up three versions of the milky goodness in your own kitchen.

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Brooke Mclay

Unsweetened Almond Milk 
Makes 8 servings

Making your own almond milk is surprisingly simple. The process requires a little prep (overnight soaking of the almonds) and a slightly untraditional kitchen pantry item (cheesecloth) but is otherwise an easy way to create a preservative-free almond milk right at home.

1 cup raw almonds
4 cups filtered water
Pinch of sea salt

1. Place the almonds in a large bowl. Cover with water, and soak them overnight. (TIP: Need almond milk in a pinch? Soak the almonds in hot water for 1–2 hours to speed up the process.)

2. Rinse and drain the soaked almonds, and place them in a high-speed blender or food processor along with the filtered water and salt. Blend on high for 60 seconds, then place a piece of cheesecloth* in a strainer over a large bowl. (Cut the cheesecloth large enough to rest in the bowl with several inches left hanging over the edges of the bowl.)

3. Pour the contents of the blender into the cheesecloth. Fold up the edges of the cheesecloth, and gently squeeze the cheesecloth to release the milk.

4. Pour into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.

*Note: Nut milk bags are available from a variety of online retailers and can be used in place of the cheesecloth.

Nutritional Info Per Serving (½ cup): 103 cal; 9 g fat (1 g saturated); 4 g carbs; 1 g sugar; 242 mg sodium; 2 g fiber; 4 g protein.

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Brooke Mclay

Vanilla Almond Milk
Makes 8 servings

This slightly sweet, vanilla-kissed milk is perfect for drinking cold right out of the fridge or for pouring over a bowl of cereal. Add a pinch of cinnamon for a horchata-esque flavor.

1 cup raw almonds
4 cups filtered water
3 Tbsp maple syrup
Seeds of ½ vanilla bean
Pinch of sea salt

1. Place the almonds in a large bowl. Cover with water, and soak them overnight. (TIP: Need almond milk in a pinch? Soak the almonds in hot water for 1–2 hours to speed up the process.)

2. Rinse and drain the soaked almonds, and place them in a high-speed blender or food processor along with the filtered water. Blend on high for 60 seconds, then place a piece of cheesecloth* in a strainer over a large bowl. (Cut the cheesecloth large enough to rest in the bowl with several inches left hanging over the edges of the bowl.)

3. Pour the contents of the blender into the cheesecloth. Fold up the edges of the cheesecloth, and gently squeeze the cheesecloth to release the milk.

4. Place the almond milk back in the blender, and add the maple syrup, vanilla bean seeds, and salt. Blend until frothy.

5. Pour into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.

*Note: Nut milk bags are available from a variety of online retailers and can be used in place of the cheesecloth.

Nutritional Info Per Serving (½ cup): 131 cal; 10 g fat (1 g saturated); 8 g carbs; 4 g sugar; 243 mg sodium; 2 g fiber; 4 g protein.

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Brooke Mclay

Chocolate Almond Milk
Makes 8 servings

Indulge your chocolate cravings! Unsweetened cocoa and maple syrup blend to make a perfectly balanced flavor without adding tons of calories. If you're eating paleo, substitute raw honey for the maple syrup or omit it altogether for a less sweet treat.

1 batch Vanilla Almond milk (see previous page)
3 Tbsp cocoa powder
2 Tbsp maple syrup

1. Place all of the ingredients in a blender. Blend until frothy.

2. Serve immediately, or pour it into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.

Nutritional Info Per Serving (½ cup): 145 cal; 10 g fat (1 g saturated); 11 g carbs; 6 g sugar; 244 mg sodium; 3 g fiber; 5 g protein.

These recipes are all dairy-free, gluten-free, paleo, vegan, and vegetarian.

From Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014.

More from Women's Health:
3 Crazy-Tempting Vegan Recipes 
3 Vegan Recipes for (Former) Cheese Lovers
Vegan Gingersnap Cookies That So Don't Taste Vegan

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Alison Goldman
Alison Goldman is a writer and editor based in Chicago. She previously served as the lifestyle editor at Boston Globe Media's Boston.com and has also worked at WomensHealthMag.com and Glamour. Read more of her work at alisonmgoldman.com or follow her @alisongoldman on Twitter and @alisonmgoldman on Insta.