How to Make Almond Milk
Have you ever wanted to try homemade almond milk? In this post, we’ll go through how to make almond milk for a delicious, creamy, healthy alternative to dairy milk and store-bought nut milk.
Equipment Needed For Almond Milk
As long as your soak your nuts first, any decent blender will work for making almond milk. I love my Vitamix but I’ve also used a Ninja blender with success. Blendtec would also be suitable and Kitchenaid has some powerful models as well.
Bowl for Soaking
I like to use a glass mixing bowl or large glass measuring cup for soaking the almonds. You don’t need anything too large unless you’re making multiple batches at once.
After you soak the almonds, you’ll want to strain them and give them a good rinse. Any strainer or mesh sieve works for this.
Nut milk bag or cheesecloth
Although you can use cheesecloth or even an old cut up t-shirt, I’d recommend using a nut milk bag for straining the finished almond milk. Using a nut milk bag is the most convenient way to strain your blended almond milk for a smooth and creamy finished product. Nut milk bags are inexpensive and last forever.
Jar for storing
You’ll need some kind of jar or bottle for storing your homemade almond milk. I use a 1-quart mason jar with a plastic lid. Any glass bottle, jar or container works, preferably something that’s easy to pour out of.
How to Make Almond Milk
Making almond milk at home is quite easy and well-worth any effort that is involved. All you need to make it is almonds and water.
From there you can play with additions such as medjool dates for sweetness, a pinch of sea salt and pure vanilla extract for more flavour.
Step One: Soak
Soak raw almonds anywhere from 8-24 hours.
Step Two: Drain and Rinse
Drain and rinse the soaked almonds.
Step Three: Blend with Water
Add the rinsed, soaked almonds to a blender with 3-4 cups of water. When you first make your almond milk, start with 3 cups and see how you like the consistency then adjust as needed from there. I use 4 cups for mine.
Blend the almonds and water on high for up to 60 seconds until smooth and creamy.
Step Four: Strain
Strain the milk through a nut milk bag or cheesecloth into a jar or large measuring cup you’ll be able to pour into a storage container after straining. If you strain it into a bowl you can use a funnel to pour it into a storage jar after.
Homemade almond milk is smooth, creamy, delicious and far superior to store-bought milk. Here are the ways I love to use it:
- frothed and used to top coffee for homemade lattes
- as a coffee creamer (try making it with less water for a creamier consistency)
- as a base for smoothies
- to make stovetop oatmeal and overnight oats
- to make chia seed pudding
- with cereal or granola
- to make golden milk
- in vegan bulletproof coffee
- for drinking
My almond milk separated! Has it gone bad?
Nope. Separated almond milk has not gone bad and is totally okay to use. Almond milk separates naturally but it’s no big deal, just give it a good shake before using. Store-bought almond milk has stabilizers and emulsifiers added that make it shelf stable, they’ll still separate but it happens much more slowly. Homemade almond milk will separate quite quickly once stored in the fridge.
Is it cheaper to make your own almond milk?
Yes and no, but overall the prices are comparable. It depends on the cost of almonds and store-bought almond milk in your area. For me, here in Vancouver, it costs me a little bit less to make homemade almond milk than buy it at the store. Regardless of the cost though, homemade almond milk tastes far superior to carton almond milk. In addition, you can feel confident knowing that your homemade milk is made with just 1 natural ingredient and contains no gums, carrageenan, preservatives or added flavours.
That being said, I still buy Silk Almond Milk weekly. My husband and I go through quite a bit making smoothies and although making my own is quite easy, it’s not always practical to be making it that often. It depends on what you plan to use almond milk for. We mainly use it in smoothies, which store-bought is fine for.
For a very inexpensive homemade plant milk, I’d suggest oat milk which requires just 1 cup of rolled oats per 3-4 cups of water and is very easy to make.
What kind of almonds should I use for making almond milk?
I would recommend organic, raw almonds. If organic ones aren’t an option, raw almonds are the next best choice. I would not recommend using roasted almonds since they often have added oil and salt.
How do you sweeten almond milk?
You can use maple syrup, medjool dates or raw honey to sweeten your almond milk. I usually just leave it plain but it’s up to you and again, depends on what you’re using it for. If you like to enjoy almond milk as a beverage on its own or in your coffee, a bit of sweetness is a nice addition and I’d recommend adding 1-2 medjool dates to the blender with the soaked almonds.
How do you flavor almond milk?
You can add pretty much anything to your blender with the soaked almonds to create different almond milk flavors. I’d recommend keeping it simple to start though and trying a dash of pure vanilla extract and a pinch of sea salt.
How do you make chocolate almond milk?
Easy, just add 1-2 tbsp of cacao powder, a couple soft medjool dates and a pinch of salt to the blender with the soaked almonds and proceed with the recipe.
How long does homemade almond milk last?
You can store homemade almond milk in the fridge for up to 4 days. It’s best enjoyed within a couple days though so I wouldn’t recommend making more than you’ll be able to use in that time.
What do I with leftover almond pulp?
After you run the almond milk through your nut milk bag you’ll be left with a dry, flour-like almond pulp. You can discard this or use it in baking such as cookies, in no-bake bar and ball recipes, in homemade granola, you can add it to smoothies or oatmeal, sprinkle it on coconut yogurt or mix it into chia pudding.
As an alternative to almond milk, you can also try my homemade hemp milk or homemade oat milk recipes.Print
How to Make Almond Milk
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 4 cups
- Category: Beverage
- Method: Blender
- Cuisine: American
- Diet: Vegan
This easy almond milk recipe requires just two ingredients: raw almonds and water. You can enjoy it just like that for a smooth and creamy plant-based beverage but it’s even better with a pinch of salt, dates and vanilla blended in.
- 1 cup almonds
- 4 cups filtered water (filtered water is not totally necessary, your choice)
- pinch of sea salt (approx. 1/4-1/2 tsp)
- optional: 1 tsp pure vanilla extract
- optional: 1-2 medjool dates or 1 tbsp pure maple syrup
- Soak the almonds in water in a glass bowl for 8-24 hours.
- When the almonds have finished soaking, strain (discard the water they soaked in) and rinse well.
- Add the rinsed, soaked almonds, salt and water to a high-speed blender. Add the dates and vanilla if using.
- Blend on high for 60 seconds until smooth, creamy and frothy.
- Either pour right into a container for storing or strain through a nut milk bag for smooth, creamy homemade almond milk. The leftover almond meal can be discarded or used in baking, oatmeal or to make granola. I like to strain it into a large glass measuring cup and then pour it into my storage container after straining. My large measuring cup has a spout so it’s easy to pour from. If you strain into a bowl, a funnel will make it easier to pour into a storage jar.
- Store in the refrigerator for up to 4 days.
I leave my almond milk unsweetened so I don’t’ use the dates. It depends on what you’ll be using the milk for. If you’re using it for drinking, a hint of sweetness is nice but if you’re using it in recipes, I don’t think it’s necessary.
Keywords: how to make almond milk, homemade almond milk recipe
UPDATE NOTE: This recipe was originally published on January 27, 2013. It was updated in August 2019 with new photos and text.
This turned out so good! I had no clue how much better tasting homemade almond milk was! Thank you so much for creating this and sharing this! ❤️
Makes the best almond milk! I just have a question: when it separates in the fridge, should I keep mixing it up before use or can I pour off the separated water? Would the milk that’s left be thicker and creamier or?
Just keep shaking it up before use. You could pour off the water I suppose, I’ve never done that though so I’m not sure!
Can almond milk be frozen?
I think you can safely freeze it but it will separate when you thaw it so it will have to be blended again. I haven’t tried freezing it myself.
Just made this and completely forgot to rinse the almonds! Is it still good to drink? Thanks!
You mean you soaked them but didn’t rinse them? It’s really up to you, they may be a little dirty but otherwise should be safe to eat.
Thanks for this recipe. I have to live a low sodium lifestyle and purchasing almond milk in the grocery doesn’t work for me. I used to purchase a lower sodium product, but it was recently discontinued. I found your recipe and made it today. Wow! So easy with my Ninja Hot/Cold Blender. Used the nut bag to strain the liquid. I soaked the nuts for a few days and popped the skins off easily also. Added honey as a sweetener. Will be making this weekly!
I made it ! It’s excellent! Thank you 👍🏼❤️
Just made for the first time…delish! Any good recipes for the leftover ground almonds?
Sorry, I don’t have a recipe but there are lots online! I usually just add them to oats, smoothies, granola or other baking. Glad you enjoyed it!
I just made it. It’s absolutely delicious. I used the dates to sweeten it. It’s creamy and perfect for my coffee. Thank you so much for this recipe.
So glad you liked it, Colleen! Thanks for giving it a try.
This was so good! I will be making this weekly from now on.
Fantastic! It really is yummy, isn’t it? Glad you enjoyed!
Cutting the water down for a thicker/creamier consistency has eliminated my need for real cream in my coffee! Its a texture thing for me but my body doesn’t like the high fat dairy items. This seems to be a good compromise for body and soul.
*I used half the water, no sweeteners or flavors. Give a Good shake and it’s a nondairy creamy dream!
Hi! Can I use a fruit processor instead of mixer?
Hi there, I’ve never tried it but as long as it it’s a powerful food processor with sharp blades and you strain it after, it should work!
Hi, I’m prediabetic and trying hard to come out of danger of type 2 diabetes. I need your help develop a meal plan. I am a big time foodie and have passion to eat sweet things. Regards.
Hello, I’m sorry I can’t provide a medical-based meal plan but may of the recipes you’ll find on my site are low-sugar and would be suitable. Enjoy!
Just made this and love it! The taste is so fresh. I’ll be trying oat milk next.
Awesome! So glad you enjoyed it! It is so fresh and yummy, isn’t it? Thanks for the message.
This was my first time ever attempting something like this. Super easy and yummy! Thanks!
Wonderful! I’m so glad you enjoyed it.
What kind of nut milk bag did you use? I am using a piece of cotton fabric but I feel like there are better options out there!
There are lots of good options on Amazon! I’m not sure the brand as I’ve had it for a long time I have but just search nut milk bag and you’ll find some great options for $10 or so. Just choose the best reviewed one. They’re definitely worth it!
I added some links to the recipe and post so you can find a nut milk bag on Amazon. Have fun!
Do you know how to calculate the macros on homemade almond milk? Thanks! Love your site!
I’m not sure actually, I’ve thought about it but I wasn’t sure. Personally, I probably wouldn’t track it because they’d be fairly low…or maybe you could just use the info for a store-bought version for tracking. I don’t track that either, haha. Thanks!
I make my own Almond Milk at home but I’ve never thought to include Medjool Dates, sounds delicious!
This sounds really interesting. Does it taste good without the dates? I would prefer using Stevia as my sweetener.
I think the left over almond stuff would be great used in muffins. That is what I would want to try it in. May even be able to incorporate it into a batter, using brown rice flour, and make pancakes. It would definitely be a trial & error process.
I make a really thin pancake using the brown rice flour, and use them to make roll-ups with home-made hummus and sliced, sauteed vegetables – like eggplant, bell peppers, squash or zucchini.
Hi MaryAlice, yes you can use any sweetener you like or even go without. I usually just use almond milk for my oats and smoothies so I don’t need it to be sweet anyways.
There are a lot of great recipes online for using up the leftover pulp, I’ve seen it used in cookies, muffins, pancakes, all sorts of yummy stuff! Let me know if you give this a try!