How to Make Almond Milk

Want to learn how to make almond milk at home? It’s easier than you might think! The milk is creamy, flavorful and tastes much less processed than the store brands I’ve tried. This is because homemade almond milk has no additives or stabilizers. The only ingredients are almonds and water. Amazing! Learn how to make almond milk with this easy, step-by-step tutorial, and never buy it from the store again.

Homemade almond milk recipe stored in a mason jar, surrounded by raw almonds I’ve been trying to cut back on milk. I drink quite a bit of coffee and tea, and cereal is one of my guilty pleasures. I feel like the cumulative effect on my body isn’t a heathy one.

To offset this, I’ve recently been alternating between milk and non-dairy alternatives. One of my favorites is soy milk, because it has the added protein (and there’s something about the flavor I like).

A few years ago I experimented with making homemade soy milk. I still like making that, but I’m more into making homemade nut milks. Why, you may ask?

While I don’t mind the taste of store-bought soy milks, I’ve never been wowed by any of the packaged nut milks. In my opinion, they have a weird mouthfeel and aftertaste.

Homemade almond milk is much better. It’s a fact. It’s not enough for my coffee, but I love it in tea, cereal and smoothies.


Homemade almond milk in a mason jar on a white backdrop

How to Make Almond Milk

Preparing homemade almond milk is easy! You start by soaking the almonds in filtered water for a minimum of 8 hours (I usually let them soak overnight).

Next, you’ll want to drain the almonds through a colander and give them a rinse. The almonds will still be firm, but softer and more mealy to the touch.

Place the almonds in a blender along with fresh filtered water. Turn the blender on low speed to begin chopping them, and then slowly turn the speed up to high and puree for 1-2 minutes, until you have a white, frothy mixture.

Strain the liquid through a fine mesh strainer lined with cheese cloth (or use a nut milk bag, more below). Voila! You’ve made almond milk!

Homemade Almond Milk Tips

I recommend purchasing almonds in bulk to save money. You can either purchase them from the bulk section of your local grocery store or online.

Since I’m now making nuts milks from scratch on a regular basis, I purchased a Nut Milk Bag to avoid wasting cheesecloth. It’s definitely worth it!

Not only is it inexpensive, but it’s very easy to clean. Also, no pulp slips through, which was sometimes an issue with the cheesecloth.

It’s very important to soak the almonds for at least 8 hours, but they’ll stay in the refrigerator in an airtight container for up to 5 days. Make sure to leave plenty of space and add extra water on top, since the almonds will expand.

Most blenders will get the job done, but there’s nothing quite like the industrial blenders. I have a Vitamix blender, and I use it constantly. I realize that’s a bit excessive for most people.

Since homemade almond milk doesn’t include any stabilizers, natural separation will occur. I store leftovers in the refrigerator using a jar with a tight fitting lid. Before serving, I give the jar a good shake.

This recipe will work with most nuts! Try cashews or macadamias! This strawberry macadamia nut milk is one of my favorite variations.

Almond Milk Nutrition

If you’re seeking a dairy-free milk alternative, almond milk is a great choice for several reasons. It has less calories and carbohydrates than cow’s milk, and is easy to digest for those who are lactose intolerant or otherwise sensitive to dairy.

While it’s not a good source of protein and calcium compared with dairy milk, there are plenty of ways to get more protein and calcium into your diet.

Looking For More Almond Recipes?

Check out my homemade almond butter and Warm Zucchini Salad!

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Homemade Almond Milk

5 from 1 vote
A simple tutorial on how to make almond milk. 
Course Drinks
Cuisine American
Keyword almond milk
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 55
Author Jennifer Farley


  • 1 cup raw almonds
  • 2 1/2 - 3 cups filtered water, plus more for soaking


  • Place almonds in a medium-sized bowl and completely cover with filtered water. Make sure to add plenty of water, since the almonds will absorb and expand. 
  • Place in the fridge to soak for at least 8 hours, preferably overnight. This can be done up to 5 days ahead of time.
  • Rinse the almonds in more filtered water and then place in a sturdy blender. Add 2 1/2 -3 cups of filtered water. For creamier milk, add less water.
  • Start on low speed to chop the nuts, then slowly turn the blender speed up to high and puree the almonds for 1-2 minutes, until the mixture is white and frothy.
  • Place a fine mesh strainer and cheesecloth over a bowl. Alternately, you can use a nut milk bag (see link in post). Allow the almond mixture to strain.
  • Give the bag a gentle squeeze to coax out the remaining liquid. Discard the leftover pulp or, even better, look online at the assortment of recipes using almond meal.
  • If you want to flavor the milk so it tastes more like flavored store brands, try adding a splash of vanilla and agave nectar. 
  • Consume within 2-3 days. Separation is natural in homemade nut milk; simply shake or whisk before serving if separation occurs. Unlike this all-natural milk, store brands contain stabilizers and preservatives.


Yields 2-3 cups.


Calories: 55kcal | Carbohydrates: 1g | Fat: 5g | Fiber: 1g

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • Thanks for sharing this. I also saw “Forks over Knives” and I’ve been alerted to similar studies in, for example, “What to Eat,” by the famous Marion Nestle (book). I think there’s something to be said about leaning more towards vegetarian/vegan diets (though I am by no means a vegan) because it’s better for our health, animals, and the health of the planet. How could you go wrong?

    Another important thing to note is that both Marion Nestle in “What to Eat” and Peter Singer in “The Ethics of What We Eat” both point out that the idea that we need excessive amounts of protein has been debunked and that any person who isn’t eating cheetoes all day, if they get enough calories, will be getting enough protein.

    Okay, rant finished! What I meant to say was, “great post!”

    • I agree with all of this. And I don’t think people should feel pressured by these studies or other factors to make a sudden dramatic life change. That won’t work with most people. Gradual lifestyle changes are the key to success, in my opinion.

      • Eat to Live by Dr. Joel Furhman is what changed my life!!! It is crazy when you begin to see the link between disease and meat/sugar/dairy consumption.

  • Yay for you! I read The China Study last year and have anticipated the movie ever since. As a Food Scientist that has studies the impact of disease prevention through food for over a decade, I have been thrilled to share this book and encourage others to watch the movie! What we eat has a huge impact on our lives. I’m eager to watch how this information impacts the recipe posts of your site as well as your life. Congrats!

  • What do you often do with your leftover almond meal? I’ve been mixing them with Craisins and making a mid-day snack out of it.

    Your blog is beautiful by the way! Your FAQ is helpful for a new blogger like myself. [=

  • Making small changes like this to redress the balance, rather than cutting things out altogether, appeals to me so very much. I’ve already started something similar with processed sugar and wheat flour (I try to use alternatives, or substiotute part of the sugar or flour with substitutes when baking). So far it’s working out great!

  • I bake gluten free and I use almond meal frequently. It is very expensive so I may take a shot at making almond milk just to get the leftover almond meal out of it! Very good in pie/tart crust and a host of other places you would normally use flour or bread crumbs.

  • I shall definitely be giving your recipe ago as the last time I tried to make almond milk I didn’t soak the almonds first and the milk was way too bitty. Nice idea to reuse the almond meal but I suspect my three nut-loving hounds will insist on getting their greedy paws on it first.

  • I like to drink almond milk from time to time but never thought to make my own. Will definitely have to try it. I find the sweetened version from the store too sweet and the unsweetened version in need of a little sugar. What better way to suit you own taste than to make it yourself.

  • Thanks so much for this recipe! I actually took a little course in nut milks last year, but I haven’t made any in so long.

    I have always had issues with dairy: I don’t think it’s healthy, and I don’t digest cow milk well (goat milk is another story), yet it’s my big “junk food” craving. Solution: we just eat dairy on weekends, and even then we try to keep it to a minimum. Weekend consumption is an easy way to cut back on certain foods.

  • Great recipe! I’ve been wondering how to make my own almond milk and now I know :).

    Thanks for liking my last post. Your site is thoughtful and informative, I’ll definitely be back!

  • I make almond this way in my VitaMix as well! But I use cold 3.75 c of water for one 1 c of almonds. And to sweeten, I just use several drops of liquid vanilla-flavoured stevia!

  • I’ll definitely be trying this! I drink normal milk but I shouldn’t because it does make me feel sick, but I can’t have soy either. And I think this will be good because it won’t be as sweet as any store-bought milk substitutes – I always find them too sweet. Thanks for posting this!

  • Can almond milk be frozen? Just a thought. I make my cat and dog food in large batches and freeze 3-day portions. maybe it is possible to make large batches of almond milk and begin thawing the next few servings while using one. What do you think? I had no clue making almond milk was so simple! Thank you for sharing this.

  • Love your very distinguished and tasty Blog! Looking forward to following your posts and trying some of your recipes.

  • This sounds so simple! Why the heck have I not been making my own almond milk all this time? Do you think this would work with a different type of nut as well, like hazelnuts or walnuts? I would love to someday be able to drink a tall glass of homemade pistachio milk… mmmm yumm :)

  • I have to tell you that you have an amazing blog! I LOVE your pictures and recipes!
    The idea of making almond milk is great. And it really does sound simple.

  • I think its a good idea to alternate between soya, almond and rice milk. I don’t consume cows milk. I’m going to try to make the almond milk – your recipe seems quite simple. Thanks for mentioning the documentary, I’ll see if my library has it. Have a nice day. Linda

  • I’ve been wanting to make almond milk for awhile! My mom always talks about how she used to make it when I was a kid, but I have no recollection of the taste. So I’m ready to make my own!

  • Like you, even when I ate meat I didn’t eat a lot. When I began a vegan lifestyle this year, the hardest part was giving up the dairy. I used to say that if I had to eat one food for the rest of my life, it’d be cheese. And a glass of milk with my Oreos? Mmmm, just try to stop me. But after I was off of dairy for a few weeks, my body didn’t crave it anymore. The different “milks” like almond totally do the job for me now. But I’ve never tried making my own – great idea! We always have almonds around, so it shouldn’t be too hard. (btw, your photos are amazing – great job!)

  • I’m so happy to hear you liked Forks Over Knives! I swear by almond milk but, I’ll admit, I’ve never made it myself. Thanks for sharing this recipe, I must get around to trying this soon!

  • I make almond milk periodically and I freeze the left-over pulp. The other day I added about 1/4 cup to my oatmeal, ground flax, protein powder mixture for breakfast and it was really good! I also added some to the banana muffins I made this morning! I am trying to sneak it in wherever I can! Thank you for reading my post today! Vicky D

  • I’ve made rice milk before but never almond milk. It looks like much the same process. Now I’m inspired to try it!

    Forks Over Knives was really insightful. I’ve also been trying to reduce my dairy since watching it. It’s hard! Good luck : )

  • I’ve been working as a personal assistant (chef, organizer, errand runner, scrapbooker, etc ;)
    for a little over a year now for a vegan family. Coming from my family where veganism wasn’t even really discussed as a viable option (cause you need your protein from meat and cheese, as they say), learning different food recipes has been an adventure and learning curve.
    Consistently now, I make about 2 gallons of almond milk a week (white and chocolate), and lots of different goodies and meals at work.
    Thankfully, it has all worked out beneficially as from my experience and documentaries like Forks over Knives have helped me become a mainly vegan eater (it’s hard living in a non-vegan household!)
    Thanks for sharing your recipes that look so tasty (and sounds like switching toward a less dairy base :)

  • This is so great! I just came home with some almond milk from the store, but I’m disappointed with it because it seems to have a lot more ingredients than necessary… and this sound pretty inexpensive.

    Thank you so much for visiting my blog and commenting! You look like you have a really awesome thing going on here, I’m going to have to come back again!!

  • Forks over Knives – I have to see that, I love documentaries like this.
    Great and simple recipe for almond milk – it’s rare over here in Germany, so this recipe is great for almond lovers like me ;)
    I see you’re planning to make coconut milk? It’s basically the same recipe – and it makes a great extremely refreshing sorbet, because it has a lot more freshness in comparison to store bought coconut milks.

  • I love freshly made almond milk. We use to make it at home when I was younger. You can also heat up the almond milk with some honey and whisk in an egg white. It makes for a yummy hot healthy breakfast. Love your photo

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