This almond milk recipe is easier to make than you might think. Make your own creamy, flavorful, dairy substitute with just almonds and water!
I’ve been trying to cut back on milk. I drink quite a bit of coffee and tea, and muesli 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).
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 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, overnight oats, and a smoothie as well.
Why To Make this Almond Milk Recipe
- To save money! Considering the fact that 2 cups (1 quart) of nut milk costs anywhere between 2 and 4 dollars, you can save a lot of money by making this at home.
- Fresher taste and better flavor.
- No sugars, chemicals, or preservatives. By making it yourself, you can be sure that there are no preservatives or chemical ingredients hidden inside.
Almond Milk Ingredients
Believe it or not, all you need to make this homemade non-dairy milk from scratch are almonds and filtered water.
Be sure to use unsalted raw almonds for this recipe, as pre-packaged salted almonds won’t give you the right flavor.
- Soak the almonds. You start by soaking the almonds in filtered water for a minimum of 8 hours (I usually let them soak overnight).
- Drain the nuts through a colander and give them a rinse. They will still be firm, but softer. Also, they will feel somewhat mealy to the touch.
- Blend with water. Place the almonds in a blender along with fresh filtered water. Turn the blender on low speed to begin chopping them. Then, slowly increase 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 cheesecloth. Alternatively, you can use a nut milk bag (more on that below).
Voila! You’ve made almond milk!
If you want to make a flavored almond milk that tastes more like what you get at the store, add a few splashes of pure vanilla extract and a drizzle of agave to your unsweetened almond milk. Play around with the sweetener to find a level of sweetness you enjoy most.
You’ll want to enjoy this almond milk within two to three days of making it.Since it 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 makes 2 to 3 cups of unsweetened almond milk, so you should have no trouble finishing it off within a couple days!
STORAGE AND SERVING
Some of my favorite ways to use nut milk are in chai lattes, blended into a chocolate smoothie, poured over a warm bowl of baked oatmeal, and of course, enjoyed plain.
Refrigerate the milk in a glass container with a lid. I like to use quart size mason jars for this. Be sure to use it within seven days.
- Buy in bulk– 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.
- Consider using a nut milk bag. 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! It’s inexpensive and very easy to clean. Also, no pulp slips through, which is sometimes an issue when using cheesecloth.
- Soak time is important. It’s very important to soak the almonds for at least 8 hours. However, they’ll keep 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.
- High power is best. 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.
- Using other nuts- This almond milk recipe will also work with other type of nuts. (try cashews or macadamias). This strawberry macadamia nut milk is one of my favorite variations.
If you’re seeking a dairy-free milk alternative, this is a great choice for several reasons. It has less calories and carbohydrates than cow’s milk, and it 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.
If you love the taste of almonds, be sure to check out my homemade almond butter, Warm Zucchini Salad, and Roasted Green Beans with Parmesan and Almonds.
Homemade Almond Milk Recipe
- 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.
- This recipe makes 2 to 3 cups of almond milk.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
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 :)
Veg 4 Ninety says
I love this, thank you in advance for saving me money and making one more thing preservative free in my life. Too sweet!!
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!!
Robert @ myBites says
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
Liz @ The Lemon Bowl says
I loved the moving Fork over Knives!!! So moving… love this post.
i soaked 2 cups of organic raw sunflower kernels/seeds about 1-1/2 days by the time I made it, along with 8 cups fresh filtered water plus 1/2 tsp salt, a dash of vanilla & cinnamon,. I did not have to strain it. I’s very delicious and good for you.. I love your recipes, thank you.