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.
Recipe Instructions
- 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!
FLAVOR OPTIONS
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.
Recipe Tips
- 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.
NUTRITIONAL INFORMATION
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
Ingredients
- 1 cup raw almonds
- 2 1/2 - 3 cups filtered water, plus more for soaking
Instructions
- 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.
Notes
- 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!
Nutrition
Recipe Troubleshooting
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 :)
spree says
LOVE the idea of making our own almond mik! I will definitely be making this! Thanks for the how-to!
OfBaking says
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!”
Savory Simple says
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.
JeniferR says
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.
Karen @ Gravy Training says
I love Almond Breeze too.. was the home-made stuff any comparison? Seems like it would be way cheaper to make my own!
Savory Simple says
It tastes almost exactly like unsweetened Almond Breeze except milder. Very creamy. And much cheaper!
Angela S. says
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!
njbrown says
Good for you! We really can make an immense change by doing simple steps like this.
Nancy
eatloveny says
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. [=
Savory Simple says
Today was the first time I’ve made almond milk so I haven’t decided what to make with the meal. BUT, I have a question for you! Do you dry out the almond meal before using it? I’ve been pressing it but there seems to be a lot of residual moisture.
eatloveny says
I like to aim for “as dry as possible,” but you won’t be able to get all of the moisture out. Fortunately for me, this works out great because a bit of moisture makes eating my snack much more satisfying.
So my unhelpful answer is that it depends on what you’d like to do with your almond meal. I imagine it would be delicious in cookies or in pie crust!
Savory Simple says
I’m going to try drying it out in the oven on the lowest setting (170 F). I think it will store better that way. Maybe it can be frozen!
Simply Living Healthy says
There is a wonderful recipe at Elana’s Pantry for Vegan Almond Pulp Crackers…it’s great for all that leftover almond pulp. I don’t dry mine before I use it for this recipe, I also have great luck putting it in the freezer for later use.
http://www.elanaspantry.com/vegan-almond-pulp-crackers/
Savory Simple says
I just successfully dried out my 2nd batch over a couple of days. I’d say it took at least 6 hours.
Veg 4 Ninety says
Mix it in with an Oatcake recipe! :) I am going to try this later today!
JamieAnne says
Look at you making your own milk! How awesome!
Ruth says
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!
megan12ca says
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.
lambyknits01 says
My dream appliance is a Vitamix! When I get one, I will be sure to try this ;)
Savory Simple says
Do you have a regular blender or food processor? You don’t need to use a fancy blender, it just helps get the puree extra fine.
contadina says
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.
Leslie Means says
Thank you for your “like” on my blog! Your blog is great – I have another new favorite! Thanks!!
David Ellis says
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.
Holly says
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.
Savory Simple says
I think I’m a long way from giving up cheese. I like your weekends solution.
Jill @ A Cook's Nook says
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!