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 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.
Savory Simple says
I don’t know about freezing, I’ve never tried. Why not freeze a small batch and see what happens?
Simply Living Healthy says
I tried it, initially it looked like it was going to work but it would never fully mix back together not matter how much I shaked/stirred it in the jar…stayed too separated for my taste. Maybe if I blended it again, not sure?
Savory Simple says
I assume you’re giving it a hard shake? I’m storing mine in a mason jar so I shake it like it’s a standard emulsion and it comes together fine.
The Jeffersonville Scribe says
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 :)
Savory Simple says
I don’t see any reason why it wouldn’t! Next on my list is homemade coconut milk.
Jereme's Kitchen says
Hey, I put you up for the “Versatile Blogger Award”! Hope you would like to participate! Check it out:
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.
Savory Simple says
It’s really simple! I’m making a larger batch right now and am going to attempt to dry out and save the almond meal.
Simply Living Healthy says
I guess great minds were thinking alike this week… :o)
Love your blog.
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
Grace@ FoodFitnessFreshAir says
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!
What a wonderful blog you have here! :) And I really like this image!! Keep it up :) xx
Your post inspired us to try almond milk and we absolutely love it. Thanks for the awesome post and keep up the good work. We love your blog.
Simple Dinners by Vicky D says
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