Almond milk recipe in a mason jar
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5 from 1 vote

Homemade Almond Milk

Want to learn how to make almond milk at home? It's easy! The milk is creamy, flavorful and tastes much better than store-bought brands.
Prep Time20 mins
Total Time20 mins
Course: Drinks
Cuisine: American
Keyword: almond milk
Servings: 2 cups
Calories: 55kcal
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.
  • This recipe makes 2 to 3 cups of almond milk. 


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