How to Make Almond Milk

Making your own almond milk is surprisingly easy.


A delicious and nutritious alternative to dairy milk, this almond milk is light and creamy, but is free of lactose or casein–> both of which can cause digestive issues.

Did you know up to 75% of the world’s population is lactose-intolerant? Another good reason to try this almond milk.

If you’ve tried store-bought almond milk, don’t be surprised if you like this homemade version much, much more. Homemade almond milk is free of fillers and preservatives, and provides a sweet, subtle almond flavor. In fact, most people who try homemade almond milk can never go back to the store-bought varieties again!

An added bonus? It’s cheap and easy to make!

Homemade Almond Milk
makes 4 cups


1 cup almonds, soaked in water for 4-6 hours and rinsed well
4 cups filtered water
nut milk bag, or cheese cloth for straining


Combine the drained almonds and 4 cups of filtered water in a high-speed blender, and blend until smooth and creamy.

Note: Soaking the almonds beforehand removes the enzyme inhibitors naturally contained in their skins. These enzyme inhibitors may cause digestive discomfort if consumed, which is why I recommend soaking the almonds first, then draining and rinsing well. You don’t want to use the soaking water in this recipe, as it will contain those toxins you just removed!

This takes about a minute in the Vitamix, but may take longer in a standard blender.

Once thoroughly blended, pour the mixture through a mesh nut milk bag, positioned over a large bowl.

Close the bag at the top, then squeeze, squeeze, squeeze!!!!!!

You’ll want to squeeze out every last drop! Discard the remaining almond pulp, or save it for another use! (See recipe ideas below)

Transfer the strained milk into a sealed container, and store in the fridge for up to 4 days.

*Note: Feel free to substitute any other nuts or seeds, to create a variety of dairy-free milks! Brazil nuts and Hazelnuts don’t need to be soaked before blending, as they do not contain enzyme inhibitors like other nuts.

**For an extra-special treat: Try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!

4.84 from 31 votes
Homemade Almond Milk
Prep Time
10 mins
Total Time
10 mins

A creamy alternative to dairy milk, which can be ready in less than 10 minutes!

Course: Drinks
Servings: 4 cups
Calories: 205 kcal
  • 1 cup almonds , soaked 4-6 hours and rinsed well
  • 4 cups filtered water
  1. Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
  2. Strain the "milk" through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
  3. Store in the fridge, in a sealed container, for up to 4 days.
Recipe Notes

For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!

Need ideas for your leftover almond pulp?

Try making one of these sweet treats:


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Thanks so much for this. I have 2 yr old twins who are dairy and soy intolerant and drink almond milk. At $3.55 a litre here in Australia and having a litre a day is so expensive. Hopefully his will work out much cheaper…just need to source a a nut bag and container. I have a Bellini similar to a Thermomix so hoping it will work in that.


thanks for the recipe.. Really awesome dessert that my whole family has been craving for..
Just one question , why my almond milk is lumpy instead of a smooth consistency ?

    Megan Gilmore

    Did you strain out the pulp? The only thing that should be left is the liquid milk, which is smooth.


i’ve tried a similar recipe and only lasted 2 days on the fridge
what am i doing wrong? 🙁


Hello! I was wondering, can you use dry roasted almonds? Or do they have to be raw? Thanks!


I just found this recipe and I love it!! I have made it about 4 times now. It turns out great using my Ninja. I have been using it when I make my oatmeal and it makes it so creamy. Thanks.


I’ve no time for messing around with a nut bag. I just place a bowl under a fine sieve, and pour the blended almond mixture through the seine. It jtakes only a few moments, with no messy clean up.


I was searching the Web for a homemade almond butter recipe and found your wonderful website. Thanks for sharing your experience, ideas and recipes. I want to also try making my own Almond milk. I am from Iran and traditionally we soak almonds overnight and peel and discard the skin before eating. My question is, do you peel the almonds prior to processing with fresh water?
Thanks again


You once recommended a few sites that used true organic nuts that were processed in a healthy way. etc. I can’t find it now that I’m ready to start making my own milk, etc. would you please send them to me? Thank you, Celeste

Susan Gottschick

The flavour of this homemade almond milk is spectacular! The flavour completely depends on what almonds you use. I found a great almond supplier – their raw almonds are pasteurized with non-chemical methods and their almonds are extremely high quality with amazing flavour. My only complaint is that my VitaMix grinds it so fine that a LOT of sediment gets through the nut bag (I do have an official one and they don’t cost that much on Amazon) – so there is so much fine pulp floating around that it leaves a chalky film in my mouth. The roof of my mouth, back of my throat and teeth are coated in it. I’m going to put it through my VitaMix and the nut bag again. This time I may squeeze just a little less to see if I can reduce the chalkiness.

I do have a question… one of my favourite uses of my almond milk is to use it in my Nespresso’s aeroccino machine to make foam for cappuccinos. Some store bought almond milks will foam and others will not. I found that my homemade one foamed HALF-way. I’m worried that if I remove more of the pulp that the homemade one won’t foam either. Does anyone know – is it the pulp content, or the addition of a fat (ie. coconut oil) or lecithin that allows the product to foam? Is it the addition of a sugar? I don’t want to do tons of experiments with such costly products. I’m not even sure where to get lecithin? Can’t use sunflower lecithin (allergy) which is why I’m trying to make a homemade almond milk – almost EVERY single commercial version has sunflower lecithin in it. Any advise would be appreciated : )


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