Almond milk is an easy dairy-free milk substitute, made with almonds and water. It’s perfect for pouring over cereal, using it in smoothies, or even adding to your coffee! (Try this Almond Milk Coffee Creamer recipe if you want an almond milk that foams.)
If you ask me, homemade almond milk tastes WAY BETTER than store-bought almond milk. I think you’ll agree once you taste it– homemade is the best! In fact, you probably won’t be able to go back to a store brand after you see how good it tastes, and how easy it is to make. (And as a bonus, you can use the leftover almond pulp to make a bean-free hummus or brownies. Win win!)
How Almond Milk is Made
To make almond milk, you simply blend together almonds and water, until the almonds are completely broken down. The resulting “milk” is creamy, with a mild almond flavor that blends almost seamlessly into any recipe.
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Once blended, all you have to do is strain out the pulp for a smooth and silky milk. I use a nut milk bag (like this one) to make sure I get every piece of pulp, but you could also use a fine mesh strainer if you don’t need it silky-smooth.
Almond Milk without Carrageenen
One of the biggest perks of making your own homemade almond milk is that you can make it without preservatives or additives, like carrageenan– which is found in many store-bought brands. Carrageenan is derived from seaweed, and helps thicken and stabilize foods, but it may also cause inflammation and gastrointestinal discomfort in the body.
For people with autoimmune conditions, or sensitive digestion, it could be a good idea to avoid these additives by making your own almond milk at home.
Almond Milk for Babies and Toddlers
Since my family doesn’t drink cow’s milk, a common question I am asked is if we give my toddler or baby almond milk as a substitute for cow’s milk.
I have actually breastfed both of my children well past the age of 2 (the World Health Organization recommends continued breastfeeding up to the age of 2 and beyond), so we never felt the need to supplement with formula or cow’s milk.
If I weren’t able to breastfeed, however, I still wouldn’t feel the need to give my kids cow’s milk or formula past the age of one. Instead, I’d focus on getting them plenty of nutrition through nutrient-dense foods, including baby & toddler smoothies, with plenty of fat for brain development, greens for calcium and some plant-based protein, and fruit for extra vitamins, minerals, and fiber. The store-bought almond milks might be fortified with vitamins and minerals, but if you’re going to go that route, I’d rather choose my own vitamins for my kids to make sure they’re the best quality possible.
Almond Milk Benefits
What are the benefits of drinking almond milk vs. skim milk, or another type? Here are a few:
- Almond milk is dairy-free, so it has no lactose or casein, which can cause digestive distress up to 75% of the world’s population.
- Assuming all of the nutrition from the almonds gets distributed into the homemade milk, almond milk can have up to 6 grams of protein per serving. (About the same as 1 ounce of almonds.)
- Thanks to the nutrient-rich almonds, 1 cup of homemade almond milk may also have up to 8% of your daily recommended calcium needs, and 6% of your daily iron needs.
I hope you’ll enjoy this easy almond milk recipe whenever you need a dairy-free alternative.
This easy Almond Milk recipes is made with just 2 ingredients, and is ready in 10 minutes or less! It tastes SO MUCH BETTER than the store-bought kind, without preservatives or added sugar.
- 1 cup almonds , soaked in water for 4-6 hours
- 4 cups filtered water
Drain the soaked almonds and rinse them well. (Discard the soaking water.) Combine all of the almonds and fresh water in a blender, and blend the almond have broken down and the milk looks creamy.
Strain the almond 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.
Store the almond milk in an airtight container in the fridge for up to 4 days. (You can freeze leftovers, if needed, for up to 3 months, too!)
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!
Per cup: Calories: 112, Fat: 9g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g
- If you don’t care for almonds, you can use any other nut or seed with similar results using this method. Try my Homemade Hemp Milk recipe for a nut-free & dairy-free milk.
- For a sweetened almond milk, try adding up to 4 dates for the batch, then strain as directed.
- For a flavored almond milk, feel free to add a splash of vanilla extract for a vanilla milk, or 1 to 2 tablespoons of cacao powder for a chocolate milk. (Sweeten with dates or maple syrup, to taste.)
If you’d prefer NOT to strain your almond milk, try my Almond Milk recipe using almond butter instead.
What to Do with the Leftover Almond Pulp?
Try making one of these almond pulp recipes:
Reader Feedback: Do you make almond milk at home? Any other dairy-free milks that you love? I’ve been trying to perfect oat milk for coffee, but it keeps coming out slimy… so let me know if you have any tricks.