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This Almond Milk recipe is an easy dairy-free alternative that tastes even better than the store-bought variety. All you need is 2 ingredients to get started!

almond milk poured into a glass with almonds around it.

Why You’ll Love It

It tastes amazing. Homemade almond milk tastes far superior when compared to store-bought almond milk, so be warned– you may never want to buy the prepared version again. 

It’s easy to make. Just blend almonds and water together in a blender, then strain out the pulp. The entire process can be done in just 5 minutes, minus the time it takes to soak the almonds. (Soaking is optional, though!)

It’s made without preservatives or thickeners. Store-bought milks need to rely on preservatives for a long shelf life, and often add gums and thickeners to make the milk have a uniform consistency. When you make almond milk at home, you can skip those added ingredients. 

It’s easy to customize. You can easily add extra flavor to this almond milk recipe, like vanilla or chocolate, depending on your preference. Check out my Vanilla Almond Milk and Chocolate Almond Milk variations, if you want extra guidance. 

It’s gluten-free & dairy-free. For those who can’t tolerate cow’s milk, almond milk is an easy lactose-free option. You can use it in smoothies, soups, sauces, cereal, and more!

You can use the pulp, too. Not only will you have delicious almond milk to drink, but you can also use the leftover pulp to make Almond Pulp Hummus or Almond Pulp Brownies

Ingredients You’ll Need

almond milk ingredients labeled on marble surface.

The only two ingredients you need to make almond milk are almonds and water. I tend to use almonds that are not roasted or salted, so the almond milk will have a neutral, mild flavor. However, roasted nuts will work, too! 

If you want to make a flavored almond milk, you can also add in vanilla extract and a splash of maple syrup, for sweetness. 

How to Make Almond Milk

1. Soak the almonds. 

Research doesn’t necessarily support the idea that soaking nuts improves digestion or reduces anti-nutrients, but soaking almonds ahead of time can make them softer and help them break down in your blender easier. 

If you want to take the time to do this step, cover the almonds with at least 2 inches of water, so they have room to expand as they soak. (I usually use 2 cups of water to cover 1 cup of almonds.) Let them soak for up to 8 hours, then drain away the soaking water by pouring the almonds into a fine mesh strainer. 

You can skip this step if you already have a high-speed blender that can break down almonds effortlessly, or if you’re simply short on time!

almonds soaked in water and drained through fine mesh strainer.

2. Blend. 

Add the almonds into a high-speed blender, along with 4 cups of fresh water. Secure the blender’s lid and blend until the almonds are totally broken down and the mixture looks creamy, about 60 to 90 seconds. 

There should be almost no visible almond pieces when it’s done blending. 

almonds in blender blended until creamy to make almond milk.

3. Strain. 

Arrange a nut milk bag or cheesecloth over a large bowl, then pour the blended almond mixture into the bag. Carefully squeeze the bag, removing as much liquid from the almond pulp as possible. 

almond milk poured into nut milk bag and squeezed.

4. Enjoy!

You can use the almond milk right away, or add any extra flavorings to taste, such as vanilla, maple syrup, or a pinch of sea salt. Transfer the almond milk to an airtight container and store it in the fridge for up to 5 days. Or you can freeze it for up to 3 months.

Because this recipe doesn’t call for any preservatives, it won’t last as long as store-bought milks do. (You’ll be able to tell it’s gone off when the smell or flavor goes sour.) Be sure to make only what you’ll drink in a  week, or plan on freezing the leftovers. You can easily scale the recipe as needed!

reserved almond pulp in bag and almond milk poured into glass jar.

Frequently Asked Questions

Is drinking almond milk good for you?

Almonds contain important vitamins and minerals, like vitamin E and magnesium. Magnesium is involved in many processes in the body, including blood sugar control, so drinking almond milk may help you reach some of your nutrient needs. It’s also helpful if you are dealing with lactose intolerance, and need a dairy-free alternative. 

Why do you wait to add the flavoring?

Straining the almond milk is significantly more difficult when you add cocoa powder into the mix, so it’s best to strain the almond pulp before adding flavoring. This also keeps the almond pulp neutral-flavored, so you can use it in other recipes later (like hummus, which would not work with sweet almond pulp).

What can you do with leftover almond pulp?

You can use the wet almond pulp immediately to make a batch of almond pulp hummus, or you can dry the almond pulp in a dehydrator or low-heat oven and save it to use a flour alternative. It’s not quite the same as almond meal, because some of the fat content has been removed, but it can also work similarly to oat flour in recipes. 

How can I use almond milk?

Try using it in chia pudding, or over granola, or stirred into your morning oatmeal. It’s also can be frothed to make a foam for lattes, or use it in a chai latte or healthy hot chocolate

Looking for more dairy-free milk ideas? You can make homemade oat milk for an affordable option, or try hemp milk for extra plant-based protein.

homemade almond milk on a cutting board with almonds on the counter.

How to Make Almond Milk

4.87 from 75 votes
Homemade Almond Milk is super-easy to make at home, and tastes better than the store-bought version! All you need is 2 simple ingredients to get started.
prep10 mins cook0 mins total10 mins
Servings:4 cups

Ingredients
 
 

  • 1 cup almonds
  • 4 cups filtered water

Instructions

  • To soak the almonds before blending, cover them with 2 cups of water in a large bowl or jar, and let them soak for 4 to 6 hours. This step is optional, but may help with blending later if you don't have a powerful blender. Drain the almonds through a fine mesh strainer before moving on to the next step.
  • Add the almonds and 4 cups of fresh water to a blender. Secure the lid and blend on high-speed for at least 60 seconds, until no pieces of almonds are visible and the mixture looks creamy.
  • Pour the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the milk. You can save the remaining almond pulp for another recipe (see the full post for ideas) or discard. If you would like to flavor the almond milk with vanilla or chocolate flavorings, this is the time to whisk in any additions.
  • 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!)

Video

Notes

Nutrition information is for roughly 1 cup of almond milk, but keep in mind that the nutrition calculator is just an estimate. It doesn’t remove the fiber from straining, and it’s hard to estimate how much of the natural fat stays with the almond pulp, or is extracted into the almond milk.
See the full post above for vanilla or chocolate flavor variations.

Nutrition

Calories: 112kcal | Carbohydrates: 4.2g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 252mg | Fiber: 4g | Sugar: 1g | Calcium: 102mg | Iron: 1.3mg
Course: Drinks
Cuisine: American
Keyword: almond milk, how to make almond milk

If you try this almond milk recipe, please leave a comment and star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. You were a nut milk virgin?! (Ok, nut milk sounds naughty enough already, but I think I just upped the lewdness there…)

    A-milk goes fast in my house too 🙂 You should definitely try it with brazilnuts sometime, too!

  2. Isn’t homemade nut milk yummy?! And SO EASY! I was kicking myself too. I definitely need a baggy like yours so mine is silky smooth. I adore putting dates and a little coco powder for chocolate milk. Deeeelish!

    You and Austin have a wonderful Thanksgiving!

  3. LOl I can so relate! It took me a year and a half of mostly raw eating to try making nut milk! Then it was LOVE!! So good 🙂
    I have exactly the same glasses too! 🙂

  4. Yes, almond milk bought from a store pales in comparison to homemade almond milk! I personally use 1/2 cup almonds soaked overnight, 5 cups water, 3-4 dates and half a vanilla bean (seeds only) and run it through my vitamix. Also, this may sound like a pain in the butt, but next time after the almonds are done soaking, pop them out of their skin (it is really easy). You will have the creamiest best tasting almond milk ever! (All run through a nut milk bag obviously) I’ll have to try it with coconut oil in it!

  5. I never even thought to make my own… I would definitely have assumed it to be much much work. Thanks for showing me otherwise! Looks delish!

    1. I have a PowerGrind Pro juicer and it makes nut milks! I have made the almond milk and it is sooo easy and delicious! I did strain mine through a regular fine sieve to get the excess pulp, but there wasn’t much left!

  6. YUM. Homemade almond milk is the best. I’ve made my own several times, but don’t have a nut milk bag. I think I need to put one on my wish list!!

    1. You don’t need a fancy nut milk bag! Go to your local hardware store and get paint strainer bags. I got a pack of two 1-gallon paint strainer bags at Home Depot for $2.28. They are 100% nylon (like the nut milk bags) and all you have to do is thoroughly wash them with soap and water, let them dry and voila! A much cheaper nut/veggie milk bag!

        1. The bag removes the pulp– there is about a cup’s worth of grainy almond pulp removed from the milk, which greatly improves the texture.

          1. I’ll try the recipe. To the person who said use a paint strainer bag—NO. That’s not food grade…

      1. Unfortunately, nylon comes in different grades and there is a food grade. The paint bags are not food grade. 🙁

    2. I like the idea about the paint strainers. TY 🙂 I use a new cut off knee hi nylon. I don’t make much at a time as I’m alone and can’t use it before it spoils so I guess that is not a work around for a family. oops But it works very well for making just a cup or so at a time.

    3. Honestly you dont need to worry about straining it if u soak it over night and squeeze the almond. The skin will come of easily and youwont have to deal with the pulp. This method actually allows u to get the full benefit from the entire almond.