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All you need is two ingredients— almonds and water— plus a few minutes of effort to make almond milk. The hardest part of this recipe is cleaning the equipment when you’re done!
You could probably look at any recipe online and end up with something that tastes better than the store-bought version. What makes my version special is how many times I’ve experimented with it.
As a result, I can show you how to adjust the flavor, the creaminess, and even how to skip the extra equipment to streamline the process. Be sure to read my extra tips below!
⭐⭐⭐⭐⭐ Review
“I was skeptical at first because I’ve honestly never made almond milk before!! I can’t believe how easy it is and it’s delicious!!! I am using it as my coffee creamer!” – Jeanette
Homemade Almond Milk Ingredients
You only need two ingredients to make almond milk:
- Almonds. I tend to use almonds that are not roasted or salted so that the almond milk will have a neutral, mild flavor. However, roasted nuts will work, too! There’s no need to buy blanched almonds (with skins removed), since you’ll be removing the pulp later anyway.
- Water. This is the liquid used for blending this dairy-free “milk.”
You can also make it more flavorful by adding a teaspoon of vanilla extract, 1-2 tablespoons of maple syrup, or up to 4 pitted Medjool dates for sweetness. For a richer consistency, you can also add up to a tablespoon of coconut oil.
Check out my Vanilla Almond Milk and Chocolate Almond Milk for flavor variations.
How to Make Almond Milk
Step 1: (Optional)
Soaking almonds ahead of time can make them softer and help them break down more easily in your blender. Research doesn’t necessarily support the idea that soaking nuts improves digestion or reduces anti-nutrients, so this step is mostly helpful if you don’t have a powerful blender.
To soak almonds, add them to a large jar or bowl and cover with at least 2 inches of water. This allows room for them 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.
Step 2:
Whether you soaked the almonds or skipped that step, 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 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.
Step 3:
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.
Don’t want to strain it?
Make Almond Butter Milk instead. (It takes about 1 minute.)
Step 4:
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.
Note: It’s best not to add the flavorings, like vanilla or cocoa powder, before straining out the pulp. In my experience, the cocoa powder can clog the bag so that you won’t get as much milk out. Plus, it ruins the flavor of the pulp, so it’s not as easy to work with in other recipes later.
Don’t waste the pulp!
Use the leftover almond pulp to make Almond Pulp Hummus or Almond Pulp Brownies.
Storage Tips
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 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!
Recipes with Almond Milk
Now that you’ve mastered making almond milk, here are some easy ways to enjoy it.
Anywhere you use regular milk, you can typically substitute it with almond milk. Homemade almond milk even creates a luxurious foam for lattes!
Ingredients
- 1 cup almonds (not salted)
- 4 cups water
Instructions
- Optional Step: 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 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
If you try this almond milk recipe, please leave a comment and star rating below letting me know how you like it!
I will really need to get a nut milk bag!!! Especially now after this post 😉
~Lori
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!
Brazil nuts have so much selenium, I’d be afraid I would get high from it LOL
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!
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! 🙂
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!
Sounds pretty easy! Looks like something I could do, even cheesecloth would work.
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!
Yum! There is nothing like fresh made almond milk! 🙂 Mmmm! Now that REALLY does a body good! 😉
yet another reasont have a vitamix!!!
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!
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!!
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!
Why do you need a bag to squeeze it out of? Is it not good after the blending?
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.
I’ll try the recipe. To the person who said use a paint strainer bag—NO. That’s not food grade…
Unfortunately, nylon comes in different grades and there is a food grade. The paint bags are not food grade. 🙁
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.
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.
Do we have to use raw almond? Or it has to be roasted before?
You can use raw or roasted almonds for this recipe.
Can you specify how many servings and how much is a serving size in the nutritional info?