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 Healthy Coffee Creamer 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.
As an added bonus, you can use the leftover pulp to make a Almond Pulp Hummus or Almond Pulp Brownies. Win win!
How to Make Almond Milk
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.
Is Almond Milk Better than Normal Milk?
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, and we don’t.
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 have never felt the need to supplement with formula, cow’s milk, or almond milk.
If I weren’t able to breastfeed, I don’t think I’d 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.
What are the Health Benefits of Almond Milk?
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.
How to Make Homemade Almond Milk Cheaper than Store-Bought
The advantage of making your own almond milk at home is that YOU get to determine the ingredients. There are no added sweeteners or fillers in this homemade version! That also means that you can decide how many almonds to use in this recipe.
For the creamiest almond milk, I recommend using the ratio noted in the printable recipe card below, but you can save money by using less almonds to water. I’ll often use only 1/2 cup of almonds in 4 cups of water when I’m making almond milk to use in cereal or in smoothies, which makes this homemade version much more affordable. I also think it tastes better than anything I’ve ever bought at the store! I hope you’ll think so, too.
How to Make Almond Milk (Better than Store-Bought!)
Equipment
Ingredients
- 1 cup almonds , soaked in water for 4-6 hours
- 4 cups filtered water
Instructions
- 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!)
Video
Notes
Nutrition
Recipe Notes:
- 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 or Oat Milk 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:
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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.
Thank you for posting this, I am a huge almond milk fan and can’t wait to try this! This might be a dumb question, but I’ve never done anything like this… Can you re-use the nut milk bag?
Yes, I’ve been using the same one for years!
Holy Mother of Almonds…I am completely addicted to this site! I’m new to all this, but after being diagnosed with diabetes four months ago, I’ve lost 38 lbs and am obsessed with eating better! Giving up moo milk wasn’t easy, but the carb count alone made it simple! I bought unsweetened, unflavored almond milk and love it for cooking, but just cant drink it…I think its the thickness. Is your almond milk thick too? If so, would adding more water change the composition too much for other uses? I prefer the not sweet stuff, glad this has nothing added! Thanks…I LOVE this place! 🙂
No, homemade almond milk is not thick since there are no added fillers or preservatives. It’s delicious!
Another question…I thought I saw it addressed in the comments, but now I can’t find it. Could I use raw blanched almonds? Found them for $28.30/4 lbs…and no peel! Would I still need to strain them? I do like the idea of making flour from the leftovers tho!
Sure, I don’t see why not! I would still strain them, though.
I JUST made this 🙂 I used some up Trader Joes sesame honey almonds that I wasn’t going to eat. Next time I’ll get some organic ones. I whizzed it up in my vitamix and HOLY cow. It got so foamy and incredibly thick and delicious! I added more water to mine and I’ve got a BUNCH now in the fridge. Why do you say only keep for 4 days? I don’t think I can drink all I made in four days, and see no reason why it won’t last longer 🙂
I estimate 4 days to be on the safe side– it will often last longer! Keep in mind that this almond milk has no preservatives, so the flavor will go “off” quicker than store-bought almond milk. You’ll definitely be able to taste a difference if that happens!
Hi, I see there is a mention of using raw blanched almonds but I didn’t actually see what kind of almonds you use in your recipe. Do you use roasted almonds, as I have read that raw almonds are not really raw and are can be treated with dangerous carcinogen gases to prevent salmonella. I’m not sure what kind of almonds you are using to make this milk. I want to steer clear of raw almonds in the store from now on.
I always use organic almonds, and organic raw almonds if they are available. Organic raw almonds cannot be treated with those dangerous gasses, so it’s only the conventional raw almonds you have to worry about. I prefer to avoid roasted almonds, as their oils can mutate at high heat and those would not be healthful to consume.
Thank you for your reply. Do the diffferent oils that they are roasted in mutate at high heat or the almond oil itself? I will look for organic almonds, even though they are treated with something else;at least I know they are not contaminated with the carcinogenic gas. Thanks again.
I was referring to the oil that naturally occurs in the almonds themselves. Any additional oil used for roasting would also be of concern, though!
I was wondering if you have tried making flax milk. The only recipes I could find were sweetened and I prefer unsweetened for cooking and topping my granola. Also would you use the leftover grounds the same way as the almond milk?…as flax meal?
I’ve never tried making flax milk, so I’m not sure!
Just found your site- awesome! thank you for your posts! I didn’t read all the comments above, but if yo happen to have a dehydrator on hand… you can dehydrate the almond pulp left over from the milk to make your almond flour. that way you get two items- milk and flour. More bang for your buck! You can do the same with coconut milk pulp. 🙂 it comes out so nice and fine in the vitamix. 🙂
Making almond milk every couple of days would get a little cumbersome for my schedule – do you think freezing it would be a problem? I am thinking of making it once a week and having enough to get us through… We drink raw cow’s milk but would like to ween off of that a bit.
I usually only make mine once a week, and it seems to keep in the fridge quite well. I bet freezing it would work, too!
Hi Megan, also just found your website – love it. Thank you! Wondering what brand the jar is in the picture? Thanks!
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I’ve been making my own almond milk for a few months now, and I love it. But I’ve read that you should soak for up to 24 hours, which I have been doing. Would there be a greater benefit to doing that as opposed to just soaking for 4-6 hours? Also, I read it’s only good for 2 days. Would that be due to the longer soaking time? I would love to just make it once a week. I use a mesh nut milk bag and find I still get a little pulp coming through. Have you used a cotton or hemp one before and how does it compare to the mesh kind? Thanks, Megan! Love your blog!
I’ve never heard of soaking them for 24 hours, so I don’t think that’s necessary. Sometimes I’ll soak mine overnight (about 8 hours), because it’s easier to leave it in my fridge and deal with them in the morning. You should be able to tell when the almond milk is no longer “good,” but mine will always last at least 4 days in the fridge, if not longer. It will have an unpleasant taste and smell when it has gone bad. I’ve been using the same mesh bag for 3+ years, so I don’t have any experience with the other materials.
I’ve never made my own almond milk before. Can you use slivered almonds? Do you have to soak them? Also, I don’t have a vitamix but I do have a nutri-Bullet. Will it work in there?
I don’t think soaking blanched slivered almonds would be necessary. I’ve never tried the Nutri-Bullet, so please let us know how it works for you!
hi loree, how did making almond mix in your nutri-bullet go? i’m looking into buying a mixer and the vitamix is a little on the pricier side! thanks!
Try making this recipe with the leftover almond pulp. They are delicious! http://www.elanaspantry.com/vegan-almond-pulp-crackers/
Followed your recipe exactly, adding 1 T vanilla and 2 T maple syrup. Delicious! Will be enjoying homemade almond milk from here on out. Thank you!
I love Almond Milk and love this recipe. It’s fast and easy. I had a hard time finding a nut bag and cheesecloth let some of the pulp through making my milk gritty, so instead I use old white t-shirts. They are thin enough to let the milk through but thick enough to hold all the pulp.
My son took the Elisa test and almonds were one of his delayed food allergies. Is there any other nut you would recommend to make the milk.
I’m now using Rice Dream milk (plain) is that a healthy choice?
You can use any nut or seed, as well as dried shredded unsweetened coconut, to make a homemade non-dairy milk. I find that store-bought milks all contain fillers and preservatives, so homemade versions are definitely the best choice, if you have that option.
I love the carafes in the picture. They seem the perfect size for a batch of almond milk. Who makes them???
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I make my own almond milk and love it, however after soaking the almonds I remove all the skins. I use the pulp on oatmeal and in cookies. Its great to be able to use everything, no water here.
That last comment was no waste here !
I was also wondering about the container or carafe. Do you know what brand it is?
Thanks!
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I’ve been drinking almond milk for about 6 months now. This is probably a dumb question, but will this still have the calcium and Vitamin D levels of the cow’s milk I left behind, like what I’m buying in the store?
Store-bought cow’s milk and almond milks will often have “added” calcium and vitamin D, but the homemade version will not.
do you know or do you know where i could find the nutritional information for homemade (strained) almond milk?
do you think (if you don’t know) it’s very similar to that of conventional (Almond Breeze – Unsweetened – for example) in terms of calories?
thanks
-zosia
@zosia….Did you ever receive a response to your question?…I live in France…and use my baggage weight allowance buying unsweetened Almond Breeze on my visits to the States…because here in France some sort of sugar is ALWAYS added…ant the kcals in Almond Breeze are the lowest.
I would be so very grateful if anyone could share whether this homemade, great recipe is similar to AB in terms of calories…Anyone? …And thanks in advance!!!
Tried both varieties last night and you were right, just like anything homemade it tastes so pure and fresh! I LOVE the sweet option and would’ve never thought to put coconut oil in my milk! Just delicious!
Just made this, thank you so much for the easy-to-follow recipe! It’s so delicious and I can’t wait to have it with my homemade granola in the morning. The stuff I bought in the store had too much sugar. I added some vanilla to mine, squeezed it through a cheesecloth lined strainer, and it’s delightful. Thanks again for making this easy.
Hi There! What water filter do you use?
Can you freeze the almond milk? My husband and I work full-time plus, but my son is allergic to dairy, egg, and peanut. We are currently buying almond milk for him (he is 14 months), but I know it has a lot of preservatives in it. Making up a bunch and freezing it would be convenient, but I don’t know if it would turn out….
I have frozen some almond milk in an ice cube tray before, and while it may separate a bit when frozen, I assume it would thaw okay! (Just shake it well before serving)
I’m way late to this – but I’ve found that after thawing, it’s best to blend it back up again. A stick blender does great for this. It’ll keep the consistency overnight this way (if you need that) and it just seems better (thicker?) than shaking it.
Just made this, and it’s amazing! Will be adding vanilla the next time I make it. Can’t wait to have it in the morning! THanks!
The almond pulp is great for a skin scrup. I mix mine with olive oil or coconut oil , just a little and rub on my skin. feels great after. but do it in the shower the little pieces get everywhere.
Hi Megan, I’m not sure about making my own almond milk for the reason that it doesn’t supply much calcium. I by store bought almond milk because it contains calcium, but I’d much rather make my own if the homemade milk would supply the same amount. Any ideas on what I could do? Or should I continue to by store bought?
I made this recipe today and tweaked it with 2 mejool dates and half a vanilla bean for flavor…my kids said that it’s WAY better than then stuff in the carton!! 🙂
so, can i reuse the almond pulp and if so, how does it work?
Hi Megan
Is it possible for me to use Almond or Cashew or peanut flour to make it unto a paste? If so, it would be easier than blending the nuts.
My husband cannot eat solid so I need some recipes that make it like a paste or milk. I saw the almond milk on your website. Can I use the same method to make cashew milk? Can almond and cashew be used to thicken vegetable soup or chicken soup. I have to blend the chicken meat and vegetables into paste.
Please recommend recipes that are paste or milk form.
Thank you
Regards
Lynn Lee
Brazil nut butter may not be healthy as the nuts have so much selenium content that it is now suggested that they be limited to just a few a week.
Hi =D Okay so I have been using your recipe to make my own almond milk (yay!) for a few months now. Do you always need to mix your milk before using or is it just me? It separates… which is not that big of a deal, but I am wondering if I am doing something wrong. TIA =)
Nevermind, I read above the same question and you answered it. Glad it’s normal! =D
Hi!!! I love made my almond milk, but sometimes when I look the fridge I was a little surprise when I discover I don’t have enough to make my breakfast and I don’t have the time to make the milk, so I was looking online organic milk but I not sure what brand is good. Anyone can recommend me a good brand? Thanks.
hi there thank you for the information. I learned some while ago in a natural book that you could Blanche the almonds and the skins just comes off really quickly so you don’t have to put it through the straining part. I’ve done it and its just as good. Yummmm!
this looks delicious and so simple! I have 3 out of my 4 children who are lactose intolerant and would enjoy this, thinking about how big of a batch to make, what is the shelf life on this being home made? do you think it will hold up for a few days if I make a half gallon or more at a time?
I’ve been making almond milk for a couple of years now, but adding coconut oil to it…pure genius! It tastes SO GOOD that way. I’ll always be making it like that from now on. Thanks!
Hi Megan! Thank you for the great recipes. I’m planning to make my own almond milk for the first time but I wasn’t sure if I needed to use raw almonds or not. Does it matter? Do roasted almonds help it keep longer or give it more flavor?
I prefer the flavor of raw almonds, but I don’t think using raw or roasted would affect the shelf-life much, since that’s more a matter of moisture content. Hope you enjoy it!
Thank you, Megan!
Wow! I tried this recipe over the week-end and it’s just so easy!! I am also very pleasantly surprised with the taste! It’s nothing like any store-bought brands I’ve tried before! I don’t have a nut milk bag, so I used regular cheesecloth instead. The only thing is you must use enough layers so there is really no pulp left in the milk when you’re done straining it. Otherwise, it’s got this unpleasant grainy texture. Love it!! Thanks Megan!!
I just found your site couple days ago while I was googling for homemade Almond Butter! I have now made the Almond Butter (which was delicious) and made the Almond Butter Freezer Fudge. Me & my husband loved it and now can’t wait to try the rest of your amazing receipes, so healthy. More people should be eating this way rather than the bad carbs and refined sugar.
I have a question tho, we are in England so your receipe measurement threw me with the cup size. I google for conversation and found a few different sites that gave different measures. What do you think? I cup = 284g or 500g?
Thanks Megan!
Hey Megan
Found your web page a few months ago; but put off making any of your recipes until I’d moved into my very first home! Have just made your Almond milk; good god girl your a genius!!! Absolutely delicious! And I’m drying out my pulp now so I can make those yummy chocolate brownies. Can’t wait to try some of your other stuff (particularly the Almond butter…!)
Thanks for an amazing site 🙂
That should have read ‘you’re’ not ‘your’!
To Noodle-berry
You were right the first time with “your”
“you’re” stands for “you are, which would not have beeb correct in that sentence.
Actually, Noodle-berry was correct in correcting the first your.
Is anybody out there?????
This milk is absolutely amazing even just on its onw! But I have a questions. Could I make some sort of thick ish cream with that milk??
I recently came across your site; it is wonderful. Thank you! Do the almonds need to be organic?
I don’t take cold drinks, wonder if the almond milk can be heated up before drinking..
Absolutely!
Hi Megan, new to your web page, looks very good, I applaud you on it, small recommendation for the almond milk if you use a metal strainer first before using the nut milk bag you will take out all the bigger pieces of almond and it makes it mach easier and faster for a 2nd round with the nut bag.
I just ordered a Vitamix and can’t wait to try some of these awesome recipes! What is the nut milk bag made out of? I would like to make my own if possible.
thanks
thank you thank you i am going to try and make almond butter and also milk.
tricia