How to Make Almond Milk (Better than Store-Bought!)

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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.)

how to make almond milk recipe pouring into glass

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.

making almond milk in a blender

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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 nut milk bag

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 in blender

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 recipe pouring into glass
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How to Make Almond Milk (Better than Store-Bought!)

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.
Course Drinks
Cuisine American
Keyword almond milk, almonds
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 112kcal


  • 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!


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
Per cup: Calories: 112, Fat: 9g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g

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:

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.

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Actually every instance of “your” in that statement was a possesive


I tried this recipe and I really really wanted to like it but I’m prob in the minority here, maybe it’s something I’m doing wrong?… I did use a milk bag, just a regular very thin strainer, and I used spring water rather than filtered… would that have made the difference?… I find it to taste very thing, and just like almond flavored water… should I use less water next time? or maybe Im’ just not an almond milk girl and I have to accept that? lol

    Régine Bohar

    I find the blender you use makes all the difference. Did you use a regular blender, a Vitamix or a Nutri Bullet?. The last two really give different results. Also, you could try adding lecithin to make your milk creamier, or only use 3 cups of water. If you like the taste of fresh almonds, you should like this, as it tastes just like the almonds, unlike the commercial variety. After that, try adding a frozen banana, some raw cocoa powder and coconut sugar, vanilla extract,,, etc. When I want to “stretch” the recipe, I add a couple drops pure almond extract.


I love your blog. I have a question. Could a juicer be used instead of the blender? I have to pass on some of your great recipes because they call for eggs or regular cheese. I can sub on the eggs, but not the cheese. Do you have any subs for the specialty cheese?


    I know you can use a juicer to make almond butter, but I’m not sure how it would work for mixing the water with the almonds to make almond milk. Let us know if you come up with something! In regards to cheese, in many recipes it can be omitted without affecting the results too much– it just depends on the particular recipe you have in mind.


Can you make almond milk and almond butter with sliced or slivered almonds? If so should they still be soaked to get the skins loose?


    I think slivered almonds would work in both cases, but don’t soak almonds before making almond butter– any extra moisture will affect the result.


This may be a dumb question, but do you soak the almonds in the fridge or is on the counter ok?


Hi. My question may be stupid but I would like to know about the calories in almond milk that you make at home… is it different from processed almond milk?


Hi Megan!! Will cheese cloth work as well? Thanks!


I dry the left over almond meal in the oven and use it as almond flour. I hadn’t thought to put it in my Ninja blender to blend it to a fine flour. I will try this next time.


I have a question. almond milk that is home made is quite high in fat. around 71 grams of fat in milk made from a cup of almonds. So how does it help one’s health? how much is recommended per day? how can one hope to lose weight by having this almond milk? thanks.

also would like to know the calorie value of the recipes mentioned here like the bars and cakes made from almonds and cashews as milk substitutes. these also seem to be quite high in fat.


    Hi I will tell you what my dietitian told me. Nuts have good fat unlike meat. She uses Almond milk for her kids and family. There is high cholestrol in her family and she has not had any problems with her labs. She is 40.

    Régine Bohar

    Fat is actually healthy, and gives a feeling of satiety. Indeed, such things as avocados, coconut oil, and nuts are recommended by more and more nutritionists, even for people on a slimming diet.


ok the calories in almond milk I got from your previous question and answer.

the use of coconut oil how healthy is it? 100gm of coconut oil has 440 percent of saturated fat requirement for the day for an adult. is it healthy ?


I’m making my own almond milk for the first time. It’s been soaking since yesterday afternoon. I removed the skins from the nuts because they were loose. So, I shouldn’t have to strain them or use a “nut bag,” right?


    There will still be pulp from the ground almonds in your milk, so I would strain that through a nut milk bag for a smooth result. But, you don’t have to if you don’t mind the pulp texture!


Just wanted you to know that I appreciate you so much. You have taken so much fear and effort out of cleaner eating. I the family loves the almond milk so much that I make way more than we ever bought pre-made.


So how much would we have to make to have a cup of almond milk everyday for a week? If 1 cup of almonds with 4 cups water= 4 cups of milk would we need to buy 2 cups of almonds? Would this be expensive? Should we store it in a gallon sized jug afterwards and pour upon use?

    Régine Bohar

    Keep in mind that almond milk will only keep for three days.



After a six month consideration I’ve finally found a courage to make an almond milk and results are fantastic! After soaking I peeled skins of each nut as somebody suggested and it was a smart move – it was a wasteless production. Used the pulp immediately for my breakfast – it’s like a cottage cheese, added some honey and frozen raspberries. I use almond milk for a making my morning latte, and today’s foam was especially rich and foamy! I blended milk with coconut oil and vanilla – it’s a nirvana:)!

Thanks a lot!



HI there!

I was wondering if its possible to make batches of almond milk ahead of time freeze them. I just read an article on Wellness Mama about the dangers of carrageenan, which is in both kinds of the store-bought almond milk I drink!


    I’ve never tried freezing almond milk, but it’s worth a shot! Please let us know how it goes for you.


      I freeze mine all the time. I use plastic containers of the specific portion I use for my cappuccino, so every morning I have fresh milk!!!

Marie susini

You CAN also add a teaspoon of pure vanilla extract, three softened dates and a pinch of salt. And for the lovers, two pinches on cinnamon (I use cardamom).

This is incredibly good’. You should try it

Nikolaos Dimopoulos

Tried the freezing version , and it was amazing !


Hi! This is important, if I use normal water instead of filtered, since I can’t have it (those machines here in Finland cost so much!) can i still keep it refridgerated for that 5 days without it going bad?

Thanks if you answer!

    Régine Bohar

    I found that my milk only keeps 3 days in the fridge. I live in Canada, and I have a Nutri Bullet, which cost $130 canadian. It is very efficient.


Looks good. I make my own coconut milk all the time. I’ll have try it. Random queston. Where did you get your jar and lid?


So glad I found your site (someone pinned this recipe of yours above and I followed it here). I’ve been wanting to try homemade almond milk for awhile and you made me feel confident about it. I was also elated to see the almond meal recipes, which were the other main reason I didn’t try it earlier (I went through a lengthy juicing phase a d eventually gave it up after growing increasingly uncomfortable about the waste).

ANYWAY I digress. Out of curiosity I decided did not to strain the almond milk on my first try, and with the nut meal included, it makes my hubby’s morning vegan shake even heartier and thicker and more filling. LOVE. Thanks, I’ve been clicking all over your site since, looking forward to learning more. You are very knowledgeable.


I just made my first batch of almond milk and it I so yummy. Can the pulp be frozen? Also how long do I dehydrate it for? thank you

Mary Beth

I have just gotten into this idea of almond milk. I understand why you would soak the almonds to remove the enzymes but why don’t you have to soak the almonds for almond butter to remove the enzymes? Thanks!

    Megan Gilmore

    In theory, you’d soak the almonds before making almond butter, too. But, then you’d have to dry the almonds really, really well before grinding them into butter, because any added moisture can ruin the results. I don’t have the time or patience for that, so it doesn’t happen too often in my house, even if it would be slightly easier to digest.

Mary Beth

Thanks, did try it before I heard back from you and the almond butter turned out terrible!


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 : )



This is great- thanks for posting. It introduced me to the rest of your website and I can tell I will learn a lot.

I did a cinnamon, vanilla. dark cocoa powder and hot chili sauce. It’s great.

Laura DeNoto

When you soak the almonds in water overnight do you leave them on your counter top or put them in the frig overnight? This is for making the almond milk. Thank you.


Hi Megan!
I was wondering,will it be okay if I make a big batch of almond milk, freeze it and use for smoothies later?
How long do you think it would last?
Thanks! 🙂


I actually do cashew or macadamia nut milk because they don’t have to be strained. (Yes I am that lazy!). You just blend and done. And they are delicious. When I used to do almond milk, I would not strain the pulp to hard, so that it was a little moist and damp, and put it as the topping onfruit salad. Delicious and gave me protein to make fruit salad a breakfast.


This sounds fantastic. I’m going to try it. Thanks


I make almond milk and other nut milk at home, I also think it is so much tastier than the store bought versions. Since I am quite a messy cook, I am really happy having found a gadget that makes the process of making nut milk so much easier, it is called the Chufamix and it is made in Spain. Hope this is helpful!

Cherry Downs

Why pour out the first water, isn’t a bunch of vitamins and minerals being wasted?

    Megan Gilmore

    No, you’re trying to remove enzyme inhibitors that naturally occur in nuts, and those prevent nutrient absorption in the body. So you drain the water to remove those.


I love to make my own almond milk. I find mine to still have some fine pulp no matter what I have tried. Is this normal? Any suggestions?

    Megan Gilmore

    What are you straining it with? I imagine that if you’re using a fine mesh strainer you’d have more pulp than using a nut milk bag. And it will separate a bit in the fridge but should become creamy again when you shake it!


Hi Megan,
I too am a certified Nutrition Consulant and was an ex food junkie too. I’m finding that junk food and processed food is terrible for our bodies. Well, thanks for this almond milk recipe, I am looking forward to trying it. Would like to subscribe to your site for nutritious recipes.
God bless always
Jerome Jostes

Karen Duffy

I’ve been making homemade almond milk in my blender using superfine almond flour, water, Medjool dates and a dash of vanilla added to 5 cups filtered water. The result is delicious. I’ve taken the leftover pulp, spread it on a cookie sheet and baked it at the lowest temperature in my oven. The crisp almond pulp bits are then stored in a jar in the fridge for use in some other recipe.

I have a batch of your almond pulp crackers in the oven right now. Can’t wait until they finish baking! Thanks for the great recipes.


Can someone give me an approximate count of almond seeds


Thank you for the yummy recipe and ideas for using the pulp. Instead of a nut bag or other special bag, I use a piece of thin synthetic fabric (“crepe”) from an old dupatta :-)Just twist the ends together to form a bag and squeeze it.


Hi Megan!
I finally tried to make your home made almond milk!
The result is good but it feels very watered down. Maybe I didn’t blend it long enough?
I don’t own a “real” blender, I just used my “ninja” blender one.
Thanks a lot!

Diana M.

May I ask what blender you use? The price tag on a Vitamix is a bit intimidating but Im worried other blenders will not be able to handle almonds. Thoughts? Thanks in advance!

    Megan Gilmore

    I do use a Vitamix, but I bought a certified refurbished model so to save money. It still comes with a 5 year warranty, so you know you won’t have to buy another blender for at least 5 years! This is the model I use every day:

Darlene Frisicaro

Where do you store your almonds? I’ve heard it’s best to keep them in refrigerator or freezer? And also, when you soak your almond for 4-6 hrs do you soak on counter or in refrigerator? I usually soak mine overnight and I put in refrigerator but just because I don’t know if it’s ok to leave them out all night soaking in water?

D Rey

This is delicious! I am wondering if I can dehydrate the pulp and use it as I would almond flour in baking? Has anyone tried this?


Oats are generally considered gluten free, but actually, oats do contain gliadins, which are types of gluten. /the reason oats are considered gluten free is because oats do not have the same gliadins ( gluten structures) as wheat rye or barley, But, all grains have gliadins, including rice and oats. That is why the oat milk becomes slimy, and why it is possible for rice to be made into sticky rice or rice paper wrappers. So for gluten free non-dairy milks and creams, do not use a grain, but use nuts or seeds to make the milks.Slimy milk is not very nice



I have started freezing my coffee and nut milk in ice cubes try’s and in the morning I make coffee smoothies for work that way my nut milk does not go bad and last longer.

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