How to Make Homemade Almond Milk
While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself!
This recipe allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.
Plus, it’s zero-waste and super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!
We hope you Love this recipe, it's: Fresh, Creamy, Slightly Nutty, Versatile, & Super delicious!
How to Make Almond Milk
To make homemade almond milk, start by soaking a measured cup of almonds overnight in cool water. (we recommend using organic almonds). The water is then drained out (do not use drained water) and the almonds are added to a blender along with fresh water, salt, and any additional add-ins (such as dates for sweetness or vanilla, cacao powder, or berries for flavor variations).
- PREP TIME 10 minutes
- TOTAL TIME: 10 minutes + over night soaking
- Serving10 (1/2-cup servings)
- Freezer Friendly - 1 month
- Fridge? 4-5 Days
US Customary – Metric
- 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)
- 5 cups filtered water (less to then, more to thin)
- 1 pinch of sea salt
- 2 whole dates (optional // pitted // or other sweetener of choice // omitted for unsweetened)
- 1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain // preferably organic)
- 2 tbsp. raw cacao powder (optional // for “chocolate milk”)
- 1/2 cup berries (optional // for “berry milk”)
Add your soaked almonds, fresh water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
Strain using a cotton nut milk bag or 2 tricks – a thin dish towel or my favorite - a cloth nappy. Simply lay a clean nappy over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze almond milk through a nut milk bag into a bowl until all of the liquid is extracted. Discard pulp, or save for adding to baked goods or even smoothies.
Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
Tada– that’s almond milk, friends!
What to Do with Almond Pulp?
If you’re curious what to do with leftover almond pulp, there are many recipes, but the easiest will be adding it to a smoothie.
Smoothies are a wonderful hodgepodge situation where you can stuff with a wide variety of nutritious ingredients that you wouldn’t necessarily eat all on your own. Almond pulp adds texture, thickness and fiber to your favorite smoothie recipe. Start off by adding 1-2 tbsp. into the blender and then work up to 1/4 cup or more!
How Long Does Homemade Almond Milk Last?
How long it lasts will depend on a variety of factors such as how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your fridge.
We find that on average, DIY almond milk lasts 4-5 days.
If it becomes sour before then, make sure to fully sterilize your equipment before using it by running it through the dishwasher or pouring boiling water into your jars (make sure the jars aren’t too cold when you do this or they may crack). Also, make sure to soak your almonds overnight in the fridge rather than at room temperature.
*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted.
*Recipe makes ~5 cups of almond milk.
Nutrition (1 of 10 servings)
Serving: 1 half-cup serving
- Calories: 31
- Carbohydrates: 1.2 g
- Protein: 1.1 g
- Fat: 2.7 g
- Saturated Fat: 0.2 g
- Polyunsaturated Fat: 0.7 g
- Monounsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 4 mg
- Potassium: 40 mg
- Fiber: 0.7 g
- Sugar: 0.2 g
- Vitamin A: 0 IU
- Vitamin C: 0 mg
- Calcium: 10 mg
- Iron: 0.2 mg
2 dates and 1 tsp of vanilla is the perfect ratio for this! It made enough milk for about 5 lattes. It was so easy to make and it tasted better than store bought milk. A great way to make those morning lattes a little more special with your own milk!
Write in the comments below
- How did your milk turn out?
- Do you have any suggestions that can benefit us all?
- Do you use Almond Milk to cook porridge, added to a Macchiato, or as the Cappuccino milk?