Homemade Almond Milk
This is an easy recipe for homemade almond milk. It only needs 2 ingredients and 10 minutes to prepare.
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It’s quick to make and more budget-friendly than store-bought almond milk! It works well for Gluten-Free, Low-Carb, Keto, Paleo and Whole30 meal plans.
Why You’ll Love This Recipe
Simple and natural: Made with just two ingredients—no additives or preservatives.
Fresh and creamy: Homemade almond milk has a smooth, rich texture that tastes fresher than store-bought versions.
Customizable: Easily adjust the thickness, sweetness, or flavor by adding vanilla, cinnamon, or a natural sweetener.
Dairy-free and plant-based: A great alternative for those who are lactose intolerant, vegan, or following a plant-based diet.
Versatile: Perfect for smoothies, coffee, baking, or simply enjoying on its own.
Ingredients to Make Homemade Almond Milk:
- almonds. Use raw, unsalted almonds for the best flavor and texture. Blanched almonds can also be used for a smoother consistency.
- water. Filtered water provides a cleaner taste, but regular water works fine. Adjust the water amount for a thicker or thinner consistency.
How to Make Homemade Almond Milk:
- Place almonds in a bowl and cover with water. Let them soak for at least 8 hours or overnight. Drain and rinse well.
- Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. Blend on high for 1-2 minutes until smooth and creamy.
- Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a bowl or pitcher. Squeeze out as much liquid as possible.
- Transfer the almond milk to a sealed jar or bottle and refrigerate for up to 4 days. Shake well before using, as natural separation occurs.
Recipe Notes & Tips:
- Soaking the almonds: Soaking for at least 8 hours (or overnight) softens the almonds, making them easier to blend and improving the milk’s texture.
- Blending thoroughly: A high-speed blender works best to fully break down the almonds and create a creamy consistency.
- Straining properly: Use a nut milk bag, cheesecloth, or fine mesh strainer to remove any almond pulp for a smooth result. Squeeze firmly to extract as much liquid as possible.
- Adjusting consistency: For thicker almond milk, reduce the water to 3 cups. For a thinner consistency, add more water.
- Using the leftover almond pulp: Don’t discard the pulp! It can be dried and used in baking, smoothies, or as an addition to oatmeal and granola.
Serving Suggestions:
- Oatmeal Raisin Cookies
- Pomegranate Smoothie Bowl
- Zucchini Muffins
- Edible Cookie Dough
- Homemade Almond Meal
- Peach Smoothie
How to Store:
Refrigerate: Store homemade almond milk in a sealed glass jar or airtight container in the refrigerator for up to 4 days. Shake well before each use, as natural separation occurs.
Avoid freezing: Freezing can cause the texture to change, making the almond milk grainy when thawed. However, if necessary, freeze in ice cube trays for blending into smoothies.
Use fresh containers: Always store almond milk in a clean jar or bottle to prevent spoilage. If it develops an off smell or sour taste, discard it.
FAQs:
Blend in 1-2 dates, a drizzle of honey, maple syrup, or a splash of vanilla extract for natural sweetness.
Raw almonds are best for a neutral, fresh flavor. Roasted almonds can be used, but they will give the milk a toasted, nuttier taste.
Separation is natural because homemade almond milk lacks stabilizers. Simply shake well before using.
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Homemade Almond Milk
Ingredients
- 1 cup raw almonds
- 4 cups filtered water
Instructions
- Place almonds in a bowl and cover with water. Let them soak for at least 8 hours or overnight. Drain and rinse well.
- Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. Blend on high for 1-2 minutes until smooth and creamy.
- Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a bowl or pitcher. Squeeze out as much liquid as possible.
- Transfer the almond milk to a sealed jar or bottle and refrigerate for up to 4 days. Shake well before using, as natural separation occurs.
Notes
- Soaking the almonds: Soaking for at least 8 hours (or overnight) softens the almonds, making them easier to blend and improving the milk’s texture.
- Blending thoroughly: A high-speed blender works best to fully break down the almonds and create a creamy consistency.
- Straining properly: Use a nut milk bag, cheesecloth, or fine mesh strainer to remove any almond pulp for a smooth result. Squeeze firmly to extract as much liquid as possible.
- Adjusting consistency: For thicker almond milk, reduce the water to 3 cups. For a thinner consistency, add more water.
- Using the leftover almond pulp: Don’t discard the pulp! It can be dried and used in baking, smoothies, or as an addition to oatmeal and granola.
More Drink Recipes:
Did You Make This Homemade Almond Milk Recipe?
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This is the recipe I was looking for, plain, unsweetened almond milk. Thank you! 2 Questions: 1. Can I make this with almond meal, starting with almond meal instead of whole almonds? Would I still soak the almond meal overnight, then mix with water, blend, and filter? 2. Has anyone tried this with other nuts, walnuts, hazelnuts, etc (just wondering!). From Baltimore.
Hi Sally! After soaking your almond meal, blend it with water as you would with whole almonds and then strain through a fine mesh or nut milk bag. You can try with other nuts just keep in mind that each type of nut can have a different flavor and creaminess!
I’ve been making this for about 3 months for our protein drinks, recently our son and DIL drank some of it just out of the bottle and they said it tasted bitter, have you had anyone else comment that the milk tastes bitter? I don’t notice it.
Hi Gail! I’ve never had this happen, maybe it was the batch of almonds used to make it?
Yeah, please fix the calorie rating, 274 calories is at least 5 times too high.
I’m not a genius, but the nutritional values seem way off 😏
Yes, they do! I’ll look into this – thanks!
Does the 174 kcal/cup take into account that you’re straining out the almond pulp/meal?
I have a question about the nutrition information: what is the volume that these measurements refer to? is it for all 6 cups of beverage? or per 8 ounces?
How were these figures derermined?
Hi Roger, the nutrition information is per serving. So for this recipe, it’s per cup of almond milk. Use the information as a guideline only – we do our best to provide our readers accurate information, but since we use a third-party nutrition calculator, we cannot guarantee that it is 100% accurate. Hope that helps:)
Very easy to make! Will never buy almond milk again- thanks for the recipe
Recipe is super easy – great for using in smoothies. I would like to know what the cals/carbs are but I do not see the nutritional facts anywhere.
Hi Tina, we are in the process of adding nutritional labels to all our recipes, I’ll bump this one up the list.
Can I use what I strain out, and how?
Hi Mary, yes we use the leftovers to make homemade almond meal – https://www.livingchirpy.com/homemade-almond-meal/ 🙂