This delicious homemade almond milk recipe is easy, creamy, and dairy-free. It can be used for any recipe that calls for almond milk, like our chocolate peanut butter oatmeal, pumpkin spice milk latte, and blueberry peanut butter smoothie.
Ditch the store-bought cartons. This homemade almond milk is fresh, clean, and incredibly easy to make with just two ingredients: raw almonds and filtered water. It’s dairy-free, preservative-free, and ready in minutes after soaking!
Why You'll Love This Recipe
- No gums, oils, or preservatives: just pure, real ingredients.
- Customizable: adjust creaminess or flavor by changing the almond-to-water ratio or adding vanilla, cinnamon, or dates.
- Dairy-free: suitable for the Daniel Fast, vegan, paleo, and Whole30 diets.
- Nutritious: Almonds are a great source of vitamin E, manganese, and magnesium. For another plant-based milk option, check out our Hemp Milk Recipe.
Homemade Almond Milk Ingredients
- Raw unsalted almonds: Brings a mild, nutty, and naturally sweet flavor.
- Filtered Water: Ensures a clean, neutral base and prevents off-flavors from tap water. Adjust based on desired creaminess.
- Optional: Vanilla bean powder, dates (soaked in hot water to soften), cinnamon, carob powder, or cacao powder for chocolate almond milk
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Your Own Almond Milk
Step 1: Soak the almonds in water overnight or for at least 8 hours.
Step 2: Drain and rinse the almonds and place them into a high-powered blender with filtered water (and other optional ingredients). Blend until smooth and creamy.
Step 3: Line a large measuring cup or mixing bowl with your nut milk bag. After blending, carefully pour almond milk into the nut bag.
Step 4: Pull the drawstring to strain out the solids or pulp from the almond milk. With clean hands, you can carefully squeeze the bag from the top and work your way down to get all of the goodness out.
Expert Tips
- Use a high-speed blender for the smoothest consistency.
- For richer milk, use only 2½ cups of water.
- Store in a glass bottle or mason jar for freshness and easy shaking.
- Want it warm? Heat gently on the stove for a cozy almond latte base like our Golden Milk Latte or Pumpkin Spice Milk Latte.
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Recipe FAQs
Homemade almond milk is stored well in an airtight container (like a mason jar) in the refrigerator for up to 4 days. If you're concerned about not drinking it all within the 4 days, make half the recipe. Alternatively, you can split the recipe and share it with a friend.
This homemade almond milk is healthy. It's just almonds, a healthy plant fat high in Vitamin E, magnesium, and manganese. Store-bought almond milk has more water and other additives like gums (like xanthan, guar, and carrageenan), and fewer almonds. So, homemade almond milk will give you more of the nutrients from almonds than store-bought. That said, some store-bought almond milk brands have added supplements, like Vitamin B12, calcium, and Vitamin D.
Overall, almond milk is a healthier and cleaner choice than cow's milk. Cow's milk is higher in saturated fat and dietary cholesterol. Also, milk from a cow contains naturally occurring hormones designed for a calf's growth and development. In addition, cow's milk often contains undesirable but still allowable byproducts, such as neutrophils, a type of white blood cell, present when fighting off infections. You don't get hormones or neutrophils with homemade almond milk. That said, you don't get as much calcium and protein in almond milk as you would from cow milk, so those must be obtained from other sources like dark leafy green vegetables and legumes.
Turn almond pulp into an almond meal by spreading the pulp onto a parchment-lined shallow baking sheet and putting it in the oven at a low temperature (250°F or 120°C) for 20 minutes, stirring halfway through, until the pulp is dry. Remove from the oven and allow the pulp to cool on the counter for an hour or more. Transfer to an airtight container and store in your pantry for up to a month. Almond meal can be used to make Oatmeal Raisin Cookies or as a fruit crumble topping for the Vegan Apple Crisp.
Once you try homemade almond milk, it’s hard to go back to the store-bought stuff. It’s clean, customizable, and downright delicious. Plus, you’ll save money and skip the unnecessary additives like carrageenan, gums, or sweeteners. So go ahead and soak, blend, and sip your way to a healthier, tastier plant-based milk!
Other Related Recipes to Check Out
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Almond Milk
Equipment
Ingredients
- 1 cup raw unsalted almonds soaked overnight
- 3 cups filtered water
Instructions
- Soak almonds in water to cover overnight (or for 8–12 hours). Make sure nuts are completely covered with water.
- Drain and rinse the almonds and place them into a high-powered blender with filtered water (and any other optional ingredients). Blend until smooth and creamy.
- Line a large measuring cup or mixing bowl with your nut milk bag. After blending, carefully pour almond milk into the nut bag.
- Pull the drawstring to strain out the solids or pulp from the almond milk. With clean hands, you can carefully squeeze the bag from the top and work your way down to get all of the goodness out.
Notes
- Use a high-speed blender for the smoothest consistency.
- For richer milk, use only 2½ cups of water.
- Store in a glass bottle or jar for freshness and easy shaking. Keep in the fridge for up to 4 days.
- Want it warm? Heat gently on the stove for a cozy almond latte base.
- Turn almond pulp into almond meal or use it in our Oat Groats with Blueberries or in our Apple Cinnamon Muffins.
Pauline
Perfect plant based milk. I make this often and use in a many recipes that require a plant based milk.
Gigi & Sersie
That's awesome, Pauline. Making homemade plant based milks are so much tastier than the store bought.