Learn how to make delicious almond milk at home that tastes so much better than store-bought. Creamy, smooth and perfect.
Knowing how to make your own homemade almond milk is a great life skill.
And it’s a skill that translates to making pretty much any kind of nut milk you like.
I’m a big fan of cashew milk too. And you can go wild with some hazelnut milk or brazil nut milk any time you please.
There is something about making a smoothie with your own homemade plant milk that just tastes so much better. It’s super creamy, it’s super fresh and it’s just crazy delicious too. And pouring it over your cereal? Pure bliss.
How To Make Almond Milk
- Making your own almond milk could not be easier. The hardest part is remembering you want to make it and soaking the almonds.
- Place raw, unsalted almonds into a bowl and pour over cold water and let them soak overnight or for at least 6 hours.
- Once they are soaked and nicely plumped up, drain and rinse them and then throw them into the blender with some fresh filtered water, a couple of dates if you want it sweetened, and a little vanilla and salt for perfect flavor balance, and blend it up.
- The result is a rich, creamy and delicious almond milk!
- Strain it through a nut milk bag or some cheesecloth or even a thin dish towel. But the easiest is a nut milk bag because you just pour the milk into the nut milk bag (over a bowl of course) and then squeeze it like crazy until you’ve extracted every last drop of milk and all you’re left with is a bag full of dry almond pulp.
What To Do With Leftover Pulp from Making Almond Milk?
Make cookies! Of course. Check out this recipe for banana almond pulp cookies.
You can also make your own almond meal from almond pulp.
Storing and Freezing
Keep your almond milk in the fridge and shake it up before use. It lasts a few days, but it’s definitely the tastiest when fresh, so it’s best to consume it within about 3 days.
You can also freeze your homemade almond milk. An easy way to freeze it would be to pour it into ice cube trays and then you can pop out a few cubes anytime you need it.
How To Make Almond Milk
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 3 cups
Description
Learn how to make delicious almond milk at home that tastes so much better than store-bought. Creamy, smooth and perfect.
Ingredients
- 1 cup (160g) Raw Almonds (soak for 6 hours in cold water)
- 3 cups (720ml) Water
- 2 Small Pitted Dates
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Measure out a cup of almonds and place them into a bowl, pour clear filtered water over them and leave to soak for 6 hours (or overnight). Then throw off the soak water and rinse the nuts.
- Add the soaked almonds, 3 cups of filtered water, dates, vanilla and salt to a blender jug. Blend very well, for at least a minute.
- Using a nut milk bag strain the almond milk, squeezing the nut milk bag to get every last drop of milk and leaving a very dry pulp behind in the bag.
- Transfer the strained milk into a jar or milk bottle and keep covered in the refrigerator. Shake before using. Consume within 3 days.
- Discard the almond pulp or use it to make cookies.
Notes
*Prep time does not include soaking the almonds first.
*If you want a super rich almond milk you can reduce the water to 2 cups and if you want a lighter version you can increase the water to 4 cups.
- Category: Beverage, How To, Gluten-Free
- Method: Blender
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 Cup
- Calories: 72
- Sugar: 3.8g
- Sodium: 183mg
- Fat: 4.6g
- Saturated Fat: 0.4g
- Carbohydrates: 10.4g
- Fiber: 2.2g
- Protein: 2g
Keywords: how to make almond milk
Great recipe, but I have a secret that I’ll share for effortless nut milk: french coffee press, high powered stick blender. VOILA! You have no mess, super simple, one-container nut milk! 🙂
I also sub monkfruit for dates because I’m trying to limit sugars as much as possible, and let’s face it, if I keep dates in the house….well, I CAN’T keep dates in the house!!
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Awesome! Thanks for sharing Monica! 🙂
Allison did you use almonds with the hull or without if you did , did you take the hull off?
Hi there, we just used the whole almond, didn’t remove anything. When you strain the nut milk that gets rid of anything that would affect the smoothness of the milk. 🙂
Thank you 😊 any suggestions/recipes for the pulp? Oops didn’t read entire article- you think of everything
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Oh hahaa, glad you saw it! 🙂
Thank you 😊 any suggestions/recipes for the pulp?
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Yes! We have a section in the post about what to do with almond pulp. My favorite is to make cookies! But you can also make your own almond meal from it. 🙂
Great recipe. I also find that taking a little extra time to remove the skins from the soaked almonds before blending gives the milk an even more neutral flavor profile.
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Awesome! Thanks for sharing Lisa! 🙂
Alison… thank YOU so much for the tip about freezing! I have been making almond milk for years, but never thought about freezing it. That’s so easy, and ensures that the almond milk I make stays fresh. So now… some goes in the fridge, and some goes in the freezer. Again, my thanks .
You’re so welcome Sylvia! 🙂
Excellent thank you
You’re welcome! Glad you enjoyed it. 🙂
How can I make chocolate almond milk? thanks
I would blend in some cocoa powder. Once the milk is made and strained, then add it to the blender with some cocoa powder, around 2 Tbsp may be enough, and then blend it in. You might want to add a bit more sweetener, maybe a little maple syrup. I have not tested this but this is what I would do. 🙂
Hi Alison, since today you have a new fan in Chile, my beautiful country. Love your recipes. I would like to try rice milk. Any help.
Thank you very much
Hi Monica, so glad you like the recipes, thank you! We haven’t made a rice milk yet but this one looks like a good recipe. All the best! 🙂
Hi and thanks for the recipe. Would you recommend coconut milk to it?
Hi Christel, I’m not sure what you mean! You wouldn’t add coconut milk to it, if that’s you’re saying.
Definitely worth making at home..thanks for the recipe
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Thank you for this recipe. I buy my almond milk but I def will try to do it at home!
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You’re welcome! 🙂