Almond Milk

Why You’ll Love This Recipe

Homemade almond milk is fresh, clean-tasting, and easy to customize to your preference. You can keep it plain, lightly sweeten it, or flavor it with vanilla or cinnamon. It is made with just a few ingredients, costs less than many store-bought options, and contains no unnecessary additives. This recipe is also great for anyone looking for a dairy-free, vegan, or plant-based milk alternative.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup raw almonds
4 cups filtered water, plus more for soaking
1 to 2 dates, optional
1 teaspoon vanilla extract, optional
Pinch of salt, optional

Directions

1. Place the almonds in a bowl and cover them with plenty of water. Let them soak overnight or for at least 8 hours.
2. Drain and rinse the soaked almonds well.
3. Add the almonds and 4 cups of fresh filtered water to a blender.
4. Blend on high for 1 to 2 minutes, or until the mixture looks creamy and the almonds are finely broken down.
5. For added flavor, blend in the dates, vanilla extract, or a pinch of salt if using.
6. Pour the mixture through a nut milk bag, cheesecloth, or a fine mesh strainer into a large bowl or pitcher.
7. Squeeze or press well to extract as much liquid as possible.
8. Transfer the almond milk to a sealed bottle or jar and refrigerate before serving.
9. Shake well before each use, since natural separation will occur.

Servings and timing

This recipe makes about 4 servings, depending on how you use it.

Prep time: 10 minutes
Soaking time: 8 hours
Blend and strain time: 10 minutes
Total time: About 8 hours 20 minutes

Variations

You can make this almond milk in several different ways depending on your taste and how you plan to use it.

For unsweetened almond milk, skip the dates and vanilla for a clean, neutral flavor. For vanilla almond milk, add vanilla extract for a soft, sweet aroma. For lightly sweet almond milk, blend in one or two dates or a small amount of maple syrup. For a warmer flavor, add a pinch of cinnamon. For extra richness, reduce the water slightly to make the milk creamier. You can also add a small splash of homemade almond milk to smoothies, oatmeal, chia pudding, pancake batter, or soups.

Storage/Reheating

Store almond milk in an airtight container or glass bottle in the refrigerator for up to 4 days. Because it does not contain stabilizers, it will naturally separate over time, so shake it well before each use.

Almond milk is best served cold or used in recipes. If you want to warm it, heat it gently on the stove over low heat. Avoid boiling, as this can affect the texture and flavor.

FAQs

How long does homemade almond milk last?

Homemade almond milk usually lasts up to 4 days in the refrigerator when stored in a sealed container.

Do I have to soak the almonds first?

Yes, soaking helps soften the almonds so they blend more easily and create a smoother milk.

Can I make almond milk without a nut milk bag?

Yes, you can use cheesecloth or a fine mesh strainer, though a nut milk bag usually gives the smoothest result.

Is homemade almond milk better than store-bought?

Homemade almond milk is often fresher and more natural tasting, and you can control the ingredients and flavor.

Can I sweeten almond milk naturally?

Yes, dates are a great natural sweetener. You can also use a little maple syrup if desired.

Why does my almond milk separate in the fridge?

Separation is completely normal because homemade almond milk does not contain emulsifiers or stabilizers.

Can I freeze almond milk?

Yes, you can freeze it, but the texture may change slightly after thawing. It is best used in smoothies or cooking after freezing.

What can I do with the leftover almond pulp?

You can add almond pulp to oatmeal, smoothies, baked goods, granola, or energy bites instead of throwing it away.

Can I use roasted almonds instead of raw almonds?

Raw almonds are best because they create a cleaner, fresher flavor. Roasted almonds may give the milk a stronger, toasted taste.

Is almond milk good for smoothies and baking?

Yes, almond milk works very well in smoothies, oatmeal, cereal, pancakes, muffins, and many other recipes.

Conclusion

This homemade almond milk recipe is simple, wholesome, and a great staple to keep in your kitchen. With just a few ingredients and a little prep time, you can make a fresh dairy-free milk that tastes better than many store-bought versions. Once you try it, you may find yourself making it again and again for drinks, breakfast, and everyday cooking.

Almond Milk

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A smooth, creamy homemade almond milk that is naturally dairy-free and easy to customize with simple ingredients. Perfect for drinking, coffee, smoothies, or baking.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 8 hours 20 minutes
• Yield: 4 servings
• Category: Beverage
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 cup raw almonds
• 4 cups filtered water, plus more for soaking
• 1 to 2 dates (optional)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (optional)

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Instructions

1. Place the almonds in a bowl and cover with water. Soak overnight or for at least 8 hours.
2. Drain and rinse the soaked almonds thoroughly.
3. Add almonds and 4 cups of fresh filtered water to a blender.
4. Blend on high for 1 to 2 minutes until smooth and creamy.
5. Add dates, vanilla extract, or salt if desired, and blend again briefly.
6. Strain the mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a bowl or pitcher.
7. Press or squeeze to extract as much liquid as possible.
8. Transfer to a sealed container and refrigerate.
9. Shake well before serving as natural separation may occur.

Notes

• Skip sweeteners for unsweetened almond milk.
• Add cinnamon for a warm flavor variation.
• Use less water for a creamier texture.
• Store in the refrigerator for up to 4 days.
• Shake before use due to natural separation.
• Leftover almond pulp can be used in baking or smoothies.

Nutrition

• Serving Size: 1 cup
• Calories: 40 kcal
• Sugar: 1 g
• Sodium: 50 mg
• Fat: 3 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg