How to Make Almond Milk

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Old-fashioned milk jug filled with 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 super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!

Measuring cup of raw almonds

How to Make Almond Milk

Making homemade almond milk starts with soaking almonds overnight in cool water. 

The water is then drained out 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). 

After blending the mixture for 1-2 minutes, the milk is poured through a nut milk bag into a mixing bowl. And then squeezed to extract all of the liquid.

Tada– that’s almond milk, friends!

What to Do with Almond Pulp?

If you’re curious what to do with leftover almond pulp, check out this article on how to turn almond pulp into almond meal, as well as our guide to delicious uses for almond pulp and meal!

Squeezing almond milk through a nut milk bag into a bowl

How Long Does It 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 use by running it through the dishwasher or pouring boiling water in 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.

We hope you LOVE this milk! It’s:

Fresh
Creamy
Slightly nutty
Versatile
& Super delicious!

How to Use Almond Milk

It can be used in many of the same ways you would use cow’s milk. Think smoothies, lattes, baking, and so much more!

Below are some additional recipes using almond milk:
1-Bowl Vegan Banana Nut Muffins // Fluffy 1-Bowl Sugar Cookies // Blueberry Almond Butter Smoothie // Super thick DIY Chocolate Almond Milk // Fluffy Cornmeal Pancakes // Pumpkin Pie Green Smoothie // Creamy Pumpkin Pie Bars // The Best Vegan GF Cornbread // Spicy Red Curry Cauliflower Wings //

Found this recipe helpful? Check out our Guide to Dairy-Free Milk!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

How to Make Almond Milk

Simple homemade almond milk that’s creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.
Author Minimalist Baker
Print
Scoop of almonds beside a jug of homemade almond milk
4.96 from 135 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)
  • 5 cups filtered water (less to thicken, more to thin)
  • 1 pinch sea salt
  • 2 whole dates (optional // pitted // or other sweetener of choice // omit for unsweetened)
  • 1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain)
  • 2 Tbsp cocoa powder (optional // for “chocolate milk”)
  • 1/2 cup berries (optional // for “berry milk”)

Instructions

  • Add your soaked almonds, 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 nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). Find more ways to use almond pulp here.
  • 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.

Video

Notes

*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.
*This is not my original recipe but my take on many almond milk recipes I’ve found and tested.
*Recipe makes ~5 cups 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

 

Jug of almond milk with text saying How To Make Almond Milk

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  1. Antonia Sattler says

    Can you use a juicer to make nut milk to? I feel it would save so much time? As the pulp would come out the other end?

  2. Raffaella Bruno says

    We made it this morning. It was super easy and we used it right away to make a smoothie and add to the coffee. It didn’t froth much but I imagine because it is homemade and nothing other than almonds and water. We didn’t even add salt. We put it in the ice trays and frozen it right away. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Either of those would work! The goal is just to start with water that tastes good for the freshest tasting almond milk.

  3. Jessica says

    I have been making this almond milk recipe every two days or so for the past three weeks. It’s so incredibly delicious. I have shared it with any of my friends who will listen and many of them have started making it too. The flavor is subtly sweet and creamy and so lovely.

  4. Grace R says

    Hi! About two hours after making this and leaving it in the fridge there is a weird taste (similar to the smell of vanilla extract) but that goes away by the next morning. Any tips on why that is happening?/how to prevent it? I am storing in a mason jar in the fridge. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Maybe try using less vanilla to see if that helps? Or swap for a different brand. Is it pure vanilla extract?

          • Grace R says

            I tried using less and it still happens. Yes, I am using pure vanilla extract from BJ’s (the Berkeley Jensen brand) and it is a fresh new bottle. Would swapping vanilla bean paste maybe make it better?

  5. Teresa says

    Hi there – I LOVE this recipe! Sometimes my almond milk separates and sometimes it doesn’t. Any thoughts as to why it separates?
    Thanks!
    Teresa

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teresa! It’s normal for almond milk to separate. We always shake it up before using it!

  6. Tiana says

    Hi, I followed the recipe to the letter and the first 3 mornings it tasted wonderful!
    This morning (4th morning so 3 full day since making), it smelt and tasted sour we couldn’t use it..I made 1.2Litres (the equivalent of the recipe in litre) and had over 700ml left so was really disappointed to throw all that away.
    Has anyone tried freezing some when making the quantity in the recipe?
    Thanks!

  7. The Hungry Songbird says

    My husband & I have used this method a dozen times, so I figured it was time to leave a raving review! This almond milk recipe is perfect. What makes it even more amazing is using Terrasoul Raw Almonds. I’ve loved Jordan almonds since I was a little girl, but thought they were just flavored to taste that way – turns out when you use unpasteurized, great quality almonds, you can have almond milk that smells/tastes just like a Jordan almond. Sooooo delish. Thanks for the wonderful (and easy) recipe!!

  8. ELIZABETH says

    Or just use almond flour and water. Shelf stable, takes up little room in the cabinet.
    I use 2 tsp per 1/2 cup water to make overnight oats

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Florence, we haven’t tried with roasted, but think raw would be preferred in terms of flavor.

      • Robert Slavik says

        Can I use an osterizer blender? Any ideas on shelling them? I have found that they really stain your skin.

        Thanks
        Bob Slavik

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Bob, any high speed blender should work well for this recipe. We have never shelled our own almonds but perhaps other readers have some advice!

  9. Deanna says

    We had a lot of almonds so I decided to make this almond milk over the weekend and it was super satisfying! It is very creamy and has a rich nut flavor. I added some agave and vanilla because I love vanilla.

    After refrigeration, my almond milk had a thick layer of separation on top. It looked like soft butter. I removed it and shook the remaining almond milk. The milk is fine.

    The layer I removed is very creamy from the oil in the almonds. It is almost like a body lotion! Very cool discovery. This recipe keeps on giving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So interesting! Thanks for sharing and leaving such a great review, Deanna. Glad you enjoyed!

  10. William Clark says

    I wanted to make a matcha tea latte this morning and realized that I didn’t have enough almond milk to make a large size. As I sat munching on a few raw almonds I found myself thinking ‘Why don’t I try and make some. It doesn’t make sense to drive to the store just for that’. I tried the hot water soak method for about 100 mins. I’m pleased with the results. I’m really happy at how much I’m going to be saving by making my own almond milk going forward. Once I make something from scratch I generally don’t purchase it any longer – nut butters, hummus, juices, spreads, lattes (being the purpose for making the almond milk), etc.

    Thank you so much for the recipe. Oh, and currently I’m drying out the almond pulp to use as flour.

  11. Nancy says

    Just made this as an unsweetened version (almonds and water only). Added some to my coffee and tastes delicious.

    Looking forward to using in my protein smoothie with a cup of dark cherries, a banana, scoop of chocolate plant protein and of course a cup of my freshly made almond milk.

  12. russell fraser says

    I use a 1gallon paint strainer that I buy from a paint store. it is extremely fine mesh, washes out easy for immediate use. Also putting a sieve in the strainer let’s what you are straining go through 2 layers of mesh.

  13. Martha says

    I got up this morning, and wanted to have cereal, but no almong,so i did the soaked tthe Almond in hot water for 1/2 hour…Skinned then blend eith ingredients..
    Wow it was awesome. I made it with a twist…I used figs for sweetener and also some Almond extract paste…thanks it was awesome great taste …

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and for sharing your modifications, Martha! xo

  14. Dominica says

    I used sliced almonds and added dates and vanilla. Tastes much better than the store bought brand and super easy and simple to make. Thank you.

  15. Neely Peterson says

    Regarding extending almond milk shelf life by “fully sterilizing jars”: Running jars through the dishwasher or putting hot water in them makes them clean and may reduce the number of bacteria on the surface, but it does not sterilize them. You would need to fully immerse the jars in boiling water for a minimum of 10 minutes (the time needed increases with altitude), as you do for canning. Further, since you are squeezing non-sterile almonds in a non-sterile bag, using hands that are coated in germs, even if you freshly washed them, you have nicely innoculated the almond milk with a bevy of bacteria, so there is no point in sterilizing the jars. Yes, of course practicing good hygiene will reduce the bacterial load and likely stave of spoiling for a short time more, but that is it. If you want sterile almond milk, you would need to process it as you would anything else that you are canning, but since there is no preservative of any type in the almond milk (e.g. sugar, salt, acid) I have no idea how long it would last.

  16. russell fraser says

    I use 1/2 cup of almonds and 2&1/2 cups filtered waterin a Nurtribullet. Do 3 complete cycles. The results are 2&1/8 cup almond milk.

  17. Spencer says

    I have tried making almond milk twice now and both times it seems to have a slight sour taste, even if I sweeten it and add salt. Is this normal?? When I buy milks from the store they don’t have the taste, it almost tastes like it’s spoiling…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that is strange! Is it possible you’re soaking the almonds at room temperature in a warm climate? If so, we’d suggest soaking in the refrigerator instead. Hope that helps!

  18. Morayah says

    A super easy recipe for homemade Almond milk. I have made it twice this week. The first time i used 5 cups water. This time around I cut it back to 4 cups of water. It comes out creamier. Excellent flavor. I used Pure Maple sugar. And more than 1 tsp vanilla as I love vanilla :) I have used the Almond milk for cereal and creamer for my tea.
    Thank you for the recipe! Easy step by step.

  19. nanditha h says

    i just made this and it was amazing, it was very simple and fun, i made more than i thought i would so i might freeze it so i can put it in my smoothies. i highly reccomend making this

  20. Jenny says

    Tried this recipe out with my new ninja blender and it was a perfect creamy smooth consistency. I may have added more almonds than water. End result: not that much almond milk than I anticipated, but I’ll fix the ratio next time I have extra almonds on hand.
    The taste is exactly like store bought. I’m looking forward to using the pulp for dessert.

  21. Laurinda Henard says

    I have been using a BPA coffee mug and when im done with my coffee, i wash it out and fill it with water. But now Im going to have to invest in a stainless steel waterbottle!! ??

  22. Moy Hindman says

    I’ve made this almond milk several times…great recipe! I prepped the almonds a few minutes in the instant pot. They popped right out of the skins. We have experimented with many flavors—cinnamon (in IP), vanilla, maple (few drips of maple syrup when blending), honey, and combinations.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Very cool! We’re so glad you enjoy it! Thank you for the lovely review and for sharing your modifications! xo

    • Nancy Winningham says

      I would love to know exactly how you prepped the almonds in the instant pot. Did you steam or put almonds directly in the water? How much water did you use? Which setting did you use, and for what length of time? Quick release or natural?
      THank you!
      Nancy

  23. Rachel says

    Hello! I soaked my almonds overnight on the counter, should they be in the refrigerator? Or are they still safe to make milk from?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      They should be fine, yes. We do recommended refrigerating if you soak overnight, though!