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:

Slightly nutty
& 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
Scoop of almonds beside a jug of homemade almond milk
4.96 from 112 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


  • 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”)


  • Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand 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.



*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

Reader Interactions


  1. Ashwani Thapar says

    I read lots of comments.
    My interest is in the ones got chunky outcome.
    I have been making almond milk
    Since the era, blenders were not innovated, at least in my country.

    The process is simple.
    The correct equipment is a high speed blender.
    A high speed mixer may work, but would take longer time and more cautious while using it.
    A food processor may work, but does not have high speed, so this one is limited too.

    Just two ingredients for genuine almond milk.
    Almonds & Water
    Almonds, preferably fresh. In California new crop almonds come to the markets in Oct onwards.

    My latest formula, which is enough for 2 days for my daily breakfast is here.

    1/2 Cup Almonds Soaked for 24 hours
    (I have not researched but probably 8 hours should be enough too, thinking about my earlier – 7 decades – versions).
    2 Cups Water @ room temperature.

    I put almonds in the blender & run at low speed,
    For 15 seconds. I open the poring chute.
    Slowly I increase the speed of blender
    While drizzling water simultaneously.
    By the time 2nd cup is poured,
    The speed would be maxed out.
    Let it run 15 seconds more &
    start reducing speed gradually & come to stop.

    Gradual control of speed,
    while going up
    was chopping almonds to finer nodules,
    with gradual hydration.

    You will observe,
    No splashing of the liquid all over as well to the lid
    Eases the cleaning & moving to storage container.

    Pour the liquid through
    Cheese Cloth / any similar product
    To sieve the milk & separate almond pulp from liquid.

    Store the Almond Milk in air tight glass container in refrigerator.
    Mine is used in next 2 days.

    This procedure may be scaled quantitatively
    Except for making process.
    Typically, 2 cups of water drizzled over
    2 cups max of almonds.
    Add, rest of the water & do 15 sec at high speed.
    Be careful about the size of blender container you are using
    For the quantity of milk you are making.

    This milk does not have shelf life except few days (<7).
    I make this milk at the end of the day (sat Monday 9:30pm).
    On 3rd day (Thursday morning), I observed sourness.

    Though, I would try the sterilization process included in this article.
    Effectively, this version is finer tuning of the original article.

    • Nancy says

      I’m wondering if i can save the almond that’s left over to use in baking?
      I did end up with lots of white pulp left and of course the brown husk too. Any thoughts?

  2. Kate says

    Hey! Can you can nut milk to preserve it? Like canning jams and things? Is that essentially pasteurizing it?

    • Support @ Minimalist Baker says

      Hi Kate! We’re not sure we understand your question, but we haven’t tried pasteurizing or canning nut milk, we like it fresh! Perhaps something new to explore! xo

  3. Peyton says

    What is the reason for draining and rinsing the soaked nuts, then using fresh water to blend? Can I just use the water that the nuts were soaking in to blend them?

    • Support @ Minimalist Baker says

      Hi Peyton, you can. Soaking the almonds helps them blend better and reduces phytic acid.

      • Patricia Andrade says

        Thank you so much for sharing this recipe. I have not bought store ready almond milk since I found this recipe! This homemade almond milk is so much better, it’s approved by my whole family!

          • Support @ Minimalist Baker says

            Hi Kaya, we typically cover it with a clean dish towel and soak at room temperature if it’s not too hot, but in the fridge works too!

      • Claudia Lyon says

        I watched another video and she said to slip to peeling off. Because of the acid in the peeling???? You didn’t?

        • Support @ Minimalist Baker says

          Hi Claudia, we don’t find it necessary to peel them. But you can use blanched slivered almonds if you would prefer them to be peeled. Hope that helps!

  4. Stuart Miller says

    Is it true that almond groves are hurting bee colonies? Also is it true that almonds take an extraordinary amount of irrigation to grow? I love almond milk, but I don’t want my consumption of almonds to contribute to water shortages and bee colony destruction

    • Support @ Minimalist Baker says

      Hi Stuart, we’re not sure, but we hope not! Sorry we can’t be of more help on this one.

      • Marijke says

        Almond orchards are the worst crop because it uses copious amount of water.
        Each acre of almonds uses three to four acre-feet of water each year, most of which are delivered via river diversions or groundwater. Almonds are one of California’s most water-intensive crops, but during this year’s epic drought farmers are planting even more.

  5. Ben says

    Was just wondering how much Calcium is in home made Almond milk, cause the store bought has 28% calcium in it?

    • Support @ Minimalist Baker says

      Hi Ben, typically store-bought almond milk is fortified, so it will have a lot more than homemade. You can find the nutrition facts for this one beneath the recipe. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Carl, It should, but will depend on the frother and how much water you use. We’d suggest using less water (~3-4 cups) to encourage frothing. Hope that helps!

        • Support @ Minimalist Baker says

          Yes! Filtered water just gives it a fresher flavor and it tends to last a little longer.

      • Danielle says

        Hi! Is it possible to soak the almonds for too long? I started soaking them this morning and I don’t plan on making the milk until tomorrow morning. If it’s possible to soak the almonds for too long, how should I store them almonds after they’re soaked? Thanks!

        • Support @ Minimalist Baker says

          Hmm, they should be fine for at least 24 hours. You can drain them and store the drained, soaked almonds in the fridge for another day or two, if needed.

          • Danielle says

            Great, thank you! I made it this morning and it was delicious! So much better than store-bought almond milk.

          • Rachel says

            Hmmm… I wonder if I did something wrong. I soaked my almonds for a little over 24 hours, rinsed, threw into a blender with a pinch of Himalayan salt and purified water (5 cups water to 1.5 cups soaked almonds) and blended for around 5 minutes. (I have a semi crappy blender so gave extra time)
            I then strained it through a sieve and then cheese cloth. I got impatient and squeezed the cheese cloth to make it come out faster as it wasn’t really coming through at all unless I did that.
            My milk is super chunky- lots of almond pulp made it through to the milk.
            So probably my fault, but I’m not that impressed with the texture. Chunky rather than creamy.

          • Support @ Minimalist Baker says

            Hi Rachel, it definitely sounds like something went wrong as it should be very creamy, not chunky. It could be a combination of the blender and the cheesecloth having a weave that’s too large. We’d suggest a nut milk bag for next time.

      • Anita says

        I’m making vegan muffins with this almond milk,do I need to heat the almond milk first and let it cool before using?

  6. Lili says

    So much easier than I thought! I made it reminiscent of Horchata. Added 3 dates, a chunk of cinnamon stick, vanilla extract, blend, strain and served over ice! Kids, hubby and myself enjoyed it big time! Also went great with my homemade cold brew! Only little change I’d make is I like a creamier consistency so I’ll try 4 cups of water vs 5 next time! Thanks!

  7. Michelle says

    2 dates and 1 tsp of vanilla are the perfect ratio for this! It made enough milk for about 5 lattes. This was so easy to make and it taste better than store brought milk. A great way to make those morning lattes a little more special with your own milk!

  8. JoAnne Winter says

    Hi there,
    I love your site! Question: is it OK to use roasted almonds? Someone gave us a whole bunch and we’re never going to eat them all!
    Also – where did you get that cute bottle?
    Thank you so much,

    • Support @ Minimalist Baker says

      Hi JoAnne, we haven’t tried with roasted, but think raw would be preferred. The bottle is from a thrift shop!

    • Betty says

      Hi, I don’t have a high-speed blender, but I do have a new Ballerini blender and an excellent Kitchen Aid food processor. Which would you recommend, please?
      I’m new to your site and am really enjoying it!

      • Support @ Minimalist Baker says

        Hi Betty, we’d suggest the blender. With a food processor, it’s prone to splashing out the sides.

  9. Suzanne says

    Delicious, creamy… the best almond milk we ever tasted!! And we know exactly what’s in it.
    Fabulous, because I can make smaller amounts!
    I made 500ml. The result with the high speed blender is wonderful; my husband and I feel we don’t need to strain it.
    Not buying almond milk again at the store. Thank you so much!

  10. Peggy says

    I use almond milk in our salad dressings. I usually make enough for the week. Would homemade almond milk last for a week in the dressings?

  11. Libby F. says

    Which nut bag do you recommend? You link to this one throughout the post ( but on your Shop tab, this is the recommended one ( which looks like it has more versatile uses and better quality fabric. What’s the difference, and which is best overall? Thanks! Love this blog.

  12. Anita Shank says

    This recipe turned out great! However, I’m 3 days in with 1/2 of it left and my first sip today tasted just like Kefir… it’s sour, a littler thicker, and a little zippy. It seems it fermented. I’m wondering if I could drink this now as a probiotic sort of drink or use it in recipes as ‘buttermilk’, or is this what you mean as spoiled?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh interesting! I wouldn’t say it’s spoiled. It sounds like maybe it was left at a temperature that wasn’t quite cool enough to prevent or slow fermentation (was it out of the fridge for a while?).

      • Anita Shank says

        I typically would put it right back in the fridge after using, but there was once I spaced and left it on the counter for about 2 hours. I did use medjool dates to sweeten it and I wonder if they could have provided enough probiotics to culture it? Thanks for your input! In the future, I’ll have to make sure I treat my milk with the utmost of care.

  13. Tammy says

    Holy cow! This is so good! It actually tastes of almonds, and not just random chemicals like the store bought kind. I’ll actually use this as a milk replacement in things I taste and not just in recipes. Thank you!

    • farragio says

      I just finished making my first batch and I love it! I’m trying to get away from commercial foods that have artificial ingredients as much as I can so I’m so excited that I found your recipe.

      I added the suggested salt, vanilla, cocoa powder, and a little bit of blackstrap molasses as that is supposed to be good for gut health.

      I can’t wait to make more!

  14. Ariella Benaim says

    Hi! Was just curious… store brought is typically 3% almonds but using 1 to 5 cup ratio would mean this is 20% almonds? What percentage do you think is removed when straining the pulp? Close to 3%? Thank you!

    • Support @ Minimalist Baker says

      Hi Ariella, store-bought milk typically has flavoring added to make it taste like almonds. If you used only 3% for homemade, it wouldn’t have much flavor. Hope that helps!

  15. Rachael says

    Hi! I made this tonight (using raw almonds I bought online) and it tasted like STRAIGHT almonds… not in a good way. It’s the first time I’ve ever made homemade milk and I expected it to taste different from the store bought almond milk, but this wasn’t in a pleasant way. I used a pinch of sea salt and filtered water. I’m wondering if you have this experience as well or if you think something is wrong with the nuts I used? If everyone’s tasted the way mine did, I don’t think everyone would be raving about this recipe lol. (By the way, thank you for existing! Your cookbook is my bible.)

    • Support @ Minimalist Baker says

      Hi Rachael, it should taste almondy, but not unpleasant. We wonder if the almonds you got were old/rancid?

      • Loris says

        I’ve made this recipe 2X
        Both times adding vanilla to all of it
        And then dates to half

        I do not like plain almond milk

          • urmil says

            After all you have the correct Vedic recipe. Only thing missing is after soaking the almonds remove the skin. It comes out very easily. You will love it . Also add few pinches of cardamon crushed. Then donoy addberries or chocolate. Thanks. Urmil. The orignal recipe had no chocolate or sin.

  16. YW1990 says

    This was absolutely delicious! I loved putting some into my coffee in the morning and the consistency is so lovely.
    I like mine a bit thick so i added less water. Also, i used a really old food processor to make this and was nervous about it not working but it 100% worked. I thought you had to have a ‘high powered blender’ but i tried it out with my food processor and it came out a dream!!!

    • Jimmy says

      OH MAN – the accidental byproduct of extremely smooth, mousse-like almond cream…delicious. Is there guidance on creating just that? LOL! But serious question…

    • Kirsten says

      Made this for my first time ever making almond milk and it is delicious! So much better than the store-bought versions but I am not surprised in the slightest! Now to make some crackers with the pulp 😁

    • Nadia says


      I’ve been making almond milk but I’m yet to have it taste nice or at least pleasent. It has a sour and unpleasant taste.

      I don’t think I’m doing anything wrong. Not sure what to do.

      • Support @ Minimalist Baker says

        Hi Nadia, do the almonds taste off at all? Or just when you make milk from it? Did you make sure to soak and drain them before making the milk?

  17. Mali says


    I was wondering if you do need to strain almond milk or if you can be done after step 1? I’m planning on using almond milk for my overnight oats/oatmeal so I was wondering if this step can be skipped?


    • Support @ Minimalist Baker says

      Hi Mali, we find it’s more smooth and creamy with straining. But if using for those purposes, it might be okay without straining. Let us know if you try it!

          • Sabriya Parves says

            I love the dates! Adds a perfect subtle sweetness and helps accentuate the nutty flavor. But of course, maple syrup will just make it taste sweeter (not bringing out any flavor).

    • Amira says

      Has anyone tried both soaking methods? I’ve never made almond milk but it seems as though every recipe calls for an overnight/12 hour soak. I’m curious if the 2 hour hot water soak yields the same type of results as the over night soak.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        For making almond milk it yields the same results. It’s generally recommended to soak longer (or overnight) because of the nutritional benefits. But texture / flavor-wise, a shorter soak is fine.

  18. Jacqueline says


    Do we need to heat the milk after straining to kill the bacteria?

    Thanks, hope I will get enlightenment as a chef/blogger in my country posted a tutorial that is has to be heated while all western recipes do not have that.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just the highest quality water you can get as the taste / quality of the water greatly impacts the nut milk. Buy spring or distilled if your tap water isn’t the best.

  19. Trisha says

    I just tried this recipe and it turned out great, thank you :)

    I was just wondering if it stays fresh for 3-4 days (that’s what it says in the video) or 4-5 days 9 (as said on the website)?

    • Support @ Minimalist Baker says

      Hi Trisha, it will depend on a variety of factors (such as fridge temp). We’d say 3-4 days is on the safer end, but it may last longer.

      • Support @ Minimalist Baker says

        We don’t recommend boiling homemade almond milk as it will cause it to thicken and develop an unpleasant texture.

  20. Kelly says

    I purchased organic Mylk almonds online. I opened the bag and ate one and they tasted very bitter. Is this normal? should I be using just regular almonds or milk almonds??? I thought the difference was the almonds just weren’t “perfect” for selling as normal almonds but these do have a different taste. I haven’t made my first batch of almond milk yet but was planning to tomorrow.

    Thank you

    • Support @ Minimalist Baker says

      Hi Kelly, we’ve never heard of almonds that are specific for making mylk? We’d recommend just using regular raw almonds.

    • Alana says

      No, if they taste bitter you’ll have awful bitter milk. Try others from the bag and see if maybe that one was a fluke? If not and the others are bitter too, definitely return them. I just use regular almonds.

  21. Chris says

    I love making my own almond milk. I soak the almonds overnight then peel them the next day. Is it ok to not peel them, how does this affect the texture of the milk?

  22. Minna says

    My sister and I made this almond milk for Passover, and it came out delicious! Creamy and flavorful, with a smooth consistency. We used a thin kitchen towel to strain which worked just fine. Plus used the almond pulp for a Passover dessert recipe! Win-win :)
    Thank you Dana!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Minna! And way to use up the pulp =) Thanks so much for the lovely review!

      • Maryam says

        Can you advise how to store the leftover almond pieces after squeezing the mylk out? Do we put in the freezer or fridge or dry it in the oven first?

        • Support @ Minimalist Baker says

          Hi Maryam, the almond pulp can be stored in a sealed container in the fridge if using within a couple days or in the freezer for longer term storage. It can be used in recipes such as this one, or dried to make almond meal. Hope that helps!

    • Rebecca says


      Thank you for this Simple + Easy recipe! I love it! What intrigued me about this recipe was the addition of using dates as one of the ingredients!

      I made the almond milk and it tastes amazing! I plan to make my own homemade almond milk from now on.

      Thank you!

    • Beatriz Perez says

      I made it today! It was delicious! It doesn’t taste like the almond milk you buy, it tastes better! Simpler taste and refreshing, so much better, my Son loved it. I can also use the rest as almond flour for other recipes since almond flour is a little pricy. I will continue to make it and have the best of both!

  23. Bari says

    Hi! I tried it and I have grainy texture and the taste seems off- doesn’t taste like almond milk as much as really strong almonds. Did I do something wrong? I only have cheese cloth so I used that doubled over a few times. Also what does the soaking almonds do?

    • Support @ Minimalist Baker says

      Hi Bari, you could add more water to give it a more mild flavor. Store-bought brands typically have very little actual almond in them, so if you are used to that, that’s probably the difference. As for the grainy texture, it sounds like it needs additional straining. Soaking the almonds helps them blend better and reduces phytic acid.

      • Lindsey says

        I made this and it was so easy and delicious! In one of your other recipes you said you like your milk ticket, almost like cream. How do I make mine a little thicker?

    • Georgia Delaney says

      There are different weaves of cheesecloth/muslin. A cloth with a smaller weave might be more appropriate?

    • Jaz says

      I just made my first batch of Almond milk. Was the easiest thing ever, thanks so much for the motivation to do so. Won’t be buying the watered down expensive store bought rubbish ever again.

    • Amy R says

      Easy peasy and so delicious! I blanched the nuts first and then slipped off the husks, which made the milk a creamy white. Love it.

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Erica says

    This is my go-to almond milk recipe! I had to finally leave a comment to thank you for sharing this with us! I use one cup of almond to 6 cups of water and it still comes out plenty creamy. Previously, I was doing 1 cup almonds to 4-5 cups of water.

  25. Ashley says

    I made this almond milk today and it turned out awesome! I used slightly less water and my brand new nut milk bag and I’m super happy with the results.

    I used some of the fresh almond milk in a mango lassi right after and it was HEAVEN! Can’t wait to experiment with this recipe (more dates for an even sweeter milk, cocoa for chocolate milk, etc.).

    Thanks again, Dana!! :D :D

  26. P W says

    This worked well using my Ninja blender and an ikea dish towel (the thin white ones with the red stripe) as a nut milk bag. I soaked my almonds for 24 hrs, blanching by peeling them easily by hand after the soak, before use. I used vanilla bean paste, dates, and a pinch of salt and it was lovely in my morning coffee. I froze the leftover skins and almond grounds in the freezer for use in oatmeal. THANKS minimalist baker!

  27. Trinity says

    I am so satisfied with this recipe!

    I soaked my almonds in hot water for about 2/3 hours and then I started making my almond milk. I used dates and a bit of vanilla essence.

    It tastes great and I am so glad my blender did such a good job. I procrastinated this for so long because I didn’t have a milk bag or cheese cloths but through the lockdown we are in now – I recipes inspiration to just use a clean, thin shirt (which I cut up to adjust the size).

    Thank you so much for sharing such awesome recipes. I love Minimalist Baker. :D

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Trinity. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Annie Fong says

      I made this and yes, it’s perfect for my taste! It’s so easy! Thank you for sharing this recipe Minimalist Baker!

      • Janice says

        Looking forward to trying this! Do you have to strain the almonds after you blend? Any thoughts would be appreciated!

        • Support @ Minimalist Baker says

          You don’t HAVE to (especially if adding to smoothies), but we would recommend it for a creamy texture.

    • Aurora says

      Hi! Did you just boil up water and let them soak, or did you keep the almonds and water over the stove for 2-3 hours?

  28. Lisa Shifflett says

    I make almond milk several times per week. I always soak then peel the almonds which can be time consuming for the amount that we make. For those who have made this with and without skins, does the flavor change much? I realize the skins are caught in the nut milk bag.
    TIA :)

  29. Rachel says

    Hi! Can’t wait to try this. How do you store your leftover almond pulp? And do you have a recommended cracker recipe? Thank you!!

  30. Claudia says

    I usually dislike the taste of Almond Milk (store-bought). However, I gave this recipe a try and I LOVED IT! Delicious Recipe!

  31. Kate says

    I would like to make a combo coconut/almond milk. Do I need to alter anything from this recipe if I add coconut flakes?

  32. Michaela-Jean says

    You said to to add less milk to thicken the milk? Is this recipe as is thick enough for pie filling? If not, how many cups of waters should I use if I’m using this for baking needs?

    • Support @ Minimalist Baker says

      Hi Michaela-Jean, it will depend on the type of pie, but we would probably reduce to 3 cups water for a thicker milk. Hope that helps!

  33. Shaunna says

    Made this using blanched almonds leftover from the almond ricotta recipe, 2 dates, powdered pure vanilla and a fine mesh produce bag in place of a nut milk bag. It can out very nicely!

    However, I would suggest using liquid pure vanilla or vanilla bean instead of powdered vanilla. I think it would be even better if I had left the powdered vanilla out or used another form :-)

  34. Dawn Cygiel says

    Is there a place where you get your almonds? It is really a hit and miss when knowing what and where to purchase.

    • Support @ Minimalist Baker says

      Hi Dawn, we like the bulk bins at natural foods stores or at Natural Grocers because they sell them in refrigeration for optimal freshness.

  35. Sue says

    It just occurred to me that I should make my own almond milk because the bought stuff, even the organic, has almost no nutrients in it. It’s just white water.
    You’ve already answered one question I was going to ask about using or discarding the soaking water, as well as solving the mystery of how to create almond meal from the pulp.
    My remaining question, which I might have found if I had read all the posts, is this: how does the almond milk come out so white if you leave the skins on the nuts? I remember as a child when my mother blanched almonds to remove the skins, by soaking them, especially to use on top of her fruit cakes. The water didn’t look clear when she did that.
    So do you suggest leaving the skins on? Is there nutritional value in them that is too good to throw away?
    Thank you for a great website – I just discovered it!

    • Support @ Minimalist Baker says

      Hi Sue, using blanched slivered almonds will produce a more white color. But either work! Hope that helps!

      • Sue Levy says

        I’m in the swing of it already – soak the almonds once or twice a week and make another batch. The hard part is squeezing the liquid out of the bag, but I’m getting the hang of that – twist the top really hard to compress the pulp. It works.

        I find the milk splits in the fridge, so all it needs is a good shake to blend it all again. Also my blender only takes 4 cups so I hit on the idea of putting the pulp back in the blender with more water, to extract even more flavour from it. The pulp might be pretty tasteless by now but it should still be okay to use in cooking – rissoles etc.

    • liza says

      My almond milk is white. The skin bits after blending are caught in the cheesecloth or nut milk bag through the straining process.

  36. Christina says

    I made this recipe tonight….sooooooo yummy! I only used 4.5 cups of water, but I will add only 4 cups because I like it a little thicker. But the flavor is so yummy! Thank you.

  37. Danae says

    I tried making this using my food processor since I don’t have a blender. It did not work but my son enjoyed watching mommy make a big mess! Hahaha.

  38. EJ says

    Hi Dana. Does the water have to be filtered or purified? If I use tap Water will it still be flavorful? Can’t wait to try this recipe.

  39. Eva says

    Unbelievably easy, delicious even with the quick soaking method. I have tried to make almond milk before, from another recipe, and it turned out rather poor so I never tried again until now. I’m so glad I did. Thanks Dana

  40. Noelle says

    I can’t believe I haven’t been doing this for years!

    I woke up early this morning to some beautifully soaked raw, organic almonds, and just made this recipe to put in my coffee.

    I only added cinnamon and vanilla, as I usually put stevia in my coffee, but want to use this for other purposes, as well.

    It is delicious. I am never purchasing that garbage in a carton from the store anymore.

    My goal this coming year is to simplify my food even more (I’ve been working on it for a couple years now), and this is a huge step in me doing that, plus forever giving up dairy!

    Thanks for a simply lovely recipe that celebrates the actual FOOD we should be eating.

  41. Karla says

    Hello Dana, I haven’t try the recipe yet but it sounds amazing. I was wondering if guar gum can be added in order to preserve it better and make it thicker. If so, how would you do it and how much is it ok to add? Thank you very much in advance!

  42. Jackie says

    Is there any way to remove the froth? I am probably one of the few people that don’t like the froth in almond milk.

    Thank you!

    • Support @ Minimalist Baker says

      Hi Jackie, it should reduce if you let it sit for a while. Otherwise, maybe blend at a lower speed? Hope that helps!

      • Emily says

        Hi, thank you so much for posting this! I can’t wait to try it. Question, when using raw almonds do you need to roast them first (for safety reasons) before soaking them? Also, do you pour the soaking water into the blender with them or discard? Thanks again!

        • Support @ Minimalist Baker says

          Hi Emily, no need to roast them. Discard the soaking water, then add fresh water to the blender. Hope that helps!

          • Support @ Minimalist Baker says

            Hi Khania, we haven’t tried it with ground almonds- but you would probably need slightly less. Let us know if you try it!

  43. Phil says

    I made this by running the almonds through my masticating slow juicer. 1/2 cup soaked almonds followed by 1/2 cup water etc. Wow, really pleased with how it turned out. Added a couple of drops of vanilla. Thank you so much

  44. Brittney Berger says

    Do I have to strain out the almond bits?

    Can I use the water that the almonds soaked in overnight in the fridge as part of the 5 cups?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, I recommend discarding the soaking water and rinsing well afterwards. I also recommend straining out the pulp.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Because you’re largely soaking to remove phytic acid (which can block the absorption of the nutrients once digested). So rinsing rinses the phytic acid that has been removed away.

          • Lynn says

            Almonds contain natural enzyme inhibitors, as this is nature’s way of preserving the life of the nut that falls off a tree and lays on the ground, waiting for water so it can sprout and grow. The enzyme inhibitors allow the almond to survive a period of time, until it receives moisture, which then releases the enzymes so it can come to life.

  45. Meg says

    I followed the recipe exactly and added the two dates. I’m soooo thankful it came out perfectly. I used a nutbag from Amazon. This is so much less expensive and I’m adding it to my zero waste arsenal. I appreciate this recipe very much ?

  46. Meg says

    This recipe was so easy! I’ve never liked almond milk from the store and was tired of buying the expensive kind without additives. I followed the overnight recipe and added two dates and used a nut bag I got on Amazon. I was so pleased that I drank a celebratory cup. This is a great way to journey into zero waste as well. Thank you for this recipe.

  47. Natalie says


    This plus Brownie Bliss Balls with the leftover pulp – I’m set for the weekend!

  48. Jowin says


    I love this! The fact that I made it and I don’t have to buy almond milk that only has 3% almonds makes me happy! Just one question: how do I store the leftover almonds? Thanks!

    • Support @ Minimalist Baker says

      Hi Jowin, so glad you enjoyed it! The leftover almond pulp can be stored in a sealed container in the fridge or freezer. It can also be made into almond meal!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can buy it at the store, purchase a water filter, or install a filter in your sink.

    • Michaela Wesolowski says

      I have not made this yet but i want to. I noticed in someone’s comments that their almond milk went sour and you said it sounds like the blender, strainer or bottle milk went into was not sterilized? How would you sterilize all of these?

      • Support @ Minimalist Baker says

        Hi Michaela, you can run everything through a dishwasher or pour boiling water over your equipment.

  49. Kate L says

    This recipe is great, thank you! I am putting the initial transfer from the blender onto a strainer to get the big pieces out. Then I put it all through a cheesecloth and squeeze. And I only used 3 cups of water. Not sure what my yield was. I do have a question…. I would like to know the calories and nutrients of JUST the expressed almonds, since the other ingredients will vary each time I make it. And it will vary depending on how much water you use, and how hard you work to express the liquid. Is there any way to figure this? Thank you!

    • Support @ Minimalist Baker says

      Hi Kate, so glad you enjoy this recipe! Unfortunately, we aren’t sure of a way to calculate that without doing a formal science experiment on a specific batch of almond milk. Some fiber, calories, and other nutrients will be lost in the process, but we don’t know the specifics.

  50. Cynthia G. says

    I’ve made this recipe twice now, and it’s my favorite almond milk. The first time I toasted my raw almond lightly and did the quick soak method (cover by a bit with boiling water and wait two hours), and it was AMAZING. This time I did not toast them and soaked them overnight. Both times I used the vanilla. FABULOUS. This is now my go-to recipe for almond milk. I even used it in a batch of overnight oats for a potluck and people wondered what I’d done to make them so good; I must admit I used a half a teaspoon of maple syrup in the mix (1/2 c old fashioned oats, 1/2 c this vanilla oat milk, 1/2 tsp maple syrup, mix it up in a jar, refrigerate overnight, and serve with mixed fruit), but it was the milk that make it so yummy. Thank you for your wonder recipe. I will definitely be making this again and again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cynthia. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  51. Anna says

    I just made this today and added a dash of cinnamon plus Swerve sugar. It was creamy and I couldn’t get enough of it! I used a cup for my post workout smoothie and it was sooooooooo delicious!

  52. Chiara says

    I made this on Sunday evening and it tasted legitimately so good, it was so much better than store bought.
    Yesterday I transferred it into a new bottle and this morning I tried to drink it but it was sour. I attempted to shake it cause the almond was separated from the water but it has really go sour and I don’t know why

    • Support @ Minimalist Baker says

      Hi Chiara, we are glad you enjoyed it! It sounds like either the blender, nut milk bag, or container the almond milk was stored in might not have been sterilized. It should last for about a week. Hope that helps!

  53. Shannon says

    Hellooo, love your work!! ??

    I’m wanting to make, probably your almond milk, but maybe your oat milk, who knows, maybe both ?
    In the nutrition content I didn’t see anything about calcium, I have osteopenia, so really need to make sure I’m getting enough calcium. Do you know how much they would contain without any sweeteners? (Roughly) or is there something I should be adding into them.
    Same with your coconut yogurt, would I need to add anything to it for calcium, if so what do you recceomend?


    • Support @ Minimalist Baker says

      Hi Shannon, A 1/2 cup serving would have about 20-30 mg of calcium. Hope that helps! It would be best to refer to your nutritionist about specifics for adding calcium supplementation to your non-dairy milk or yogurt.

  54. Patrick says

    Less water makes it creamier for coffee…the best coffee experience ever. For coffee forget salt, Vanilla, or anything but almonds. And you can use the left over fiber for protein shakes, as some nutrition is left behind.

    • Carol says

      I love milk , I have no problem consuming it and do not find almond is a substitute for me . However my spouse does so I was very happy finding this recipe. I made it last night.I used one less cup of water and added a teaspoon of coconut oil. I did not strain the mixture because am using it in oats for my spouse. He loved it. I tasted it and it tasted good because I like almonds. But I will stick to using milk in my oats and almond milk for my spouse. Wife happy, husband happy. Thanks for the recipe

  55. Susan Wachtel says

    Thank you for the recipe…I think I’m going to give it a try. We’ve recently started using Almond Milk in smoothies.

    I have a strainer that I use for making Greek yogurt…do you think it may work?

    • Barbara McFarland de Ocana says

      A strainer for greek yogurt should work fine as long as it’s one of the cloth ones. The metal would probably be ok too, but you’d have to do the same as with the yogurt, leave it in the frig you finish straining.

    • Heather S. says

      Just a side note, my husband is a painter and for years I have used a gallon size paint strainer for jams, greek yogurt and now almond milk. They are reusable and inexpensive (like a buck most places).

  56. Erin says

    I drink a lot of protein shakes and have been looking for a good almond “milk” recipe as a substitute for dairy. I love this recipe! I only add vanilla extract to give it a ‘lil razzle dazzle.

    • Support @ Minimalist Baker says

      Yum! Thanks for sharing, Erin! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  57. Jessica says

    Soooo easy and fresh!! I’m going to see if it’s cost efficient but I think I will continue!

    Question: How did you configure the nutritional values? I’m trying to input in my Carb Manager app and I’m not sure how to because it gives me the carb count for the raw almonds, not milked… help!

    • Suzanne says

      Cost efficient is one factor but I’m in it for the reduced packaging! Plus you’re combining things that naturally don’t need packaging (almonds, dates, H20) and making a fresh beverage rather than drinking something that’s been sitting on the shelf for months. Breaks my hear to costantly toss out the boxes and bottles! Homemade power :)

      I’d leave a rating but I’m hopeless for actually following recipes.

  58. MD says

    Haven’t tried this but have made nut “milks” in the past. One suggestion I read somewhere, which is cheap and successful, is to use the strainers painters (house painters) use to strain paint. Elasticated around the edge, so you can drape it over a bowl – just don’t plop the “milk” into it too fast though, do it slowly. Once it’s all in there, gather up the strainer and squeeze out all the liquid. Works well.

  59. Sallie says

    I am addicted, haha! I do not even separate it, when it is almost gone I use the settled portion in a smoothie or on oatmeal. I always liked cows milk prior to going vegan but this tastes soooooo much better to me; creamy with the almond aftertaste. YUMMY.

  60. Mira says

    I would love to do this. My question, do I have to use the same water that I soaked them with when I put them in the blender or add fresh water?
    Thanks, Mira

  61. Tina says

    Hi! I am making this today and want to freeze some – can you use jam jars to freeze in? Also how long is it good for after defrosting? Thanks!

    • Support @ Minimalist Baker says

      Hi Tina, that should work! Just don’t fill them all the way to prevent cracking. It should last about 5 days after removing from the fridge.

  62. David says

    Okay, I keep it simple. I don’t strain the milk.

    I soak the almonds in water to soften them. I then simply take the almonds and add new water and blend in a blender for a minute. I don’t mind any almond pieces that are still in the liquid, I usually don’t even notice any. I don’t add salt because I want to keep my blood pressure low.

  63. Mellow says

    The recipe was perfect. I was very surprised at how almonds taste after they are soaked, it had a delicious satisfying texture. However, i added chia seeds and extra dates just to be different. Thanks for this recipe.

  64. Jackie says

    Hi Dana,
    Im a big fan of your blog! I made this almond milk recepie and it turned out pretty good. Quick question though, do you suggest a certain type of almonds for best results? Do you have a favorite brand??
    Jackie :)

    • Support @ Minimalist Baker says

      Hi Jackie, we don’t have a favorite brand. We like to get them from the bulk section at health food stores!

  65. Irma M. says

    I needed almond milk and I had a big bag of almonds in my fridge. I looked for a recipe and came upon yours, so I made it. I did the quick soak method and used 2 cups of hot water from my Keurig. I covered the bowl with a small baking sheet but anything could’ve worked, I’m sure. Also, I only used 3 cups of filtered water (from my fridge dispenser). I did not have a nut milk bag so I looked up alternate things I could use. On another site, someone mentioned that they used a clean bandana so that is exactly what I used. I added a dash of sea salt and 1 tsp of vanilla extract. The milk tastes DELICIOUS! So much better than store bought! Thanks for your recipe!

  66. Ja says

    HI, do you have a recommendation of dish towel to buy? Figured I could try the dish towel first since I want to try making oat mil as well. Thanks!

  67. Susie says

    Sorry someone help me. I think I’m doing something wrong because when I make it smells funny? The almonds do after soaking.. do I need special water? Do they need to soak in fridge? It’s been really hot.

    • Support @ Minimalist Baker says

      Hmm it sounds like your almonds may have gone bad, Susie. If you try it again, ensure you use fresh almonds!

        • Support @ Minimalist Baker says

          Hi Susie! If you open your almond container and smell a sour, almost chemical smell, you can bet that the nuts have gone bad. Hope this helps!

        • Cali says

          I buy my almonds in bulk and feeeze them until I’m ready to use them. Otherwise the oil in the almonds will make them rancid.

  68. silvia says

    Hallo Dana,
    terrific website – thanks a million for all these goodies! I enjoy your writing so much.
    I see you have now a Hurom juicer, exactly like mine, and was wondering if you have made almond milk in a juicer instead of blending+straining.
    Thank you!

  69. Greta says

    Can I freeze it? If so, how long can it be in the freezer? I was thinking to put it in ice cube tray.

  70. Cheryl says

    Thanks for this recipe! My daughter has to be on a low iodine diet and all store-bought almond milk has sea salt. She was so happy I could make this!

  71. Lana Topham says

    Holy! I’ve been making my almond milk wrong. I literally go 1 C of almonds to 2 Cs of water. :) But oh, it’s so creamy and delicious!

    • Support @ Minimalist Baker says

      Ooh, that sounds lovely! You can certainly make it that way- it will just be on the pricier side!

  72. Monica Kent says

    I have made this twice! I definitely recommend cheese cloth. I like how thin it is, I hate the consistency of store bought almond milk.

  73. Lindsey says

    I just made this!! so incredibly easy ? and the date to milk ratio was PERFECT for just a hint of sweetness. i’m so excited— gonna use the pulp for cookies or something! time to get creative :)

  74. buff says

    I made this today with 3 cups of water, two dates and a splash of vanilla. I didn’t think I could use up 5 cups on almond milk before it spoiled and I wanted it a bit thicker. I used a nut bag which worked great, reusable and easily cleaned. I’ll probably forgo the dates and vanilla next time so I can taste more of the almond goodness.

  75. Freya says

    Planning on making this ASAP :) Is it possible to make forified milk i.e. to add vitamin D, calcium and maybe vitamin B12 to the mix? And how long does the milk keep for in an airtight refrigerated condition?

    • Support @ Minimalist Baker says

      Hi Freya! We have not tried adding vitamins to it and cannot say for sure how that would work. Report back if you give it a try! The milk will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate. Good luck!

  76. Marisol says

    Followed measurements & instructions and it came out perfect,! It’s really is easy and tasty! I used 4.5 cups to make it Miller with one date and the kids LOVED it!Although buying from the store is cheaper knowing what goes into the almond milk is priceless!

    • Trish says

      Marisol, you can also try this with other nuts and even hemp hearts. Find what nut is most economical for you if you wish to continue to make the milk at home. Almonds are expensive, which is such a bummer.

  77. Adg says

    Hello. I just done making this. And i used agave as the sweetener. I soaked my raw organic almonds over night. And somehow the result of milk smell funny. So i cooked the milk in a very low temp. And the funny smell is still there. Is it normal to smell that way? And is ot okey to cook the almond milk? Thank you for the response.

    • Support @ Minimalist Baker says

      Hi! I am not sure what happened.. Perhaps your ingredients were expired / rancid, or the nuts were soaked too long?

      • Angie says

        Thank you so much for the reply Dana. I soaked my almond for 24 hours. I used the vanilla bean paste because i was out if vanilla extract. I will have to try to make it again i guess ☺️

    • John LaRocque says

      Try taking off the skins. Soak first, then squeeze the skins off, rinse and then blend. I do a batch every day with 1 c almonds, 3.25c water, and a dash of salt, 2 dates. That is the most my Vitamix container will do.

    • Tali says

      Hey! When I was there, the Vitamix E320 was on sale for $300 ($50 off). That sale ended though. The other vitamix models were not on sale. I guess I would say pay attention to their monthly sale flyers. I ended up with a Blendtec because it came with the nut twister jar that was valued at $129 on it’s own, and the Blendtec is much easier to store in small kitchens. Regular price, the Vitamix E320 and Blendtec total blender are the same price but for the nut twister jar that Blendtec comes with.

  78. Tali says

    I stood in the Costco aisle agonizing over a vitamix or blend tec. after all my research I finally took a leap of faith to get a blend tec. imagine my joy when you linked to the exact blender I bought! phew!!!!! Your almond milk will be the first thing I make in my new blender :) I am so beyond excited. It’s a little nerdy unreal.

    • KATHY Z.PRICE says

      Congrats Tali, on your blender! Almond milk is a cinch to make. Is Vitamix less expensive at Costco? Can you share what the cost was?

  79. Christine says

    Oh my gosh! This is fantastic!
    I have been drinking store bought almond milk for years. Although I’ve been told making your own was much tastier and super easy but I never believed it.. I mean its so easy to just buy it! I was so wrong! Making your own is SO much tastier and healthier. With two lattes a day this recipe last me 2-3 days max. I love that I can whip it up in 2 hours (when using boiling water and putting the almonds in a glass container with lid to retain heat).
    Thanks again for a great recipe! I’m obsessed with your blog and how flavourful and simple your recipes are. You’re the best!

  80. Goldie says

    Hi dana, thanks for the recipe.
    If i dont have sea salt, can i pass it? If i dont use sea salt, will it change the taste & texture of milk? What will happen if i use regular salt?

    How many hours should i soak it on night? 7hours? Should i rinse it after finished soak it?

    Do you have recipes for the pulp?


    • Trish says

      Goldie, you do not have to use salt at all – you actually don’t need to use any other ingredients other than almonds and water if you don’t want to. The use of salt isn’t important, but if you are following the recipe, I would recommend sea salt and not iodized salt. Sea salt is typically salt in it purest form, right from the sea!

      The almost should be soaked for, I would say, at least four hours. However, if you have an excellent, high powered blender, soaking for an hour or so in BOILING water will suffice. Some blenders just won’t chop up the almonds well if you haven’t invested in a great blender. So, if you have a “crappy” blender, the longer soaked, the better. I always soak my almonds (or any nut for that matter).

      Google ‘almond pulp’ recipes. You will find a ton.

      Have fun!

  81. Jess says

    I was skeptical but it cand out perfectly! So easy and tastes like almonds! Used 2 dates and pinch of salt only…
    Thank you ☺️

  82. Conner says

    Hey Dana! My roommates and I started making almond milk in our dorm and after one day it starts to smell horrible even though we have a nice refrigerator. Any suggestions?

  83. Hayley Aubie says

    Hey Dana,
    I follow you on Instagram (minimalistbaker and minimalistdana) and I just want to let you know that I appreciate what you do and the way in which you do it. Your formatting is beautiful and the way you go about sharing your life is too. You are so thorough and help many people with your kitchen expertise. You inspire me each day to make one of your recipes. I am herbivorous and only eat what comes from the Earth and can be made from scratch, so your website is perfect for me: gluten-free, and plant-based. I am trying to get away from consuming additives of any type, and you really make me feel as if I can really achieve that goal, while still loving to eat what I make. I just wanted to let you know how I feel, because this almond milk recipe is the easiest and most straightforward that I’ve seen to date (and thank you for sharing what tools you use to make things, like this nut milk bag). I will be ordering the bag and making this recipe as soon as I can.
    With Love,

  84. Lindsey says

    I just made almond milk for the fist time following these instructions. Can’t believe how easy and delicious it is! Way better than store-bought. Thank you!

  85. Sean Young says

    I put less water in the blender (approx 3 cups) so it would be a little thicker and use it as a coffee creamer. You can add your favorite flavor(s) if you want to during the blending process. Very delicious alternative.

  86. Melissa says

    How do you put keep your almond milk from separating. Not that big of a deal Bc I just shake it and its back together. But just seeing if it’s something I’m doing wrong or just naturally what happens. THanks

  87. Deante Johnson says

    I have been following you for awhile now and absolutely am a huge fan. I have made/ switched up plenty of your recipes in the past, but by far my favorite are the yougurt (make 3 successful batches) and now the almond milk recipe. Your recipes have everything I am looking for and not everything in them. Simple, clean, whole and eco friendly. Thank you for your work and inspiration!

    • Support @ Minimalist Baker says

      Hi! If you are referring to the almond pulp when you say milk, here is a recipe you can use the pulp in that others have had success with! Let us know how it goes!

  88. Elizabeth D says

    I’ve made this twice, and it’s fantastic. I plan on making this every week, and it’s so easy. I used tap water, and I did one batch by soaking the almonds over night and another batch in boiling water for two hours (both batches turned out the same). One batch I also used 1.5 cups of almonds and 7.5 cups of water to give us a little more for cooking.

    I recently also made Dana’s vegan chocolate ice cream (which is truly phenomenal). I kept some of the chilled base, added it to a blender with the almond milk, and made my 5 year old chocolate milk, which blew her mind.

    Also, making almond meal with the pulp is easy! I take the pulp (what’s left over after straining out the almond milk), spread it on a cookie sheet, and bake it in the oven for two hours at 170 (I take it out a few times and stir it to break it up and make sure it doesn’t stick). Then, I grind it in a food processor for a bit until it’s fine (not as fine as coconut flour, but it’s definitely almond meal). I plan on using it in recipes that call for almond meal (Dana’s Almond Meal Cookies with Chocolate Chips and Coconut recipe will be what I make next.) So, I get almond milk and free almond meal that I can use to cook. Yay! Let me know if anyone has actually cooked with the almond meal and I’ll do the same!

  89. Viviana says

    Made this!! And it’s expectacular. Did the soaking of the almonds for two days. Then put almonds in blender along with two cups of water. All I know I’ve been having rich creamy almond milk. The best!!! I decided. It use any of the other recommended stuff because I simply wanted almond milk for my coffee hehehe. Definitely recommend this recipe.

  90. Elizabeth says

    Made this and it’s awesome. I soaked the almonds over night and left the skins on while blending. I followed the 1 cup almonds to 5 cup water ratio (i just used tap water). I left my blender on for 4 minutes. After straining, I spread the pulp on a baking sheet and baked at 170 for 2 hours until dried. I then pulsed the pulp in a food processor to make almond meal (I could have blended longer for almond flour). I’ll use that to make Dana’s Almond Meal Cookies with Chocolate Chips and Coconut
    cookies. Will definitely make this every week and thanks Dana!

  91. Shannon says

    Good Afternoon,
    I would like to copy and paste the recipe for vanilla almond milk and am unable to copy. Is this a policy of yours. It just makes it easier to make. I also signed up for your emails and very much appreciate healthy choices and I am vegan so I am thrilled with your vegan recipes!

    Thank you,
    Shannon Thompson

  92. Josie says

    Made with prunes and it tasted delicious!!! Cant wait to read and find out more recipes on your blog. Thank you!!!

  93. Cindy Campbell says

    So easy and SO delicious. I did slip off the almond skins before I blended them with the water, but next time Ill try without doing and see if there is much difference. I only have Magic Bullet blender, so I had to blend in increments, but it worked fine – and the taste – so fresh! I can’t imagine ever buying store bought again. Thank you for posting!

  94. Amy says

    Hi Dana, do you find that soaking the almonds in hot water for 1-2 hours changes the quality or taste of the milk as opposed to soaking them overnight?

    • Elizabeth D says

      I’ve done it both ways — soaked overnight and soaked for two hours in boiling water — and it came out the same. It was the same taste and consistency. Hope that helps!

  95. Heidi says

    Hello from rural Nevada…
    I just made this for the first time but only had half a cup almonds left, so I added a half cup of cashews and it turned out so yummy!!! I’m having it with my cereal right now.
    Thank you so much for sharing the recipe.
    I love that it’s simple and quick to do this myself instead of having to dash to the store just for milk.

  96. Mark says

    You mentioned it will last a few days, are you saying it becomes questionable to drink or it just isn’t fresh anymore, what would you say is a good maximized shelf life.

    • Support @ Minimalist Baker says

      Hi Mark, it varies from batch to batch- depending on a variety of factors such as the temperature of your fridge, sterilization of equipment, and freshness of ingredients. We find it lasts an average of about 5 days.

  97. Emily says

    If I store the almonds for a couple of days and then make another batch, do I need to resoak them at all or will they be okay dry?

    • Support @ Minimalist Baker says

      Hi Carri! I think that by doing that, you’ll speed up the softening process quickly!

  98. Marjorie says

    I forgot to rate this, so re-posting!

    I compared a few recipes for almond milk and chose yours! So easy and I’m thrilled with the results! Thanks!

  99. Marjorie says

    I compared a few recipes for almond milk and chose yours! It was so easy and I am thrilled with the results! Thanks!

    • Support @ Minimalist Baker says

      Hi Chloe, a high power blender will definitely make things easier but your regular blender should work!

  100. Char says

    For your readers – I make almond milk every week. When I want a nice warm drink in the evening. I warm a cup of almond milk for about 5 minutes on the stove. Don’t boil – – but warm until a fine white foam begins to spread across the top of the milk. Stir constantly but gently and pretty soon the milk begins to thicken. It will slightly coat the back of a spoon. Remove from heat and flavor as you like. This warming also produces a slight froth. Its true that warming the milk defeats the purpose of the “raw” almonds used but hey, when you want a yummy, creamy and satisfying drink try it.

  101. Hyonara says

    Hi Dana,
    I feel fortunate to have found your almond milk recipe. I’ve been purchasing Silk brand for a long time, and thoes 10+ ingredients were really starting to bug me, specially the gum ingredients. Anyhow, I decided to make my own almond milk, and after coming across your recipe I made it in my Vitamix.

    This recipe is a great swap for me. It taste good and now I know exactly what’s in my milk. And I love how it’s still thick and creamy. I thought it was going to be less creamy without the gum ingredients that Silk brand adds to thier milks, but it wasn’t! And a other great thing is that it froths well with my electric whip.

    Thanks to you I now get to have clean and great tasting matcha latte every morning.

    I send you a big thank you hug! ❤

    Note: I used splenda and no salt

    P.S. I have never left a comment on a blog or recipe before, but you deserve your five stars. I’ll be looking for more of your recipes.

  102. be_zel says

    I just made myself some almond milk yesterday night! I absolutly love it and it’s so easy! I will never buy almond milk in a store again!! YAAY :)))

  103. Liz says

    How did you estimate the nutritional information for this recipe? I love making almond milk but I am always wandering how much fat it contains as I don’t really know how much fat/protein/carbs remain in the strained pulp..

    And: I love your blog! :)

    • Support @ Minimalist Baker says

      Hi Liz, it is hard to know for sure, but we estimated that about half the nutrients would be left with the pulp.

    • Support @ Minimalist Baker says

      Hi! I haven’t tried it but cashews might work with this recipe! If you give it a try, let me know how it goes!

      • Heidi says

        Hi, I only had half the amount of almonds so I used cashews for the other half and it came out lovely, so I’m sure a full batch using only cashews would turn out great too. :)

  104. Cat says

    Thank you! I’m so tired of buying stuff with added crap that I’ve been searching for ways to make my own. This is so easy! I use a paint straining bag (wash prior to use!) to strain my homemade yogurt (I like really thick “Greek” yogurt) and it works great as a nut milk bag as well. The bags come in packs of 2 and are around $5 @ Home Depot or Lowe’s.
    This homemade almond milk tastes much better than the stuff in the plastic jug from the grocery and I love that I control what goes in it!

  105. wannabeV says

    I just wanna mention something important about almond milk. Some doctors will say to avoid it if you have issues with thyroid because it’s not good for it. in that case just heat the almond in low heat as possible after soaking it in water,google the safest way to do it, this helps with removing the unwanted natural chemical elements that will have a bad effect on thyroids. just a small note to people who have issues with thyroids like me. great blog and recipes Dana.

  106. Eric says

    I took the one cup literally meaning 8oz of almonds (I initially found the recipe on another site), and 112 grams is approximately 4. According to your recipe and if I use the 8oz, that’s going to make 10 cups of almond milk which I just don’t think I’ll be able to drink within a few days. Can the soaked almonds or the milk (or both) be frozen? My guess would be yes considering it’s just water and almonds but I don’t want to waste anything and I’d rather be safe than sorry.

    Also, regarding the leftover almonds after being pulverized, can they be dehydrated and made into a powder or would the residual oils (if any) prevent this?


      • Jennifer says

        hi dana. yours is the BEST, almond milk! I will never buy commercial again. It is all i drink besides evian water.
        is there anything that i can do to keep my milk 4 days like you suggest?
        Mine is sour withing 2 days, i do soak my almonds at room temp over night, but other than
        that i don’t know what else i could change.

        thank you for input, i know your are overwhelmed with comments

          • Zona Gatewood says

            I enjoy having my own Almond milk, but was wondering if there is anyway of heating it so that it will keep longer. Maybe water bath procesing.

          • Support @ Minimalist Baker says

            Hi Zona, other than making sure all of your equipment is well sterilized, we aren’t sure of how to increase the shelf life. If you do some experimenting, we would love to hear how it goes!

  107. Sherri says

    Would it make more sense to add the vanilla, salt, and sweetener after it has been blended and stranied? Otherwise you’re just basically straining these ingredients out.

    • Zaneta says

      No Sherrie, not really, because the date needs blending and the vanilla and salt don’t get strained out. Mine remained to make it the yummiest “milk” i have ever had!?

  108. rohini says

    One use for leftover almond pulp. First blend the almonds for long time while making the almond milk. Second. strain the pulp. Third, add a little salt and enough almond milk to make a firm cream cheese texture. Then put in 80 – 90 degrees to ferment for 12 to 24 hours. Comes out like a vegan cream cheese spread. Can also mix in a little powdered vegan probiotics or vegan yogurt or sour cream etc. to it before fermenting. Great in cheesecake.

    • Magnolia says

      Please do NOT feed anything to your dog without looking it up.a little almond will not hurt them but too much can cause bad side affects. Do your research about everything, but nuts in general are bad. peanuts are the only ones that you should even feed. Please, for your dogs, stop feeding them almonds. PS: mine loves oatmeal, and i make mine with 1/2 cup water, 1/2 cup oatmilk, and 1/2 cup plain oats. i simmer the water and milk together first, then add was and cook it. Then I add some peanut butter and nutritional yeast for my pup and chocolate powder and chocolate for me. BTW I MADE THIS AND LOVE THIS RECIPE, MINIMALIST BAKER!!!

  109. Lisa says

    Hello, I just found your blog! I can’t wait to check out more of it. Its been a long while since I’ve made almond milk so I googled to double check on the average of added water that most recipes called for and came across your recipe. I just wanted to mention that I found that coconut oil helps to emulsify and there is a nice froth for that very first cup of Joe right after making the milk. I also make my milk with my slow masticating juicer. Then I pour it through a strainer a couple of times to remove the pulp. I realized today if I only mixed 2 cups of water with nuts through the juicer, then straining would be quicker. So after straining, I then added 3 more cups of water, then put through blender with vanilla, coconut oil, etc.

  110. Lisa Brooks says

    Hi Dana,
    Do I discard the soaking water? Should I use distilled water?
    Thanks .
    Just made your kale sweat potato curry tonight and it’s absolute fabulous! I took your advice and really loaded up on spice.
    Do you have recipes for golden milk?
    Thank you,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, discard the soaking water, rinse almonds, then add new filtered water. I don’t have a traditional golden milk recipe, but I do have these two variations. Good luck!

  111. Monica says

    Thank you so much. It’s delicious. ( I usually end up eating all the almonds before I have a chance to make the milk. )

  112. Ana Ramos says

    Loved the almond milk!
    Anyone got any recipe for making cookies with the leftover pulp? Thanks a million!

  113. Nina says

    Have searched for a good almond milk recipe for ages. This is tasty, simple and luscious. Thank you very much!

  114. charlot says

    Do you soak the almonds in the 5 cups of water listed in the recipe, or do you pour off the soaking water and use fresh to make the milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question. Just cover the almonds for soaking. Then drain and add 5 cups for blending!

      • Mo says

        Why drain off the almond soaking water? Why not use it in the recipe? I sweeten with added Sweet Leaf Stevia bought online in English Toffee flavor. I also like a bit of vanilla. Vitamix everything with fresh tumeric and ginger root (ground if not fresh available) and strain. Then I utilizes empty saved Kombucha glass bottles to store for ALMO storage. If you added ground chia or hemp and double strain, it thickens it nicely. Lovely color–creamy and healthy with a woodsy/toffee/ginger/vanilla /nutty flavor.

        Soon, pecans will be ready to harvest. Looking forward to trying this as “milk”. I wonder how lightly roasting the almonds or pecans will effect end taste? Has anyone tried that?

        • Support @ Minimalist Baker says

          Hi Mo, we recommend using new water to ensure freshness and improve digestibility. We haven’t tried roasted nuts, but let us know if you give it a try!

  115. Julie says

    Just put my almonds in to soak overnight (I put the salt in the water to soak into the almonds??) Actually cant wait till the morning to make my first batch of homemade almond milk!!……

  116. Leaf says

    I didn’t see this recipe until I got your cookbook (best day ever) and I’m so happy with it! I just tried it in some chai tea and it’s the best tea I’ve ever had. Store bought almond milk never actually tastes like almonds but this light, nutty milk has the perfect amount of almond tastiness to it. Thank you, as always

  117. Elyse H says

    What do you do with the almond pulp? Recipes with these almond pulp? Is that what almond meal is? Mmmm freshly made almond milk sounds delicious!

  118. Sam says

    Hi there,

    I love almond milk, as well as this recipe! I was just wondering how long I can store it in the fridge though? Usually I try to make enough almond milk for the weekday but on the 5th day it doesn’t seem as fresh anymore? I wonder if mine went bad =/ Thanks!

    • Jennifer says

      i have posted similar comment to dana, have not heard anything. you are doing better than i.
      mine only lasts 2 -3 days. i wonder if my issue is because i soak my almonds at room temp over
      night instead of refrigerator. i will try the frig method this weekend when i make another
      batch. what is your process??

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Jennifer and Sam, mine usually lasts 3-4, sometimes 5 days when my almonds are fresh and it’s kept well-sealed in the fridge!

  119. D says

    Hello Dana,
    Great blog and recipes, Thankyou!
    I wondered if the nutritional analysis provided is for your exact recipe (I.e. Including the dates?) or is it for the unsweetened version? Thankyou.

  120. Maggie says

    Hi there! Just used this recipe for my first batch of almond milk and it’s awesome! I kept my pulp, do you have a recipe for those crackers you mentioned, or for anything else? Thanks!!

  121. Andrea says

    I want to start making my own almond milk, but we don’t have a blender. Any recommendations? I’d love to be able to do a lot with the blender. Thanks for the awesome recipes. I

  122. Maredith says

    I changed it up and used 3 cups filtered water, 1 c skinless, soaked almonds, 1tsp vanilla and 1 tsp honey and a dash of salt and did not strain it! Delicious, thanks for the inspiration!

  123. Megan says

    Definitely going to try this at the weekend. So excited.
    Just wondering how you approximately worked out the nutritional value? As I am probably going to leave out the dates wanted to know how the nutritional values would differ

    • Support @ Minimalist Baker says

      Hi Megan, we did not include the dates in the nutrition calculation. And we estimated that about half of the nutrients would remain in the pulp.

  124. Angela Elliott says

    Thank you so much for this recipe. I’ve been making my own almond milk for six months now. I tend to make half the amount each time as it doesn’t keep so long as commercially made milk. With such a great creamy taste, I don’t think I could ever go back to shop bought milk. Thank you once again.
    Angela from the UK.

  125. Trish says

    A great strainer for homemade almond milk is a knee-high nylon stocking (clean, of course). The milk comes out perfectly smooth and delicious!

  126. Mathilde says

    I tried this technique yesterday and let me tell you this was amazing! I live in France and almond milk is not a thing (yet at least) so it is very expensive and you can only find it in selected stores..but you can find raw almonds everywhere!
    I also love your bottle with the French writting..
    I have a blog (written in English) and I’m including this how to in my weekly favorites this week for sure!

  127. Emily says

    Just started making this and I love it cold, but it separates when I add it to a hot drink. Any idea how to prevent curdling?

    • Anna says

      I haven’t tried it yet, but from what I’ve read online, if you simmer the milk for 10-15 minutes, it won’t separate as much or curdle.

  128. Amberley says

    Hi Dana! Thanks so much for this recipe!! I’m really enjoying making it and tweaking it slightly to my own needs for various occasions. I was wondering, how did you calculate the nutrition information for it considering the almond pulp is removed? Thankd again for all you do, I wouldn’t be surviving college without you and your blog!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I just made an estimation based on other all-natural almond milks and the one I made. Glad you’re enjoying it!

  129. Ash says

    I’ve started making this WEEKLY. I haven’t yet found a great recipe for my almond meal though, so it’s been going in the bin… hoping to find something before the latest batch goes south!

    I find the more sugars I add (i.e. more dates vs none), the faster and more intensely the milk turns sour. I cannot wait to try the strawberry version!

    Skinning the almonds seems to make little to no difference in the milk, but my almond meal is a nice, pure white color which might be better for baking/using later. The nut milk bag has changed my life!

  130. Jess says


    thx for sharing this recipe – that´s a great idea. Making almond milk by yourself instead of buying an expensive one.

    Jess of

  131. Bev says

    I made the Almond Milk and found it was so much better than the commercial almond milk I had previously purchased. Thanks

  132. Mira says

    I love your recipes and have been trying many of them since going gluten free! Thank you for being such a great resource.

  133. Ann says

    LOVE this! I had been putting off trying to make this from another recipe, then started exploring your blog and tried it with the vanilla and sea salt – awesome, and so much better than store-bought. Plus, I dried out the leftover meal and made your almond-banana muffins with it – also yummy. Thanks for all the new recipes to explore!

  134. Ingrid Meaker says

    I made this for the first time last week and LOVED it! Have been dairy-free for almost a year, and the shop-bought almond milk is a bit too sweet and slimy for my taste. This was relish, especially in coffee.

    What I’d love to have is a recipe for crackers, using the almond pulp. I didn’t really know what to do with it…xo))

  135. Risa Raye says

    everytime i make this milk it separates & a large goo of almond gets at the top while the water hangs out at the bottom.
    Do you have any tips to avoid this.
    Confession: I usually use 1 cup almond to 3 cups water.
    Do you think the thickness is messing me up?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d recommend 2 more cups of water, blending until VERY smooth (4 minutes depending on the blender), and shaking well before pouring! Separation is natural with homemade versions. Good luck!

  136. Kathi says

    Hi Dana, I’m absolutely in love with your blog. You’re such an inspiration to me. In the town’s grocery stores they don’t sell almond milk or any plant milk any more so I need to check alternatives. Definitely going to try out your recipe. But how do you deal with the calcium intake? Because this is really concerning me when thinking about making plant milk on my own.. Love, Kathi

    • Teresa says

      I have thought the same thing Kathy about the calcium intake. I would like to know also. I know this thread is old and perhaps have you found a solution?

      • Haley says

        Hi, Teresa, I’m a nutrition student, so I thought I’d help you out on your question about calcium. If you are worried about calcium intakes, you can certainly continue to drink fortified plant milks or other fortified foods (such as cereals), but you could also look to natural plant sources of calcium to get your daily needs. Try incorporating broccoli, bok choy, and/or tofu into your daily meal plan to meet your needs. Tofu is great source of calcium because it is made with calcium sulfate. Also make sure you are meeting your Vitamin D requirements to ensure proper and optimal absorption of calcium. Hope that helps!

        • Chava Zlotkin says

          Broccoli & bok choy are good sources of calcium, but I’ve read in a number of places that unfermented soy isn’t so good for us. Tofu, which seems like it’s fermented, actually isn’t, so according to all I’ve read, it should be avoided or at least minimized. (Lots of websites talk about the problems with soy. You can check out Dr. Mercola as one example.) Tempe is made from fermented soybeans, but it’s harder to find. I don’t know anything about whether it’s a good source of calcium.

      • Ryan says

        Hey Teresa, I know I’m a bit late. I’ve talked to some nutritionists with completed degrees and they said One cup of almond milk provides almost 50% of your daily calcium needs. If you are worried about too much calcium, drink a spoonful of apple cider vinegar (in 4–8oz of water, NOT By itself) so your body can properly metabolize and use the calcium so it doesn’t cause issues.

  137. Nadir says

    Just discovered your blog and already love it! Made this almond milk for the first time today and was so surprised by how easy it was and how good i tasted. I was just wondering how you use the pulp in other recipes as you mentiond crackers? :)

  138. Rohini says

    Taking a few extra minutes to slip the skins off of the almonds after they have been soaked makes for a clean, neutral almond milk.

  139. Rhode says

    I absolutely love this recipe in a cup of hot tea. I made some today and I am already almost out of milk!

  140. Donna says

    Great recipe! Love your blog! I love the simplicity of your recipes! I usually have everything I need in my pantry already!

  141. artemisia says

    Hello Dana! I love your blog :)
    Do you have any tips about frothing homemade almond milk? It doesn’t really work, so I was thinking… what if I add a pinch of soya lecitin or another natural thickener? Have you ever tried experimenting for cappuccino? Grazie, from Italy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that might work! You could also try making your almond milk a little thicker so it will have more body (more almonds, less water. Good luck! So jealous you live in Italy! I want to visit!

        • Cristina says

          Aquafaba is the natural thickener you’re looking for! I add 1 tsp of aquafaba to my Nespresso frother along with the milk and it does the trick!

          • Rebecca says

            OMG, what can Aquafaba NOT do? All the milk alternatives I have tried at home have not performed well in my frother, I am overjoyed to have seen this comment! Thanks!!

    • Dominique says

      Great Question… Ciao Italia ! I am almost sure that the fat in regular milk and cream is what allows it to froth. So I think your idea is a good one- Please post back and let us all know what you discovered. Would love to know for my Cappuccinos

      • Pam says

        I make my own almond milk almost every other day but as well as the almonds I also add 1/4 C hemp hearts and 1/4 C unsweetened coconut. After I’ve strained my milk I put it back in the vitamix and blend for a few seconds for a super frothy drink. Yum!

    • SandyB says

      Hi I just read a question on your blog page about how to best froth the almond milk… In the UK we have a shop called IKEA. They sell hand held wee battery operated whisks that are specially designed for frothing up milk. They are cheap and work amazingly well. The end of the whisk head is no larger than your index finger nail… Hope this helps. Amazon probably sell them too, Look for milk frothing battery operated whisk :-) I use mine for matcha green tea latte x

      • Jack says

        Those things are handy, but the problem here isn’t really the tool — it’s that almond milk just doesn’t create froth the way milk does, no matter what sort of frother or steamer you use.

        • SandyB says

          Mine froths up lovely using this tool…. Maybe your almond milk is too watery? (if you think about it, water won’t ever froth) Try making it stronger. ie. more almonds, less water. Just a thought.
          Hope you get the results you are looking for. x

        • JLSC says

          Yes, there are lots of recipes online for using almond flour. However the quickest way is to put several big globs (“big” spoonfulls) of almond butter and however much water is desired into a Vitamix.

          For comparison, if making almond milk from whole almonds, you have the choice of sitting there popping off all those skins one at a time to get really white milk, or leaving the skins on and getting a more “ecru”-colored milk with brown flecks in it. Neither is “bad”: it just depends on your preference.

          One reason I make homemade almond milk is to avoid sweeteners. I have found that the taste of plain almond milk has a bit of an “edge” to it, but by adding a tiny pinch of Celtic salt and a little bit of coconut water “smooths out” the flavor.

    • MIchele says

      I have froth store bought almond milk and with some time it forthed but not the same consistency.

    • NC says

      I made almond milk yesterday but defunaltey does not froth like cashew milk does. I think homemade cashew milk is the best nut milk for coffee, it’s really creamy.

  142. Charlotte Childs says

    Hi Dana, I just made the almond milk and am so glad I did. It feels so good to know that I made it all my myself and by doing so it feels much more real!! I love all your recipes and I am a vegan so your website has definitely saved me more then a few times in the cooking department, xo a big fan.

    • MIchele says

      Tried using thin sliced almonds because I had an excess when moving the almonds from a bag to container and figured, why not give it a try. After soaking, I poured them into my home blender and added 2 cups of water because that’s all the room I had. Blended for awhile. Took a quick slip before draining and it seemed watery. Later I will run the blender some more an drain. Any suggestions other than whole almonds?

  143. Morgan says

    Hi Dana! First off, I absolutely adore your blog- it is a wonderful resource that I can use to find healthier ways of eating. I was wondering abound your instruction saying that you can flavor your milk to be strawberry or banana- how do you do that? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sure! For banana, add half a ripe banana, blend and strain per usual. Add more for a more intense flavor.
      For strawberry, add 1 cup ripe strawberries, blend and strain per usual. Sweeten as needed with dates.

  144. judee@ Gluten Free A-Z Blog says

    I made almond milk for the first time last week. It is so good and so worth making. Love your photo

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