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
4.95 from 176 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. Leonard says

    Why must I strain after blending? I have yet to find one article stating that you don’t have to run the almond water through a cloth. Every article says you need to strain it. Why? Don’t you want that fiber? It seems like that great mulch is perfect for one’s digestion system. Yes or no. Do you have to strain the almond water?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leonard, if you want your milk to have a smooth texture (our preferred), we do recommend straining. You could leave the pulp, but it has a bit of a chalky texture. If that doesn’t bother you, feel free to leave it for the fiber benefits!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Benjamin, How are you hoping to filter it? If you set it on top of something like a fine mesh strainer, it might filter out but would take a really long time! Squeezing helps the process go more quickly.

  2. Dave says

    If I were to soak the almonds overnight, blend, then add to a smoothie (without the cheese cloth step), would it give a milkiness to the smoothie? Alternatively, if I followed this recipe exactly and then added the pulp to and milk to the smoothie, would it be much different than just adding almonds to a smoothie? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dave, we think the result would be similar with either method you mentioned. Compared to using almond milk, including the pulp will make your smoothie more fibrous vs. smooth and creamy. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jasper, with a lot of patience, maybe! We think it would drain quite slowly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, you can! We like to freeze in small portions or in an ice cube tray so it defrosts faster.

  3. Deborah Ingram says

    So easy and delicious! I purchased a glass 1/2 gallon container. It was filled halfway so doubling next time. I made the unsweetened version.

    • Lili says

      Its almond juice actually, the same way as adding apple to water makes apple juice. It’s better than what you find at the market, for days when you don’t want milk or for those who are sensitive to dairy products.

  4. Sue Leach says

    This recipe makes the most delicious almond milk which tastes better, has a better texture and is so much better for you than any shop bought nut milk. I have recently been educating myself about the horrors of UPFs ( Ultra Processed Foods ) and was absolutely astounded to learn just how processed commercially manufactured nut milks are. This recipe is so easy to do, s0 much cheaper than shop bought products and makes me feel so much better about what I am feeding my family – thank you so much for sharing !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this homemade version, Sue! Thank you for sharing your experience! xo

  5. Jeannie says

    Hi, I just made this and its amazing! I used blanched almonds bc I was just reading something about “lectins”, and it was talking about the gut flora, and how it (the brown covering on the almond) can upset and even tear into the stomach walls, and anyway, there is a lot of explaining to be done there, and I’m not going to get into all that, so I just wanted to bring this into the conversation, in case anyone else is having tummy issues, I even tried to blanch my own, but realized soon into the removing of the brown covering on the soaked almonds, that it isn’t easy and would take a great deal of time, both of which I wanted no part of after about 15 minutes. Just buy them already blanched.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Jeannie! There’s conflicting info on whether lectins are harmful or actually beneficial, but either way is delicious in almond milk :)

  6. Cille says

    Tastes really good! More neutral than store bought almond milk so it goes well with coffee. I’ll try to make it again using 4 cups of water instead of 5 cups

  7. Faye says

    VERY GOOD, IT MADE THREE QUART JARS FULL, I USED 2 CUPS ALMONDS AND TEN CUPS WATER. IT IS SO PRETTY AND CLEAN. I FROOZE SOME IN ICE CUBE TRAYS FOR SMOOTHIES.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t experimented with machines specifically designed for making nut milks. We like to use a blender!

  8. Jessica says

    Just made it and it turned out really well! I added a pinch of Celtics sea salt and homemade vanilla extract. I kept it unsweetened and added 4 cups water instead of 5, it turned out super creamy and delicious!

  9. Hershey says

    ily for this recipe I’ve been addicted to store bought almond milk for a while now ( lol)but i wanted to try it out at home and this sounds so fun

  10. Patricia says

    This is so good! I have a big bag of almonds and this is will be great for drinks! I want to try a little for my 9 month old grandson who is lactose intolerant!

  11. Gayla says

    This is THE BEST Almond milk I have ever tasted!! So much better than any you buy in the stores..I always have an after taste with them..this taste so fresh and very good in my coffee as well. I buy the organic raw almonds at Costco.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marianne, a single layer of cheesecloth will let too much residue through, making your milk less smooth. But it might work if you use several layers of cheesecloth!

  12. Amanda says

    I love it! I was having a hard time finding an affordable simple ingredient almond milk without and Gellan Gums. This tastes even better than the expensive simple almond milk I bought! Thank you!!

  13. Zoe says

    Amazing, it is so different from the chemical filled store bought stuff. So fresh and yummy. I decided to make it after I had chocolate chip cookies but ran out of almond milk. I used sliced almond and boiled water and soaked it 1 hr. Definitely a must-try.

  14. Casey says

    Thank you for sharing your recipe.

    I’m new to plant based milk. I’ve experimented a little bit with different types of nuts, but still very much in “plant-based kindy”. Do you have any advice for making a lovely creamy milk that stays silky in hot beverages? I’ve not had much joy in keeping the nut milk from curdling or separating in tea and coffee

  15. Jen says

    What am I doing wrong.
    Follow to a T and the next day after blending and straining it is fine off. Like soooo bad.
    Tried twice now.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re so sorry it hasn’t been working! Would you mind elaborating on what about it has been bad? Is it the flavor?

      • Jen says

        Hi, the flavour is great when firstly made, but the next day it’s gone sour with slight bitter taste.
        And it is a full on sour. Like it is a week or two old.
        Really not sure why. First time I added dates, second time nothing. Same sour result.
        Third time, I’ve just made a days batch and added sunflower lecithin, which has worked great for binding

        Thanks for getting back.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jen, we assume you’re storing it in the refrigerator? It won’t keep at room temperature. If you’re storing in the refrigerator, it sounds like there’s some sort of contamination going on – either from the nut milk bag, blender, or jar it’s being stored in. You might try sanitizing them with very hot water!

  16. Beth says

    Super easy to make – only requires 10 minutes to do it once you soak the almonds overnight!

    Instead of dates, I used Skinny Syrup to sweet it. Salt, then some homemade vanilla extract (lil extra kick with my cereal in the mornings!).

    I strained with a cheese cloth well (can’t squeeze super hard or the cloth tears), then strained again with a pour over mesh strainer to get the super fine silty particles. Tastes amazing! Where I live, almond milk is prohibitively expensive but I can’t get almonds in bulk. This will be my go-to from now on.

  17. Janet says

    I am transitioning off cow’s milk. I use a Ninja Creami with fruit and milk and I’m planning to use the almond milk to freeze with my fruit to process in the Ninja Creami. What if I used the result after processing the soaked almonds in the blender without straining it? I would mix it with fruit and freeze it in the Ninja Creami cups. I am wondering how the almonds after soaking and blending will be without straining.

  18. Dianna says

    I’ve made this recipe many times. It’s way better than store bought almond milk, WAY BETTER. It’s creamier and not at all watery. I make it with filtered or distilled water to keep it healthy and raw, organic almonds. Adding dates or raw, organic honey makes it slightly sweet but keeps it healthy. Also, you don’t want to use hot water….that would destroy some of the nutrients and enzymes.

  19. Evi Reznick says

    I use a coffee grinder to grind up my alternative milks, especially oats and cashews. I also don’t strain it anymore but add the oats, or ground nuts residue to cereal or soup. I also use a smoothie maker that makes about 12 ounces at a time. It’s concentrated so I add plain water to the smoothie container and then add it to my alternate milk container. It cleans out the smoothie container without wasting a lot of water. I found I wasted too much water cleaning the blender. I also recommend using ice cold water and one or two ice cubes. If I bothered to strain it, I saved the pulp to make great gluten free nut bars, adding oats, chopped up dates and a flax egg, salt, vanilla. Shape and bake. I love your website and have used many of your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lia, you could freeze it in small portions or in an ice cube tray and take out just what you need.

  20. Patrick Nevarez says

    The recipe says soak overnight in COOL water but I read in the comments it’s BOILING water. Now I’m confused!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patrick, soak in cool water if you’re soaking overnight, or for a shortcut, you can soak in boiling water for ~20 minutes. We recommend the overnight method, if possible!

    • Cam says

      Hi Lonnie! Did you add the dates? If not, what sweetener did you use? Thanks for the pointer on 4.25 cups. I use almond milk in my banana shakes every morning.

  21. Priscilla says

    Great recipe! My past mistake with making almond milk was adding too much almonds which made straining tiring. The water/almond ratio in this recipe is perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this recipe was helpful, Priscilla! Thank you for sharing your experience! xo

  22. Jeanyssa says

    This was delicious! I am unfortunately allergic to regular milk now and didn’t want to buy nut milk from the store (too many weird additives). This was quick (after the soak of course) and easy, with minimal clean up.

  23. Rosanna Mulcahy says

    I made this recipe and it was delicious!
    Thank you so much. 😊
    I do wonder how you calculated the nutritional information given that so much of the almond gets taken out during straining.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rosanna! Thank you for the lovely review! The nutrition includes the almonds and salt. It’s just an estimate and you’re spot on that some of the nutrition (mostly fiber) would be strained out in the pulp.

  24. Amy says

    This was such an easy and delicious recipe! I am hooked. I followed one of the other comments by blending the cup of almonds with just 2 1/2-3 cups of water first, squeezing out the pulp, then putting the pulp back in with the remaining water and blended.

    Can the milk be frozen?

  25. Marie-Claude LAFLEUR says

    Perfect texture with using the recipe as is. Dis not use any “sugar” this time around. Very good and subtle almond taste!

  26. Diane McCormick says

    This was easy to make, an easy recipe with great directions. I love this almond milk and plan to keep making it going forward. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Diane! Thank you for the lovely review! xo

  27. Coastal says

    Hi, I would really love to make a bit of almond milk to go with coffee from time to time (as I am lactose intolerant, but also don’t drink coffee every day, only when the weather is bad XD )… It would be great to be able to just make a serving at a time.
    My question is, for the quick soak method, exactly how hot of water would you recommend? 185 degrees F? 212 degrees F? And do the almond skins need to be removed before blending? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Jennifer! Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It’s not quite as good after freezing and will be prone to separation, but otherwise works!

  28. Greta says

    I love it because when I buy products at the grocery store, my rule is – the smaller the ingredients list, the better/healthier. I have been shopping this way for a year now (in a long ingredients list, this is where you will find chemicals that you would need a degree to know what they are).
    I have noticed that in store bought almond milk, there are very few almonds and tons of chemicals (which turn out to be emulsifiers)!
    Shopping like this has made me feel SO MUCH HEALTHIER. I was always severely fatigued all the time and now am not. I have also lost 20 Lbs. just from eliminating chemicals and buying organic when it comes to the ‘dirty dozen’ vegetables (ones that tend to collect a lot of pesticides).
    So (sorry I’m so long winded), making my own almond milk is great! I had no idea it was so easy!
    Thanks for the recipe!

  29. Tyler says

    Fantastic. Taste and consistency is that of a very fine jug of almond milk you’d find at Whole Foods for 8 bucks. Totally worth the VERY little time knowing I’m going to enjoy a delicious beverage with very few ingredients. 100% recommend!

  30. V says

    3 cups of water to 1 cup of almonds
    Soak the almonds for a couple of hours or longer if you’d like
    Almonds, spring water, 2 tps of maple syrup (in that order) in a VitaMix
    Blend low then high for 2 minutes
    Squeeze thru nutbag
    Yields 24oz of delicious almond milk
    Not too thick and not too watery
    Just right!
    Never separates
    Refrigerate of course
    Enjoy!

  31. Trucinda McConnell says

    Can I make recipes using this milk? If I just use the water and almonds soaked overnight and processed, can I bake with this milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trucinda, yes, you can definitely bake with it! The only caution would be that if it gets heated in a saucepan too long or at a boil, it can become gloopy in texture. Hope that helps!

  32. Kate S says

    I love fresh almond milk! my secret is to add a tablespoon of organic powdered sunflower lecithin to the already strained almond milk, and blend again. sunflower lecithin is a natural emulsifier and will bind the almond fat to the water, giving the milk a much creamier mouthfeel. it also won’t separate nearly as much once refrigerated:) Sunflower lecithin is a good source of choline and is also a great supplement for nursing mothers as it is supposed to help prevent mastitis by keeping milk ducts from clogging. Win-win!

  33. Mary says

    This is my 2nd time making this. I don’t have a full size blender, so used my food processor with the full 5 cups of water, pinch of salt and vanilla. It turned out okay, a little thin. This time I made it in my Nutribullet. I measured out 4 cups of water. Put the full amount of almonds in the cup and added water up to the max line. Processed, pour into nut bag and squeezed. Put the pulp back into the blender cup, added water to max line, then into nut bag and squeezed. Repeated until I used all four cups of water. I didn’t use the salt or vanilla. The milk was a beautiful white liquid that look just like milk. Tasted great in my coffee and on my granola. Can’t wait to use the pulp for baking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your experience, Mary. We’re so glad you enjoyed the final result!

  34. Deb says

    I’ve been making almond milk for years and use this recipe. I soak my almonds (or you can use cashews) in water overnight in the fridge for 1 or 2 days. When ready to blend, I rinse the nuts and add to my blender. Then I add a pinch of salt, honey and a splash of vanilla and blend up in about 2 cups water until it is completely blended and then add the rest of my water, strain and I add about 1/4 tsp of guar gum for more thickness. It is delicious!

  35. Kate Kowal says

    I made this, followed the recipe to a “t” and the milk was sour immediately. I had planned on making almond milk without roaming, but when I saw this recipe I followed it exactly and had it sit in cold water overnight. Our thermostat drops to 66 overnight, so it wasn’t even in a hot location. Now I’m nervous to try it again even with soaking in the fridge. Used Kirkland raw almonds

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, that’s really strange! It definitely shouldn’t be sour from the start. Do the almonds taste okay on their own? Could any of the other ingredients you used be spoiled?

    • kate s says

      it could be that the nuts used were rancid. If the nuts float to the top when they are soaking in the water, discard those ones. “Floaters are bloaters” is the saying, meaning floating nuts are nuts gone bad. Don’t be afraid to try again! I would buy some new almonds and make sure the equipment (blender, nutmilk bag, etc) and bottle you are using are very clean. use fresh, filtered water to blend:)

  36. Diane says

    Great recipe! I added 3 dates, vanilla bean and a small amount of cinnamon. I used a Nutri bullet and didn’t have to milk the almonds in a bag. There was no grit. I also soaked the skin off. Such a clean taste. Thank you!😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dave, unfortunately we don’t think that a French press would work well for this.

  37. Maggie says

    Definitely love the simplicity of this recipe, so glad you shared. Next stop pickup almonds & vanilla extract. Sounds delicious with cacao powder. Can’t wait to indulge bin making some hot chocolate. Much Appreciated!

  38. 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?

  39. 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.

  40. 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.

  41. 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?

  42. 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!

  43. 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!

  44. 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!!

  45. 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!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Joshua, soak for at least 6-8 hours in cool water or 1-2 hours in very hot water. We don’t think a stick blender would work, unfortunately!

  46. 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!

  47. 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.

  48. 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.

  49. 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.

  50. 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

  51. 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.

  52. 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.

  53. 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.

  54. 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!

  55. 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.

  56. 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

  57. 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.

  58. 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!! ??

  59. 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

  60. 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!