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 174 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. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • barbara says

      I made this and it was fabulous.
      I soaked the almonds first then peeled them . Used filtered water 5 and half cups then liquidised added little salt then put in fridge to settle then filtered through muslin. then fridge. 2hrs.
      absolutely delicious.Used in my porridge too. Oh my days..

  2. 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.

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  4. 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?

  5. 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!

  6. 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?

    Thanks

    • 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!

  7. 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 ☺️

  8. 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?

  9. 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,
    Hayley

  10. 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!

  11. 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.

  12. 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

  13. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  14. 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!

  15. 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.

  16. 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!

  17. 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

  18. Josie says

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

  19. 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!

  20. 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!

  21. 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.
    Peace,
    Heidi

  22. Mark says

    Hello,
    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.
    Mark

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  23. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. 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!

  25. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  26. Char says

    Dana,
    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.

  27. 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.

  28. be_zel says

    OMG
    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 :)))

  29. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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. :)

  30. 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!

  31. 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.

  32. 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?

    Thanks!

      • 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.

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

  33. 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!?

  34. 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!!!

  35. 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.

  36. 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,
    Lisa

    • 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!

  37. 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. )

  38. Ana Ramos says

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

  39. Nina says

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

  40. 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  41. 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!!……

  42. 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

  43. 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!

  44. 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!

  45. 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.

  46. 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!!
    Maggie

  47. 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

  48. 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!

  49. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  50. 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.

  51. 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!

  52. 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!
    xx
    Mathilde

  53. 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.

  54. 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!

  55. 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!

  56. Jess says

    Hi,

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

    Jess of vollmundig.org

  57. Bev says

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

  58. 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.
    Mira

  59. 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!

  60. 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))

  61. Risa Raye says

    hi!
    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!

  62. 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.

  63. 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? :)

  64. 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.

  65. 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!

  66. Donna says

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

  67. 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.

  68. 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?

  69. 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.
      Enjoy!

  70. 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