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!
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!
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
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
*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)
Amanda says
Hello, I can’t wait to try this recipe but I am wondering if I can use a food processor instead of a blender? I don’t have a blender and use my food processor as a substitute majority of the time.
Hi Amanda! We aren’t sure if it will work because of the high volume of water in this recipe, but we haven’t tried it ourselves so can’t say for sure. Let us know how it goes if you give it a try!
Daryl says
Try cutting the water to blend with down to just 1 cup until puree and then add the rest of the water.
doreen says
HI,
I am so happy to have found your page. My son bought me an Almond cow for Christmas. I have almond pulp that I use to make muffins, but can’t make them fast enough so I am going to make the almond meal as you show and the crackers. I have stored up some pulp in the fridge and am concerned about the shelf life of the pulp. Is there any way to tell if it went bad? I thank you in advance for your response.
Hi Doreen, it lasts about 1 week, and may begin to smell/look funky after that. One idea to help it last longer is to store in the freezer. Hope that helps!
Cherish says
Your recipes are always great. I hadn’t made almond milk before finding this recipe, and tried it because I was trying to avoid the thickeners in commercial almond milk. I’ve made it several times now and strain it through a wet tea towel. The first time I will say I missed the fact that you soaked the almonds in separate milk than used for blending. It didn’t taste so good and gave me some stomach pain. It’s much better now that I’m correctly using fresh water for blending.
I’ve decided I like it better with 3-4 dates and a little extra vanilla. I appreciate the easy ways listed to vary the flavoring.
Thank you for sharing your experience, Cherish! We’re glad you’re enjoying it!
Chris Howley says
Thank you so much for posting the almond milk recipe. I usually buy Almond Breeze in either the 1/2 gallon or gallon container. To make a 1/2 gallon what would the amounts be for the ingredients?
Most Sincerely, Chris Howley
Wollaston, Massachusetts
Hi Chris, you’d want to make a double batch to fill a half gallon container, but you’ll like need to make it in two batches unless your blender is especially large. Hope that helps!
JK says
My almond milk, after making this morning and storing in the fridge for a couple hours, tasted rubbery.. kind of like tire/gasoline type of taste. I’m not sure why this would happen. Would anyone have any intel?
Hmm, so strange! What kind of container was it stored in?
JK says
A glass container with a wooden lid! Something like this: https://www.ikea.com/us/en/p/ikea-365-jar-with-lid-glass-bamboo-s99276778/
Is it possible it hadn’t been cleaned out yet since purchasing or previously had something stored in it that might contribute?
JK says
That’s what I thought too! But it’s a brand new jar and I cleaned & dried thoroughly before using. I’ll do a 2nd trial batch and store in a different container to see if that fixes things. Will report back :)
Dorothy says
Which blender do you use for this and all major grinding jobs. I tried the Amazon link and it said the content was blocked.
Thank you,
Hi Dorothy, we used a Vitamix. You can find similar one here. Hope that helps!
Dorothy says
Thank you
Elizabeth says
What if I just need a small amount of almond milk to make a vegan recipe? i always have almonds at home, and only need 1/4 cup of non-dairy milk to make a recipe to share at work. What ratio of almonds/water would you recommend? This seems like a very simple recipe I could use to make my own small amount of almond milk (which is the vegan milk my co-worker drinks). TIA for any insite. :)
Hi Elizabeth! In our experience you need at least 1 cup of liquid to easily blend in a high speed blender. If you use 1 cup of water you would need just under 1/4 cup almonds for this recipe, maybe ~3 Tbsp? Hope this helps!
Felicia says
I used the recipe this morning and it turned out wonderful. Will use a cup less water next time for creamier/thicker consistency like some other comments mentioned. I really enjoyed the recommendation in the article on how to use the pulp as well. First of many recipes I will be trying from this site!
Yay! We’re so glad you enjoyed it, Felicia. Thank you for sharing! xo
Grace says
Hello, there! I stumbled upon your recipe for almond milk when a neighbor friend and I were talking about how store bought almond milk is made. I had two pounds of almonds yelling for me to use them but didn’t know what to do with them so I decided to try your recipe which is super duper easy!! (I am very pleased with the results!) I chose to remove the skins after soaking prior to blending. I did not add anything other than the water and almonds but am going to try adding vanilla and a pinch of salt when I make this again.
I have an Oster, 450 watt, 16 speed, all metal drive, blender that I purchased in the year 2001. (It worked well for this process.)
For straining, I used a hand held metal sieve lined with a coffee filter!
Thank you for all your recipes! I will be trying more of them :-)
We’re so glad you enjoyed the almond milk, Grace! Thank you for the lovely review and for sharing your method! xo
Kim says
Do I have to remove the peel on the amonds?
Hi Kim! For this recipe you don’t have to remove the peel, straining after blending will be sufficient!
April says
Quick question, all the recipes I see for almond milk just say 1 cup whole almonds. Does that mean 8 oz (by weight) or however many almonds will fit into a 1-cup measure? Because I’ve weighed out 1 cup a bunch of times and it always comes out to approx 5 ounces by weight. I’m trying this for the first time and don’t want to mess it up.
Hi April, 1 cup is a volume measurement so however many almonds fit into a 1 cup measuring cup. It’s equivalent to 112 grams or 3.95 ounces of almonds by weight. That being said, this recipe is pretty forgiving! Hope that helps!
Azza Grira says
Hi there! I was wondering if heating homemade almond milk is okay? I like my morning coffee warm
Thank you for the nice recepie !
Hi Azza, yes, you can heat it, just be careful not to overheat it or it will become gloopy.
Amanda says
I use this recipe every time I make almond milk, about once to twice a week. It works perfectly and tastes delicious. I use my Ninja blender and a nut bag to make a quart.
Amazing! We’re so glad you enjoy the recipe, Amanda! Thank you for sharing! xo
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?
Yes! We have ideas for how to use it here. Hope that helps!
Nancy says
These are fabulous recipes! Thanks so much.
Thanks so much, Nancy!
Emily says
Hi I love this recipe. Can I put a whole vanilla bean in the jar after I pour the original recipe in for added flavor? Or do I need to add it to the blender?
Thanks
We’re so glad you enjoy it, Emily! We don’t think the vanilla bean will infuse into it well. We’d suggest adding it to the blender for best flavor.
Anna Wolfson says
Thanks Ashwani!
Priscilla Baker says
I love this! Thank you for sharing ♥️
Elizabeth says
Hi Dana,
Can the almond milk be frozen? I’d like to make 2 weeks worth at a time.
Yes!
Kate says
Hey! Can you can nut milk to preserve it? Like canning jams and things? Is that essentially pasteurizing it?
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
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?
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!
Amazing! Love that! Thank you so much for sharing, Patricia! xo
Kaya Cisneros says
Hi, how do you best soak the almond? In the fridge covered or uncovered?
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?
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!
Carol says
Will an osterizer blender work? I don’t have a high power blender and wondering what else might work.
Most blenders should work for making almond milk!
Nijahe W says
Can you use the almond pulp in smoothies?
Definitely!
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
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.
Sherry says
I love almond milk….however…if you do some research about the almond industry in California, it’s scary., ..water is diverted to almond growers bypassing regular folks who have small farms growing their own food, or just people trying to live. It’s not hard to find this information, and it’s not just almond growers. It happens with asparagus too. Just Google it, you’ll find a wealth of information.
Ben says
Was just wondering how much Calcium is in home made Almond milk, cause the store bought has 28% calcium in it?
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!
Kelly says
So much better than store bought almond milk! Such a simple and tasty recipe!
Agreed! Thanks for the lovely review, Kelly! xo
LAURA says
Outstanding. I am new to nutmilks so thank you for the step-by-step advice. I didn’t have dates so just put a pinch of vanilla in and a pinch of salt. It tastes so almond-y! I reckon I can even convince the family to try it.
Yay! Thanks so much for the review, Laura!
CARL D GRADY says
Will almond milk froth?
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!
Amanda Wills says
Hi. Is it okay if I don’t use filtered water for this? What will happen?
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!
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.
Yay! We’re so glad you enjoyed it, Danielle! xo
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.
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?
You do not need to heat the almond milk! xo
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!
Love your modifications, Lili! Thanks so much for sharing! xo
Heather says
What is the purpose of putting salt in the mix? Can it be made without the salt?
Hi Heather! The salt adds a bit of balance to the milk, and brings out the almond-y flavor, but you can definitely omit it.
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!
Yay! Thanks for sharing, Michelle!
Marilyn says
Do you use the water you soaked the almonds in for the recipe or is it 5 separate cups of water?
No, drain the water after soaking and then use 5 separate cups.
TAMI says
I love this milk and I’m not going to go back to store bought. Can’t wait to make ice cream with it. I also bought the nutbags and they work wonderfully
Wonderful! So glad you enjoy it, Tami! xo
AlFreda says
Ty. I made this morning. Only soaked nuts 1/2 hr.(didn’t read directions) .didn’t strain either. Used in cereal. Texture was fine enough for me. Taste was fine for me with out any additives. Be loved 👑💃🏽👑
xoxo!
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,
JoAnne
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!
Thanks,
B
Hi Betty, we’d suggest the blender. With a food processor, it’s prone to splashing out the sides.
Cherry Jain says
Do i need to remove the peels after soaking and before grinding?
Nope!
SJ says
If I peel after soaking ..Do I still need to strain?
Up to you! If you want zero sediment, then yes, strain! But if a little sediment is OK with you, skip!
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!
Amazing! Thanks for sharing, Suzanne!
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?
It lasts about 4-5 days.
Fia says
Hi, without straining it would it also last for 4-5 days?
Yes, that shouldn’t impact how long it keeps.
Sharon says
Hi is a stick blender ok. Too use. For blending. Also the water is kept in after soaking? Almonds thankyou.
Hi Sharon, we don’t think a stick blender would work, but we haven’t tried it. After soaking the almonds, drain that water and use fresh water to make the almond milk.
Libby F. says
Which nut bag do you recommend? You link to this one throughout the post (https://www.amazon.com/gp/product/B00KLT6X9W/?imprToken=pPorl8vVEb4m1zTwlwkK8A&slotNum=17&creativeASIN=B00KLT6X9W&linkCode=w61&imprToken=MuTdcdElRCoE0Eh5UjWvvQ&slotNum=0&tag=minimalistbaker-20) but on your Shop tab, this is the recommended one (https://www.amazon.com/dp/B01FYOB3H0/?coliid=IJWT52LQHLHDP&colid=2YLCGVMHMKP5N&psc=1) 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.
The top one! We just double checked the links and both should go to the “Ellie’s Best” brand.
Molly Zimmer says
Can fresh almond milk be frozen and used later? If so, any ideas on how long it will keep in freezer?
Yes! At least 1 month.
Dee says
After strain the pulp, does it need to be cook before storing?
Nope!
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?
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.
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!
Yay! We’re so glad you enjoy it, Tammy! Thanks for the lovely review!
Vasiliki says
I really love this ! Tastes like almonds unlike supermarket almond milk. Packed with calcium which is what I need heading towards menopause. Thanks loads.
We’re so glad you enjoy it! Thanks for sharing!
Diabe says
Can I use bottled Poland spring water?
That should work.
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!
Yay! Thanks for sharing!
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!
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!
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.)
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
Divine
I do not like plain almond milk
Thanks for sharing, Loris!
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.
Renuka taneja says
How many almonds for one liter
Hi Renuka, this recipe as written makes about 1 liter.
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!!!
We’re so glad it turned out well! Thanks for sharing!
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 😁
Yay! Thanks so much for sharing, Kirsten! xo
Jan says
Do you have recipes that use the pulp? Crackers, bread, maybe? Thanks.
Yes! Here.
Monica says
It seems like it would work better to crush the almonds before soaking…maybe using a rolling pin. Have you tried this?
We haven’t! Let us know how it goes if you try it out!
Nadia says
Hi
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.
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?
Nimah says
I don’t have a nut bag, can I use something else? Thanks! x
A thin dish towel should work! Hope that helps!
Mali says
Hello,
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?
Cheers!
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!
Mali says
Thank you so much for the reply. I’ll try both ways, and will probably let you know.
Thank you again.
Kimnicole says
Is dates the most perfect combination for the almond milk? Or honey, maple syrup or agave is better?
You can use any of those to sweeten!
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.
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.
Jacqueline says
Hi
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.
Thanks
Hmm, we’ve never found that necessary.
Steven B says
it’s technically an “almond beverage.” Milk is just a confusing marketing term. It all should he labeled us a beverage
Nydia says
What do you do with the left over grounds?
We’d recommend these guides: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/ and https://minimalistbaker.com/12-easy-almond-pulp-recipes-sweet-savory/
Saad says
I forgot to add the salt, will anything go wrong?
It will be fine!
Nataschja dp says
Thanks, I was scouring your post to see what you do with the pulp, glad i persevered into the comments section. I would recommend you add this to your post content as it’s very beneficial. Thank you Xx
Good idea! Thanks for letting us know it wasn’t in there.
jane says
I put the leftover grounds in morning cooked cereal or any apple baked dish. The best.
Also, cinnamon, nutmeg, cardamom in the almond milk is great and super digestable.
I have made chocolate pudding using organic cornstarch, organic cocoa and a touch of raw sugar with the almond milk for a great vegan dessert!
Thanks for sharing, Jane!
Kate says
Using a Vitamix, on high for 1-2 min, the almonds completely blend into the water!!
Olivia says
can you use sliced almonds?
That should work!
Annette says
What do you mean by “filtered” water? can I just use tap water?
Thanks.
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.
Trisha says
Hey!
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)?
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.
Lee says
Hello! i wonder do we need to boil it after straining?
Thanks! :)
We don’t recommend boiling homemade almond milk as it will cause it to thicken and develop an unpleasant texture.
Kelly says
Hi,
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
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.
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?
Hi Chris, we don’t peel them and it works great!
Tara says
Thanks for the recipe/tips. Where did you get the cute French milk jar?
Hi Tara, it was a thrift store find.
Boniela says
where does the sugar come from? I’m on keto and this looks amazing to try, just wanna eliminate the source of sugar in the recipe :)
Hi Boniela, there is a minimal amount of natural sugar coming from the almonds.
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!
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?
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
Hi!
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!
Rebecca
We’re so glad you enjoyed it, Rebecca! Thanks for sharing!
Armstrong H Pillow says
How many almonds to make a cup of milk?
Well, I use 1 cup almonds for ~5 cups water. So, ~3 Tbsp for 1 cup?
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!
Lovely! Thanks for sharing!
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?
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?
Hi Lindsey, for thicker milk, use less water and blend longer. Hope that helps!
Lindsey says
Haha perfect! Should have thought of that. Thank you again, I love your site!!
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.
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
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.
Wonderful! Thanks for sharing, Erica!
Duhita Sakhare says
Hi, I have a bag full of store bought sliced almonds. Bought it to use as salad toppers. Can I use them for the milk??
That should work as long as they don’t have any additional ingredients.
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
Ooh, that mango lassi sounds incredible! Thanks so much for the lovely review, Ashley! xo
Debbie Key says
Simply Delicious!
Thanks so much for the lovely review, Debbie. 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
Manpreet says
Hi Ashley,
Can you share your mango lassis recipe? I would love to try it.
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!
Liz says
Cups come in all shapes & sizes So please what is a cup measurement in ounces ( yep from old school) please
1 cup = 8 fluid ounces.
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
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!
We’re so glad you enjoyed it, Annie! Thanks so much for sharing!
Janice says
Looking forward to trying this! Do you have to strain the almonds after you blend? Any thoughts would be appreciated!
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?
Oh, you don’t boil them. Just let them soak in very hot water. No need to boil / cook.
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 :)
Hi Lisa, we don’t notice much difference! But you could also make it with peeled, slivered almonds so you don’t have to peel them. Hope that helps!
Lisa says
Yes thank you so much for getting back with me?
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!!
Hi Rachel, leftover pulp can be stored in a sealed container in the fridge or freezer. Here’s our favorite cracker recipe: https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/. See the notes section if using almond pulp. Hope that helps!
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!
We’re so glad you enjoyed it, Claudia! Thanks for sharing!
Gonzalo says
Can I add banana to make some banana-ish taste to the milk?
Hmm, we’ve never tried that! But maybe? Let us know how it goes!
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?
Nope- it should be fine to just add the flakes! Here’s our coconut milk recipe for reference: https://minimalistbaker.com/how-to-make-coconut-milk/
Michaela-Jean says
Hello!
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?
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!
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 :-)
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.
Hi Dawn, we like the bulk bins at natural foods stores or at Natural Grocers because they sell them in refrigeration for optimal freshness.
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!
Sue
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.
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.
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.
Oh no! Unfortunately, the seal on most food processors doesn’t accommodate liquids very well.
Shirvitta says
After you soak the almonds the skin slids right off. Great recipe
Ronny says
What can you use if you don’t have a milk bag or cheese cloth?
A clean, thin T-shirt or fine mesh strainer. Though the other two work better.
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.
That should be fine! We prefer filtered for best flavor/freshness.
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
Whoop! We’re so glad you enjoyed it, Eva! xo
shawisk says
what to do with almond pulp? if it is useful then enlighten with recipe.
Here ya go!
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.
Thanks so much for sharing your experience, Noelle! We’re so glad you enjoyed it!
Rebecca says
where can I purchase a resealable glass carton like you have in the picture?
Online! Ours is from World Market.
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!
Hmm, we haven’t tried that! But it should be fine. Let us know if you give it a try!
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!
Hi Jackie, it should reduce if you let it sit for a while. Otherwise, maybe blend at a lower speed? Hope that helps!
Sonia says
Why do you recommend to soak the almonds?
Thank you!
It helps remove phytic acid!
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!
Hi Emily, no need to roast them. Discard the soaking water, then add fresh water to the blender. Hope that helps!
Khania Putri says
can I make this using ground almonds? and if I can does the measurements still the same?
Hi Khania, we haven’t tried it with ground almonds- but you would probably need slightly less. Let us know if you try it!
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
We’re so glad you enjoyed it, Phil! Thanks for sharing your experience!
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!
No, I recommend discarding the soaking water and rinsing well afterwards. I also recommend straining out the pulp.
Vagia says
I also have the same question.. can you please tell us why? Thank you ???
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.
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 ?
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.
Natalie says
TASTY!!!!!!!!!!!!!!!!!!!!!!!!
This plus Brownie Bliss Balls with the leftover pulp – I’m set for the weekend!
Jowin says
Hi,
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!
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!
Huda Alu says
Where do we get filtered water from?
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?
Hi Michaela, you can run everything through a dishwasher or pour boiling water over your equipment.
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!
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.
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.
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
Nancy Anderson says
Did you mean 1/2 cup of the “vanilla almond milk”, not “vanilla oatmeal milk”?
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!
Yay! Thanks, Anna!
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
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!
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?
Cheers!
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.
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.
Thanks for sharing, Patrick!
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
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?
If it’s very fine – yes.
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).
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.
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
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.
fiona says
can i use sliced raw almonds instead? thankyou!
We haven’t tried that, but it should work! Let us know if you give it a try!
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.
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.
Noam says
Very easy and delicious way to make almond milk.
Mira says
Hi,
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
Hi Mira! Nope, use fresh filtered water!
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!
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.
Zayed says
Hello!
Would it be ok if I use cheesecloth instead nut milk bag?
Hi Zayed! We haven’t tried using cheesecloth for this recipe and can’t say for sure. If you experiment with it, report back on how it goes!
Yasmine Heng says
I first strained the almond milk with a sieve then continued to use a funnel with a cheese cloth and it worked PERFECTLY x
Britt says
I made it tonight and I used a cheesecloth. It went wonderfully!
Thanks so much for sharing!
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.
Thanks for sharing, David!
Malya says
Hi
Can I use blanched almonds?
This recipe is exactly what I was looking for! Thanks
That should work, yes!
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.
Yay! We are glad you enjoyed the recipe, Mellow!
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 :)
Hi Jackie, we don’t have a favorite brand. We like to get them from the bulk section at health food stores!
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!
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!
Any thin one will do, like the ones from Ikea.
John LaRocque says
I have been taking off the skins first. Perhaps this is unnecessary?
We don’t find it necessary
Felishia says
Making this with cashews!! What’s the blender you’re using??
We use this one!
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.
Hmm it sounds like your almonds may have gone bad, Susie. If you try it again, ensure you use fresh almonds!
Susie says
How would I know if my almonds are bad prior to making it? I buy them in bulk and eat them and taste fine?
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.
Dana Ps says
We are now making almond milk regularly. Thank you for great recipe!
Yay!
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!
We haven’t tried that, but have heard from others that it works!
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.
Yes you can, though we haven’t tried it ourselves! Good luck!
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!
So glad you found this recipe helpful!
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!
Ooh, that sounds lovely! You can certainly make it that way- it will just be on the pricier side!
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.
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 :)
Yay! We are so glad to hear you enjoyed it, Lindsey!
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.
Thanks for sharing your recipe changes!