How to Make Almond Milk

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Old-fashioned milk jug filled with homemade almond milk

While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself!

This recipe allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.

Plus, it’s super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!

Measuring cup of raw almonds

How to Make Almond Milk

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

The water is then drained out and the almonds are added to a blender along with fresh water, salt, and any additional add-ins (such as dates for sweetness or vanilla, cacao powder, or berries for flavor variations). 

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

Tada– that’s almond milk, friends!

What to Do with Almond Pulp?

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

Squeezing almond milk through a nut milk bag into a bowl

How Long Does It Last?

How long it lasts will depend on a variety of factors such as how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your fridge.

We find that on average, DIY almond milk lasts 4-5 days

If it becomes sour before then, make sure to fully sterilize your equipment before use by running it through the dishwasher or pouring boiling water in your jars (make sure the jars aren’t too cold when you do this or they may crack). Also, make sure to soak your almonds overnight in the fridge rather than at room temperature.

We hope you LOVE this milk! It’s:

Slightly nutty
& Super delicious!

How to Use Almond Milk

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

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

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

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

How to Make Almond Milk

Simple homemade almond milk that’s creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.
Author Minimalist Baker
Scoop of almonds beside a jug of homemade almond milk
4.95 from 172 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


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


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



*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. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  2. doreen says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  3. 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.

  4. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  5. 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?

  6. 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,

  7. 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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  8. 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 :-)

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  10. 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 !

  11. 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.

  12. 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.

  13. Kate says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  14. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Patricia Andrade says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Claudia Lyon says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Marijke says

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

        • 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.

  16. Ben says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Danielle says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Danielle says

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

          • Rachel says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Anita says

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

  17. 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!

  18. 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!

  19. 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,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Betty says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. 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!

  21. 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?

  22. Libby F. says

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

  23. Anita Shank says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Anita Shank says

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

  24. Tammy says

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

    • farragio says

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

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

      I can’t wait to make more!

  25. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  26. 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.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Loris says

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

        I do not like plain almond milk

          • urmil says

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

  27. 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!!!

  28. Mali says


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


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Sabriya Parves says

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

    • Amira says

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

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  29. Jacqueline says


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

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


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  30. Trisha says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. Kelly says

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

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Alana says

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

  32. 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?

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Maryam says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Rebecca says


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

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

      Thank you!

    • Beatriz Perez says

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

  34. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Lindsey says

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

    • Georgia Delaney says

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

    • Jaz says

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

    • Amy R says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. 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.

  36. 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

  37. 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!

  38. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Annie Fong says

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

      • Janice says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Aurora says

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

  39. 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 :)

  40. 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!!

  41. 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!

  42. 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?

  43. Michaela-Jean says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. 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 :-)

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Sue Levy says

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

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

    • liza says

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

  47. 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.

  48. 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.

  49. 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.

  50. 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

  51. 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.

  52. 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!

  53. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Emily says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. 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

  55. Brittney Berger says

    Do I have to strain out the almond bits?

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

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

          • Lynn says

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

  56. 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 ?

  57. 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.

  58. Natalie says


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

  59. Jowin says


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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Michaela Wesolowski says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  60. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  61. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  62. 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!

  63. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  64. 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?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  65. Patrick says

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

    • Carol says

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

  66. Susan Wachtel says

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

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

    • Barbara McFarland de Ocana says

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

    • Heather S. says

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

  67. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  68. 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.

  69. 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.

  70. 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.

  71. Mira says

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

  72. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  73. 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.

  74. 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.

  75. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  76. 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!

  77. 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!

  78. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Cali says

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

  79. 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!

  80. 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.

  81. 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!

  82. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  83. 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.

  84. 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 :)

  85. 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.