How to Make Almond Milk

Great recipe. Tastes so good! Appreciate the fast and slow versions as well.
Thanks!

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

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

Absolutely delicious! I will never buy packaged again. Came out super creamy. Used 4.25 cups water, was perfect.

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

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

Fantastic recipe.
The first time I ever make it and it turns out great.
Thank you!

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

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

Easy to follow recipe and the taste is absolutely amazing

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

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

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

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

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

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

Great recipe. Much easier than I expected. Thanks!

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

We made it this morning. It was super easy and we used it right away to make a smoothie and add to the coffee. It didn’t froth much but I imagine because it is homemade and nothing other than almonds and water. We didn’t even add salt. We put it in the ice trays and frozen it right away. Thank you!

I have been making this almond milk recipe every two days or so for the past three weeks. It’s so incredibly delicious. I have shared it with any of my friends who will listen and many of them have started making it too. The flavor is subtly sweet and creamy and so lovely.

Just delicious

My husband & I have used this method a dozen times, so I figured it was time to leave a raving review! This almond milk recipe is perfect. What makes it even more amazing is using Terrasoul Raw Almonds. I’ve loved Jordan almonds since I was a little girl, but thought they were just flavored to taste that way – turns out when you use unpasteurized, great quality almonds, you can have almond milk that smells/tastes just like a Jordan almond. Sooooo delish. Thanks for the wonderful (and easy) recipe!!

Or just use almond flour and water. Shelf stable, takes up little room in the cabinet.
I use 2 tsp per 1/2 cup water to make overnight oats

What is the expected expiration date for this recipe? Thanks!

We had a lot of almonds so I decided to make this almond milk over the weekend and it was super satisfying! It is very creamy and has a rich nut flavor. I added some agave and vanilla because I love vanilla.

After refrigeration, my almond milk had a thick layer of separation on top. It looked like soft butter. I removed it and shook the remaining almond milk. The milk is fine.

The layer I removed is very creamy from the oil in the almonds. It is almost like a body lotion! Very cool discovery. This recipe keeps on giving.

I wanted to make a matcha tea latte this morning and realized that I didn’t have enough almond milk to make a large size. As I sat munching on a few raw almonds I found myself thinking ‘Why don’t I try and make some. It doesn’t make sense to drive to the store just for that’. I tried the hot water soak method for about 100 mins. I’m pleased with the results. I’m really happy at how much I’m going to be saving by making my own almond milk going forward. Once I make something from scratch I generally don’t purchase it any longer – nut butters, hummus, juices, spreads, lattes (being the purpose for making the almond milk), etc.

Thank you so much for the recipe. Oh, and currently I’m drying out the almond pulp to use as flour.

Just made this as an unsweetened version (almonds and water only). Added some to my coffee and tastes delicious.

Looking forward to using in my protein smoothie with a cup of dark cherries, a banana, scoop of chocolate plant protein and of course a cup of my freshly made almond milk.

I got up this morning, and wanted to have cereal, but no almong,so i did the soaked tthe Almond in hot water for 1/2 hour…Skinned then blend eith ingredients..
Wow it was awesome. I made it with a twist…I used figs for sweetener and also some Almond extract paste…thanks it was awesome great taste …

I used sliced almonds and added dates and vanilla. Tastes much better than the store bought brand and super easy and simple to make. Thank you.

Regarding extending almond milk shelf life by “fully sterilizing jars”: Running jars through the dishwasher or putting hot water in them makes them clean and may reduce the number of bacteria on the surface, but it does not sterilize them. You would need to fully immerse the jars in boiling water for a minimum of 10 minutes (the time needed increases with altitude), as you do for canning. Further, since you are squeezing non-sterile almonds in a non-sterile bag, using hands that are coated in germs, even if you freshly washed them, you have nicely innoculated the almond milk with a bevy of bacteria, so there is no point in sterilizing the jars. Yes, of course practicing good hygiene will reduce the bacterial load and likely stave of spoiling for a short time more, but that is it. If you want sterile almond milk, you would need to process it as you would anything else that you are canning, but since there is no preservative of any type in the almond milk (e.g. sugar, salt, acid) I have no idea how long it would last.

A super easy recipe for homemade Almond milk. I have made it twice this week. The first time i used 5 cups water. This time around I cut it back to 4 cups of water. It comes out creamier. Excellent flavor. I used Pure Maple sugar. And more than 1 tsp vanilla as I love vanilla :) I have used the Almond milk for cereal and creamer for my tea.
Thank you for the recipe! Easy step by step.

i just made this and it was amazing, it was very simple and fun, i made more than i thought i would so i might freeze it so i can put it in my smoothies. i highly reccomend making this

Tried this recipe out with my new ninja blender and it was a perfect creamy smooth consistency. I may have added more almonds than water. End result: not that much almond milk than I anticipated, but I’ll fix the ratio next time I have extra almonds on hand.
The taste is exactly like store bought. I’m looking forward to using the pulp for dessert.

I’ve made this almond milk several times…great recipe! I prepped the almonds a few minutes in the instant pot. They popped right out of the skins. We have experimented with many flavors—cinnamon (in IP), vanilla, maple (few drips of maple syrup when blending), honey, and combinations.

Thank you!

This was super quick and easy and will be making more