Homemade Almond Milk

Whether you want to reduce your dairy intake or just love the nutty flavor, this DIY almond milk recipe will become your new favorite. It’s perfect for morning coffee, smoothies, or just enjoying alone. Plus, you can customize it with different flavors to make it exactly how you like it!

Love making homemade versions of store staples? Try this Rotisserie chicken stock recipe, or make your pineapple ham glaze with this simple recipe!

Reasons You’ll Love This Recipe

• Better Than Store-Bought: Without any preservatives or additives, this homemade almond milk has a pure, fresh taste that store-bought versions just can’t match.
• Budget-Friendly: Regularly making your own almond milk costs less than buying it at the grocery store, especially when you buy raw almonds in bulk.
• Customizable: This base recipe is just the start – add vanilla extract, maple syrup, or even cacao powder to create your perfect non-dairy milk.
• No Waste: The leftover almond pulp can be dried and used as almond flour in other recipes, making this an eco-friendly choice.

Recipe Ingredients

See the recipe card below for a complete list of ingredients and measurements.

Ingredient Notes:

• Raw almonds – Use unsalted almonds for the cleanest taste. While blanched almonds work, too, raw almonds with their skins provide more nutrients.
• Fresh filtered water – The quality of your water matters since it’s a main ingredient. Use fresh filtered water for the best taste.
• Sea salt – Just a pinch of sea salt enhances the natural flavor of the almonds. It’s optional but recommended.

Substitutions and Additions

• Sweetener Options: Add maple syrup or 2-3 pitted Medjool dates for natural sweetness.
• Flavor Enhancers: Try vanilla extract, a vanilla bean, or a cinnamon stick.
• Alternative Nuts: This method works with other raw nuts like cashews or sesame seeds.

How to Make Homemade Almond Milk (step-by-step directions)

Step 1: Start by soaking 1 cup of raw almonds in cold water overnight or up to 2 days for creamier milk.

Step 2: Drain and rinse the soaked almonds with fresh water.

Step 3: Blend the almonds with 4 cups of fresh filtered water in a high-speed blender until smooth.

Step 4: Strain through a nut milk bag or clean dish towel into a large bowl.

Recipe Tips

• Use a high-powered blender for the smoothest results.
• Don’t squeeze the nut milk bag too hard – gentle pressure prevents bitterness.
• Start with less water if you prefer creamier milk.
• Save the leftover almond meal for baking projects.

Storing Tips

• Storage: Pour your fresh almond milk into a glass bottle or jar.
• Refrigerator: Keep in an airtight container for up to 4 days.
• Separation: Natural separation will occur – give it a good shake before using.
• Quick Use: Unlike store-bought versions, homemade almond milk has no preservatives, so make small batches.

Serving Suggestions

Use this homemade almond milk in my Make Ahead Overnight Steel Cut Oats for a protein-rich breakfast, or try it in my Chia Seed Pudding With Blueberry Compote for a healthy dessert. It’s also perfect in hot drinks like my Mulled Apple Cider or DIY Hot Chocolate Spoons for a dairy-free option.

Recipe FAQs

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