Homemade Almond Milk

4.98 from 34 votes
Jump to RecipeJump to Video

This post may contain affiliate links. Please read our disclosure policy.

Make almond milk at home with just almonds, water, and a blender—ready in 10 minutes! It’s a fun, healthier alternative to store-bought, perfectly creamy with a mellow flavor, and entirely customizable to your taste!

Pouring homemade almond milk into a small glass.

For years, homemade plant-based milks have been a regular part of my kitchen. From homemade coconut milk to homemade pistachio milk and almond milk, making it from scratch feels both rewarding and special.

Sure, store-bought options are convenient, but homemade almond milk is unmatched—richer, fresher, and tailored to your liking. It’s also cost-effective (buy almonds in bulk!) and quick to prepare.

All you need are soaked almonds and water. Blend them together, and voilà—a smooth, nutty, vegan milk alternative free from unwanted additives, thickeners, or stabilizers. Plus, almonds are packed with heart-healthy fats, antioxidants, and essential nutrients. Don’t toss the leftover pulp—it’s great for other recipes!

A small glass filled with fresh almond milk.

For those looking to take it a step further, homemade almond milk yogurt is another creamy favorite that’s been sparking a lot of excitement among my readers.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

Watch how to make it

Ingredients

A photo of the ingredients for almond milk.
  • Almonds: Use raw, unsalted almonds for the best results. You can use unsalted roasted almonds if you’re in a pinch, but the milk might be a bit less creamy with more pulp.
    Water: Filtered water is great, but tap water works if it’s safe.
    Sea Salt (Optional): A pinch brings out the flavor.

The ratio of almonds to water: Start with 1 cup of raw, unsalted almonds and 2.5 cups of water for a balanced consistency. For creamier almond milk, use less water—about 2 cups per 1 cup of almonds. For a thinner, lighter consistency, just add more water. Adjust to your preference—check the recipe card below!

See the printable recipe card below for full information on ingredients and quantities.

How to make almond milk from scratch

Soak: First, place the almonds in a large bowl and cover them with cold or room-temperature water. Let them soak for 8-12 hours. Soaking softens the almonds, making them easier to blend and more digestible. Plus, it helps reduce antinutrients, like phytic acid, for better nutrient absorption.

A collage of the steps for soaking almonds.

Blend: After soaking, drain and rinse the almonds. Transfer them to a blender and add fresh water, along with a pinch of salt (optional). Then, blend until creamy and milky, which usually takes a couple of minutes in a high-speed blender.

A collage of the steps for blending almonds with water.

Strain: Finally, pour the almond milk mixture through a nut milk bag (or layers of cheesecloth over a fine-mesh strainer) and strain any remaining pulp/solids. Then, squeeze well to extract as much liquid as possible.

Enjoy it right away, or funnel it into a glass bottle and store it in the fridge.

A collage of the steps for straining almond milk.

FUN FACT: If you don’t have raw almonds, you can still make a quick almond milk in 2 minutes: no soaking, no straining, no waste! Here’s how:
– All you need is 1 Tbsp of almond butter per 1 cup of water.
– Blend in a high-speed blender for about 40-60 seconds until smooth and creamy—voila! This method is quicker, but the richness and flavor of freshly made almond milk from scratch is definitely a different experience!
If you’re curious about making your almond butter, check out my homemade almond butter recipe.

Ways to use almond milk

You can enjoy your homemade almond milk in many of the same ways as regular dairy milk:

  • Drink it plain, or flavor it with vanilla, maple, honey, cocoa, or cinnamon.
  • Use it in coffee, iced coffee, hot chocolate, or tea.
  • Blend it into your smoothies.
  • Pour it over cereal, granola, hot oatmeal, overnight oats, or chia pudding for breakfast.
  • Make creamy, dairy-free homemade almond yogurt with my simple recipe.
  • Bake with it to create dairy-free cakes, pancakes, and more.
  • Add it to soups and sauces as a milk or cream alternative.
A bottle filled with fresh almond milk and a few almonds behind it.

How long does it last

  • In the fridge: Store the almond milk in an airtight, sterilized bottle in the refrigerator for 4-5 days. It’s normal for it to separate while it sits in the fridge, so make sure to shake it each time before using it. If it has a sour smell and taste, discard it.
  • In the freezer: I like to freeze mine in ice-cube trays so it’s “portioned,” and I can take a few cubes as needed. Freeze for up to 3 months.
  • To reheat: Do so slowly over low-medium heat, stirring often so it doesn’t come to a boil. This will prevent it from curdling.

What to do with almond pulp

Don’t waste the leftover almond pulp. There are so many ways to use it, too. Here are some of my favorites:

  • Add to smoothies: Use the almond pulp for extra fiber and texture.
  • Top your breakfast bowls: For extra nutrients, add a spoonful or two to yogurt bowls or fruit and yogurt parfaits or stir it into your oatmeal.
  • Dry it out: Spread the pulp on a baking sheet and dry it in the oven at 200ºF/90ºC for about 1 ½ to 2 hours. Once thoroughly dried, blend it to resemble almond flour or almond meal. You can then use it to:
    • Make homemade granola: A crunchy and nutty addition.
    • Bake with it: Add it to quick breads, brownies, or your favorite cookie recipe.
    • Make energy balls or bars: Mix the dried pulp with some seeds, nuts, and dried fruit for a nutritious and delicious snack. Try it in these no-bake protein balls.
    • Make raw tarts: Add it to the tart base for raw desserts like this no-bake blueberry tart with Earl Grey.

If you try this homemade almond milk recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Homemade Almond Milk

4.98 from 34 votes
By: Samira
Make creamy, homemade almond milk in just 10 minutes using almonds, water, and a blender. It’s simple, delicious, and better than store-bought!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 
 

  • 1.5 cup almonds raw unsalted
  • 4 cups water
  • 1/8 tsp sea salt optional

Instructions 

  • In a large bowl, soak the almonds in cold/room-temperature water for 8-12 hours. Make sure they are covered by a couple of inches of water.
  • Drain and rinse the nuts.
  • Blend the almonds with fresh water in a blender until creamy and milky (usually a couple of minutes in a high-speed blender).
  • Strain the remaining pulp with a nut milk bag (or pour the mixture over layers of cheesecloth over a fine-mesh strainer). Squeeze well to extract as much liquid as possible.
    Enjoy the fresh almond milk right away or transfer it to a bottle and put it in the fridge.

Video

Notes

To store: Keep it in an airtight, sterilized bottle in the refrigerator for 4-5 days.
Shake it well each time before using it.
To freeze: Pour the mixture into ice-cube trays so it’s “portioned” and freeze for up to 3 months. Remove a few cubes as needed.
How to flavor almond milk: Add sweeteners (maple syrup, agave, honey, or dates) and flavorings (vanilla, cacao, or spices) to taste while blending, then strain.
The ratio of almonds to water: For a balanced consistency, start with 1 cup of raw, unsalted almonds and 2.5 cups of water. For creamier almond milk, use 2 cups of water per 1 cup of almonds. To make it thinner, simply add more water. Adjust the ratio to suit your preference!
Check the blog post for serving ideas and what to do with the leftover pulp!
Course: Drinks
Cuisine: Global
Freezer friendly: 3 Months
Shelf life: 4-5 Days

Nutrition

Serving: 1cup, Calories: 315kcal, Carbohydrates: 12g, Protein: 12g, Fat: 27g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.01g, Sodium: 86mg, Potassium: 399mg, Fiber: 7g, Sugar: 2g, Vitamin A: 1IU, Calcium: 154mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.98 from 34 votes (29 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. Christy says:

    I was wanting to try your recipe to make almond yogurt. I like a thick, creamy, Greek-like yogurt. If I make the thicker milk (with the higher almonds to water ratio), will I mess up your almond yogurt recipe?

    1. Support @ Alphafoodie says:

      Hi Christy,
      It should still work, let me know if you gave it a try! 🙂