Learn how to make homemade almond milk using just two ingredients. It is dairy-free, vegan & with no preservatives or unnecessary additional ingredients. Plus it can be easily customised for flavoured almond milk! AND, by finding ways to use the leftover almond pulp, this recipe can easily become zero waste!
This homemade almond milk is a classic Vegan DIY recipe that I’ve been using for years. Not only is it super duper easy to make but it literally just takes two ingredients! What could be easier? Plus, with additional recipe options for your leftover almond pulp, this recipe easily becomes zero waste! Even better! And you know I love super simple nut milks!
If you follow my Instagram you likely know that I LOVE making homemade nut milks and other dairy-free milk alternatives. Now it’s finally time for me to add all the recipes I’ve learnt throughout the years to my blog! From cashew milk, oat milk, rice milk etc. Keep your eyes peeled for the recipes!
These nut milks can then be used in SO MANY ways. With your cereal, in smoothies, for overnight oats and porridge, in chia pudding. Or simply to drink, straight up!
Why make homemade almond milk?
Even though the process for making homemade nut milk is super simple, I know it might still seem unnecessary effort when you can easily pick up a carton in your local supermarket. However, it’s worth noting that there are some benefits to making your own.
You might not have noticed but store-bought nut milk often contains a lot of unnecessary additional ingredients, thickeners and preservatives. Also, if you look at the actual nut content in store-bought versions it can be ridiculously low!
When making nut milk at home, not only does it take just two ingredients for a base nut milk, but it’s usually a higher nut content for a creamier, richer final product.
While I can’t argue exactly how cost-effective it is to make plain nut milk in comparison to store-bought options, homemade nut milks are incredibly easy to flavour and customise to your liking without the extra price tag!
How to make homemade almond milk
The process for making homemade almond milk is fairly simple.
The first step:Â simply soak your almonds overnight in a bowl of cold water. If you’re in a pinch then I’d say a minimum of around 4 hours in warm water, but it’s best if left closer to 8-10 hours!
The second step: In the morning you just need to drain the almonds, rinse them with cold water, and then add them to your blender with 4 cups of filtered water and blend, blend, blend!
Note* The ratio of nuts to milk affects the consistency, with a 1 cup nuts to 4 cups filtered water creating delicious and creamy milk. However, a 1:2 ratio can be used to make it almost like a ‘cream’.
It only really needs a couple of minutes in a high-speed blender to produce lovely, creamy milk.
The third step: Using a nut milk bag, you then just need to strain the liquid into a bowl, making sure to try and squeeze all the extra liquid into a bowl.
You are then left with a bag of almond pulp that you can use in various ways, to make this recipe zero-waste.
Extra Tip * Did you know that you can also make homemade almond milk using almond butter? In just two minutes, with no need to strain! Perfect for when you need a super quick fix! Simply use a 1:1 ratio (e.g. 3tbsp almond butter to 3 cups filtered water) for a super creamy blend.
Homemade flavoured almond milk
As I mentioned above, it’s also incredibly easy to flavour your nut milk so I thought I’d share a few of my favourite flavoured almond milk options! All you need to do is add the extra ingredients when blending and then strain, as usual.
- For a simple sweetened version: Add 1 tablespoon Maple Syrup OR 2 Medjool dates. Optionally, add vanilla!
- Chocolate almond milk: Add 2 Medjool dates, 1/2 teaspoon Vanilla extract & 1 tablespoon cacao/cocoa powder
- Strawberry almond milk: Add 2 pitted Medjool dates, 1 teaspoon Vanilla extract & 1 Cup fresh strawberries.
- For a coconut almond blend: Swap out your filtered water with coconut water
And that’s just to name a few!
How long does homemade almond milk last in the fridge?
When storing your homemade nut milk in an airtight glass container in the fridge, they should last 3-5 days. Making them the perfect meal-prep recipe to make at the beginning of the week ( or the end of the previous week if you’re super ‘on top of it’ ) and then use throughout the week.
How to use the leftover almond pulp
It took me a long time to realise that I didn’t need to waste the leftover almond pulp after making a batch of homemade almond milk. The same can be said for any of your nut pulps.
This almond pulp can be used to top your cereal, added into a smoothie, as a topping for yogurt, in homemade granola. You can also use it for plenty of baking recipes. This includes energy balls, cookies, crackers, muffins, brownies etc. I’ve even seen a recipe for almond pulp hummus!
You can also pop it into the oven at it’s lowest setting, until dry, and then blend into almond flour! For me, I tend to have it at around 100 degrees º for 2-3 hours.
Other homemade milk recipes you may like
I’m in the process of uploading all of my favourite ‘milk’ recipes to the blog, however, if you want some inspiration straight away then you might like my Oat Milk (that ISN’T slimy!), Coconut milk or even a delicious Golden Milk.
For the full plethora of dairy-free homemade milk, feel free to browse through the DIY section of my blog or search ‘milk‘ in the search bar for options including soy, rice, almonds, oats, pistachio, etc.
If you try this recipe, I’d love to know your thoughts and/or receive a recipe rating. Also feel free to tag me in your recreations @AlphaFoodie.
Zero Waste Homemade Almond Milk
Suggested Equipment
- Blender/Food processor
Instructions
- Begin by soaking your almonds overnight in a bowl of water.*In the morning, drain the excess water and rinse the almonds.
- Add 1 cup almonds to 4 Cups filtered water to your blender ** and blend for two minutes, till smooth and creamy. ***
- Using a nut milk bag, strain the almond milk into a large bowl, squeezing out as much of the liquid from the remaining almond pulp.****
- Pour this into an airtight bottle and keep stored in the fridge for up to 5 days.
Video
Notes
Nutrition
Alessia
When I saw this and other nut milks and butter recipes on your blog I was amazed! I bought the NutraMilk after I saw you using it on your IG for so many recipes, and I’ve been using it so much!
Thank you for showing us not only great recipes but also awesome tools. I know it is not essential to make almond milk, but I’ve really been using it for making so many nut butters and milks in so little time.
I made almond milk yesterday night, and I think I’ll never buy it from stores, ever again!
Joseph
Hi, love your blog.
I’ve been experimenting with non dairy milks for a while. I love the simplicity if your recipe. My question is why is it necessary to drain the soak water?
Support @ Alphafoodie
Hi Joseph,
Thank you! You don’t have to drain the water, but you will see after soaking it that the water isn’t very clean. Nuts are usually covered in dirt, tannins, and unwanted chemicals and acids that might be lingering on the surface.
This will make sure there are no pesticides or any of these nasty residues in the milk. That’s why I recommend draining the soak water. I hope this helps.
Andrea
Hi Samira,
Your recipe looks great! I only have a food processor. Can I use that instead, or do I have to use a blender? Thank you!
Samira @ Alphafoodie
Hi Andrea,
Thank you, of course you can use food processor. It will work perfectly fine! Just use a cheesecloth to filter the pulp out. You can dry the leftover and use in baking or freeze in an ice cube tray to use in smoothies, oatmeal etc. Also you can add sweeteners or spices etc.
nadia
Delicious!
Vanessa
Hi!
Love your little super machine! Question: how do you calculate the nutrition info? Do you subtract the amount of pulp from what you started with?
Thanks!
Support @ Alphafoodie
Hi Vanessa,
Thank you so much for your comment.
The nutritional information is calculated with an online database and, even though I provide accurate metrics, these figures should be considered only as estimates. Also, the nutritional info will vary a bit depending on which method for making the milk is used. While my machine leaves very little pulp, if I was to sieve the liquid through a nut milk bag, there would be more pulp left. I hope this helps.
Celina
Thank you!
I absolutely love your website Samira. It makes me want to continue to cook healthy and delicious recipes for my family. That’s it. Just wanted to say thank you.
Samira @ Alphafoodie
Hi Celina, you’re so so very kind, thank you so much for your feedback, it means so much to me. Sending lots of love x
Noorie
Hey whats the brand for mixy that u used? Plz mention it looks nice
Samira
Hi Noorie,
I’ve linked the mixer on my shop page, it’s from nutramilk!
tasha
hi!
I wonder what blender do you use, it’s so useful
thanks!
Samira
Hi Tasha,
I’ve added the links to tools I use on my shop page
I hope you try the almond milk and like it. 🙂
Jeanie
Loved the almond milk! Tastes so much better than the store bought ones. I also reduced the ratio to 1:3 as my blender wasn’t big enough to add 4 cups of water. But I loved the consistency because it was creamier! Thank you for your notes on your blog on how to make this!!!
Support @ Alphafoodie
Thank you for your comment, Jeanie. Glad you’ve been able to adjust the recipe to fit your blender.
Jess
Can I make a double batch in my nutramilk? My family goes through one batch a day. 4 cups just isn’t enough.
AlphaFoodie
Hi Jess, of course you can! The NutraMilk jar has a capacity of up to 2 liters (8 cups). 🙂
Molly
Can you use roasted almonds?
AlphaFoodie
unfortunately, because roasted almonds are drier/ more brittle than raw ones – this will usually end up in a way less creamy almond milk. You can try it though and see what you think – just make sure they’re not salted! 🙂
Subina Madhavan
In LOVE LOVE with all your homemade healthy recipes. Thanking you soo sooo much. I was always hunting for a person like you, who is kind enough to share everything in detail. Keep posting with much more WONDERFUL HEALTHY RECIPES & Home garden tutorials too. God Bless You overall & especially for your efforts & talents 🙂
AlphaFoodie
I’m so glad you’re enjoying the recipes 🙂 It’s lovely to hear when people enjoy them as much as I do.
Jole
How to make a nut milk with which you can make a thick foam cappuccino? Usually homemade nu milks aren’t that thick. Do you have suggestions?
Support @ Alphafoodie
Hi Jole,
There is a recipe for oat milk creamer here on the blog and it allows for a thick foam. You can also add a few cashews to the almond milk to allow it to foam better or make cashew creamer (recipe also available here on the blog.)