Make your own homemade almond milk with just two ingredients and a blender/food processor - step-by-step tutorial with customization ideas!
Learn how to make almond milk at home. Really! With just a cup of almonds – unsalted – and a little bit of time, you are ready to go. Making almond milk does not involve a crazy process. Soak, grind, wait, press, and voila, a fresh totally vegan milk. No trip to the store required.
Homemade almond milk is completely free of unwanted ingredients and the maker (i.e. you!) controls the sweeteners and any additional flavors. Commercial almond milk often includes extra salt plus emulsifiers and thickeners like carrageenan, a flavorless seaweed product, or sunflower lecithin.
How to make homemade almond milk
- Combine raw almonds with enough water to cover the almonds by at least three inches.
- Let stand overnight.
- The next day, strain the almonds and discard the soaking water. Then transfer to a high-speed blender with the 4 cups of filtered water and a pinch of salt.
- Blend until smooth and well blended, about 1 minute. Be careful not to run the blender or food processor too long as this will heat the milk.
- If more blending is required, stop, wait, for milk to cool, and then blend again.
- Strain the milk through a nut milk bag, paper coffee filter, or a clean and thin dish towel.
- Pour the almond milk into a bottle, seal, and place in the coldest place in your refrigerator for up to 7 days.
Almond milk recipe variations
- Sweetened Honey, agave syrup, maple syrup, or a tiny bit of sugar all make great additions. Start with one teaspoon and add to taste.
- Spiced with warm spices like cinnamon, cardamom, and nutmeg all pair wonderfully with almond milk.
- Vanilla: Note that even though adding vanilla extract will add a unique flavor, it may also require a sweetener to enhance the vanilla.
- Chocolate: Make chocolate almond milk with cocoa powder. It helps to first make a slurry with a mix of two tablespoons of cocoa powder, one tablespoon of sugar, and a tiny bit of almond milk and then mixing the slurry into the milk. You can increase the amounts of chocolate and sugar.
Tips for making the recipe
- Be sure that all equipment is sanitized, cleaned, and dry before beginning the process. This will allow storage for up to 7 days, but 5 days is the average.
- Add more water during the blending process to thin the almond milk. You can use up to 8 cups.
- Add dates for sweeter almond milk. I recommend adding it to the overnight soak so the dates soften along with the almonds and then blending with the almonds and fresh water.
- Press hard on the ground nuts to get all the milk out of them.
- Check your towel. If using a kitchen towel to strain, make sure it was not laundered with scented products which might leave a weird taste in the milk.
Recipes with almond milk
- Dairy-Free Rice Pudding
- Turmeric Latte
- Vegan French Toast
- Vegan Edible cookie Dough
- Easy Strawberry Smoothie
- Gluten-Free Strawberry Pancakes
- Asparagus Soup
- Protein Oatmeal Recipe
- Vegan Cinnamon Rolls
- Dairy-Free Artichoke Spinach Dip
Frequently asked questions
The pulp has plenty of fiber and nutritional value left. Add to smoothies, or dry it out in the oven and use it in a breadcrumb mix, as a crunchy topping on salads, or to top baked goods like muffins or banana bread.
A lot depends on how clean your equipment is and how cold you keep your refrigerator. Many makers report their homemade almond milk tastes best in the first 3 to 4 days. Theoretically, it can last up to a week.
Use your senses. It should still look and smell good – not sour. While homemade almond milk may separate and require shaking, it should not be overly thick or at all chunky after shaking. As always, when in doubt, throw it out.
It is not advisable as the texture change will make it unappealing.
Now you know how the recipe for almond milk! This is a fantastic method to store away for a rainy (or snowy) day when a trip to the store is impossible. And, it is another reason to always keep versatile and nutritious almonds in the pantry.
For more kitchen tutorials, check out:
- How to Make Peanut Butter
- How To Make Oat Flour
- How to Cook Quinoa
- How to Cook Rice
- How to Cook Pasta
- How to Make Chicken Stock
- How to Poach an Egg
- How to Make Aioli
- How to Make Salad Dressing
If you’ve found this cooking resource for How to Make Almond Milk helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Make Almond Milk
- 1 cups raw almonds
- 4 cups filtered water
- Pinch salt
- Combine raw almonds with enough water to cover the almonds by about least 3 inches. Let stand overnight.
- The next day, strain the almonds. Then transfer to a high-speed blender with the 4 cups filtered water and a pinch of salt.
- Blend until smooth and well blended, about 1 minute. Be careful not run too long as this will heat the milk.
- Strain the milk in a nut milk bag, coffee filter, or a clean and thin dish towel. Pour the almond milk into a bottle, seal and place in the fridge for up to 7 days.