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Homemade almond milk in a mason jar with a few almonds scattered
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5 from 9 votes

How to Make Almond Milk

Make your own homemade almond milk with just two ingredients and a blender/food processor - step-by-step tutorial with customization ideas!
Course Beverages
Cuisine American
Prep Time 10 minutes
Soaking time 8 hours
Total Time 8 hours 10 minutes
Servings 4 servings
Calories 206kcal
Author Yumna Jawad


  • 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.


Storage: Store your almond milk in the fridge in a sealed container. It will keep well for up to 7 days.
Freezing: It is not advisable as the texture change will make it unappealing.
Photo Credit: Erin Jensen


Calories: 206kcal | Carbohydrates: 8g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 12mg | Potassium: 252mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Calcium: 101mg | Iron: 1mg