How to Make Almond Milk
Learn how to make almond milk at home! Homemade almond milk is healthier than many store-bought options (no gums, chemicals or nasty ingredients) and all you need are almonds, water and a blender. That’s it!
We’re getting back to basics today with a new dairy-free, vegan-friendly nut milk – almond milk. Many of you have been requesting this recipe for months, so I’m thrilled to show you just how easy it is to make almond milk at home.
When it comes to nut milks, I’m personally a fan of my homemade cashew milk recipe. But I also understand that some may have a sensitivity to cashews and depending on where you live in the world, cashews can be more expensive and harder to find.
Almonds on the other hand are readily available, cost effective and this almond milk recipe is just as easy to make. There’s only one slight difference – you need to strain it.
Watch How to Make Almond Milk Recipe
While it’s easy to make this almond milk, it always helps to watch a quick tutorial video. Give it a watch!
Which Almonds are Best to Use?
The best almonds for homemade almond milk are organic, raw almonds.
Almonds are nutrient-dense and have many health benefits, but keep in mind that roasted and salted almonds have been roasted in oil and I’d recommend against unnecessary oil or an exorbitant amount of salt in your milk. You can always add a pinch of sea salt to your milk, if that’s your preference.
How Long Do You Need to Soak the Almonds?
I recommend soaking almonds overnight in cold water, but you could get away with a minimum of 4 hours. Alternatively, you could soak almonds for 1-2 hours in very hot water.
How to Make Almond Milk – 3 Steps
There’s really just three steps to making almond milk at home – soaking, blending and straining. Here’s how you do it:
- Soaking: Place the raw almonds in a glass bowl and cover fully with water. Remember that the almonds will absorb some water as they soak. Let them soak overnight, then drain and rinse them.
- Blending: Add the almonds to a high-powered blender, like my favorite Vitamix, along with 4 cups of fresh, cold water. If you’d like, you can add a splash of vanilla extract, a pinch of salt and a sweetener of your choice, like maple syrup, honey or 1-2 soaked dates. Or you can keep it unsweetened. Turn the blender on high for 2 minutes and blend until it’s creamy and smooth.
- Straining: Use a nut-milk bag or cheesecloth to strain the almonds into a bowl. Then pour the almond milk into an airtight container and store it in the fridge.
How to Store Almond Milk
Homemade almond milk will last for up to 3 days in the fridge, though it’s best fresh. So I don’t recommend making a large batch or more than you’ll think you’ll use in a couple of days. And it’s so easy to make when needed, there’s really no need to make extra!
Can You Do Anything With the Leftover Almond Pulp?
Yes! Place the leftover almond pulp (also known as almond meal) on a baking tray and bake at 200F for 2-3 hours until it’s dry. Then it can be used as a topping on yogurt, chia pudding and used in homemade granola recipes and baking recipes.
More Vitamix Recipes You’ll Love
How to Make Almond Milk
- 1 cups raw almonds, soaked overnight
- 4 cups cold filtered water, plus more for soaking
- 1 tsp vanilla extract
- 1 tbsp maple syrup, honey or 1-2 soaked dates
- pinch of sea salt
- After the almonds have soaked overnight, drain and rinse them. Then, place the almonds in your high-powered blender along with four cups of fresh, cold water and any optional add-ins.
- Blend on high for 2 minutes, or until creamy.
- Strain the almond milk through a nut-milk bag or a few layers of cheesecloth into a bowl or large measuring cup.
- Pour the almond milk into an airtight storage container and place in the fridge for up to 3 days.
- These are my favorite glass jars for storing homemade nut milks and this is my favorite nut-milk bag. I also recommend this brand of raw, organic almonds.
- When I'm straining the almond milk, I prefer to strain it into a large measuring bowl as it's easier to pour into a storage container without spilling.
This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own.
Recipe originally posted September 2018, but updated to include new information.