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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!

Homemade almond milk in a glass container.

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. Hemp milk is another option, but again, it may be difficult finding hemp seeds.

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 the Best for Homemade Almond Milk?

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.

Making almond milk in a Vitamix blender.

How Long Do You Need to Soak Almonds for Almond Milk?

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:

  1. 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.
  2. 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.
  3. 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.

Using hands to squeeze the almond milk in a nut milk bag.

How Long will Homemade Almond Milk Last?

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

Pouring almond milk into a glass to drink.

Homemade almond milk in glass containers.
5 from 8 votes

How to Make Almond Milk

Prep Time: 8 hrs
Total Time: 8 hrs
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Almond milk is easily made from almonds and water. You can then add a sweetener, pinch of salt and vanilla extract if you'd like. Watch the video above to see how quickly it comes together!

Ingredients

  • 1 cups raw almonds, soaked overnight
  • 4 cups cold filtered water, plus more for soaking

Optional

  • 1 tsp vanilla extract
  • 1 tbsp maple syrup, honey or 1-2 soaked dates
  • pinch of sea salt

Instructions

  • After the almonds have soaked overnight, drain and rinse them.
  • Place the almonds in your Vitamix along with four cups of fresh, cold water and any optional add-ins.
  • Blend on high for 2 minutes.
  • 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 air-tight storage container and place in the fridge for up to 3 days.

Lisa's Tips

  • 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.

Nutrition

Serving: 1cup, Calories: 107.1kcal, Carbohydrates: 4g, Protein: 3.9g, Fat: 9.2g, Saturated Fat: 0.7g, Sodium: 31mg, Fiber: 2.3g, Sugar: 0.8g
Course: Drinks
Cuisine: American
Keyword: almond milk, almond milk recipe, homemade almond milk, how to make almond milk
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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.

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42 comments on “How to Make Almond Milk”

  1. I have a couple of questions : Do you refrigerate the almonds that are soaking overnight in the bowl or do you leave them out on the counter room temperature overnight?
    Where can I buy that milk jar and cheese cloth?

    • Hi Mary – You can leave them soaked either in the fridge or on the counter. I usually just pop it in the fridge though. As for the milk jar and cheese cloth, these can be found in the Shop Page on my website!

  2. Hi, I’m looking forward to trying this recipe. I was wondering what brand of almonds you use? The above link is not working.
    Thanks.

  3. Would you be able to do a recipe/video for Oat milk – oatmeal milk?

  4. So I have a question when soaking the almonds over night do you keep them at room temperature or put the in the fridge overnight?

  5. Is the nutrition facts not including the optional ingredients?
    Thanks

  6. How much almond milk does this recipe make?

  7. Thank you! Is there anything I can do with the water that the almonds soaked in? Can you blend the almonds in this water?

    • I wouldn’t. When you soak the almonds the lectins and phytic acid (anti-nutrients) are leached into the water. That’s why you want to add clean water after you’ve soaked them. :)

  8. I am living Wheat Belly lifestyle. How do I figure the carbs n fiber? I need net carbs. Thanks!

    • Hi Marilyn – I’m not an expert on figuring out net carbs but I believe its, carbs – fiber which would be 1.7 grams for one cup of almond milk.

  9. You recommend a $600 blender to make almond milk, a little overkill no.

    • I recommend the Vitamix in general, not just to make almond milk. I use my Vitamix daily for a variety of recipes, including nut milks, nut butters, sauces, dips, spreads, frozen yogurts, soups and more (you can find them all on the “Recipes” section). There’s really no other kitchen product with that much versatility and power, so yes, I do think it’s worth the investment and not overkill. :)

  10. Thanks for the recipe!
    I just made mine and it turned out great!
    Almonds aren’t cheap where I live so I’m glad that it makes so much with so little almonds. And I love that you can also use the pulp! No wasting! 
    Thanks again!

  11. Hi! I love this recipe and tried making the almond milk it home. Turned out really well! I don’t like the thin consistency, and want to make a thicker milk. Can you recommend a way to do that? Would I double the almonds to water ratio? Add something to make it thicker?

    • Hi Aditi – I would recommend using less water to make the almond milk thicker. You’ll have try out in order to get your perfect consistency, but hopefully this helps! :)

  12. Can I half this recipe in the 64 oz. container?

  13. Thanks for posting this recipe! Re the optional add-ins, can I replace the 1 tbsp of maple syrup with 1 tbsp of Date syrup?

  14. Just did it ! I am so happy that is so freaking easy to make and so delicious ?I use almond milk every morning in my green smoothie and it never tasted better!!! Thank you, thank you, thank you ??????

    Rating: 5
    • Yay – congrats Vanesa! Glad you enjoyed the recipe. :) x

    • Thank you so much for this recipe!!! I love the taste, I also find It a bit to watery, I will add less water next time as you suggested. I just wanted to ask you if it is normal that it kind of separates the water and the almonds when it is in the fridge. As soon as I sake it It looks good again but when I open the fridge doesn’t look very  appealing . I want to make sure I am not doing anything wrong . Thanks

      • Hi Nuria – It is normal to see more almond pulp after it’s been sitting in the fridge. If you want to reduce the amount of almond pulp, make sure you strain the almond milk before storing away :)

  15. Can you make this in a ninja blender?

  16. I really like almond milk, it’s one of the dairy-free milk substitutes that I think has a particularly lovely flavour. Good tip to use good quality organic almonds, for a recipe like this, it really makes a difference.

    Rating: 5
  17. What a fantastic idea! What could be better? It looks incredible! Thank you!

    Rating: 5
  18. Great lesson and the video helps too. Thanks!

    Rating: 5
  19. This is such a great easy to follow recipe! Homemade is always better too!!

    Rating: 5
  20. The leftovers would be Almond Flour! I use mine usually for when I want some extra protein in my usual non-weekend breakfast of oatmeal, greek yogurt, and honey. Weekend breakfast is Fruity Pebbles. No almond flour.

    Rating: 5