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.

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.

Making almond milk in a Vitamix blender.

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:

  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 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

And don’t forget to check out my other dairy-free milk recipes, including cashew milk, oat milk (a great nut-free option) and banana milk!

Pouring almond milk into a glass to drink.

Homemade almond milk in glass containers.

How to Make Almond Milk

5 from 36 votes
Prep Time: 8 hrs
Total Time: 8 hrs
Servings: 4 servings
Author: Lisa Bryan
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!


  • 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.
    Almonds in a blender with water and other ingredients.
  • 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.
    Straining almond milk through a nut milk bag into a bowl.
  • Pour the almond milk into an airtight 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.


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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129 comments on “How to Make Almond Milk”

  1. A few questions:
    I don’t have a Vitamix blender; my Oster blender seems very powerful, but do you know if it’s powerful enough?
    Never heard of a nut-milk bag? do you have suggestions?
    Where is a reputable organic almond supply to order from?
    (the milk jugs are cute…where to buy?)

    • I haven’t tried using an Oster blender, but you can try! As for a nut milk bag replacement, you can also use a very thin dish cloth instead.

  2. Hi,
    Thanks for your great recipe. I have one question, if I peel the almonds before I blend them, do I still need to strain it or it can be used just like cashew milk?5 stars

  3. How long does the almond milk last?

  4. Perfect go to recipe! Very easy 5 stars

  5. Excited to try this but will need to ask Santa Claus for the Vitamix. Off work since back surgery. Money is tight. I have Celiac and Hashimoto so I definitely try to stick with healthy homemade foods. Thanks for these great ideas.
    Daphyne Johnson RN

  6. Can the almond pulp be turned into almond butter?

  7. Hello, 
    Do you leave the soak almond on the counter or in the fridge ? 

  8. Thanks for the great recipe.  Could you please share how long can you keep the almond milk in the refrigerator after making? 5 stars

  9. Hi Hi
    I am learning to make my very own Almond Milk.

    Oh dear, I bought Roasted Almonds.
    Can I still use them or it needs to be Raw?
    I will not be adding any sweetener of any kind just a pinch of salt.
    Hope that works well too.

    Please advise.
    Thank you.

  10. Lisa,
    You’ve helped me take my healthy cooking to a new level. I’ve learned a lot from you. Your style is simple, healthy, tasty, and makes sense. Thank you for sharing your talent.5 stars

  11. How much calcium do you think would be in your homemade almond milk? I drink 2 glasses a day of store bought for the calcium. Thank you. And I love every one of your recipes. Getting ready to make your granula now.

    • Hi Pamela – unfortunately, that I don’t know. You might want to look at online nutrition information for raw almonds, and deduce from that. But I’m sure that store-bought is also fortified with calcium, so homemade would likely be less either way. Happy you’re enjoying my recipes! :)

    • u can add 1tbsp white sesame seed with on cup almond for extra calcium and vitamin .hope u like

  12. My dreams came true and I was gifted a Vitamix this past Christmas. This is the first recipe I made and with Lisa’s help, it was a huge success! Thank you!5 stars

  13. Love it!  Make a double batch almost weekly.  Much simpler than oat milk which I was making previously.  5 stars

  14. How did you figured out the almond milk nutrition facts?
    divided the total Calories by 8?

    • Hi there- this recipe makes about 4 cups of almond milk and the nutrition facts are always for 1 serving. Hope that helps!

    • Hi ..Made the recipe this evening.. I do have a question I placed it in the fridge and went to check on it & the water was on the bottom .. is this normal and do you shake it each time before drinking?

      • Hi Lisa- Yes! It’s totally normal for nut milks to separate. Just give it a good shake before using :)

  15. Hi Lisa,

    This was the first almond milk recipe I tried and it turned out yummy using the nut milk bag. Creamy and light tasting. I use it in recipes and to make protein shakes. Thank you!5 stars

  16. Hi there! Thanks for your lovely videos! Can I freeze the almond pulp and then use add it to oatmeal?5 stars

  17. My daughter loves to use almond milk for her Iced Coffee drinks. We made this and it came out great!5 stars

  18. Hi! I tried making the almond milk and added some sweetener but I find it tastes like cardboard. I’m not sure what to do 😩

    • I’m not sure either. It sounds like you may have had almonds that were going bad. You could always try my cashew milk recipe and see if you like that better. :)

  19. Would you be able to use a coffee filet to strain the pulp? Thanks! 

  20. bonjour j ai enfin acheter un vitamix ,je peu enfin faire toute les bonne recettes que vous proposer.ce matin j ais faites le lait d amende sais juste incroyable la faciliter avec votre site ,merci d etre la pour nous montres toute ces mervielle que vous faites .je suis une abonner combler.

  21. Please, can you tell me how did you calculate the calories per serving in this recipe? The part of the leftover pulp is what I can’t figure out. Thank you!

  22. I am blown away!!
    I have been making your cashew milk for chia pudding for weeks now, and love it in the pudding but don’t care to drink it plain.  I have bought almond milk at store for years but never liked to drink it plain.  
    Yesterday I made your almond milk for first time and I cannot stop drinking it!  It’s best plant-based milk I have ever had.  I will never buy from store again. 
    Thank you so much for sharing all of your recipes!  5 stars

    • Hi Liz – Congrats on your first batch of almond milk! So glad this recipe turned out well for you and that you can skip store-bought versions now :)

  23. My husband loves how fresh and tasty the almond milk is. Takes little time and more healthy. I will be making this for him all the time :) Thank you!!!!5 stars

  24. This was the first recipe I made from Lisa and it was so easy and delicious. I halve the measurements to make weekly and add to my coffee, smoothies or just drink plain. Be sure to use good water as that can affect taste. No tap water if it’s not delicious tasting on its own and be sure it’s cold (I made those mistakes the 2nd time I made this almond milk). For sure a staple food prep and am never going back to store bought if I can help it. Thanks Lisa!5 stars

    • Hi Jennifer – So glad you found this recipe easy to make and delicious! And interesting about the water – thanks for sharing that quick tip!

      • Hey Lisa! Thank you so much for all you do. I’ve had made nut milks in the past but it would go bad really fast, and the worst part – I couldn’t get it foamy to put in my coffee. Any idea how to do that? Store milks usually have canola oil or other “great” stuff to make it happen. Thanks!5 stars

  25. Hi !

    I have a hard time finding organic raw almonds in the O.C area. Can you recommend where you get yours?

    Thank you in advance!

  26. Just found your website, love it….I can’t afford a Vitamix.  Will other blenders do the job?

    • Hi Estella – Welcome to the Downshiftology community! As long as you have a high powered blender, you’re good to go :)

  27. I did the recipe and it turned out really great. I used rice sirup to sweeten it. I am a new member from Germany and are looking forward to try more of your recipes in the future :-)5 stars

    • Hi Tina – Glad this tutorial worked out for you :) Can’t wait for you to whip up tons more new Downshiftology recipes!

  28. Thank you!!5 stars

  29. Hi. What is the shelf life of your almond milk recipe? 5 stars

  30. 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!

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

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

  33. 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?

  34. Is the nutrition facts not including the optional ingredients?

    • Hi Sarah – no, the nutrition info does not include optional ingredients.

    • Hi Sarah,
      I really enjoy your site and love this simple and delicious tutorial for almond milk. I make a double batch weekly for the family and even the kids love it! I was wondering if you know how long you can expect to keep the baked almond pulp- I also like to run mine in the food processor afterwards for a more breadcrumb like consistency :) thanks in advance!

  35. How much almond milk does this recipe make?

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

  37. 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.

  38. 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. :)

  39. 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!5 stars

  40. 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! :)

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

  42. 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?

  43. 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 ??????5 stars

    • 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 . Thanks5 stars

      • 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 :)

  44. Can you make this in a ninja blender?

  45. 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.5 stars

  46. What a fantastic idea! What could be better? It looks incredible! Thank you!5 stars

  47. Great lesson and the video helps too. Thanks!5 stars

  48. This is such a great easy to follow recipe! Homemade is always better too!!5 stars

  49. 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.5 stars