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Homemade Almond Milk
Course: Beverages, Meal PrepCuisine: VeganDifficulty: MediumServings3
servingsPrep time5
minutesCalories275
kcalTotal time8
hours5
minutesThis Homemade Almond Milk recipe offers a luxurious, creamy alternative to store-bought varieties, bursting with fresh almond flavor. Using just two ingredients – raw almonds and water – this recipe demonstrates how easy it is to create a pure, additive-free plant-based milk at home. The process, which involves soaking almonds and blending them in a high-performance blender, results in a milk that’s richer and more flavorful than commercial versions. Perfect for adding to coffee, smoothies, or enjoying on its own, this homemade almond milk provides a fresh, natural taste that elevates any recipe calling for milk. While it may not entirely replace store-bought for daily use, it’s an excellent option for those special occasions when you want to indulge in the best quality almond milk.
Ingredients
1 cup (135 g) raw almonds, soaked
3 cups (700 ml) water
Directions
- Soak almonds in water for 8-12 hours.
- Drain and rinse the soaked almonds with cold water.
- Add soaked almonds and 3 cups fresh water to a high-performance blender.
- Blend for 45 seconds.
- Pour the mixture through a nut milk filtration bag, squeezing to extract all the liquid.
- Serve chilled or store in the refrigerator.
Recipe Video
Notes
- Store in the refrigerator for up to 4 days.
- Save the almond pulp for use in baking or cooking.
- A nut milk filtration bag is recommended over cheesecloth for best results.
- Add vanilla and sweetener of choice if desired.
17 responses to “Homemade Almond Milk”
Note: I use dairy milk and cream regularly and have no reason to switch to a plant milk. I can’t find any benefit nutritionally, compared to milk from happy cows or goats (backyard hobby farm). If you compare with big ag milk production, then I can understand why it would be good to switch.
I made some almond milk after watching this video. Although I don’t agree on everything you said about the properties of homemade almond milk, it is much better than store-bought. I wouldn’t call it luscious and creamy (compared to dairy) but it is very good. I typically use dairy half and half in my coffee and I did not think this almond milk would be good in coffee but it really is. I could switch over to it easily.
My only concern is I use dairy milk (with oatmeal, etc.) mainly for the protein content. After straining all of the almond meal out of the milk, there’s really no protein left to speak of. :/ I wonder if adding a plant based protein powder would ruin the pleasant taste and texture of the homemade almond milk. I suppose so.
I make great almond milk about once a week thanks to this video. 5 hours is enough soaking time for naturally sweet almond milk. Avoid allowing fermentation.
Do not blend the mixture past a slightly warm point. 38 degrees Celsius or 100 degrees Fahrenheit is a good point to stop blending.
Judging by touch, during blending if you can feel warmth on the Vitamix vessel but it is not too hot to keep touching, that is when you can stop blending the mixture.
You want to avoid actually cooking the liquid. Otherwise the resulting almond milk’s texture will be a bit slimy.
You can improve the texture of the almond milk if you replace one cup of water with a 1.5 cups of ice. This will allow you to blend longer before reaching the 100 Degrees Fahrenheit limit.
Warning: If you soak the almonds more than 6 hours at room temperature fermentation will begin. The result will be a sour almond milk.
The intensity of the sourness will be stronger the longer the almonds soak.
Warning: Do not let the mixture stand. Squeeze out the mixture immediately. Otherwise the mixture will ferment rather quickly.
If you allow fermentation, the milk’s shelf life will dramatically shorter. It will become undrinkable in as little as 3 days. Even when refrigerated immediately after processing.
Made properly and immediately refrigerated, I have had almond milk remain good for as long as 10 days.Oh yes, use the purest water possible.
Great advice! Thanks. Wondered if it would have an issue if over blended or too warm.
Any known issues when soaking almonds in water for over 24hr in the fridge?
I just watched the video and I think you did just fine. I have a Vitamix and love it for everything. I just bought the InstantPot Ace Plus blender for $129 (mostly for making hot soups) on Amazon. I have not tried to make Almond Milk in it yet however, from the videos I’ve seen about the Ace blender, it supposedly does a great job. If that’s the case, it’s a less expensive alternative to the Vitamix.
Let me know how it goes and I’ll add it to our Vitamix alternatives page
This was my first encounter with Lenny gale. If this video is a representation of his on screen work, I would recommend getting a different person in front of the camera. He does not listen to the woman he is working with. A few examples of this include the following. She tells him to try the store bought almond milk and he reaches for the other. She has to redirect him as he reaches for it again after she tells him again. He also makes multiple inane comments after she puts ice cubes in the almond milk. She tells him the purpose is to chill it and he says something about an alcoholic beverage. And he continues to make comments about the ice that demonstrates he is not listening to what she is saying. Had I been the person in charge of hiring talent, he would have been fired.
Thanks for watching, Pat. Wishing my more recent videos were your first impression of me
I was excited to finally use up the last of my store bought almond milk so I could make this 🙂
I used 1 cup organic raw almonds and 5 cups of water which gave the perfect consistency to pour on my granola.
I figured it was about US$1.75 per liter. I’ve never seen organic almond milk for less than $3 where I live.
If I can find a good use for the pulp it will be an even better deal!
Also, since I buy almonds in the bulk section, there’s no packaging. I have my doubts that those milk boxes actually get recycled.And the questionability of recycling promises! Another great point
Agreed, Bonnie. I will never buy almond milk again. BTW, after I soak the almonds, I pop them out of the skin, then blend.
This sounds like a great idea since the skins are the bitter part of the nut.
I keep seeing articles saying almond milk is cheaper store bought. That is such a misunderstanding. A cup of almonds is 530 calories. Let’s say for simplicity that your recipe makes exactly 4 cups. Each 8 ounce serving will have 132 calories. A cup of almond milk from Trader Joe’s has 40 calories per 8 ounces! From Costco only 30 calories!! They are really selling you thickeners, not almonds. The number of almonds in one Costco container of milk is less than one serving. Less than 25 almonds!!
Great example. I think we’ll make a video about this
If you strain the pulp out like I do, the calories are probably less.
It’s still cheaper than store bought for me.
I don’t know about where you are, but here (Canada) store bought almond milk is definitely more expensive. Homemade, though fattier, is devoid of questionable additives, and tastier! The secret is in the blender though. It doesn’t have to be a vitamix, but no amount of blending in a cheap blender will give you quality creamy milk. I know from this experience. It’s really not that much of a hassle. 🙂
Great points — less costly and much tastier
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