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Squeezing almond milk through nut milk filtration bag.

Homemade Almond Milk

This 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.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 8 hours 5 minutes
Servings: 3 servings
Course: Beverages, Meal Prep
Cuisine: Vegan
Calories: 275

Ingredients
  

  • 1 cup (135 g) raw almonds, soaked
  • 3 cups (700 ml) water

Method
 

  1. Soak almonds in water for 8-12 hours.
  2. Drain and rinse the soaked almonds with cold water.
  3. Add soaked almonds and 3 cups fresh water to a high-performance blender.
  4. Blend for 45 seconds.
  5. Pour the mixture through a nut milk filtration bag, squeezing to extract all the liquid.
  6. Serve chilled or store in the refrigerator.

Nutrition

Calories: 275kcal

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.
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