Made with just almonds, water, and salt, this Homemade Almond Milk is super smooth and creamy with a nutty flavor. It’s super simple to make with a blender and tastes much better than the store-bought version!
I never really thought I would be the person making nut milk from scratch but here we are. While I definitely still eat dairy, I honestly love the flavor and texture of almond milk. It’s just so light and creamy! This homemade version honestly blew me away. I didn’t believe how easy it really was until I tried it. I make this a few times a week now. It’s a great base for adding flavor and sweetener, depending on my mood or what I’m using it for. I don’t think I’ll ever buy almond milk at the store again!
Why Homemade Almond Milk Is Better Than Store-Bought
What’s the point of making almond milk at home when you can just buy it at the store? I used to wonder that too. But after trying homemade almond milk, I can tell you there’s a BIG difference.
- Creamy texture. Homemade almond milk is much creamier than store-bought almond milk, which I find tends to have a bit of a watery texture.
- Better flavor. The almond flavor really pops in the homemade version, because it’s the star ingredient. I even find that sweetened and flavored versions are better when I make them as I have full control over them.
- Only 3 ingredients. Almond, water, and salt. That’s all you need to make this homemade version. I guarantee if you look at the label of your favorite brand at the store, the ingredient list will be much longer. Sometimes simple really is better!
Recipe Ingredients
There are just 3 very basic ingredients needed to make almond milk – if you can even really count “water” as an ingredient! The exact measurements can be found in the recipe card below.
- Raw almonds – Whole, raw almonds are the best for making almond milk.
- Water – Water is used to soak the almonds and then later when blending them.
- Salt – Many recipes call for just almond and water but I really love the flavor added by just a tiny pinch of salt.
Can I Use Roasted Almonds?
Normally, most people would tell you no because roasted almonds tend to cause bitter almond milk. However, I did some testing for a couple of weeks. If using dry roasted almonds, soak them for 1 week instead of just one day. Without fail, this removed the bitter taste and resulted in some very creamy almond milk.
Variation Ideas
This recipe makes a very basic unsweetened plain almond milk. If you prefer flavored or sweetened almond milk, you have some options!
- Vanilla almond milk – Just add 1 tablespoon of vanilla after straining the almond mixture. I recommend using a pure vanilla extract because the flavor will be noticeable.
- Sweetened almond milk – My preference is to add 1 tablespoon of maple syrup after straining the mixture or to blend 2 dates into the mixture. Honey and agave are also options.
- Chocolate almond milk – Add some cocoa powder for the chocolate flavor. I like to start with 1 tablespoon and add more as needed. Cacao powder could also be used for a less-sweet dark chocolate flavor.
How To Make Almond Milk
This process for making almond milk is truly so simple. I can’t believe it took me so long to try it. The printable version of the instructions can be found in the recipe card below.
- Soak the almonds. Cover the almonds with water in a bowl. I used about 1 1/2 cups. Let rest overnight or for up to several days.
- Drain. Drain the soaked almonds and rinse with water.
- Blend. Blend the almonds, 4 cups of water, salt, and dates on medium or high for 1.5-2 minutes.
- Strain. Pour the almond mixture through a fine mesh strainer with a doubled piece of cheesecloth. This helps get all of the little bits of almond from the milk. Stir in the vanilla if using.
Tips & Tricks
Here are a few helpful notes and tips for making homemade almond milk.
- It’s hard to soak almonds for too long. I haven’t soaked them beyond a week though, so if you’re doing it longer than that, I’m unsure of the outcome. However, the longer you soak your almonds, the creamier the milk turns out.
- Speed up the process. If you want to make almond milk the same day, soak the almonds in boiling water for 2 hours. You do not have to keep the water boiling, it just needs to start out that way. This doesn’t result in the creamiest of almond milks, but it’s still delicious.
- Strain multiple times if needed. If I have the extra time or want a super smooth almond milk, I will sometimes strain the mixture 2-3 times, to make sure even the smallest bits of almond are removed.
Ways To Use Homemade Almond Milk
This homemade almond milk can be used in any way you’d use storebought almond milk or even regular milk. It’s so creamy and nuttier that I truly love enjoying a glass of it just because. It’s also wonderful in cereal!
Some other ways to use almond milk include:
- In smoothies & smoothie bowls
- To make chia pudding
- In coffee, lattes, and hot chocolate
- In oatmeal, overnight oats, or baked oats
- To make fluffy eggs (make sure to use unsweetened and unflavored almond milk for this and other savory dishes)
- In place of milk in most baking recipes
Proper Storage
- Fridge. Store homemade almond milk in a sealed jar or container, in the fridge, for up to 4 days. It will separate as it sits so shake before use.
- Freezer. I do not like the outcome after almond milk has been frozen. This is totally my preference, so you’re welcome to try it and see if you’re good with it. Based on my preferences, I don’t suggest freezing it.
Homemade Almond Milk
Ingredients
- 1 cup Raw Almonds
- 6 ½ cups Water divided
- ¼ teaspoon Salt
Instructions
- Place the almonds in a bowl and cover them with water (I use about 1 ½ cups). Let rest overnight. For best results, let them soak for a couple of days.
- Drain and rinse almonds.
- Place the almonds, 4 cups water, salt, and dates (if adding) in a blender and blend on medium or high for 1.5-2 minutes.
- Place a fine mesh strainer over a bowl, rest a doubled piece of cheesecloth over the strainer and pour the almond mixture through it. You may need to shake it a bit to get it to all go through. Depending on your preferences, you may want to do this more than once.
- Once you’re finished straining, this is when you would stir in the vanilla.
- Store in a sealed jar or container, in the fridge, for up to 4 days. Shake before use.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- Fine Mesh Strainer
- Cheesecloth
Notes
• Vanilla – Add 1 Tablespoon Vanilla
• Sweetened – Add 1 Tablespoon maple syrup or 2 dates
• Chocolate – 1 Tablespoon Cocoa Powder (add more based on preferences)
Nutrition
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