While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself!
This recipe allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.
Plus, it’s super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!
How to Make Almond Milk
Making homemade almond milk starts with soaking almonds overnight in cool water.
The water is then drained out and the almonds are added to a blender along with fresh water, salt, and any additional add-ins (such as dates for sweetness or vanilla, cacao powder, or berries for flavor variations).
After blending the mixture for 1-2 minutes, the milk is poured through a nut milk bag into a mixing bowl. And then squeezed to extract all of the liquid.
Tada– that’s almond milk, friends!
How Long Does It Last?
How long it lasts will depend on a variety of factors such as how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your fridge.
We find that on average, DIY almond milk lasts 4-5 days.
If it becomes sour before then, make sure to fully sterilize your equipment before use by running it through the dishwasher or pouring boiling water in your jars (make sure the jars aren’t too cold when you do this or they may crack). Also, make sure to soak your almonds overnight in the fridge rather than at room temperature.
We hope you LOVE this milk! It’s:
Fresh
Creamy
Slightly nutty
Versatile
& Super delicious!
How to Use Almond Milk
It can be used in many of the same ways you would use cow’s milk. Think smoothies, lattes, baking, and so much more!
Below are some additional recipes using almond milk:
1-Bowl Vegan Banana Nut Muffins // Fluffy 1-Bowl Sugar Cookies // Blueberry Almond Butter Smoothie // Super thick DIY Chocolate Almond Milk // Fluffy Cornmeal Pancakes // Pumpkin Pie Green Smoothie // Creamy Pumpkin Pie Bars // The Best Vegan GF Cornbread // Spicy Red Curry Cauliflower Wings //
Found this recipe helpful? Check out our Guide to Dairy-Free Milk!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Almond Milk
Ingredients
- 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)
- 5 cups filtered water (less to thicken, more to thin)
- 1 pinch sea salt
- 2 whole dates (optional // pitted // or other sweetener of choice // omit for unsweetened)
- 1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain)
- 2 Tbsp cocoa powder (optional // for “chocolate milk”)
- 1/2 cup berries (optional // for “berry milk”)
Instructions
- Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
Video
Notes
*This is not my original recipe but my take on many almond milk recipes I’ve found and tested.
*Recipe makes ~5 cups almond milk.
Nutrition (1 of 10 servings)
Jacqueline says
Hi
Do we need to heat the milk after straining to kill the bacteria?
Thanks, hope I will get enlightenment as a chef/blogger in my country posted a tutorial that is has to be heated while all western recipes do not have that.
Thanks
Hmm, we’ve never found that necessary.
Nydia says
What do you do with the left over grounds?
We’d recommend these guides: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/ and https://minimalistbaker.com/12-easy-almond-pulp-recipes-sweet-savory/
Kate says
Using a Vitamix, on high for 1-2 min, the almonds completely blend into the water!!
Olivia says
can you use sliced almonds?
That should work!
Annette says
What do you mean by “filtered” water? can I just use tap water?
Thanks.
Just the highest quality water you can get as the taste / quality of the water greatly impacts the nut milk. Buy spring or distilled if your tap water isn’t the best.
Trisha says
Hey!
I just tried this recipe and it turned out great, thank you :)
I was just wondering if it stays fresh for 3-4 days (that’s what it says in the video) or 4-5 days 9 (as said on the website)?
Hi Trisha, it will depend on a variety of factors (such as fridge temp). We’d say 3-4 days is on the safer end, but it may last longer.
Lee says
Hello! i wonder do we need to boil it after straining?
Thanks! :)
We don’t recommend boiling homemade almond milk as it will cause it to thicken and develop an unpleasant texture.
Kelly says
Hi,
I purchased organic Mylk almonds online. I opened the bag and ate one and they tasted very bitter. Is this normal? should I be using just regular almonds or milk almonds??? I thought the difference was the almonds just weren’t “perfect” for selling as normal almonds but these do have a different taste. I haven’t made my first batch of almond milk yet but was planning to tomorrow.
Thank you
Hi Kelly, we’ve never heard of almonds that are specific for making mylk? We’d recommend just using regular raw almonds.
Alana says
No, if they taste bitter you’ll have awful bitter milk. Try others from the bag and see if maybe that one was a fluke? If not and the others are bitter too, definitely return them. I just use regular almonds.
Chris says
I love making my own almond milk. I soak the almonds overnight then peel them the next day. Is it ok to not peel them, how does this affect the texture of the milk?
Hi Chris, we don’t peel them and it works great!
Tara says
Thanks for the recipe/tips. Where did you get the cute French milk jar?
Hi Tara, it was a thrift store find.
Boniela says
where does the sugar come from? I’m on keto and this looks amazing to try, just wanna eliminate the source of sugar in the recipe :)
Hi Boniela, there is a minimal amount of natural sugar coming from the almonds.
Minna says
My sister and I made this almond milk for Passover, and it came out delicious! Creamy and flavorful, with a smooth consistency. We used a thin kitchen towel to strain which worked just fine. Plus used the almond pulp for a Passover dessert recipe! Win-win :)
Thank you Dana!
We’re so glad you enjoyed it, Minna! And way to use up the pulp =) Thanks so much for the lovely review!
Maryam says
Can you advise how to store the leftover almond pieces after squeezing the mylk out? Do we put in the freezer or fridge or dry it in the oven first?
Hi Maryam, the almond pulp can be stored in a sealed container in the fridge if using within a couple days or in the freezer for longer term storage. It can be used in recipes such as this one, or dried to make almond meal. Hope that helps!
Rebecca says
Hi!
Thank you for this Simple + Easy recipe! I love it! What intrigued me about this recipe was the addition of using dates as one of the ingredients!
I made the almond milk and it tastes amazing! I plan to make my own homemade almond milk from now on.
Thank you!
Rebecca
We’re so glad you enjoyed it, Rebecca! Thanks for sharing!
Armstrong H Pillow says
How many almonds to make a cup of milk?
Well, I use 1 cup almonds for ~5 cups water. So, ~3 Tbsp for 1 cup?
Bari says
Hi! I tried it and I have grainy texture and the taste seems off- doesn’t taste like almond milk as much as really strong almonds. Did I do something wrong? I only have cheese cloth so I used that doubled over a few times. Also what does the soaking almonds do?
Hi Bari, you could add more water to give it a more mild flavor. Store-bought brands typically have very little actual almond in them, so if you are used to that, that’s probably the difference. As for the grainy texture, it sounds like it needs additional straining. Soaking the almonds helps them blend better and reduces phytic acid.
Lindsey says
I made this and it was so easy and delicious! In one of your other recipes you said you like your milk ticket, almost like cream. How do I make mine a little thicker?
Hi Lindsey, for thicker milk, use less water and blend longer. Hope that helps!
Lindsey says
Haha perfect! Should have thought of that. Thank you again, I love your site!!
Georgia Delaney says
There are different weaves of cheesecloth/muslin. A cloth with a smaller weave might be more appropriate?
Jaz says
I just made my first batch of Almond milk. Was the easiest thing ever, thanks so much for the motivation to do so. Won’t be buying the watered down expensive store bought rubbish ever again.
Amy R says
Easy peasy and so delicious! I blanched the nuts first and then slipped off the husks, which made the milk a creamy white. Love it.
Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Erica says
This is my go-to almond milk recipe! I had to finally leave a comment to thank you for sharing this with us! I use one cup of almond to 6 cups of water and it still comes out plenty creamy. Previously, I was doing 1 cup almonds to 4-5 cups of water.
Wonderful! Thanks for sharing, Erica!
Duhita Sakhare says
Hi, I have a bag full of store bought sliced almonds. Bought it to use as salad toppers. Can I use them for the milk??
That should work as long as they don’t have any additional ingredients.
Ashley says
I made this almond milk today and it turned out awesome! I used slightly less water and my brand new nut milk bag and I’m super happy with the results.
I used some of the fresh almond milk in a mango lassi right after and it was HEAVEN! Can’t wait to experiment with this recipe (more dates for an even sweeter milk, cocoa for chocolate milk, etc.).
Thanks again, Dana!! :D :D
Ooh, that mango lassi sounds incredible! Thanks so much for the lovely review, Ashley! xo
P W says
This worked well using my Ninja blender and an ikea dish towel (the thin white ones with the red stripe) as a nut milk bag. I soaked my almonds for 24 hrs, blanching by peeling them easily by hand after the soak, before use. I used vanilla bean paste, dates, and a pinch of salt and it was lovely in my morning coffee. I froze the leftover skins and almond grounds in the freezer for use in oatmeal. THANKS minimalist baker!
Liz says
Cups come in all shapes & sizes So please what is a cup measurement in ounces ( yep from old school) please
1 cup = 8 fluid ounces.
Trinity says
I am so satisfied with this recipe!
I soaked my almonds in hot water for about 2/3 hours and then I started making my almond milk. I used dates and a bit of vanilla essence.
It tastes great and I am so glad my blender did such a good job. I procrastinated this for so long because I didn’t have a milk bag or cheese cloths but through the lockdown we are in now – I recipes inspiration to just use a clean, thin shirt (which I cut up to adjust the size).
Thank you so much for sharing such awesome recipes. I love Minimalist Baker. :D
Thanks so much for the lovely review, Trinity. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Annie Fong says
I made this and yes, it’s perfect for my taste! It’s so easy! Thank you for sharing this recipe Minimalist Baker!
We’re so glad you enjoyed it, Annie! Thanks so much for sharing!
Janice says
Looking forward to trying this! Do you have to strain the almonds after you blend? Any thoughts would be appreciated!
You don’t HAVE to (especially if adding to smoothies), but we would recommend it for a creamy texture.
Lisa Shifflett says
I make almond milk several times per week. I always soak then peel the almonds which can be time consuming for the amount that we make. For those who have made this with and without skins, does the flavor change much? I realize the skins are caught in the nut milk bag.
TIA :)
Hi Lisa, we don’t notice much difference! But you could also make it with peeled, slivered almonds so you don’t have to peel them. Hope that helps!
Lisa says
Yes thank you so much for getting back with me?
Rachel says
Hi! Can’t wait to try this. How do you store your leftover almond pulp? And do you have a recommended cracker recipe? Thank you!!
Hi Rachel, leftover pulp can be stored in a sealed container in the fridge or freezer. Here’s our favorite cracker recipe: https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/. See the notes section if using almond pulp. Hope that helps!
Claudia says
I usually dislike the taste of Almond Milk (store-bought). However, I gave this recipe a try and I LOVED IT! Delicious Recipe!
We’re so glad you enjoyed it, Claudia! Thanks for sharing!
Gonzalo says
Can I add banana to make some banana-ish taste to the milk?
Hmm, we’ve never tried that! But maybe? Let us know how it goes!
Kate says
I would like to make a combo coconut/almond milk. Do I need to alter anything from this recipe if I add coconut flakes?
Nope- it should be fine to just add the flakes! Here’s our coconut milk recipe for reference: https://minimalistbaker.com/how-to-make-coconut-milk/
Michaela-Jean says
Hello!
You said to to add less milk to thicken the milk? Is this recipe as is thick enough for pie filling? If not, how many cups of waters should I use if I’m using this for baking needs?
Hi Michaela-Jean, it will depend on the type of pie, but we would probably reduce to 3 cups water for a thicker milk. Hope that helps!
Shaunna says
Made this using blanched almonds leftover from the almond ricotta recipe, 2 dates, powdered pure vanilla and a fine mesh produce bag in place of a nut milk bag. It can out very nicely!
However, I would suggest using liquid pure vanilla or vanilla bean instead of powdered vanilla. I think it would be even better if I had left the powdered vanilla out or used another form :-)
Dawn Cygiel says
Is there a place where you get your almonds? It is really a hit and miss when knowing what and where to purchase.
Hi Dawn, we like the bulk bins at natural foods stores or at Natural Grocers because they sell them in refrigeration for optimal freshness.
Sue says
It just occurred to me that I should make my own almond milk because the bought stuff, even the organic, has almost no nutrients in it. It’s just white water.
You’ve already answered one question I was going to ask about using or discarding the soaking water, as well as solving the mystery of how to create almond meal from the pulp.
My remaining question, which I might have found if I had read all the posts, is this: how does the almond milk come out so white if you leave the skins on the nuts? I remember as a child when my mother blanched almonds to remove the skins, by soaking them, especially to use on top of her fruit cakes. The water didn’t look clear when she did that.
So do you suggest leaving the skins on? Is there nutritional value in them that is too good to throw away?
Thank you for a great website – I just discovered it!
Sue
Hi Sue, using blanched slivered almonds will produce a more white color. But either work! Hope that helps!
Sue Levy says
I’m in the swing of it already – soak the almonds once or twice a week and make another batch. The hard part is squeezing the liquid out of the bag, but I’m getting the hang of that – twist the top really hard to compress the pulp. It works.
I find the milk splits in the fridge, so all it needs is a good shake to blend it all again. Also my blender only takes 4 cups so I hit on the idea of putting the pulp back in the blender with more water, to extract even more flavour from it. The pulp might be pretty tasteless by now but it should still be okay to use in cooking – rissoles etc.
liza says
My almond milk is white. The skin bits after blending are caught in the cheesecloth or nut milk bag through the straining process.
Christina says
I made this recipe tonight….sooooooo yummy! I only used 4.5 cups of water, but I will add only 4 cups because I like it a little thicker. But the flavor is so yummy! Thank you.
Danae says
I tried making this using my food processor since I don’t have a blender. It did not work but my son enjoyed watching mommy make a big mess! Hahaha.
Oh no! Unfortunately, the seal on most food processors doesn’t accommodate liquids very well.
Shirvitta says
After you soak the almonds the skin slids right off. Great recipe
Ronny says
What can you use if you don’t have a milk bag or cheese cloth?
A clean, thin T-shirt or fine mesh strainer. Though the other two work better.
EJ says
Hi Dana. Does the water have to be filtered or purified? If I use tap Water will it still be flavorful? Can’t wait to try this recipe.
That should be fine! We prefer filtered for best flavor/freshness.
Eva says
Unbelievably easy, delicious even with the quick soaking method. I have tried to make almond milk before, from another recipe, and it turned out rather poor so I never tried again until now. I’m so glad I did. Thanks Dana
Whoop! We’re so glad you enjoyed it, Eva! xo
shawisk says
what to do with almond pulp? if it is useful then enlighten with recipe.
Here ya go!
Noelle says
I can’t believe I haven’t been doing this for years!
I woke up early this morning to some beautifully soaked raw, organic almonds, and just made this recipe to put in my coffee.
I only added cinnamon and vanilla, as I usually put stevia in my coffee, but want to use this for other purposes, as well.
It is delicious. I am never purchasing that garbage in a carton from the store anymore.
My goal this coming year is to simplify my food even more (I’ve been working on it for a couple years now), and this is a huge step in me doing that, plus forever giving up dairy!
Thanks for a simply lovely recipe that celebrates the actual FOOD we should be eating.
Thanks so much for sharing your experience, Noelle! We’re so glad you enjoyed it!
Rebecca says
where can I purchase a resealable glass carton like you have in the picture?
Online! Ours is from World Market.
Karla says
Hello Dana, I haven’t try the recipe yet but it sounds amazing. I was wondering if guar gum can be added in order to preserve it better and make it thicker. If so, how would you do it and how much is it ok to add? Thank you very much in advance!
Hmm, we haven’t tried that! But it should be fine. Let us know if you give it a try!
Jackie says
Is there any way to remove the froth? I am probably one of the few people that don’t like the froth in almond milk.
Thank you!
Hi Jackie, it should reduce if you let it sit for a while. Otherwise, maybe blend at a lower speed? Hope that helps!
Sonia says
Why do you recommend to soak the almonds?
Thank you!
It helps remove phytic acid!
Emily says
Hi, thank you so much for posting this! I can’t wait to try it. Question, when using raw almonds do you need to roast them first (for safety reasons) before soaking them? Also, do you pour the soaking water into the blender with them or discard? Thanks again!
Hi Emily, no need to roast them. Discard the soaking water, then add fresh water to the blender. Hope that helps!
Khania Putri says
can I make this using ground almonds? and if I can does the measurements still the same?
Hi Khania, we haven’t tried it with ground almonds- but you would probably need slightly less. Let us know if you try it!
Phil says
I made this by running the almonds through my masticating slow juicer. 1/2 cup soaked almonds followed by 1/2 cup water etc. Wow, really pleased with how it turned out. Added a couple of drops of vanilla. Thank you so much
We’re so glad you enjoyed it, Phil! Thanks for sharing your experience!
Brittney Berger says
Do I have to strain out the almond bits?
Can I use the water that the almonds soaked in overnight in the fridge as part of the 5 cups?
Thank you!
No, I recommend discarding the soaking water and rinsing well afterwards. I also recommend straining out the pulp.
Vagia says
I also have the same question.. can you please tell us why? Thank you ???
Because you’re largely soaking to remove phytic acid (which can block the absorption of the nutrients once digested). So rinsing rinses the phytic acid that has been removed away.
Lynn says
Almonds contain natural enzyme inhibitors, as this is nature’s way of preserving the life of the nut that falls off a tree and lays on the ground, waiting for water so it can sprout and grow. The enzyme inhibitors allow the almond to survive a period of time, until it receives moisture, which then releases the enzymes so it can come to life.
Meg says
I followed the recipe exactly and added the two dates. I’m soooo thankful it came out perfectly. I used a nutbag from Amazon. This is so much less expensive and I’m adding it to my zero waste arsenal. I appreciate this recipe very much ?
Meg says
This recipe was so easy! I’ve never liked almond milk from the store and was tired of buying the expensive kind without additives. I followed the overnight recipe and added two dates and used a nut bag I got on Amazon. I was so pleased that I drank a celebratory cup. This is a great way to journey into zero waste as well. Thank you for this recipe.
Natalie says
TASTY!!!!!!!!!!!!!!!!!!!!!!!!
This plus Brownie Bliss Balls with the leftover pulp – I’m set for the weekend!
Jowin says
Hi,
I love this! The fact that I made it and I don’t have to buy almond milk that only has 3% almonds makes me happy! Just one question: how do I store the leftover almonds? Thanks!
Hi Jowin, so glad you enjoyed it! The leftover almond pulp can be stored in a sealed container in the fridge or freezer. It can also be made into almond meal!
Huda Alu says
Where do we get filtered water from?
You can buy it at the store, purchase a water filter, or install a filter in your sink.
Michaela Wesolowski says
I have not made this yet but i want to. I noticed in someone’s comments that their almond milk went sour and you said it sounds like the blender, strainer or bottle milk went into was not sterilized? How would you sterilize all of these?
Hi Michaela, you can run everything through a dishwasher or pour boiling water over your equipment.
Kate L says
This recipe is great, thank you! I am putting the initial transfer from the blender onto a strainer to get the big pieces out. Then I put it all through a cheesecloth and squeeze. And I only used 3 cups of water. Not sure what my yield was. I do have a question…. I would like to know the calories and nutrients of JUST the expressed almonds, since the other ingredients will vary each time I make it. And it will vary depending on how much water you use, and how hard you work to express the liquid. Is there any way to figure this? Thank you!
Hi Kate, so glad you enjoy this recipe! Unfortunately, we aren’t sure of a way to calculate that without doing a formal science experiment on a specific batch of almond milk. Some fiber, calories, and other nutrients will be lost in the process, but we don’t know the specifics.
Cynthia G. says
I’ve made this recipe twice now, and it’s my favorite almond milk. The first time I toasted my raw almond lightly and did the quick soak method (cover by a bit with boiling water and wait two hours), and it was AMAZING. This time I did not toast them and soaked them overnight. Both times I used the vanilla. FABULOUS. This is now my go-to recipe for almond milk. I even used it in a batch of overnight oats for a potluck and people wondered what I’d done to make them so good; I must admit I used a half a teaspoon of maple syrup in the mix (1/2 c old fashioned oats, 1/2 c this vanilla oat milk, 1/2 tsp maple syrup, mix it up in a jar, refrigerate overnight, and serve with mixed fruit), but it was the milk that make it so yummy. Thank you for your wonder recipe. I will definitely be making this again and again.
Thanks so much for the lovely review, Cynthia. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Nancy Anderson says
Did you mean 1/2 cup of the “vanilla almond milk”, not “vanilla oatmeal milk”?
Anna says
I just made this today and added a dash of cinnamon plus Swerve sugar. It was creamy and I couldn’t get enough of it! I used a cup for my post workout smoothie and it was sooooooooo delicious!
Yay! Thanks, Anna!
Chiara says
I made this on Sunday evening and it tasted legitimately so good, it was so much better than store bought.
Yesterday I transferred it into a new bottle and this morning I tried to drink it but it was sour. I attempted to shake it cause the almond was separated from the water but it has really go sour and I don’t know why
Hi Chiara, we are glad you enjoyed it! It sounds like either the blender, nut milk bag, or container the almond milk was stored in might not have been sterilized. It should last for about a week. Hope that helps!
Shannon says
Hellooo, love your work!! ??
I’m wanting to make, probably your almond milk, but maybe your oat milk, who knows, maybe both ?
In the nutrition content I didn’t see anything about calcium, I have osteopenia, so really need to make sure I’m getting enough calcium. Do you know how much they would contain without any sweeteners? (Roughly) or is there something I should be adding into them.
Same with your coconut yogurt, would I need to add anything to it for calcium, if so what do you recceomend?
Cheers!
Hi Shannon, A 1/2 cup serving would have about 20-30 mg of calcium. Hope that helps! It would be best to refer to your nutritionist about specifics for adding calcium supplementation to your non-dairy milk or yogurt.
Patrick says
Less water makes it creamier for coffee…the best coffee experience ever. For coffee forget salt, Vanilla, or anything but almonds. And you can use the left over fiber for protein shakes, as some nutrition is left behind.
Thanks for sharing, Patrick!
Carol says
I love milk , I have no problem consuming it and do not find almond is a substitute for me . However my spouse does so I was very happy finding this recipe. I made it last night.I used one less cup of water and added a teaspoon of coconut oil. I did not strain the mixture because am using it in oats for my spouse. He loved it. I tasted it and it tasted good because I like almonds. But I will stick to using milk in my oats and almond milk for my spouse. Wife happy, husband happy. Thanks for the recipe
Susan Wachtel says
Thank you for the recipe…I think I’m going to give it a try. We’ve recently started using Almond Milk in smoothies.
I have a strainer that I use for making Greek yogurt…do you think it may work?
If it’s very fine – yes.
Barbara McFarland de Ocana says
A strainer for greek yogurt should work fine as long as it’s one of the cloth ones. The metal would probably be ok too, but you’d have to do the same as with the yogurt, leave it in the frig you finish straining.
Heather S. says
Just a side note, my husband is a painter and for years I have used a gallon size paint strainer for jams, greek yogurt and now almond milk. They are reusable and inexpensive (like a buck most places).
Erin says
I drink a lot of protein shakes and have been looking for a good almond “milk” recipe as a substitute for dairy. I love this recipe! I only add vanilla extract to give it a ‘lil razzle dazzle.
Yum! Thanks for sharing, Erin! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jessica says
Soooo easy and fresh!! I’m going to see if it’s cost efficient but I think I will continue!
Question: How did you configure the nutritional values? I’m trying to input in my Carb Manager app and I’m not sure how to because it gives me the carb count for the raw almonds, not milked… help!
Suzanne says
Cost efficient is one factor but I’m in it for the reduced packaging! Plus you’re combining things that naturally don’t need packaging (almonds, dates, H20) and making a fresh beverage rather than drinking something that’s been sitting on the shelf for months. Breaks my hear to costantly toss out the boxes and bottles! Homemade power :)
I’d leave a rating but I’m hopeless for actually following recipes.
fiona says
can i use sliced raw almonds instead? thankyou!
We haven’t tried that, but it should work! Let us know if you give it a try!
MD says
Haven’t tried this but have made nut “milks” in the past. One suggestion I read somewhere, which is cheap and successful, is to use the strainers painters (house painters) use to strain paint. Elasticated around the edge, so you can drape it over a bowl – just don’t plop the “milk” into it too fast though, do it slowly. Once it’s all in there, gather up the strainer and squeeze out all the liquid. Works well.
Sallie says
I am addicted, haha! I do not even separate it, when it is almost gone I use the settled portion in a smoothie or on oatmeal. I always liked cows milk prior to going vegan but this tastes soooooo much better to me; creamy with the almond aftertaste. YUMMY.
Noam says
Very easy and delicious way to make almond milk.
Mira says
Hi,
I would love to do this. My question, do I have to use the same water that I soaked them with when I put them in the blender or add fresh water?
Thanks, Mira
Hi Mira! Nope, use fresh filtered water!
Tina says
Hi! I am making this today and want to freeze some – can you use jam jars to freeze in? Also how long is it good for after defrosting? Thanks!
Hi Tina, that should work! Just don’t fill them all the way to prevent cracking. It should last about 5 days after removing from the fridge.
Zayed says
Hello!
Would it be ok if I use cheesecloth instead nut milk bag?
Hi Zayed! We haven’t tried using cheesecloth for this recipe and can’t say for sure. If you experiment with it, report back on how it goes!
Yasmine Heng says
I first strained the almond milk with a sieve then continued to use a funnel with a cheese cloth and it worked PERFECTLY x
Britt says
I made it tonight and I used a cheesecloth. It went wonderfully!
Thanks so much for sharing!
David says
Okay, I keep it simple. I don’t strain the milk.
I soak the almonds in water to soften them. I then simply take the almonds and add new water and blend in a blender for a minute. I don’t mind any almond pieces that are still in the liquid, I usually don’t even notice any. I don’t add salt because I want to keep my blood pressure low.
Thanks for sharing, David!
Malya says
Hi
Can I use blanched almonds?
This recipe is exactly what I was looking for! Thanks
That should work, yes!
Mellow says
The recipe was perfect. I was very surprised at how almonds taste after they are soaked, it had a delicious satisfying texture. However, i added chia seeds and extra dates just to be different. Thanks for this recipe.
Yay! We are glad you enjoyed the recipe, Mellow!
Jackie says
Hi Dana,
Im a big fan of your blog! I made this almond milk recepie and it turned out pretty good. Quick question though, do you suggest a certain type of almonds for best results? Do you have a favorite brand??
Jackie :)
Hi Jackie, we don’t have a favorite brand. We like to get them from the bulk section at health food stores!
Irma M. says
I needed almond milk and I had a big bag of almonds in my fridge. I looked for a recipe and came upon yours, so I made it. I did the quick soak method and used 2 cups of hot water from my Keurig. I covered the bowl with a small baking sheet but anything could’ve worked, I’m sure. Also, I only used 3 cups of filtered water (from my fridge dispenser). I did not have a nut milk bag so I looked up alternate things I could use. On another site, someone mentioned that they used a clean bandana so that is exactly what I used. I added a dash of sea salt and 1 tsp of vanilla extract. The milk tastes DELICIOUS! So much better than store bought! Thanks for your recipe!
Ja says
HI, do you have a recommendation of dish towel to buy? Figured I could try the dish towel first since I want to try making oat mil as well. Thanks!
Any thin one will do, like the ones from Ikea.
John LaRocque says
I have been taking off the skins first. Perhaps this is unnecessary?
We don’t find it necessary
Felishia says
Making this with cashews!! What’s the blender you’re using??
We use this one!
Susie says
Sorry someone help me. I think I’m doing something wrong because when I make it smells funny? The almonds do after soaking.. do I need special water? Do they need to soak in fridge? It’s been really hot.
Hmm it sounds like your almonds may have gone bad, Susie. If you try it again, ensure you use fresh almonds!
Susie says
How would I know if my almonds are bad prior to making it? I buy them in bulk and eat them and taste fine?
Hi Susie! If you open your almond container and smell a sour, almost chemical smell, you can bet that the nuts have gone bad. Hope this helps!
Cali says
I buy my almonds in bulk and feeeze them until I’m ready to use them. Otherwise the oil in the almonds will make them rancid.
Dana Ps says
We are now making almond milk regularly. Thank you for great recipe!
Yay!
silvia says
Hallo Dana,
terrific website – thanks a million for all these goodies! I enjoy your writing so much.
I see you have now a Hurom juicer, exactly like mine, and was wondering if you have made almond milk in a juicer instead of blending+straining.
Thank you!
We haven’t tried that, but have heard from others that it works!
Greta says
Can I freeze it? If so, how long can it be in the freezer? I was thinking to put it in ice cube tray.
Yes you can, though we haven’t tried it ourselves! Good luck!
Cheryl says
Thanks for this recipe! My daughter has to be on a low iodine diet and all store-bought almond milk has sea salt. She was so happy I could make this!
So glad you found this recipe helpful!
Lana Topham says
Holy! I’ve been making my almond milk wrong. I literally go 1 C of almonds to 2 Cs of water. :) But oh, it’s so creamy and delicious!
Ooh, that sounds lovely! You can certainly make it that way- it will just be on the pricier side!
Monica Kent says
I have made this twice! I definitely recommend cheese cloth. I like how thin it is, I hate the consistency of store bought almond milk.
Lindsey says
I just made this!! so incredibly easy ? and the date to milk ratio was PERFECT for just a hint of sweetness. i’m so excited— gonna use the pulp for cookies or something! time to get creative :)
Yay! We are so glad to hear you enjoyed it, Lindsey!
buff says
I made this today with 3 cups of water, two dates and a splash of vanilla. I didn’t think I could use up 5 cups on almond milk before it spoiled and I wanted it a bit thicker. I used a nut bag which worked great, reusable and easily cleaned. I’ll probably forgo the dates and vanilla next time so I can taste more of the almond goodness.
Thanks for sharing your recipe changes!
Freya says
Planning on making this ASAP :) Is it possible to make forified milk i.e. to add vitamin D, calcium and maybe vitamin B12 to the mix? And how long does the milk keep for in an airtight refrigerated condition?
Hi Freya! We have not tried adding vitamins to it and cannot say for sure how that would work. Report back if you give it a try! The milk will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate. Good luck!
Marisol says
Followed measurements & instructions and it came out perfect,! It’s really is easy and tasty! I used 4.5 cups to make it Miller with one date and the kids LOVED it!Although buying from the store is cheaper knowing what goes into the almond milk is priceless!
Trish says
Marisol, you can also try this with other nuts and even hemp hearts. Find what nut is most economical for you if you wish to continue to make the milk at home. Almonds are expensive, which is such a bummer.
Adg says
Hello. I just done making this. And i used agave as the sweetener. I soaked my raw organic almonds over night. And somehow the result of milk smell funny. So i cooked the milk in a very low temp. And the funny smell is still there. Is it normal to smell that way? And is ot okey to cook the almond milk? Thank you for the response.
Hi! I am not sure what happened.. Perhaps your ingredients were expired / rancid, or the nuts were soaked too long?
Angie says
Thank you so much for the reply Dana. I soaked my almond for 24 hours. I used the vanilla bean paste because i was out if vanilla extract. I will have to try to make it again i guess ☺️
John LaRocque says
Try taking off the skins. Soak first, then squeeze the skins off, rinse and then blend. I do a batch every day with 1 c almonds, 3.25c water, and a dash of salt, 2 dates. That is the most my Vitamix container will do.
KATHY Z.PRICE says
Tali–is Vitamix less expensive at Costco?
Tali says
Hey! When I was there, the Vitamix E320 was on sale for $300 ($50 off). That sale ended though. The other vitamix models were not on sale. I guess I would say pay attention to their monthly sale flyers. I ended up with a Blendtec because it came with the nut twister jar that was valued at $129 on it’s own, and the Blendtec is much easier to store in small kitchens. Regular price, the Vitamix E320 and Blendtec total blender are the same price but for the nut twister jar that Blendtec comes with.
Tali says
I stood in the Costco aisle agonizing over a vitamix or blend tec. after all my research I finally took a leap of faith to get a blend tec. imagine my joy when you linked to the exact blender I bought! phew!!!!! Your almond milk will be the first thing I make in my new blender :) I am so beyond excited. It’s a little nerdy unreal.
KATHY Z.PRICE says
Congrats Tali, on your blender! Almond milk is a cinch to make. Is Vitamix less expensive at Costco? Can you share what the cost was?
Christine says
Oh my gosh! This is fantastic!
I have been drinking store bought almond milk for years. Although I’ve been told making your own was much tastier and super easy but I never believed it.. I mean its so easy to just buy it! I was so wrong! Making your own is SO much tastier and healthier. With two lattes a day this recipe last me 2-3 days max. I love that I can whip it up in 2 hours (when using boiling water and putting the almonds in a glass container with lid to retain heat).
Thanks again for a great recipe! I’m obsessed with your blog and how flavourful and simple your recipes are. You’re the best!
Goldie says
Hi dana, thanks for the recipe.
If i dont have sea salt, can i pass it? If i dont use sea salt, will it change the taste & texture of milk? What will happen if i use regular salt?
How many hours should i soak it on night? 7hours? Should i rinse it after finished soak it?
Do you have recipes for the pulp?
Thanks
Trish says
Goldie, you do not have to use salt at all – you actually don’t need to use any other ingredients other than almonds and water if you don’t want to. The use of salt isn’t important, but if you are following the recipe, I would recommend sea salt and not iodized salt. Sea salt is typically salt in it purest form, right from the sea!
The almost should be soaked for, I would say, at least four hours. However, if you have an excellent, high powered blender, soaking for an hour or so in BOILING water will suffice. Some blenders just won’t chop up the almonds well if you haven’t invested in a great blender. So, if you have a “crappy” blender, the longer soaked, the better. I always soak my almonds (or any nut for that matter).
Google ‘almond pulp’ recipes. You will find a ton.
Have fun!
Trish says
Holy typos…
the *almonds* should be soaked
I always *rinse* my almonds (or any nut for that matter)
Goldie says
Hi tris,
Thanks for your answer.
I use phillips blender.maybe itsnot popular in your place?
Agung says
Can anyone explain, what for is the salt?
Added flavor. Feel free to omit, if desired.
Jess says
I was skeptical but it cand out perfectly! So easy and tastes like almonds! Used 2 dates and pinch of salt only…
Thank you ☺️
Annie H says
Can this Almond Milk be frozen?
Hi Annie! Yes it can!
Ann Hurley says
Thanks so much, it is delish!
Brenda says
Can I do this same recipe but with any type of nuts?
Yes! You could try it with cashews as well. Additionally, we have other dairy-free milk recipes here.
Adam says
Do you have a recipe for the almond crackers you suggested saving the pulp for?
Adam Kirchner says
Found them! They’re amazing, too!
Hi Adam! Here you go!
Conner says
Hey Dana! My roommates and I started making almond milk in our dorm and after one day it starts to smell horrible even though we have a nice refrigerator. Any suggestions?
Hi Conner! Are you making sure to cover it? You don’t want any creepy crawlies in there!
Shannon Monroe says
Love this recipe! Super creamy and delicious!
Hayley Aubie says
Hey Dana,
I follow you on Instagram (minimalistbaker and minimalistdana) and I just want to let you know that I appreciate what you do and the way in which you do it. Your formatting is beautiful and the way you go about sharing your life is too. You are so thorough and help many people with your kitchen expertise. You inspire me each day to make one of your recipes. I am herbivorous and only eat what comes from the Earth and can be made from scratch, so your website is perfect for me: gluten-free, and plant-based. I am trying to get away from consuming additives of any type, and you really make me feel as if I can really achieve that goal, while still loving to eat what I make. I just wanted to let you know how I feel, because this almond milk recipe is the easiest and most straightforward that I’ve seen to date (and thank you for sharing what tools you use to make things, like this nut milk bag). I will be ordering the bag and making this recipe as soon as I can.
With Love,
Hayley
Lindsey says
I just made almond milk for the fist time following these instructions. Can’t believe how easy and delicious it is! Way better than store-bought. Thank you!
Sean Young says
I put less water in the blender (approx 3 cups) so it would be a little thicker and use it as a coffee creamer. You can add your favorite flavor(s) if you want to during the blending process. Very delicious alternative.
Melissa says
How do you put keep your almond milk from separating. Not that big of a deal Bc I just shake it and its back together. But just seeing if it’s something I’m doing wrong or just naturally what happens. THanks
Shannon Monroe says
homemade almond milk always separates because its natural.
Deante Johnson says
I have been following you for awhile now and absolutely am a huge fan. I have made/ switched up plenty of your recipes in the past, but by far my favorite are the yougurt (make 3 successful batches) and now the almond milk recipe. Your recipes have everything I am looking for and not everything in them. Simple, clean, whole and eco friendly. Thank you for your work and inspiration!
Hannah says
Hi! This may be a silly question- but why do we discard the milk used to soak the nuts in? Thanks!!
Hi! If you are referring to the almond pulp when you say milk, here is a recipe you can use the pulp in that others have had success with! Let us know how it goes!
Idrather Notsay says
If you mean soaking water, discard it because it contains anti-nutrients. Or use it in the garden!
Elizabeth D says
I’ve made this twice, and it’s fantastic. I plan on making this every week, and it’s so easy. I used tap water, and I did one batch by soaking the almonds over night and another batch in boiling water for two hours (both batches turned out the same). One batch I also used 1.5 cups of almonds and 7.5 cups of water to give us a little more for cooking.
I recently also made Dana’s vegan chocolate ice cream (which is truly phenomenal). I kept some of the chilled base, added it to a blender with the almond milk, and made my 5 year old chocolate milk, which blew her mind.
Also, making almond meal with the pulp is easy! I take the pulp (what’s left over after straining out the almond milk), spread it on a cookie sheet, and bake it in the oven for two hours at 170 (I take it out a few times and stir it to break it up and make sure it doesn’t stick). Then, I grind it in a food processor for a bit until it’s fine (not as fine as coconut flour, but it’s definitely almond meal). I plan on using it in recipes that call for almond meal (Dana’s Almond Meal Cookies with Chocolate Chips and Coconut recipe will be what I make next.) So, I get almond milk and free almond meal that I can use to cook. Yay! Let me know if anyone has actually cooked with the almond meal and I’ll do the same!
Viviana says
Made this!! And it’s expectacular. Did the soaking of the almonds for two days. Then put almonds in blender along with two cups of water. All I know I’ve been having rich creamy almond milk. The best!!! I decided. It use any of the other recommended stuff because I simply wanted almond milk for my coffee hehehe. Definitely recommend this recipe.
Elizabeth says
Made this and it’s awesome. I soaked the almonds over night and left the skins on while blending. I followed the 1 cup almonds to 5 cup water ratio (i just used tap water). I left my blender on for 4 minutes. After straining, I spread the pulp on a baking sheet and baked at 170 for 2 hours until dried. I then pulsed the pulp in a food processor to make almond meal (I could have blended longer for almond flour). I’ll use that to make Dana’s Almond Meal Cookies with Chocolate Chips and Coconut
cookies. Will definitely make this every week and thanks Dana!
Katelyn says
Does an overnight soak mean 8 hours or 24 hours?
Hi! Soak them a minimum of 8 hours, the longer you soak the almonds the creamier the milk will be!
Kris says
Hello, do you soak them overnight in the fridge?
Yes
Shannon says
Good Afternoon,
I would like to copy and paste the recipe for vanilla almond milk and am unable to copy. Is this a policy of yours. It just makes it easier to make. I also signed up for your emails and very much appreciate healthy choices and I am vegan so I am thrilled with your vegan recipes!
Thank you,
Shannon Thompson
Hi! Hmm it may be something on your end, it works for us!
Anne says
Why do you have to discard the soaking water?
Hi Anne, we recommend using new water to ensure freshness and improve digestibility.
Josie says
Made with prunes and it tasted delicious!!! Cant wait to read and find out more recipes on your blog. Thank you!!!
Cindy Campbell says
So easy and SO delicious. I did slip off the almond skins before I blended them with the water, but next time Ill try without doing and see if there is much difference. I only have Magic Bullet blender, so I had to blend in increments, but it worked fine – and the taste – so fresh! I can’t imagine ever buying store bought again. Thank you for posting!
Amy says
Hi Dana, do you find that soaking the almonds in hot water for 1-2 hours changes the quality or taste of the milk as opposed to soaking them overnight?
Elizabeth D says
I’ve done it both ways — soaked overnight and soaked for two hours in boiling water — and it came out the same. It was the same taste and consistency. Hope that helps!
Heidi says
Hello from rural Nevada…
I just made this for the first time but only had half a cup almonds left, so I added a half cup of cashews and it turned out so yummy!!! I’m having it with my cereal right now.
Thank you so much for sharing the recipe.
I love that it’s simple and quick to do this myself instead of having to dash to the store just for milk.
Peace,
Heidi
Mark says
Hello,
You mentioned it will last a few days, are you saying it becomes questionable to drink or it just isn’t fresh anymore, what would you say is a good maximized shelf life.
Mark
Hi Mark, it varies from batch to batch- depending on a variety of factors such as the temperature of your fridge, sterilization of equipment, and freshness of ingredients. We find it lasts an average of about 5 days.
DeAnn says
This calls for filtered water, would it be ok to use tap water?
yes!
Emily says
If I store the almonds for a couple of days and then make another batch, do I need to resoak them at all or will they be okay dry?
They should be OK, just keep them in the fridge!
Carri says
How hot should the water be to soak for just 1-2 hours. Like a constant boil for 1-2hours ?
Hi Carri! I think that by doing that, you’ll speed up the softening process quickly!
Marjorie says
I forgot to rate this, so re-posting!
I compared a few recipes for almond milk and chose yours! So easy and I’m thrilled with the results! Thanks!
Marjorie says
I compared a few recipes for almond milk and chose yours! It was so easy and I am thrilled with the results! Thanks!
Chloe says
Can I use a regular blender or food processor, or do I need a high power blender? Thanks!
Hi Chloe, a high power blender will definitely make things easier but your regular blender should work!
Char says
Dana,
For your readers – I make almond milk every week. When I want a nice warm drink in the evening. I warm a cup of almond milk for about 5 minutes on the stove. Don’t boil – – but warm until a fine white foam begins to spread across the top of the milk. Stir constantly but gently and pretty soon the milk begins to thicken. It will slightly coat the back of a spoon. Remove from heat and flavor as you like. This warming also produces a slight froth. Its true that warming the milk defeats the purpose of the “raw” almonds used but hey, when you want a yummy, creamy and satisfying drink try it.
Thanks for sharing, Char!
Jacque says
Do you have any recipe recommendations for what to do with the almond pulp afterwards? Hate to throw it away ?
Yes! https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Kathy Hulett says
I have some roasted, salted almonds. Will they work?
Hi Kathy! For this recipe, raw almonds are needed! Good luck!
Hyonara says
Hi Dana,
I feel fortunate to have found your almond milk recipe. I’ve been purchasing Silk brand for a long time, and thoes 10+ ingredients were really starting to bug me, specially the gum ingredients. Anyhow, I decided to make my own almond milk, and after coming across your recipe I made it in my Vitamix.
This recipe is a great swap for me. It taste good and now I know exactly what’s in my milk. And I love how it’s still thick and creamy. I thought it was going to be less creamy without the gum ingredients that Silk brand adds to thier milks, but it wasn’t! And a other great thing is that it froths well with my electric whip.
Thanks to you I now get to have clean and great tasting matcha latte every morning.
I send you a big thank you hug! ❤
Note: I used splenda and no salt
P.S. I have never left a comment on a blog or recipe before, but you deserve your five stars. I’ll be looking for more of your recipes.
Carri says
What things can I make with the left over almond pulp
Find lots of ideas here: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
be_zel says
OMG
I just made myself some almond milk yesterday night! I absolutly love it and it’s so easy! I will never buy almond milk in a store again!! YAAY :)))
Liz says
How did you estimate the nutritional information for this recipe? I love making almond milk but I am always wandering how much fat it contains as I don’t really know how much fat/protein/carbs remain in the strained pulp..
And: I love your blog! :)
Hi Liz, it is hard to know for sure, but we estimated that about half the nutrients would be left with the pulp.
Michael says
If allergic to Almonds, can another nut be substituted instead?
Hi! I haven’t tried it but cashews might work with this recipe! If you give it a try, let me know how it goes!
Heidi says
Hi, I only had half the amount of almonds so I used cashews for the other half and it came out lovely, so I’m sure a full batch using only cashews would turn out great too. :)
Cat says
Thank you! I’m so tired of buying stuff with added crap that I’ve been searching for ways to make my own. This is so easy! I use a paint straining bag (wash prior to use!) to strain my homemade yogurt (I like really thick “Greek” yogurt) and it works great as a nut milk bag as well. The bags come in packs of 2 and are around $5 @ Home Depot or Lowe’s.
This homemade almond milk tastes much better than the stuff in the plastic jug from the grocery and I love that I control what goes in it!
Thanks for sharing, Cat!
wannabeV says
I just wanna mention something important about almond milk. Some doctors will say to avoid it if you have issues with thyroid because it’s not good for it. in that case just heat the almond in low heat as possible after soaking it in water,google the safest way to do it, this helps with removing the unwanted natural chemical elements that will have a bad effect on thyroids. just a small note to people who have issues with thyroids like me. great blog and recipes Dana.
Zaneta says
Wow! Thank you for that wannabeV! My hubby has thyroid issues. I will check it out!
Eric says
I took the one cup literally meaning 8oz of almonds (I initially found the recipe on another site), and 112 grams is approximately 4. According to your recipe and if I use the 8oz, that’s going to make 10 cups of almond milk which I just don’t think I’ll be able to drink within a few days. Can the soaked almonds or the milk (or both) be frozen? My guess would be yes considering it’s just water and almonds but I don’t want to waste anything and I’d rather be safe than sorry.
Also, regarding the leftover almonds after being pulverized, can they be dehydrated and made into a powder or would the residual oils (if any) prevent this?
Thanks!
Hi Eric, the leftover milk can definitely be frozen! Here are our ideas of what to do with the leftover pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Hannah says
How long will this last in the fridge?
4 days!
Jennifer says
hi dana. yours is the BEST, almond milk! I will never buy commercial again. It is all i drink besides evian water.
is there anything that i can do to keep my milk 4 days like you suggest?
Mine is sour withing 2 days, i do soak my almonds at room temp over night, but other than
that i don’t know what else i could change.
thank you for input, i know your are overwhelmed with comments
Thanks, Jennifer!
Zona Gatewood says
I enjoy having my own Almond milk, but was wondering if there is anyway of heating it so that it will keep longer. Maybe water bath procesing.
Hi Zona, other than making sure all of your equipment is well sterilized, we aren’t sure of how to increase the shelf life. If you do some experimenting, we would love to hear how it goes!
Jacobi says
How to make peanut butter? no suggar added organic gluten free etc? xD love your blog! you’re amazing =)
Thanks Jacobi! Here is our guide for making nut butter: https://minimalistbaker.com/how-to-make-nut-butter/
Sherri says
Would it make more sense to add the vanilla, salt, and sweetener after it has been blended and stranied? Otherwise you’re just basically straining these ingredients out.
Sure! You certainly can. But I do think the flavors remain even when blended before straining.
Zaneta says
No Sherrie, not really, because the date needs blending and the vanilla and salt don’t get strained out. Mine remained to make it the yummiest “milk” i have ever had!?
rohini says
One use for leftover almond pulp. First blend the almonds for long time while making the almond milk. Second. strain the pulp. Third, add a little salt and enough almond milk to make a firm cream cheese texture. Then put in 80 – 90 degrees to ferment for 12 to 24 hours. Comes out like a vegan cream cheese spread. Can also mix in a little powdered vegan probiotics or vegan yogurt or sour cream etc. to it before fermenting. Great in cheesecake.
Theresa House says
I can’t wait to try this!
Zaneta says
Theresa…i just made it using only 4 cups of water. I use distilled. And 3 or 4 dates and blened 4 mins. It is BETTER than cow’s milk!? You will love it!❤
Zaneta
karen says
great! finally found out what is one cup of almonds equal to grams !! thanks !!
sonya says
I give the pulp to my dog- they all LOVE it!
Lisa says
Hello, I just found your blog! I can’t wait to check out more of it. Its been a long while since I’ve made almond milk so I googled to double check on the average of added water that most recipes called for and came across your recipe. I just wanted to mention that I found that coconut oil helps to emulsify and there is a nice froth for that very first cup of Joe right after making the milk. I also make my milk with my slow masticating juicer. Then I pour it through a strainer a couple of times to remove the pulp. I realized today if I only mixed 2 cups of water with nuts through the juicer, then straining would be quicker. So after straining, I then added 3 more cups of water, then put through blender with vanilla, coconut oil, etc.
Lisa Brooks says
Hi Dana,
Do I discard the soaking water? Should I use distilled water?
Thanks .
Just made your kale sweat potato curry tonight and it’s absolute fabulous! I took your advice and really loaded up on spice.
Do you have recipes for golden milk?
Thank you,
Lisa
Yes, discard the soaking water, rinse almonds, then add new filtered water. I don’t have a traditional golden milk recipe, but I do have these two variations. Good luck!
Monica says
Thank you so much. It’s delicious. ( I usually end up eating all the almonds before I have a chance to make the milk. )
Elaine says
delicious
Ana Ramos says
Loved the almond milk!
Anyone got any recipe for making cookies with the leftover pulp? Thanks a million!
You could try this one!
Nina says
Have searched for a good almond milk recipe for ages. This is tasty, simple and luscious. Thank you very much!
charlot says
Do you soak the almonds in the 5 cups of water listed in the recipe, or do you pour off the soaking water and use fresh to make the milk?
Good question. Just cover the almonds for soaking. Then drain and add 5 cups for blending!
Mo says
Why drain off the almond soaking water? Why not use it in the recipe? I sweeten with added Sweet Leaf Stevia bought online in English Toffee flavor. I also like a bit of vanilla. Vitamix everything with fresh tumeric and ginger root (ground if not fresh available) and strain. Then I utilizes empty saved Kombucha glass bottles to store for ALMO storage. If you added ground chia or hemp and double strain, it thickens it nicely. Lovely color–creamy and healthy with a woodsy/toffee/ginger/vanilla /nutty flavor.
Soon, pecans will be ready to harvest. Looking forward to trying this as “milk”. I wonder how lightly roasting the almonds or pecans will effect end taste? Has anyone tried that?
Hi Mo, we recommend using new water to ensure freshness and improve digestibility. We haven’t tried roasted nuts, but let us know if you give it a try!
Julie says
Just put my almonds in to soak overnight (I put the salt in the water to soak into the almonds??) Actually cant wait till the morning to make my first batch of homemade almond milk!!……
Leaf says
I didn’t see this recipe until I got your cookbook (best day ever) and I’m so happy with it! I just tried it in some chai tea and it’s the best tea I’ve ever had. Store bought almond milk never actually tastes like almonds but this light, nutty milk has the perfect amount of almond tastiness to it. Thank you, as always
Nilima says
can we use our leftover almond meal for making these gluten free cookies.
Here are our ideas for using the leftover pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Elyse H says
What do you do with the almond pulp? Recipes with these almond pulp? Is that what almond meal is? Mmmm freshly made almond milk sounds delicious!
Here are our ideas for using the leftover pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Sam says
Hi there,
I love almond milk, as well as this recipe! I was just wondering how long I can store it in the fridge though? Usually I try to make enough almond milk for the weekday but on the 5th day it doesn’t seem as fresh anymore? I wonder if mine went bad =/ Thanks!
Jennifer says
i have posted similar comment to dana, have not heard anything. you are doing better than i.
mine only lasts 2 -3 days. i wonder if my issue is because i soak my almonds at room temp over
night instead of refrigerator. i will try the frig method this weekend when i make another
batch. what is your process??
Jennifer and Sam, mine usually lasts 3-4, sometimes 5 days when my almonds are fresh and it’s kept well-sealed in the fridge!
D says
Hello Dana,
Great blog and recipes, Thankyou!
I wondered if the nutritional analysis provided is for your exact recipe (I.e. Including the dates?) or is it for the unsweetened version? Thankyou.
It does not include the dates.
Maggie says
Hi there! Just used this recipe for my first batch of almond milk and it’s awesome! I kept my pulp, do you have a recipe for those crackers you mentioned, or for anything else? Thanks!!
Maggie
Here are our ideas for using the leftover pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Heather says
What are some suggestions to use the ground up almonds (after straining) instead of wasting them?
Here are our ideas for using the leftover pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Andrea says
I want to start making my own almond milk, but we don’t have a blender. Any recommendations? I’d love to be able to do a lot with the blender. Thanks for the awesome recipes. I
Here’s our review of blenders: https://minimalistbaker.com/the-blend-off-vitamix-vs-blendtec-review/
Maredith says
I changed it up and used 3 cups filtered water, 1 c skinless, soaked almonds, 1tsp vanilla and 1 tsp honey and a dash of salt and did not strain it! Delicious, thanks for the inspiration!
britni says
how can I make my almond milk last longer!?
Fresh just doesn’t last as long. You can try freezing it though!
Britt says
Ahhh! Is there anything in the gum work or fermented things like App cider vinegar or guar gum xantham gum that would help or do I would absolutely rediculous?!
Not that we know of!
Megan says
Definitely going to try this at the weekend. So excited.
Just wondering how you approximately worked out the nutritional value? As I am probably going to leave out the dates wanted to know how the nutritional values would differ
Hi Megan, we did not include the dates in the nutrition calculation. And we estimated that about half of the nutrients would remain in the pulp.
Angela Elliott says
I meant to give five stars but pressed send by mistake !!
Angela Elliott says
Thank you so much for this recipe. I’ve been making my own almond milk for six months now. I tend to make half the amount each time as it doesn’t keep so long as commercially made milk. With such a great creamy taste, I don’t think I could ever go back to shop bought milk. Thank you once again.
Angela from the UK.
Trish says
A great strainer for homemade almond milk is a knee-high nylon stocking (clean, of course). The milk comes out perfectly smooth and delicious!
Katrina says
Just soaked my almonds. So excited to try this out!
Ann johnson says
the pulp could also be used in compost or worm farms
Linda Moran says
I think a good use for the pulp would also be great in cereals or oatmeal.
Denise says
It is….I tried it in my grain cereal this morning…just a tablespoon or two for this first experiment.
Mathilde says
I tried this technique yesterday and let me tell you this was amazing! I live in France and almond milk is not a thing (yet at least) so it is very expensive and you can only find it in selected stores..but you can find raw almonds everywhere!
I also love your bottle with the French writting..
I have a blog (written in English) and I’m including this how to in my weekly favorites this week for sure!
xx
Mathilde
Emily says
Just started making this and I love it cold, but it separates when I add it to a hot drink. Any idea how to prevent curdling?
Hmm, can you heat it slightly before adding to a hot drink?
Anna says
I haven’t tried it yet, but from what I’ve read online, if you simmer the milk for 10-15 minutes, it won’t separate as much or curdle.
Amberley says
Hi Dana! Thanks so much for this recipe!! I’m really enjoying making it and tweaking it slightly to my own needs for various occasions. I was wondering, how did you calculate the nutrition information for it considering the almond pulp is removed? Thankd again for all you do, I wouldn’t be surviving college without you and your blog!
I just made an estimation based on other all-natural almond milks and the one I made. Glad you’re enjoying it!
Ash says
I’ve started making this WEEKLY. I haven’t yet found a great recipe for my almond meal though, so it’s been going in the bin… hoping to find something before the latest batch goes south!
I find the more sugars I add (i.e. more dates vs none), the faster and more intensely the milk turns sour. I cannot wait to try the strawberry version!
Skinning the almonds seems to make little to no difference in the milk, but my almond meal is a nice, pure white color which might be better for baking/using later. The nut milk bag has changed my life!
Jessica says
Love the post! Where would I find a bottle like this?
I believe this one is from World Market! xo
Jess says
Hi,
thx for sharing this recipe – that´s a great idea. Making almond milk by yourself instead of buying an expensive one.
Jess of vollmundig.org
Bev says
I made the Almond Milk and found it was so much better than the commercial almond milk I had previously purchased. Thanks
Thanks Bev!
daniela says
Hello! just wondering how long this will last in the fridge and also recommended storage?
Thanks, love your work!
4-5 days!
Linda Crittenden says
Can you freeze it? Will it be ok after defrosting?
Yes, you can freeze for up to 1 month!
Mira says
I love your recipes and have been trying many of them since going gluten free! Thank you for being such a great resource.
Mira
Ann says
LOVE this! I had been putting off trying to make this from another recipe, then started exploring your blog and tried it with the vanilla and sea salt – awesome, and so much better than store-bought. Plus, I dried out the leftover meal and made your almond-banana muffins with it – also yummy. Thanks for all the new recipes to explore!
Ingrid Meaker says
I meant to give it 5 stars, and to write “delish”, not “relish”??!!
Ingrid Meaker says
I made this for the first time last week and LOVED it! Have been dairy-free for almost a year, and the shop-bought almond milk is a bit too sweet and slimy for my taste. This was relish, especially in coffee.
What I’d love to have is a recipe for crackers, using the almond pulp. I didn’t really know what to do with it…xo))
Trish says
With the pulp, I would recommend adding it to homemade granola. Yum!
Here are our ideas for the pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Risa Raye says
hi!
everytime i make this milk it separates & a large goo of almond gets at the top while the water hangs out at the bottom.
Do you have any tips to avoid this.
Confession: I usually use 1 cup almond to 3 cups water.
Do you think the thickness is messing me up?
I’d recommend 2 more cups of water, blending until VERY smooth (4 minutes depending on the blender), and shaking well before pouring! Separation is natural with homemade versions. Good luck!
Robert says
9 tablespoons of milled almonds and 3 cups of water, easy fast and great
Lyn Buckley says
HI Robert, can you buy milled almonds or is this a process you have to do yourself?
Thanks, Lyn
Kathi says
Hi Dana, I’m absolutely in love with your blog. You’re such an inspiration to me. In the town’s grocery stores they don’t sell almond milk or any plant milk any more so I need to check alternatives. Definitely going to try out your recipe. But how do you deal with the calcium intake? Because this is really concerning me when thinking about making plant milk on my own.. Love, Kathi
Teresa says
I have thought the same thing Kathy about the calcium intake. I would like to know also. I know this thread is old and perhaps have you found a solution?
Haley says
Hi, Teresa, I’m a nutrition student, so I thought I’d help you out on your question about calcium. If you are worried about calcium intakes, you can certainly continue to drink fortified plant milks or other fortified foods (such as cereals), but you could also look to natural plant sources of calcium to get your daily needs. Try incorporating broccoli, bok choy, and/or tofu into your daily meal plan to meet your needs. Tofu is great source of calcium because it is made with calcium sulfate. Also make sure you are meeting your Vitamin D requirements to ensure proper and optimal absorption of calcium. Hope that helps!
Chava Zlotkin says
Broccoli & bok choy are good sources of calcium, but I’ve read in a number of places that unfermented soy isn’t so good for us. Tofu, which seems like it’s fermented, actually isn’t, so according to all I’ve read, it should be avoided or at least minimized. (Lots of websites talk about the problems with soy. You can check out Dr. Mercola as one example.) Tempe is made from fermented soybeans, but it’s harder to find. I don’t know anything about whether it’s a good source of calcium.
Ryan says
Hey Teresa, I know I’m a bit late. I’ve talked to some nutritionists with completed degrees and they said One cup of almond milk provides almost 50% of your daily calcium needs. If you are worried about too much calcium, drink a spoonful of apple cider vinegar (in 4–8oz of water, NOT By itself) so your body can properly metabolize and use the calcium so it doesn’t cause issues.
Nadir says
Just discovered your blog and already love it! Made this almond milk for the first time today and was so surprised by how easy it was and how good i tasted. I was just wondering how you use the pulp in other recipes as you mentiond crackers? :)
Margaret Webb says
You can use the left over pulp in muffins, quick breads or add it to smoothies. Hope this helps.
Ellie says
If you dehydrate the pulp (in oven lowest setting or dehydrator) and then put it in food processor (or dry bucket of Vitamix blender) you make Almond flour! And around here it is really expensive, so this is a no brainer!
Grandma says
Thank you, I was just wondering if I could dehydrate it.
Trish says
With the pulp, I would recommend adding it to homemade granola. Yum!
Here are our ideas for using the pulp: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/
Rohini says
Taking a few extra minutes to slip the skins off of the almonds after they have been soaked makes for a clean, neutral almond milk.
Thanks for the tip!
Jeanette says
This is such a great suggestion, it made for such an amazing milk! And the pulp was so smooth, I just threw it in the Dahl I was making for dinner, it was so good!
Rhonda says
Can I please have your Dahl recipe thank you ????
Mary says
That’s a great idea, I’m going to try that next batch
Rhode says
I absolutely love this recipe in a cup of hot tea. I made some today and I am already almost out of milk!
Donna says
Great recipe! Love your blog! I love the simplicity of your recipes! I usually have everything I need in my pantry already!
artemisia says
Hello Dana! I love your blog :)
Do you have any tips about frothing homemade almond milk? It doesn’t really work, so I was thinking… what if I add a pinch of soya lecitin or another natural thickener? Have you ever tried experimenting for cappuccino? Grazie, from Italy!
Hmm, that might work! You could also try making your almond milk a little thicker so it will have more body (more almonds, less water. Good luck! So jealous you live in Italy! I want to visit!
artemisia says
:) if you do… please let me know!
Cristina says
Aquafaba is the natural thickener you’re looking for! I add 1 tsp of aquafaba to my Nespresso frother along with the milk and it does the trick!
Rebecca says
OMG, what can Aquafaba NOT do? All the milk alternatives I have tried at home have not performed well in my frother, I am overjoyed to have seen this comment! Thanks!!
Dominique says
Great Question… Ciao Italia ! I am almost sure that the fat in regular milk and cream is what allows it to froth. So I think your idea is a good one- Please post back and let us all know what you discovered. Would love to know for my Cappuccinos
Pam says
I make my own almond milk almost every other day but as well as the almonds I also add 1/4 C hemp hearts and 1/4 C unsweetened coconut. After I’ve strained my milk I put it back in the vitamix and blend for a few seconds for a super frothy drink. Yum!
SandyB says
Hi I just read a question on your blog page about how to best froth the almond milk… In the UK we have a shop called IKEA. They sell hand held wee battery operated whisks that are specially designed for frothing up milk. They are cheap and work amazingly well. The end of the whisk head is no larger than your index finger nail… Hope this helps. Amazon probably sell them too, Look for milk frothing battery operated whisk :-) I use mine for matcha green tea latte x
Jack says
Those things are handy, but the problem here isn’t really the tool — it’s that almond milk just doesn’t create froth the way milk does, no matter what sort of frother or steamer you use.
SandyB says
Mine froths up lovely using this tool…. Maybe your almond milk is too watery? (if you think about it, water won’t ever froth) Try making it stronger. ie. more almonds, less water. Just a thought.
Hope you get the results you are looking for. x
Heidi says
Can I use almond flour, and skip the step of soaking the almonds?
Sorry Heidi, that wouldn’t yield the same results!
JLSC says
Yes, there are lots of recipes online for using almond flour. However the quickest way is to put several big globs (“big” spoonfulls) of almond butter and however much water is desired into a Vitamix.
For comparison, if making almond milk from whole almonds, you have the choice of sitting there popping off all those skins one at a time to get really white milk, or leaving the skins on and getting a more “ecru”-colored milk with brown flecks in it. Neither is “bad”: it just depends on your preference.
One reason I make homemade almond milk is to avoid sweeteners. I have found that the taste of plain almond milk has a bit of an “edge” to it, but by adding a tiny pinch of Celtic salt and a little bit of coconut water “smooths out” the flavor.
MIchele says
I have froth store bought almond milk and with some time it forthed but not the same consistency.
NC says
I made almond milk yesterday but defunaltey does not froth like cashew milk does. I think homemade cashew milk is the best nut milk for coffee, it’s really creamy.
Charlotte Childs says
Hi Dana, I just made the almond milk and am so glad I did. It feels so good to know that I made it all my myself and by doing so it feels much more real!! I love all your recipes and I am a vegan so your website has definitely saved me more then a few times in the cooking department, xo a big fan.
SO wonderful! Glad you enjoyed it. Thanks for sharing, Charlotte!
MIchele says
Tried using thin sliced almonds because I had an excess when moving the almonds from a bag to container and figured, why not give it a try. After soaking, I poured them into my home blender and added 2 cups of water because that’s all the room I had. Blended for awhile. Took a quick slip before draining and it seemed watery. Later I will run the blender some more an drain. Any suggestions other than whole almonds?
Hmm, sounds like maybe you need more almonds or less water?
Morgan says
Hi Dana! First off, I absolutely adore your blog- it is a wonderful resource that I can use to find healthier ways of eating. I was wondering abound your instruction saying that you can flavor your milk to be strawberry or banana- how do you do that? Thank you!
Sure! For banana, add half a ripe banana, blend and strain per usual. Add more for a more intense flavor.
For strawberry, add 1 cup ripe strawberries, blend and strain per usual. Sweeten as needed with dates.
Enjoy!
judee@ Gluten Free A-Z Blog says
I made almond milk for the first time last week. It is so good and so worth making. Love your photo
Thanks Judee! Glad you enjoyed it!
Shannon Thompson says
Awesome, I’m going to make mine too!
What do you store yours in?
Thanks,
Shannon
Any glass jar with a lid!