Homemade Almond Milk (5 Minutes + Soak)
Homemade almond milk contains three ingredients (almonds, water, and a pinch of salt), and it tastes significantly better than most store-bought versions which are mostly water with thickeners and emulsifiers. The process is simple: soak raw almonds overnight, blend with fresh water, strain through a nut milk bag. The soaking is the only step that requires advance planning; the actual preparation takes 5 minutes.
Ingredients
- 1 cup (140 g) raw almonds
- 4 cups (960 ml) cold filtered water
- 1–2 dates or 1–2 teaspoons maple syrup (optional sweetener)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Method
- Soak the almonds. Place raw almonds in a bowl and cover with cold water by at least 2 inches. Soak for 8–12 hours (overnight). The almonds will plump up as they absorb water.
- Drain and rinse. Drain the soaking water — don’t use it in the milk. Rinse the soaked almonds under cold water.
- Blend. Add drained almonds and 4 cups of fresh cold water to a high-speed blender. Add sweetener, vanilla, and salt if using. Blend on high for 60–90 seconds until the mixture is white and frothy.
- Strain. Pour the blended mixture through a nut milk bag, cheesecloth, or fine-mesh strainer into a large bowl or pitcher. Let it drain by gravity, then squeeze the bag gently to extract remaining milk. The almond pulp left in the bag is called almond meal — see uses below.
- Taste and adjust. Taste and add more sweetener, vanilla, or salt if desired.
- Refrigerate. Pour into a sealed glass bottle or jar. Refrigerate for up to 4–5 days. Shake before use — separation is normal.
Tips
Soak properly. Unlike oat milk (which doesn’t require soaking), almond milk requires soaking. Un-soaked almonds produce a gritty, bitter milk. Soaking softens the almonds and removes some of the tannins in the skin.
Use fresh water for blending. Don’t reuse the soaking water — it contains the phytic acid and tannins released during soaking. Fresh water produces a cleaner-tasting milk.
High-speed blender produces smoother milk. A Vitamix or similar produces a finer, creamier milk with less residual grit. A regular blender works but may produce a slightly grainier result — strain more thoroughly.
Almond ratio controls richness. 1 cup almonds to 4 cups water is a standard, medium-rich milk. For richer milk (creamier, more almond flavor): 1 cup almonds to 3 cups water. For thinner, lighter milk: 1 cup almonds to 5 cups water.
What to Do with Almond Pulp
The almond meal/pulp from straining is fully edible and nutritious. Add it to:
- Oatmeal (stir in a tablespoon)
- Smoothies
- Muffin or pancake batter (replace ¼ of the flour)
- Energy balls (in place of or alongside oats)
- Dehydrated at 250°F (120°C) for 1–2 hours to make dry almond flour
Variations
Chocolate almond milk: Blend 2 tablespoons cocoa powder + 2 tablespoons maple syrup with the almonds.
Golden almond milk: Add ½ teaspoon turmeric, ¼ teaspoon cinnamon, and a pinch of black pepper and ginger. A simplified version of golden milk.
Barista almond milk: Use fewer almonds (¾ cup) but add 1 tablespoon of sunflower oil. The oil improves frothing for coffee. Blend thoroughly.
FAQ
Is homemade almond milk healthier than store-bought? Homemade almond milk contains more almonds per serving and no additives, thickeners, or preservatives. Commercial almond milks are typically fortified with calcium and vitamins D and B12, which homemade versions are not. For nutritional fortification, commercial almond milk is preferable; for ingredient simplicity, homemade wins.
Do I need a nut milk bag? A nut milk bag produces the cleanest, least gritty result. A fine-mesh strainer lined with a clean cotton cloth or double-layered cheesecloth is a good substitute.
How long does homemade almond milk last? 4–5 days in the fridge in a sealed container. It smells sour when it’s turned.
For a faster homemade plant milk (no soaking required), see homemade oat milk. Browse all vegan drinks at the drinks hub.