Homemade Almond Milk {Vegan} + Video Recipe

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Homemade almond milk in just 5 minutes! This is a delicious gluten-free and vegan plant-based milk and an excellent dairy-free alternative.

Homemade almond milk should be our best find of the year so far! It is delicious, easy to make and with a little soaking, ready in just 10 minutes.

Why make your own almond milk? Sure, shopping at the store is convenient, but it's also expensive and you have no control over the taste and ingredients. But just 1 cup of raw almonds will give you 4 cups (or a full liter!) Of delicious, fresh almond milk, no additives!

Plus, if you're smart about it, you'll also have around a cup of leftover almond pulp to use for snacks or to dry almond flour.

But, the real reason I started making my own homemade almond milk is portion control.

In general, I can only get 1-liter (4-cup) containers of almond milk in stores, which I can rarely finish in just a couple of days. A lot of times, I had half a container of bad almond milk left, so that's money down the drain.

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When you make your own almond milk, you can control the amount and only do what you'll end up using in about 3 days. In addition, you can also control its ingredients, make it more or less sweet or add other flavors, such as chocolate, vanilla or cinnamon.

One more thing. Since I started making my own almond milk, I have been more careful to use it to avoid waste. I'll use it to make oatmeal overnight or chia pudding for breakfast, pancakes or just make me a cup of cocoa!

Ready to give it a try?

Homemade almond milk

Performance: 4 cups Preparation time: 10 minutes Total time: 10 minutes

Homemade almond milk in just 5 minutes! This is a delicious gluten-free and vegan plant-based milk and an excellent dairy-free alternative.


  • 1 cup almonds
  • 4 cups of water


  • Small pinch of salt
  • 1 teaspoon of agave nectar or 2 dates for sweetness (omit to keep sugar-free)
  • drop of vanilla extract


  1. Soak the almonds (skinless) covered in water, overnight.
  2. In the morning, drain and wash. We recommend peeling the almonds, if you are going to save the pulp to reuse it. To peel off the skin, pour over a cup of boiling water, cover with a plate and let sit for 5 minutes. After that, drain the water and simply remove the almonds from the skin.
  3. Place the soaked (and peeled) almonds in the high speed blender. Add 4 cups of water. Optionally, add a pinch of salt and a quick drizzle of agave syrup or a couple of dates for sweetness. Skip the sweetener to keep the almond milk unsweetened.
  4. Mix over high heat for about a minute, until everything is well mixed. The milk will look frothy.
  5. Take a thin, clean cheesecloth or tea towel, place it on a high bowl, and pour your almond milk. Lift up the sides and squeeze the fabric to squeeze the milk as best you can.
  6. Pour the almond milk into an airtight bottle and keep it refrigerated for up to 3 days. Your milk will separate in a while, but there is nothing wrong with this. Just shake the bottle well before pouring yourself a glass of milk.
Nutritional information:

Yield: 4 Serving Size: 1 Calories: 229 Total Fat: 18g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 215mg Carbs: 12g Fiber: 4g Sugar: 6 g Protein: 7 g And what to do with the remaining pulp? MUCH!

We recommend drying and grinding it in almond flour or making these cute almond pulp energy bites without baking:

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