How to make almond milk

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To learn how to make almond milk at home! Homemade almond milk is healthier than many store-bought options (no gums, chemicals, or nasty ingredients), and all you need is almonds, water, and a blender. That's!

Today we'll go back to basics with a new vegan, dairy-free nut milk: almond milk. Many of you have been requesting this recipe for months, so I am happy to show you how easy is to make almond milk at home.

When it comes to nut milks, I'm personally a fan of my homemade cashew milk recipe. But I also understand that some may be sensitive to cashews and, depending on where you live in the world, cashews may be more expensive and difficult to find.

Almonds, on the other hand, are readily available, cost-effective, and this almond milk recipe is just as easy to prepare. There is only a small difference: you must strain it.

See how to make an almond milk recipe

While this almond milk is easy to make, it always helps to watch a quick video tutorial. Give him a watch!

Which almonds are the best for homemade almond milk?

The best almonds for homemade almond milk are organic raw almonds.

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Almonds are nutrient dense and have many health benefits, but be aware that roasted and salted almonds have been roasted in oil and I would recommend against unnecessary oil or an exorbitant amount of salt in your milk. You can always add a pinch of sea salt to your milk if you prefer.

How long do you need to soak the almonds for the almond milk?

I recommend soaking the almonds overnight in cold water, but it could escape with a minimum of 4 hours. Alternatively, you can soak the almonds for 1-2 hours in very hot water.

How to make almond milk – 3 steps

There really are only three steps to making almond milk at home: soak, mix, and strain. This is how you do it:

  1. Soaking: Place the raw almonds in a glass container and cover completely with water. Remember that almonds will absorb a little water while soaking. Let them soak overnight, then drain and rinse.
  2. Mixture: Add the almonds to a high-powered blender, like my favorite Vitamix, along with 4 cups of cool, cold water. If desired, you can add a little vanilla extract, a pinch of salt, and a sweetener of your choice, such as maple syrup, honey, or 1-2 soaked dates. Or you can keep it sugar free. Turn the blender on high for 2 minutes and mix until creamy and smooth.
  3. Tight: Use a bag of walnut milk or cheesecloth to strain the almonds into a bowl. Then pour the almond milk into an airtight container and store it in the refrigerator.

How long will homemade almond milk last?

Homemade almond milk will last up to 3 days in the fridge, although it is better fresh. Therefore, I don't recommend making a large batch or more than you think you will use in a couple of days. And it's so easy to do when you need to – there's really no need to do more!

Can you do something with the leftover almond pulp?

Yes! Place the leftover almond pulp (also known as almond flour) on a baking sheet and bake at 200F for 2-3 hours until dry. Then it can be used as a yogurt dressing, chia pudding and used in homemade granola recipes and baking recipes.

More Vitamix recipes you'll love

And don't forget to see my other dairy-free milk recipes, including cashew milk, oat milk (a great nut-free option) and banana milk.

How to make almond milk

Preparation time: 8 h

Total time: 8 hours

Servings: 4 servings

Almond milk is easily made from almonds and water. Then you can add a sweetener, a pinch of salt, and vanilla extract if you like. Watch the video above to see how fast you join!

  • 1 cup raw almonds, soaked overnight
  • 4 cups cold filtered water, plus more to soak


  • 1 teaspoon of vanilla extract
  • 1 tablespoon maple syrup, honey, or 1-2 soaked dates
  • pinch of sea salt
  • After the almonds have been soaked overnight, drain and rinse.

  • Place the almonds in your Vitamix along with four cups of cool, cold water and any optional additions.

  • Blend at high temperature for 2 minutes.

  • Strain the almond milk through a walnut milk bag or a few layers of cheese cloth into a large bowl or measuring cup. Pour the almond milk into an airtight storage container and put it in the refrigerator for up to 3 days.

  • These are my favorite glass jars for storing homemade walnut milks and this is my favorite walnut milk bag. I also recommend this brand of raw and organic almonds.
  • When I count almond milk, I prefer to strain it into a large measuring bowl as it is easier to pour into a storage container without spilling.

Serving Size: 1 cup, Calories: 107.1kcal, Carbs: 4g, Protein: 3.9g, Fat: 9.2g, Saturated Fat: 0.7g, Sodium: 31mg, Fiber: 2.3g, Sugar: 0.8g

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