Name: How to Make Almond Milk
Prep time: 20 min
Total time: 20 min
Ingredients: 1 Cup Almonds (raw); 4 Cups Filtered Water (plus more for soaking); 1/2 Teaspoon Kosher Salt

How to make almond milk so SHOCKINGLY easy, you’ll wonder why you ever wasted a penny on the store-bought stuff.

Similar to my how to make coconut milk recipe, homemade almond milk is significantly more creamy, contains way fewer additives, totally customizable (hello chocolate/strawberry almond milk!), anddd you get to save a few dollars!

Not to mention, you’ll have a handful of almond meal to use in your future recipes (check out my how to make almond meal guide!).

So grab your blender and a handful of almonds, and let’s get milking.

Psst — Can’t get enough almond recipes? Check out my guide on how to make almond flour!

Jump To…

Why It’s Great!

Recipe Notes

Recipe Variations

What I Love About This Almond Milk Recipe

I could gush about this almond milk recipe for days, here’s a quick snap of why I love it so:

Only 2 ingredients necessary, water and almonds. Now read that label on your storebought almond milk and tell me that doesn’t make you wonder…
Way creamier. It’s true — fresh homemade milk is way creamier.
Customizable. I’ve made this a billion ways: from matcha, the peanut butter, to chocolate to raspberry. Mix in your faves and sip away!
Really, so stinkin’ easy. It’s as easy as soak, blend, and squeeze.

Homemade Almond Milk Recipe Notes

Here’s everything you need to know about how to make almond milk.

One thing to mention before diving in is that the longer you soak the almonds, the creamier your milk! Soak in filtered water 24-48 hours before beginning the milking process. This helps them break down more easily, in turn, making your milk more creamy!

Tools To Make

Blender. High-speed blenders (such as a Vitamix or a Blendtec) are the best for making smooth nut milks and getting the most out of your almonds.

If you aren’t using a high-speed blender, just be sure you run your blender long enough so the almonds are smooth.

Nut milk strainer bag or cheesecloth. Fold cheesecloth over itself a few times and use that to squeeze the milk from the almond pulp. You can also use (which I MUCH prefer) a nut milk strainer bag. This keeps the pulp neatly inside the bag and is totally reusable.

Large bowl to squeeze the milk into.

Storing Tips

Fresh homemade milk doesn’t have the same shelflife as storebought (due to the lack of preservatives). We usually keep ours in the fridge for no more than 3-4 days.

What to do With Your Leftover Almond Pulp?

SO much can be done with leftover almond pulp — don’t throw it away!

Dehydrate the pulp and turn it into almond meal. Almond meal can be used instead of almond flour in most recipes.
Throw the pulp into your low carb smoothies for a little extra sustenance.
Top your low Greek carb yogurt with almond pulp and fresh fruit.

Recipe Variations

Want to add your own flavor variations to this super easy recipe! Please do! (but share everything you try in the comments below…).

Here are some ideas for you. You’ll add any additions after the pulp has been removed. Simply blend the milk and add-ins one more time to fully combine the flavors:

Make strawberry almond milk (Or raspberry/blueberry/blackberry). Toss in some fresh berries or powder, along with you favorite sweetener.
Make chocolate almond milk. Add cocoa powder and a pinch of salt and sweetener to taste.
Make peanut butter almond milk. I prefer to use peanut butter flour, but creamy softened peanut butter works as well. Again, you’ll want some sweetener with this variation.
Make matcha milk. A little matcha powder goes a long way!
Add spices and extracts. Cinnamon and nutmeg are my favorite spices to add. You can also try turmeric or ginger for a golden milk variation. Extracts such as vanilla and peppermint are delicious as well!