Almond Milk
Add Preferred SourceAlmond Milk is a creamy, dreamy, dairy-free drink that’s easy to make at home with just a few simple ingredients. It tastes fresh, blends smoothly into recipes, and works great as a substitute for cow’s milk. Completely customizable, you can make it sweetened or unsweetened, thicker or thinner, even with a splash of vanilla, and skip the artificial flavors.
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I started making almond milk at home after getting tired of reading long ingredient lists on cartons—why so many extras? This 3 ingredient version is fresh, smooth, and has just the right balance of flavor and sweetness. It’s my go-to for morning coffee, smoothies, and even baking. Once you try it, store-bought won’t hit the same.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Almond Milk
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like how simple this recipe is. You only need almonds, water, and something to sweeten it (if you want). Here’s how I make creamy, smooth almond milk from scratch:
Soak the almonds
Place raw almonds in a bowl and cover with water. Let them soak for at least 2 hours, or overnight if you can. This softens the almonds and makes them easier to blend.
Drain and rinse
After soaking, drain the almonds and rinse them with fresh water. This step helps remove any bitterness and makes the flavor cleaner. If you want to make cleanup easier, a fine mesh strainer with a handle works great here for quickly draining and rinsing the soaked almonds over the sink.
Blend with fresh water
Add the soaked almonds and 4 cups of fresh water to your blender. Blend on high for about 2 minutes until the mixture is smooth and milky. If you like thinner milk, add up to 1 more cup of water and blend again.
If your current blender struggles with this, then this blender handles nuts like a champ and gets you a super creamy result in seconds.
Strain the mixture
Place a nut milk bag or cheesecloth-lined strainer over a large bowl or large jar. Pour in the blended almond mixture and squeeze out as much liquid as you can. You’ll be left with almond pulp in the cloth and fresh almond milk in the bowl.
A reusable nut milk bag like this one makes this part simple, way less mess and easier to clean than cheesecloth.
Add sweetener
Stir in agave syrup to taste, or use maple syrup or a splash of vanilla extract if you prefer. You can skip this part for unsweetened almond milk.
A quick stir with a long silicone spoon works best here, it won’t scratch your container and it’s super easy to clean afterward.
Store it
Pour the almond milk into a glass or metal container with a lid. Keep it in the fridge and give it a good shake before each use—it separates naturally.
I usually pour mine into these glass flip-top bottles; they’re leakproof, easy to shake, and look great on the fridge shelf.
Recipe Notes and Tips
I always get the best results when I follow these simple tips:
- Use raw almonds: Roasted or salted almonds will affect the flavor and texture. Stick with raw for the cleanest taste.
- Soak long enough: Overnight soaking gives the smoothest blend and makes it easier to digest.
- Adjust thickness: Use less water for creamier almond milk, more water if you want it lighter.
- Strain well: This helps to reduce graininess. Squeeze the nut milk bag firmly to get every drop out.
- Sweeten to your liking: You can use maple syrup, dates, or vanilla extract depending on your taste, or keep it plain.
- Reuse the pulp: Don’t toss the leftover almond pulp—it’s great in smoothies, oatmeal, or baking!
- Watch the shelf life: Homemade almond milk doesn’t last as long as store-bought. Make smaller batches if you’re not sure you’ll finish it in 5 days.
- Label your jar: Trust me—once you start making different nut milks, you’ll want to know which is which.
- Other nuts: Cashews, hazelnuts, and macadamia nuts all work great for making homemade nut milks and plant-based beverages.
- Add a pinch of salt: A pinch of sea salt really makes the flavors pop.
How to Store Leftover Almond Milk
Pour your almond milk into a clean glass or metal container with a lid and pop it in the fridge. It stays fresh for up to 5 days. Always give it a good shake before using—separation is totally normal. If it smells sour or looks clumpy, it’s time to make a new batch.
What to Serve With Almond Milk
Almond milk goes with just about everything, just like dairy milk! Pour it over cereal, blend it into smoothies, or use it in your morning coffee. It’s also perfect for baking recipes that call for regular milk when you’re lactose-free. I especially like it with oatmeal, granola, or even warm with a little maple syrup before bed.
More Recipes You Will Love
I love having a few simple, healthy recipes like this one ready to go. If you’re into plant-based or dairy-free options, give these a try:
- Oat Milk Recipe
- Banana Almond Milk Ice Cream
- Overnight Vanilla Oats
- Dairy Free Ice Cream
- Mango Banana Smoothie Bowl
Video
Instructions
- Place almonds in a bowl and cover with water. Soak for at least 2 hours, or overnight for best results. Drain and rinse before using.1 cup raw almonds
- Add the soaked almonds and 4 cups of fresh water to a blender. Blend on high speed for about 2 minutes until smooth and creamy. If you prefer thinner milk, blend in up to 1 more cup of water to reach your desired texture.4-5 cups water
- Place a nut milk bag or cheesecloth-lined strainer over a bowl or large jar. Pour the blended mixture through and squeeze to extract as much liquid as possible. Stir in agave syrup to taste for a touch of sweetness.1-2 tablespoons agave syrup
- Transfer to a glass or metal container with a lid. Store in the refrigerator for up to 5 days. Shake well before each use, as separation is natural.
Notes
- Use raw almonds: Roasted or salted almonds will affect the flavor and texture. Stick with raw for the cleanest taste.
- Soak long enough: Overnight soaking gives the smoothest blend and makes it easier to digest.
- Adjust thickness: Use less water for creamier almond milk, more water if you want it lighter.
- Strain well: This helps to reduce graininess. Squeeze the nut milk bag firmly to get every drop out.
- Sweeten to your liking: You can use maple syrup, dates, or vanilla extract depending on your taste, or keep it plain.
- Reuse the pulp: Don’t toss the leftover almond pulp—it’s great in smoothies, oatmeal, or baking!
- Watch the shelf life: Homemade almond milk doesn’t last as long as store-bought. Make smaller batches if you’re not sure you’ll finish it in 5 days.
- Label your jar: Trust me—once you start making different nut milks, you’ll want to know which is which.
- Other nuts: Cashews, hazelnuts, and macadamia nuts all work great for making homemade nut milks and plant-based beverages.
- Add a pinch of salt: A pinch of sea salt really makes the flavors pop.
