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A glass and a pitcher of almond milk sit next to small jars containing whole almonds and a brown liquid, with some almonds scattered on the white surface, creating a cozy almond milk display.

Almond Milk

Almond 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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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Keyword: almond milk
Servings: 4
Calories: 223kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 cup raw almonds
  • 4-5 cups water
  • 1-2 tablespoons agave syrup
US Customary - Metric

Video

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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.

 

Storage Instructions

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.

Nutrition

Calories: 223kcal | Carbohydrates: 12g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 262mg | Fiber: 4g | Sugar: 5g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
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