Organic Almond Milk

Simple Homemade Almond Milk Recipe

With all the problems with conventional dairy, a healthy, alkalizing, inexpensive alternative is almond milk. Almond milk is a low glycemic alternative to rice milk, and doesn’t cause problems with hormone levels like soy milk does. It can be used in place of regular milk in recipes and baking. It is easy to make and has a light taste.

4.7 from 16 reviews
Organic Almond Milk
  1. Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)
  2. Rinse almonds well. Mix almonds with pure water in blender or Vitamix.
  3. Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
  4. Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
  5. Put mixture back into blender with vanilla, soaked dates, or other sweetener.
  6. Pour into glass jar or pitcher and store in fridge for up to one week.
Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.
Do you eat almonds? Ever used almond or coconut milk in place of regular milk? Tell me below!

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Reader Comments

  1. Thank you for this recipe. I am going to try it tomorrow. Do you know if there is any calcium content in this milk? Thanks for your site it is really helping me transition my family to a more whole foods/Paleo style of eating!

      • Just looked up for almonds as that would be your best marker… 1 cup of almonds has 378 mg calcium, so you would have to decide how much water you used to make your almond milk to determine how much calcium per cup of almond milk. :) also some will always remain behind with the pulp. but if you eat that,too,then none is lost. :)

    • Katie,

      Hard to believe your a mom.
      You are as cute as a button and the information you give out! Amazing I am going to do this now that you gave this dreadful into on ingredient! I will make my own w/my Vitamix, thanks to you.
      Every wk I was purchasing both COCONUT and ALMOND milk-no more. Thanks doll I will read every bit of info you email me.
      From MASS

    • Katie, LOVE that you describe the process of making almond flour from from the strained out bits………you did not say anything about the brown skins……..whether or not they need to be removed or become part of the “flour”. I really have appreciated your information…Thank You.

      • You can used blanched almonds so there is no skin, it also takes away the slightly bitter taste that you get with the skin.

    • I can’t seem to figure out how to start my own comment… How much does this recipe make? Like a gallon,quart, a liter?

      • The recipe calls for 4 cups of water. Each cup is 8 fluid ounces, so that’s 32 oz of water, so it will make a bit over 32 oz of almond milk, accounting for the volume of the almonds. 32 oz is a quart, and very close to a liter. A gallon is 128 oz (4 quarts), so that’s far away. It pays to know your units!

    • Hello Miss Katie! It is August 2015 & I finally made almond milk! Thanks for your recipe! I used 2 cups of almonds & couldn’t believe how much almond was left in my strainer…it just wasn’t making much milk…so I decide to save the almond bits, add water again & blend & see what happens. I did this about 3 times, added less water with each batch as no not have watery milk…it worked great & I have about 2 liters of milk! Very little almond left! I added pure vanilla & stevia! HELPFUL TIP: you can just pour milk over a normal bowl strainer & just put a bowl underneath the strainer to catch the milk! 2 year old daughter loved it!!! Love & health from Iowa! Margo ?

    • Hello Miss Katie! It is August 2015 & I finally made almond milk! Thanks for your recipe! I used 2 cups of almonds & couldn’t believe how much almond was left in my strainer…it just wasn’t making much milk…so I decide to save the almond bits, add water again & blend & see what happens. I did this about 3 times, added less water with each batch as no not have watery milk…it worked great & I have about 2 liters of milk! Very little almond left! I added pure vanilla & stevia! HELPFUL TIP: You can just pour milk over a normal bowl strainer with paper towel on bottom & just put a bowl underneath the strainer to catch the milk! 2 year old daughter loved it!!! Love & health from Iowa! Margo ?

    • I guy them from our local co-op when I can, but if not, there are several places online, like Wilderness Family Naturals and even Amazon that carry soaked, organic almonds, which have lower phytic acid.

  2. If you drain the water you soaked the almonds in, do you reuse it or do you get new?  If getting new, do you use 4 cups again or a different amount?  Thanks!

  3. Thanks for the response.  One more question.  Can the almond flour be substituted for flour on a regular basis in your grain free diet?

      • Yup. If its like coconut flour, you’ll want to use 1/4 to 1/3 of the normal, unbleached flour called for in the recipe.

      • Do you have any nutrition info on this? According to my packaged almonds, this recipe would have about 10g of fat per cup, which seems a little high(somewhere between whole milk and light cream).

  4. My daughter has a sensitivity to almonds. I’m having a hard time finding a good substitute other than oat milk. Any suggestions?

      • yes, but I wanted something with a decent amount of protein. it seems the nut milks (other than almond, which is what we’ve been using for years and now can’t) and other grain milks (she’s also gluten sensitive) don’t have much or any protein. soy is out. just looking for options i may have overlooked. thanks!

          • I think you can use Katie’s recipe with almost any kind of nut or seed! Like the above commenters, I’ve heard that hemp is great. I usually do a mixture of unsweetened, shredded coconut PLUS either sesame seeds, raw cashews, raw macadamia nuts, or raw Brazil nuts. The taste is slightly different every time (but always good)!

        • Mix your nuts and seeds! How about a walnut hemp seed sunflower seed milk coconut milk? :) I’m being silly, but seriously just mix it up.

        • you can add some Quinoa into her diet. It’s taste is mild and has about as much protein as rice. You can add some into her salads, her oatmeal etc. I like using it as a side dish, made with sauted onion and chicken broth (can add in some chick peas). Beans and rice is a nice protein addition. Just make sure to use a nice mix so that she gets a complete protein. It’s not usually necessary to get protein from drinks.

  5. Thanks for all your fantastic tips/info etc! They’re very enlightening!Do you know how to make Almond butter? I can’t seem to source any locally.

    • Kim,
      You do not need any water to make almond butter (except for pre-soaking). Just throw them in a food processor and let it go for about 10 minutes. At first it looks like it’ll just be dry, chopped up nuts but it transforms into a beautiful butter in no time. Sometimes I add a little coconut oil for extra flavor. I do this with walnuts as well. Yummy. (I do find it’s helpful to let the nuts dry before trying this.)

      • Roast almonds first and then put in food processor while still warm. They’ll turn into almond butter really fast,

      • Hemp milk, hazelnut milk and cashew milk are other possibilities. Hemp milk doesn’t taste great to me plain, but if I add some coconut oil or coconut milk it helps balance out the strong flavor. Straining it helps too.

      • If you start soaking the almonds and find you don’t have time with 24 hours to do something with them, rinse them, add fresh water and pop them in the fridge. They’ll still soak without becoming moldy. You can still make milk with slightly sprouted almonds. Just be sure to use within another day or two.

  6. I tried this but it wasn’t at all creamy. I added cocoa, stevia, and vanilla. The flavor was fine but it tasted more like water. I’m drying out the almond for flour. How long does it keep for?

    • Change your ratio, add more almonds less water. It should keep for ~3 days once opened, 7 days if unopened.

    • I wondered about the taste. I’m trying to figure out if it’s cheaper to make my own almond milk or just buy it. When I googled Almond Milk recipes (including this one) all of the water/almond ratios were way different, ranging from 6 to 12 cups of water per pound of almonds. Since 3 cups roughly equals 1 lb of almonds, this recipe calls for the equivalent of 12 cups of water per lb. of almonds. It’s a little hard to figure in the added benefit of being able to make almond flour with the pulp.

      • The problem is store bought almond milk only has a few almonds in it. It’s mostly water. It’s a crime to even call it almond milk. Plus most have sugar and carrageenan, which are not good either. I don’t think there is a store bought one that is any good.

      • Or 1 cup of almonds per 4 cups water, so 1/5 of it is pure almonds.

        Becky, that explains why this version has 12.5g of fat per cup compared to the brand that I buy’s 2.5g per cup.

        • If you have read recent article on Almond Milk like on Dr Mercola’s Web Page you will see that a few Almond Milk Companies use barely 2% almonds in the milk they sell, less almonds less fat… your paying for water in a box.

          • I agree!!! I am in the UK and when I recently purchased an organic almond milk by Rude Health I realised,after reading the ingredients list,it contained just 1% almonds!!! The rest was rice and water!! I was also not impressed to see sunflower oil in it too! I don’t know how they are even allowed to call it almond milk!

          • The nutritional information can usually tell you a lot about what you’re buying. 😉

  7. Hi Katie, Do you remove the skins after soaking? Is this where remaining phytic acid will be found in the almonds after soaking? I just did this and the almond milk became much smoother and sweeter than when I keep the skin. Thanks for any insight you might have on this. Best!

    • I pop the skins off before I blend the almonds. The milk is then a bit less grainy, and a brighter white. However, keeping skins on hurts nothing at all!

  8. Hi Katie
    I love your website and refer to it often. I am getting a lot of mixed information about drinking almond milk. Some say (on Paleohacks q and a) not to drink it because it is high in Omega 6s. Others (Chris Kresser) talk about the phytic acid levels in nuts. I am concerned because my daughter cannot drink a lot of dairy with out skin irritations so we drink almond milk. I can not find information on how much phytic acid is in 1 glass of almond milk. Any ideas? If 3 oz of almonds = 1200-1400mg of phytic acid then 1 cup of almonds = 8 oz = 3600+mg phytic acid…So would 1/2 cup serving of almond milk have 450mg of phytic acid? Chris Kresser recommends 100-400mg/day of phytic acid or less is tolerable. Any thoughts?

  9. I am so confused about dairy! Some people say drink raw milk, some say it’s very dangerous. Some say drink almond or coconut milk. I am trying to take one step at a time towards a more natural lifestyle. What kind of milk does your family drink? Thank you!

      • I have also been told that almonds are goitrogenic foods are foods that interfere with iodine absorption and therefore are not great for restoring Thyroid health? Do you know anything about that?

      • I started having thyroid issues and realized it was a candida problem. Maybe check that out if you havent (im sure there a good chance you know your issue well) Just mentioning in case. My assumptions of having a candida problem were confirmed when I started a candida diet I got the die off reactions before that I learned I had almost all symptoms of systemic candida(the list is long) many of them are the same symptoms of hypothyroidism

  10. I have a question….any way to make this chocolate almond milk? I introduced my 3 year old to almond milk and she prefers it over cows milk. She’ll drink the vanilla I buy but she would rather have the chocolate and the store doesn’t always have it…..

  11. Hi,

    Great recipe Katie.

    This article has some really good information on nuts in general and phytic acids for those who are concerned. Mercola is a much trusted website for health.

    Chris Kresser’s article seems a bit too harsh and to start counting mg of phytic acids just seems a but too much.

    Macadamia nuts seem to be the best option and don’t need to be soaked and I’m sure the almond milk is fine too because it the almonds are soaked.


  12. Would this be a good alternative for a baby who is no longer nursing? I would be concerned about the high omega-6, so would walnut milk be a better option? Or maybe alternating between several? My first two weaned to store bought milk, my next two weaned to raw milk, this one I’ve nursed the longest but she’s kind of self weaning and I’m having a hard time figuring out the best option. Right now I just try to give her yogurt every day.

    • Coconut milk is amazing. It has a very healthy profile. However, have you thought about pumping your own milk for a while? You can freeze it, and then begin to mix it with coconut milk as a transitional drink.

  13. There isn’t a substantial calcium content in this homemade version. The commercial almond milks all have added calcium in them to qualify as a milk substitute. I don’t know if anyone has tried fortifying this, but it sounds like it might be a good idea.

    • Calcium supplements are not necessarily good. There is controversy on this subject. You may want to Google “calcium supplements good?”

  14. Hi Katie, thanks for all your information. I have been making almond milk for a while and love it but I have a friend who says if the almonds aren’t peeled they can be bad for you. I have never peeled them before but I notice in your picture they are peeled. Would like your thoughts please.

      • I’ve just made my first batch of almond milk today! May I just ask you if you ever blanch the almonds first to get the skin off? Do they come off just as easily after a 12hr soak? And is there an easier way to take the skins off than having to squeeze each one individually? Many thanks.

  15. I agree with Bernadette. Any ideas how to fortify it with calcium, protein, or fats? My daughter (20 months old, gets constipated with dairy). I’ve been looking for an alternative, but haven’t found one that compares.

    Any suggestions? Possibly getting these nutrients from additional food sources?

    Katie, any insights? Thanks!

  16. I love making almond milk. And I’m glad you mentioned that I can safe the pulp, thank you! Seriously I was like, but it’s so wasteful to put it in my compost. Now I know I can keep it, so thanks.

  17. I’ve been using different nut milks, but have been recently avoiding them because of concern that I was getting too many omega 6s that way. Any cautions about this? My doctor was very proactive in balancing omega 3s/6s in his celiac patients especially, and he is against ALL nuts for this reason, although macadamias apparently have a more favorable ratio than any of the others.

  18. So this got me really thinking…. What about a combo of almonds, walnuts for EFAs and sesame seeds for extra calcium as a dairy alternative for young children?

  19. Thank you so much for this simple and delicious recipe! I just made it this morning in minutes and am now enjoying it over organic oats, sunflower seeds, and honey. I feel so much better about the pure simplicity of this milk over the store-bought. Thank you for your inspiration and contribution!

  20. I would like to try this using dates to sweeten, but have never worked with dates. How many do you use? I see you said to soak. Is there anything else that should be done?

  21. At what age did you start giving this to your children? My baby doesn’t LOVE formula, she is 9.5 months, and I’m wondering if I can add a little bit of almond milk to it.

    • Hi Lauren! Did u end up,giving it to your little one? My first thrived on homemade almond milk. I’m about to start giving it to my 11 month old.

  22. You could also make almond butter and keep in airtight glass jar. Use 2 tbsp. almond butter, 4 cups filtered water, 4 dates, natural vanilla extract (1 tbsp.), and pinch of salt to make almond milk. This skips the whole straining almond process, right?

  23. Hi,

    I found your website a few months ago and absolutely love it! I have been looking for alternative milk products without having to spend a lot of money.

    Do you buy nuts that have already been soaked and then soak them again before making the milk, or do you just buy nuts that are not pre-soaked? I hope that makes sense, as I want to lower the amount of phytic acid as much as possible.

    Thanks, Wellness Mama! :)

  24. I have tried making almond milk about 3 times now and for some reason every time it has had a “skunky” flavour that has made it undrikable. I am so frustrated. I have soaked the nuts, I haven’t soaked them. I have used homemade vanilla in it and artificial. I don’t know what is going wrong. On the plus side, I my coconut milk turns out great. I just want a variety for my kids.

    Has anyone else ever had this problem?

    • Hi Tasha,

      I blanch the almonds before soaking them because in every ½ cup of almonds I usually find anywhere from 1 to 3 almonds that are green and mouldy under their skin. And since I don’t like the idea of mouldy almonds soaking with the good ones and perhaps infecting them, I prefer blanching *before* soaking. Perhaps mouldy almonds are the reason you’re getting that “skunky” taste.

  25. Made it for the first time today having soaked the almonds more than 12 hrs..
    Slipped the skins off and followed the recipe………it is delicious…..and has a nice
    creamy texture………am drying the remains for flour…….

  26. Katie, have you tried buying from Just Almonds? They do great discounts on bulk orders so I think it would save you a fortune. I was tipped off about them by an article which explains that many almonds for sale in the USA are sprayed with a toxic chemical call PPO- yum yum!

  27. I would like to know why you need to dry out the almonds before adding water to them to make almond milk. It seems like you would not need to dry the out, just to add them to water to make the milk. I am REALLY new to this.

  28. If have made almond milk in a food processor which works but there was quite a bit pulp left over. Is there a difference between making almond milk with a high speed blend instead of a food procesor.

    • Hi, Ilse! I’d say you definitely get a lot of leftover pulp with a food processor. I hear a regular blender takes 4-5 minutes to make nut milk. After much research, I bought the Breville super high speed blender – The Boss – which does the job beautifully. It does cost a pretty penny, but two minutes at the highest speed is all it takes and cleaning is a breeze.

  29. hi Katie, I purchased some sprouted almonds at whole foods- I was wondering if they still have to be soaked overnight to make almond milk with them. Thanks! :)

  30. Hi Katie, do you know what is the nutritional info of home-made almond milk? Filtering removes the pulp, which I believe removes most of the protein, fat, and fiber. Commercial almond milks are useless (and taste weird, not like almonds) as they have just 2.5 grams fat, 1 gram carbs, and 1 gram protein per 8 oz serving, which as I said, is useless. I am guessing home-made has definitely a lot more nutrients than that, but still far from dairy milk. When I have made it before a few times a very long time ago, I did not filter it. Instead, I stirred it just before every sip. In this way, I was getting everything from the almonds in to my body.

    • Blanched almonds (no skin) complete nutritional data:

      1 cup has:
      Protein 31.8 grams
      Calcium 313 mg
      Magnesium 399 mg
      They also provide data for vitamin profile, fat profile, etc.
      Assuming you make almond milk (3 cups water + 1 cup almonds and don’t filter out the pulp), then divide the values by 4 to get the nutrient data per cup of almond milk.

  31. Hey Katie :) I’ve been following your site for well over a year and I LOVE IT! Thank you so much for always sharing such great ideas! I was just wondering if you have ever made hemp milk? After experimenting with homemade nut and seed milks (I’ve tried just about everything, just for fun.) The creaminess is amazing, I even like it better than cashew milk :) I do a ratio of 1C seeds/3.5C water, and it’s addicting! I love the hemp seeds for all of their nutrients and healthy fats, but also because they do not require any soaking and they blend so well that most people don’t even strain it. I do not have a fancy blender, so I still use my trusty nut milk bag. I also add a pinch of pink crystal salt, a pinch of raw vanilla powder ( if you haven’t tried it….so good.) And I soak about six small dates and add them with their soak water towards the amount of water in the recipe. I know that’s more sugar than some want, but the minerals in the dates make it a free pass for me! I like to drink a big glass over ice with some good, fresh organic cinnamon mixed in. I’ll have it for breakfast some days and even for dessert!! It’s THAT good :) Just wanted to share my favorite milk recipe since you have shared so many wonderful things with me! Thanks again, and keep up the good work, so many of us really do appreciate it!

  32. Great discussions! I also use the “whey” that is strained out of the almond milk. I save it in a TupperWare container in the frig and add a spoonful to my daily healthy shake. I hope it is adding a bit of healthy protein and improving the consistency of the shake. Doesn’t seem to have much taste.

    • I freeze mine all the time in 1 or 2 cup increments in mason jars. I like to make several batches at one time and then I freeze what I don’t need to use that day. I cook and bake with it all the time. You just need to remember to give it some time to defrost before use. Defrosting in the fridge can take a very long time. So I place the jar in a bowl of cool water from the tap. You really need to use it that day if you defrost it.

  33. Thanks for this recipe! I’ve been making it for weeks now, but the batch I made yesterday turned out … bad. The milk tastes very basic – almost bitter. It also separated more than I’m used to. I did nothing different except that I soaked the almonds for longer than usual (around 48 hours, and I didn’t change the water, which I know is recommended). The almonds tasted fine right before I blended them.

    Any idea what went wrong, and whether it’s safe to use? I’m not going to drink it in any case – it’s not a good tasting drink – but I may bake with it.

    • Just my opinion of course, but the almond milk should never taste bad. I would not recommend using it for cooking or baking if it smells off or tastes bad. I’ve had almond milk go bad after just two days in the refrigerator, so I just started freezing it and then just defrosting it on the day I need it. I also freeze it in silicone ice cube trays, so that I can use small amounts at time for using in cereal for my daughter. I put the cubes in a bowl and add a little water to speed up the defrost. Just need to remember to start the process maybe 15 minutes before needing it. Once it’s liquid enough, I add the cereal and serve.

  34. Thankful for this info. What’s the difference between sprouted and just raw almonds. What is the serving in all? Can’t wait to try this!??

  35. What is the advantage of organic over non-organic almonds? Both grow in a shell which will protect against pesticides.?

  36. Hi,

    I recently started making homemade almond milk and have noticed it makes me nauseous. Have you heard of this before? When I drink store bought I don’t get the same reaction. very odd!

  37. just wanted to say thanks. just found your website and facebook page. loads of info for me. I don’t want to get off the site. have just made the coconut milk and dried the fiber. will make flour with it. will try the almond next. I love making my own things and this is a wonderful place to find all I want to know. thanks again.

  38. Thanks for the recipe! Really Enjoy your site and was Excited to add this post to my post about different types of milks!!

  39. Hi,

    will a 400-watts blender be strong enough to crush the almonds?

    And what are your thoughts on plastic vs. glass blenders?


  40. I noticed no one has mentioned goat milk as an alternative. My daughter gets very constipated on cow milk. From my research, goat is the closest to human that there is, but nutrition profile similar to cows milk. The fat globules are smaller and easier to digest. Great for lactose intolerant people. I drink it as well. We buy the powder (meyenberg) from Amazon. Much cheaper than 4.50 a quart at the store. Just a thought for anyone with little ones who still need the fat and protein. I love it! And it really is easy to digest. No more constipation for either of us.

  41. GREAT to cure acute (and prevent) Heart Burn. Take off the “skin” of 10 raw almonds. Eat them chewing a little. (Once chewed too much and got more heartburn). You can remove the sjin with boiling water !!!

    Eat the ten skinned almonds. THAT ALL ! Your heartburn will go away.
    I am big 220 lbs if you are smaller eat a few less almonds.


  42. Just soaked the almonds overnight with the skins still on. Do the skins need to be removed prior to blending? If that is the case, how do you remove them? Thanks! Can’t wait to try this.

    • General rule for plant products: If you want maximum nutrition, eat the skins, as long as they are edible! In fruits and vegetables, most of the fiber and vitamins are found in or just under the skin.

  43. Hi Katie,

    Thanks for this recipe! Can you please tell how long this will stay good for in the fridge?



  44. Great recipe. Love the second-use flour.
    Both have become important in my toolbox, from gluten-free baking to lactose intolerance in guests…or just to try something different! The flavor, although subtle, is its very own. Thank you.

  45. I am also curious and concerned about the goiter risks associated with almond milk. My 12 month old does NOT like cows milk, but will drink almond milk (commercially prepared). He still nurses about 3 times in a 24 hour period but, as someone whose body hangs onto fat while nursing, I’m ready to be DONE. I’m concerned though about the nutrient profile of the almond milk as well as the information I’ve read regarding it being bad for thyroid health.

    • Not to be preachy, but breast-feeding should be done for as long as possible (up to 2 years, some people do 3) as long as there are no complications preventing it. More and more research is coming out showing breast-fed babies turn out as *adults* to have healthier immune systems, to be far less likely to be overweight, to be better adjusted emotionally, and to be more intelligent. Nature knows best :)

      If that’s not possible for whatever reason, a child still needs real animal milk. Try different variations: lactose-free cow’s milk, long-life cow’s milk, goat milk, etc. They all have different tastes from fresh cow’s milk. Don’t go to flavored milks as they are full of added sugar. And almond milk is also a bad choice, as it does not have the protein and fat such a young child (or anybody!!!) requires, especially commercially available ones, not to mention, all the other additives. Did you know that there is only 1 gram of protein (8 g in cow’s) and 2 grams of fat (8 g in cow’s) per 8 oz?! It is basically flavored water. And if you get the sweetened versions, they contain lots of added sugar, anywhere from 7 to 20 grams per 8 oz! Homemade almond milk should have a bit more of protein and fat, but still not enough. In fact, most or all of the commercially available ones say “Not to be used as infant formula” on them. Soy milk has enough protein, but it has its own problems, and should not be used as baby milk.

      Another option is baby formula, but do your research and get one without added sugar, and you can try lactose-free if there is trouble digesting. Also compare amount of DHA and try to maximize that while still choosing added sugar-free. Make sure there is no sucrose, fructose, glucose, or dextrose in the ingredients.

      Bottom line: Stay away from any sweetened drinks such as flavored cow’s milk or sweetened almond milk, and also stay away from nutritionally deficient drinks such nut and grain milks, whether store-bought or homemade. “Breast is Best”, but if that’s not possible, I gave the alternatives: lactose-free milk, long-life milk, goat milk, and baby formula – always go for unsweetened. Goat milk is known to be highly digestible and nutritious and more similar to human milk than cow’s milk is to human milk.

      If you need clarification or any more help, don’t hesitate to ask!

      • Goats Milk is for goats. Cows milk is for Cows. Nut milks are for humans. Personally I think we don’t even need to drink milk….water is always best. with all the puss and antibiotics that are in milk these days it grosses me out reading about it. I breast fed till my daughter was almost 5. She drank Rice Milk and Water and Juice. She is great and has a well balanced diet.

  46. I make Almond milk in Juicer. I want to know what is left out ? Fat , Fiber? Its a good supply for Magnesium , Calcium , Iron and Zinc. I dont think its a complete protein but I am planning on mixing up Cashews and other seeds with it. I would discourage people from buying commercially prepared almond milks. They dont compare to homemade milk and they also use less almonds and make up for Calcium and other items by adding supplements.

    • The juicer will discard most of the solids, so it will take out nearly all the fiber, and a big chunk of the protein, and of course, along with those you will also lose some of the micronutrients. As long as you collect what the juicer throws out and use it for other purposes (as almond flour), you are good, because it would be a shame to discard a big chunk of the nutrition in almonds if you throw out what comes out at the back of the juicer.

  47. Someone online wrote that almond milk made their coffee taste greasy. I found that too on adding it to my tea, and hated that greasy taste. I’ve found if I let the almond milk sit overnight in my fridge after making it, the fat rises to the surface then I can skim off as much of it as I need in order to enjoy my tea without the greasy oily taste.

    • I know this is late, but 24 hours is definitely not late. I have soaked almonds before for 72 hours. As long as you rinse and change water every 24 hours and keep them soaked in the fridge if soaking for long periods, it is fine.

  48. My husband drinks almond or coconut milk and we have always gotten the store bought stuff. I wanted to make my own because of all the additives, but kept putting it off thinking it would be hard to do. I finally took the plunge and made this recipe. So easy, and so good! My husband is at work right now so I’ll have him try it tonight, but as far as I’m concerned we’ll never buy it again. I made one recipe taking the skins off first, and one with them left on but didn’t see much difference. I sweetened some with honey and vanilla bean and left the rest plain so we’ll see which he likes later. Thank you!

  49. My whole family drinks almond milk or coconut milk. I’m very interested in making my own. Your site has been very helpful!! I’m just wondering if there’s a way to fortify it?

    • What do you want to fortify it with? If you want more protein, you can add hydrolyzed (soluble) collagen (use Great Lakes brand green tin). Just a tablespoon will give you 7 grams of protein! If you want more healthy fats, you can whizz it at high speed with a teaspoon of olive or coconut oil. And if you want more fiber, you can add some soluble fiber supplement.

      Best would be to add chia seed – it will give you good fat, protein, fiber, and many micronutrients. Don’t add to whole pitcher unless the whole pitcher will be consumed at one go. Add to pitcher/glass 15 minutes before serving to let them absorb water and gel up. I would recommend 2-3 teaspoons per 8 oz serving. Stir every couple of minutes to prevent them from clumping at the bottom of the glass, and also stir before every sip as they settle to the bottom.

  50. Hi, I’ve been making loads of almond milk recently sweetened with 3-4 dates per 300ml. Love it but it seems to consistently go off after 2 days instead of 3. Could there be ANY reason for this? Or any way to make it last longer? Is it the sugar from the dates that is causing it to go off early? Or the altitude (sea level) where I live? Please advise.

  51. Hello :) I just found out about phytic acid yesterday and my world is basically collapsing. I am a vegetarian and have relied heavily on beans (which I do soak at least,) soy products, grains, breads, nuts, and alternative milks for protein. Now I find out all these foods, when not properly prepared, inhibit my ability to absorb most of the nutrients I was supposed to be getting from them in the first place! They also increase tooth decay and my chances of osteoporosis. (Yay!) So, now I’m going, “Ok how am I going to make my own almond milk?” Thank you so much for this recipe. Making almond milk looks less intimidating and very yummy now :)

    • @Rebecca

      Soaking grains, nuts, seeds, and legumes will get rid of most of the phytates, but make sure to change the soaking water and rinse thoroughly if soaking for long periods. And of course, rinse very thoroughly at the end. If you ask me, I would say cut out most of the grains, and keep the nuts, seeds, and legumes in your diet, as that is healthier. If that is difficult, at least cut out grain products (breads, cereals, pasta) and consume whole or cracked grain kernels/berries. When you convert a grain into flour, it becomes terrible for your body. Stick to ancient or unmodified grains and leave out modern wheat. Examples: rye, faro, spelt, teff, quinoa, amaranth, millet, buckwheat, wild rice, colored rice (black, purple, red), etc.

  52. I am just wondering where do you get the organic sprouted almonds? I truly have never heard of this. I live in Ca up in the bay area, area, but not close to San Fran. I most certainly would like to try this.

  53. i am going to make some almond milk tonight. Store bought stuff are full of sodium and I don’t like my 3 year old son to drink or eat salty food too much.

    My question is: it is a must to add salt during soaking process to reduce the p. Acid? I don’t want to add salt if I don’t have to! Thanks in advance!

  54. HI,
    I’ve been procrastinating on making almond milk due to ‘anxiety’ of not knowing what do to exactly but went ahead to soak my almonds It’s been in room temperature (although I live in hot tropics) the water is not’warm’ for OOOPSS! Just realized it’s coming to 21 hours! I hope I have not lost all good nutrients in there. And I’m surprised to find it has sprouted a bit and I’m happy! and I’m just now only adding in the salt. And at same time peeling off the brown skin. I realized that by doing so, when the brown skin comes out, there’s a ‘semi-transparent’ skint that clings to the brown skin and wonder if by removing that (it comes tag along with the brown skin) am I removing any good stuff from my almonds?

    Also, I am wondering if they phytic acid is clung unto the brown skin of almond – ie if I can soak long enough to remove the skin, then I can just go blend my almond milk or dehydrate if I want?

    Any cons if I soak my almonds or any nuts longer than being suggested?

    Thank you very much

    (Ok, I pressed the back button as I don’t how to get back to origin where I posted my comments earlier bcoz I found my answer in Mercola article – to share with u n ur readers (got this link from your reader)

    Almonds: One of the healthiest aspects of almonds appears to be their skins, as they are rich in antioxidants including phenols, flavonoids and phenolic acids, which are typically associated with vegetables and fruits. A study in the Journal of Agricultural and Food Chemistry even revealed that a one-ounce serving of almonds has a similar amount of total polyphenols as a cup of steamed broccoli or green tea.7

    So, I’ve peeled half the almond and will leave the rest – in a way, I’m worried my kids wont like the ‘taste’ of the skin. Let’s see how it goes.. fingers cross.

    BTW, when we mix the water to blend to make almond milk, it should be’drinking’ water ie not just unfiltered tap water because we are not going to boil the almond milk right?

    I would like to know if boiling it will kill all nuts nutrients? (Because I have a gadget that makes soya beans and other drinks – it can blender to very fine and also at same time can boil the liquid – ie can also make pumpkin soup, 5or 10grains drink which requires boiling. They have recipes to include nuts and sesame seeds

  55. Hi all and Wellness Mama

    I have been using raw milk for my family but am considering giving almond milk a try…there is so much out there about nuts and the chemical spray…I’ve called most companies of nuts I bought from even “healthy” stores in my area and all use the chemical. Does anyone know if the soaking helps with this chemical or is the only truly healthy way to make almond milk is to buy almond from a company like listed above? Apologies is this is answered above already…I stayerd to read through but there are so many comments!!

    Thanks all for any help!

  56. I am new to your website, I think I love what I see on it!! My connection to your site was through natural news. Please, keep up the good work that you have been doing!!! Is your recipe okay for 6month olds and three year olds??

  57. I just made this and added some ‘raw’ unsulphered dried apricots and two vanilla bean pods to it and thought it was really lovely? thank you Katie – was just wondering though, instead of using the left over nut mixture for flour, is it possible to use it to make almond butter by any chance and if so how? Hoping you can help. Thank you.

  58. Could you please tell me if you refrigerate the almonds for the time they are soaking in the salted water?…12 hours +

  59. I didn’t, but it’s recommended to keep them in a cool place out of direct sunlight. You do refrigerate after soaking though.

  60. Hi Katie,
    What is the purpose of the salt, during the soaking, and is it harmful not to add the salt ?
    I failed to add salt to mine, and wondered if it makes the almond milk unhealthy to drink ?
    I soaked for a little over 2 days, un-salted and un-refrigerated, and wanted to make sure the
    salt wasn’t intended to prevent mold, fermenting, or something else that may be un-healthy.

  61. To add to my previous question, I also missed the step of drying the almonds right after they are done soaking. I think I read somewhere they should be dried to prevent mold. Is that true, even if you are making milk out of it, and not flour ?

    • The salt does help prevent bacteria growth and also helps with flavor. It is also important to dry them right away to avoid mold. I haven’t tried soaking without salt or not drying right away so I’m not sure if it is safe or not.

      • Just to make sure I’m doing this right, soak first, then dehydrate, then make almond milk…? I need to dehydrate even if making straight into milk? Also, my almonds are organic but it didn’t saw “raw”. I read on Mommpotamus that organic are stream treated, unless it says raw, therefore I should treat them like cashews and only soak up to 6 hours…I’m confused and would love any help. I just want to make my daughter some healthy almond milk. I soaked my organic almonds 24 hrs last time and the almond milk tasted spoiled. Maybe I need shorter soaking time since they are organic, but not raw…?

        • Skip dehydration if you’re going to make milk out of them. Soak a few hours in the fridge in salted water – salt helps reduce phytates. If you can’t process them in 12 hours, then rinse well and repeat process until you’re ready to make the milk – hopefully fairly soon, for the sprouting process begins as soon as you first rinse and soak them. Then, make sure you consume it within 2-3 days to play it safe.

  62. I am interested in making almond milk. Do they have to be “sprouted” or through the process of soaking organic almonds do they become “sprouted”?

  63. Just wanted to clarify, since the instructions state that almonds should be soaked, not just for almond milk, but even if it’s for eating them. After soaking, is the “drying” part of the process only if it’s for eating, and not for making milk ? Because it seems like it wouldn’t be necessary to oven-dry the almonds, if you’re making almond milk. Because as soon as you dry them, you’re going to get them wet again, when you make a liquid milk out of it. So, is the drying for both eating them and for milk, or just for eating them ?

  64. Is there a way to blanch the almonds without using boiling water? I am worried that will kill nutrients.

    Also how can I make my milk last longer than 2 days? I don’t want to freeze it because it is less convenient when I want a glass!

  65. Thank you so much for this recipe! I had NO idea the almond milk I was buying and drinking had so much unwanted added agents in it! YUCK. Ready to start making my homemade organic almond milk now :)

  66. Hi Kati. Ive recently started makin my own almond milk with your recipe and just love it. I doubled my last batch and 4 days into drinking it, it has soured. Can you give me ideas on why that might have happened? I keep it refrigerated. The only thing different this time was using 2 different brands of almonds.

    Thanks for your input!

  67. I’ve been looking all over the Internet for tips on cooking with homemade almond milk. Not much luck; all the links point out to commercial almond milk, loaded with stabilizers, artificial flavoring and synthetic vitamins. I have a recipe for an Asturian (Spain) rice pudding that calls for 45 minutes of cooking the rice in milk, orange peel, vanilla and other flavorings over low heat. I was wondering if almond milk would be suitable for this recipe.

    • The results would be different but cooking is life and trying new ways of doing things. Try it out yourself and have fun with it.

  68. I’ve made almond milk before but it only lasts a few days in the fridge and ends up being tossed out. We simply don’t use enough and the store-bought stuff lasts longer so there ends up being less waste and, therefore, cheaper. But of course there’s all the added junk to store-bought that we don’t want. Any ideas on how to make this last longer? Or, will it still work to make 1/3 the recipe?

    • Stephanie, I live alone and what works for me is making a batch of 1 cup of almonds to 3+ cups of water about every other day. I’ve read that almond milk lasts for three or even four days. I think the clue to avoid throwing out almond milk gone bad might lie in what kind of commitment is made to completely wean from cows’ milk. Once you’re 100% with almond milk, you will learn what batch size works best for your family – depending on how many you are and how often you like to drink it – and stick with it. There’s really no reason to go back to cows’ milk once you know the facts. As I always say, cows’ milk is great… for calves.

  69. Hi. After the almonds have soaked and I have removed the skins, is it necessary to dry them in the oven? I have just made the milk after soaking. I just wanted to know if there are any health benefits from drying them in the oven. Thanks!

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