Organic Almond Milk

Simple Homemade Almond Milk Recipe Organic Almond Milk

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 7 reviews
Organic Almond Milk
  • 1 cup raw organic sprouted almonds - soaked overnight (this step reduces the level of phytates- here is a good tutorial)
  • 4 cups pure filtered water
  • vanilla bean (optional)
  • dates, honey or stevia (optional)
  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. Jamie says

    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!

      • Nysia E says

        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. :)

    • debra says


      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

    • pashya says

      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.

      • Lydia says

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

    • Katrina Mathis says

      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?

    • says

      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. Dusty says

    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. Dusty says

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

  4. Michele Zagorski says

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

      • Michele Zagorski says

        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!

          • Brianne says

            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)!

        • Nina says

          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.

        • Kathy says

          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. Kim says

    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.

    • Michelle says

      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.)

      • Heather says

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

      • Jennifer L. says

        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.

      • Jennifer L. says

        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. Joanne Gaglione Brown says

    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?

    • nina says

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

  7. Alexandra says

    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!

    • Linda says

      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. Tiffany says

    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. Mackenzie Anderson says

    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!

      • Cori says

        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?

      • Cory says

        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. Chaylin says

    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. Roberta says


    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. Jen says

    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.

    • Linda says

      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. Bernadette says

    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.

    • Terry says

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

  14. Jennifer says

    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.

      • Anna says

        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. Carmen says

    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. Matilda says

    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. Carol D says

    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. Jen says

    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. Jamie Terry says

    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. Julie says

    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. Lauren says

    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.

  22. Paula says

    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. Alex says


    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. Tasha says

    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?

    • Maureen says

      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. pashya says

    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. Julia says

    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. Christie Pollard says

    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. Ilse says

    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.

  29. Jennifer says

    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. Najeeb says

    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.

    • Charla says

      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. Mary Susan says

    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. Jane says

    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.

    • Angie says

      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. Sara says

    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.

    • Angie says

      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. Kerstin says

    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. Bill K says

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

  36. Julie Hitchcock says


    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. Brunella Brunet says

    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. Michelle Tomlinson says

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

  39. Michael Lebrun says


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

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


  40. jojo says

    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. Uzi says

    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. Holly says

    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.

  43. Flaca Vaca Farm says

    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.

  44. Rebecca says

    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.

  45. Faisal says

    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.

  46. Maureen says

    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.

  47. Shelley says

    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!

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