Almond milk is a healthy and inexpensive alternative to conventional dairy that you can easily make at home! Statistics show that many people are choosing dairy-free milks and other products due to allergies, concerns about sourcing, or just taste preference.
Why Make Almond Milk?
Like virtually every other food or drink, almond milk is both less expensive and healthier when you make it yourself. While there are decent store bought brands available now, many brands contain additives like carrageenan to remain shelf stable and a keep a consistent texture.
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.
We used almond milk when we were working on reversing our son’s dairy intolerance and I still often use it (or homemade coconut milk) in recipes, coffee, or to drink simply because it is so inexpensive and easy to make.
If you are dairy free, making your own almond milk is a great way to save money and avoid additives. As a bonus, you can use the leftover almond pulp to make almond flour for use in recipes! If you are nut free as well, coconut milk is another good alternative.
How to Store Homemade Almond Milk
This recipe lasts approximately 4 days in the refrigerator. Our family easily consumes this much almond milk in a few days, but if you won’t use this, it is best to reduce the recipe and make less to use as you need it.
Homemade Almond Milk Recipe
Yield 4 cups
This almond milk recipe is super simple to make at home in just minutes! It is customizable so you can adjust the sweetness and even add flavor, plus it is naturally dairy free, paleo, vegan and all around delicious!
- If desired, soak almonds for at least 12 hours in pure water with 1/2 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. The longer the almonds soak, the creamier the finished milk will be. (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 here.)
- Drain the soaking water and rinse the almonds well. Do not keep this water to re-use as it contains phytic acid and is best to discard it.
- In blender or Vitamix combine almonds and pure water along with vanilla, sweeteners, or any other optional ingredients. See the notes below for some flavor suggestions.
- Blend 2-3 minutes until smooth and creamy. Mixture will expand some, so make sure your blender is not full before starting it.
- Strain mixture into a large bowl through a sprout bag, cheesecloth, or thin kitchen towel.
- Pour into glass jar or pitcher and store in refrigerator for up to four days.
Reuse the Pulp: 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. Alternately, just store in the refrigerator for use in baking or smoothies.
Flavor Variations: Add ½ cup strawberries for strawberry almond milk, 1-2 TBSP cocoa powder for chocolate almond milk, or any other flavor you can imagine!
Imitation Store Bought Almond Milk: This recipe will produce a creamy almond milk that is much better than store bought almond milk (in my opinion). Most store bought milks only use 2% almonds so they are low calorie but you're essentially buying water in a box. If you prefer this type of almond milk, you can reduce the amount of almonds to ¼ or ½ cup and use the recipe above.
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 0.3 g
Sodium 6 mg
Total Carbohydrates 1.9 g
Dietary Fiber 1 g
Sugars 0.4 g
Protein 1.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Do you eat almonds? Ever used almond or coconut milk in place of regular milk? Tell me below!