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.

If you go through a lot of almond milk in your home, I have found that it is much faster to use the Nutr Machine. While it can be pricey (use code WELLNESSMAMA10 for a discount), it can pay for itself very quickly if you use it often enough!

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

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!

Calories 34kcal

Author Katie Wells

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Servings

cups

Ingredients

1 cup raw almonds
4 cups filtered water (plus more for soaking)
1 pinch sea salt
½ tsp vanilla extract (or ½ vanilla bean, scraped, optional)
sweetener (such as 2 dates, 2 TBSP maple syrup, or a few drops of stevia, optional)

Instructions

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.

Nutrition

Nutrition Facts

Homemade Almond Milk Recipe

Amount Per Serving (1 /2 cup)

Calories 34 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.3g2%

Sodium 6mg0%

Carbohydrates 1.9g1%

Fiber 1g4%

Sugar 0.4g0%

Protein 1.9g4%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

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.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you eat almonds? Ever used almond or coconut milk in place of regular milk? Tell me below!

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

275 responses to “How to Make Almond Milk (Recipe + Variations)”

Nerissa

April 3, 2015

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?

Reply
1. Najeeb
  
  April 9, 2015
  
  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.
  
  Reply
  1. Nerissa
    
    April 10, 2015
    
    Oh that’s great! Thank you so much! I was also wondering what to add to fortify it with more calcium?
    
    Reply
Shelley

March 25, 2015

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!

Reply
Lisa

March 25, 2015

I forgot about my almonds! Is 24 hours too long to soak them?

Reply
1. Najeeb
  
  April 9, 2015
  
  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.
  
  Reply
Maureen

March 11, 2015

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.

Reply
Faisal

February 14, 2015

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.

Reply
1. Najeeb
  
  April 9, 2015
  
  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.
  
  Reply
Niki Harris

February 1, 2015

Where do you purchase your almonds?

Reply
Rebecca

January 17, 2015

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.

Reply
1. Najeeb
  
  April 9, 2015
  
  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!
  
  Reply
  1. Dianne
    
    April 17, 2015
    
    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.
    
    Reply
    1. Kathy
      
      September 17, 2017
      
      Does that mean we’re nuts 🙂
      
      Reply
Flaca Vaca Farm

January 16, 2015

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.

Reply
Sylwia

January 12, 2015

Hi Katie,

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

Blessings,

Sylwia

Reply
Holly

January 5, 2015

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.

Reply
1. Uzi
  
  January 7, 2015
  
  Pour boiling water on raw almonds and then you can remove the skins easily by hand !!! THAT ALL !!!
  Uzi
  
  Reply
2. Najeeb
  
  April 9, 2015
  
  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.
  
  Reply
Uzi

December 23, 2014

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.

Uzi

Reply
jojo

December 11, 2014

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.

Reply
Michael

December 3, 2014

Hi,

I want a nutmilk bag that has not been coloured (so no colouring goes into the milk).

Reply
1. Katie – Wellness Mama
  
  December 3, 2014
  
  The one you linked to should work
  
  Reply
Michael Lebrun

November 26, 2014

Hi,

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

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

Michaël.

Reply
1. Katie – Wellness Mama
  
  November 30, 2014
  
  It should be… glass is great if you have a blender with glass…
  
  Reply
Michelle Tomlinson

November 20, 2014

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

Reply
Brunella Brunet

October 24, 2014

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.

Reply
Julie Hitchcock

October 22, 2014

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!

Reply
Bill K

October 11, 2014

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

Reply
Kerstin

October 3, 2014

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!??

Reply
Sara

September 28, 2014

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.

Reply
1. Angie
  
  October 8, 2014
  
  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.
  
  Reply
  1. Sara
    
    December 1, 2014
    
    Thanks! Freezing it is a great idea. I’ll have to start doing that :).
    
    Reply