How to Make Almond Milk (Recipe + Variations)

Simple Homemade Almond Milk Recipe

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 (by choice or necessity), 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.

Simple Homemade Almond Milk Recipe

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How to Make Almond Milk At Home (Easy Recipe + Variations)

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! 

Ingredients

  • 1 cup almonds - (Organic and raw preferred if available- I use these)
  • 4 cups pure filtered water (plus more for soaking)
  • tiny pinch of sea salt
  • For Vanilla Almond Milk: 1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped
  • To Sweeten if Desired: Sweetener of choice including 2 dates, 2 Tablespoons maple syrup or a few drops of stevia of choice (omit for an unsweetened almond milk)

Instructions

  1. Optional Step: 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.)
  2. Rinse almonds well. 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. 
  3. Add optional ingredients. If using vanilla, sweeteners or any other optional ingredients, add them now. See the notes below for some flavor suggestions. 
  4. Blend well. Mix almonds with pure water in blender or Vitamix. Blend 2-3 minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
  5. Strain almonds. Strain mixture into a large bowl through a sprout bag, cheese cloth or thin kitchen towel.
  6. Store. Pour into glass jar or pitcher and store in fridge for up to four days.

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 1/2 cup strawberries for strawberry almond milk, 1-2 Tablespoons 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 1/4 or 1/2 cup and use the recipe above. 

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 34

% Daily Value

Total Fat 4 g

6%

Saturated Fat 0.3 g

2%

Sodium 6 mg

0%

Total Carbohydrates 1.9 g

1%

Dietary Fiber 1 g

4%

Sugars 0.4 g

Protein 1.9 g

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

How to Store Homemade Almond Milk

This recipe lasts approximately 4 days in the fridge. 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.

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

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