How to Make Almond Milk (Recipe + Variations)

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Simple Homemade Almond Milk Recipe
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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.

Simple Homemade Almond Milk Recipe

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


4 cups



  • 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 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.


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!

Katie Wells Avatar

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.


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

  1. Tina Avatar

    I have sliced almonds an I use them to make almond milk and will the water amount be the same?

  2. Erin Avatar

    5 stars
    I am wondering, are the nutrition facts at the bottom of the post for the full recipe or the imitation store bought recipe?

  3. Karin Avatar

    I’m curious about removing the skins on almonds. I usually pop them off after soaking, which adds a few minutes to the process. Do you know about taste/nutrition value regarding skins? Thanks

  4. Carole Cristi Avatar
    Carole Cristi

    Because I live alone and don’t have almond milk on a daily basis, I just take a handful of soaked almonds, water and what ever else I want in a smoothie and whiz that in my vita-mix. That way I get the benefits of the almond nut as well as the fiber (meal) on the almond. And, I don’t have to strain and wait for the milk alone.
    Thank you for your informative and interesting blog. I know it takes a lot of time to research and then deliver all that information. I appreciate it!

  5. Kathy Avatar

    I don’t like to use almond milk in my mashed potatoes it makes them rubbery. I just use water n butter. Not as creamy but, oh well.

  6. Wendy Rainbow Avatar
    Wendy Rainbow

    If this uses 1 cup almonds and 4 cups water, will it make 4 cups of the almond milk or will the whole process result of more or less?

  7. Kay Avatar

    What about those trying to reduce sodium? Is there a need for salt in the homemade almond milk recipe

  8. Ania Avatar

    5 stars
    I’ve been making nut milks and seed milks for quite a few years now. I don’t bother with straining the pulp anymore, which is what I’d like to recommend for those of you who feel challenged with trying to find ways to use if up instead of discarding. Sure, it requires getting used to texture that’s is not as smooth as what we are used to when drinking regular milk or strained plant milk, but it’s not that unpleasant at all. Kids might be more challenged and not ready to accept a more rustic texture, though. As for you, go ahead and try.

  9. Ingvild Avatar

    This is exactly how I make it at home! I don’t add any sweeteners, as it’s already perfect like this (and healthier too). I have a hard time using the pulp, though. I never know what to do with it… I don’t bake that often… Could you tell me how much the pulp will last in the fridge, if I leave it as it is in a glass jar (meaning I don’t want to bother with dehydrating it in the oven, blending into flour, etc). Thanks Katie.

  10. Linda Camp Avatar
    Linda Camp

    Margo… Thanks for these tips! I’m now making almond milk and getting more bang for the buck because your method produces more almond and less water. It’s also MUCH EASIER to strain using a seive than trying to wring out a cloth bag… and much less messy! Thanks again!!

  11. Bill Avatar

    I recently started making raw organic almond milk, regular almonds are fumigated with poison gas, and I DO NOT soak them. I don’t believe there is sufficient evidence to warrant soaking

  12. alien Avatar

    3 stars
    My recipe is 100g of nuts to 1 litre of water. Zap the nuts for 10 seconds then add the water and zap for a minute. Strain through a nutbag. No sweetener required

  13. Karen Avatar

    How do I store soaked almonds for later use to make almond milk? How long will they stay? Or is it better just to soak the amount of almonds you need for the batch?

  14. Nina Avatar

    4 stars
    May I ask- what is the necessity of drying the almonds? Can I not just make it right after soaking?

  15. Faith Avatar

    4 stars
    Do I HAVE TO dry before making the almond milk? I don’t see how the almonds could possibly spoil if you blend right after soaking…

  16. Dana Avatar

    Question – Does making Almond or coconut milk require a “high speed” blender such as a vitamix or ninja? The desire to make homemade almond milk has almost launched my blender acquisition. There are some reasonable models for 25-30$, but will they be sufficient to make almond milk?


  17. Jane Avatar

    Aug 2016 (UK): Been thinking about making nut milks for a while. Have never bought any as the additives put me off! I’ve never liked the taste of milk but drink it in coffee and molasses and use yoghurt in smoothies. I recently become a vegetarian and it distresses me to think of cows being treated so badly for the sake of some milk so I finally took the plunge. Soaked 200g almonds overnight with a pinch of sea salt. This morning removed the skins, rinsed and added to my NutriBullet with a couple of cups of water and 2 soaked dates (had to do in 2 batches). Squeezed through a muslin cloth and filled 2 jars. Looks creamy and tastes ok but I more importantly I’m happy that no more cows will suffer on my behalf 🙂 It’s pleasant enough in molasses and yummy in smoothies, yay! Going to dry the pulp out now and use in a cake recipe this week. Will try a different nut next time. Thanks Katie!

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