Skip the store-bought brands and make your own homemade almond milk. Free from unwanted additives, this clean, wholesome, and nutritious plant-based milk is perfect for all your non-dairy needs. We love using it daily in protein smoothies for a healthy start to the day or a post-workout refuel. It’s so simple—soak the almonds, blend in a high-speed blender, and enjoy. Homemade really is better.
I started making homemade almond milk when I read the ingredients labels of many store brands. It’s so simple to make, so why not make your own? I stock raw almonds in my pantry, buying them in bulk, and we always have almond milk for our morning smoothies. Homemade beats the stuff in a box or carton, which can be processed with additives you don’t want.
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Why You'll Like This Recipe
- Homemade almond milk is super easy to make.
- Never run out of almond milk.
- Stock raw almonds in the pantry.
- Buy almonds in bulk to save.
- Strain or not, I usually don't.
- Flavor and sweetening options.
For creative ideas on making healthy protein smoothies, read my Ultimate Guide to Making Healthy Smoothies.
Recipe Ingredients
- Almonds: Be sure you buy plain raw almonds, not roasted, salted, or flavored. Buy in bulk at warehouse stores to save money.
- Water: Pure, clean, filtered water is best, not tap water unless you have very good water (not where I live).
If you've heard the critics that growing almonds wastes water, read this article on growing almonds first. It will help you understand the true facts about almonds.
Chef's tip: With all alternative milks, buy unsweetened and unflavored and add what you want for quality and control.
Substitutions and Variations
- Vanilla: If you love vanilla almond milk, add a little vanilla extract or ground vanilla bean to the almond milk. Optional.
- Sweetened almond milk: If you want sweetened almond milk, use a natural sweetener such as brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup. Another good option is zero-sugar maple syrup or honey. Some people like to add soft pitted dates but they don't blend really easily due to their chewy texture.
- Flavored almond milk: Try cocoa powder, add a little cinnamon, pumpkin spice blend, or Japanese matcha powder for variety. Adding maca powder gives it a sort of butterscotch-earthy flavor and studies say maca may have health benefits.
Chef's tip on flavored almond milk: While you can flavor almond milk many ways, my recommendation is to leave it plain and simple, and add the flavor to whatever you are making, such as a protein smoothie. It's easier to flavor and get the right flavor level and concentration.
Recipe Instructions
Step 1: Soak almonds overnight or for 8 hours in cold filtered water.
Step 2: Drain off soaking water, add fresh filtered water to the blender container, pur on high speed for about 1 minute. Allow the foamy top to subside or scoop it off for more accurate almond milk measuring. It's ready to use right away, strained or not.
To Strain or Not
Some recipes strain the almond milk through a nut milk bag for a smoother texture. I do not. Why toss all of those healthy little bits of almonds? Do what suits you best. We like the texture of un-strained almond milk. It’s thick and rich. It will keep for 3-4 days in the refrigerator. Stir or whisk before using. If you let it sit too long and it smells sour, toss it.
The only time I strain my homemade almond milk is if I need a thin, fluid milk for using in a recipe.
Almond to Water Ratios
Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.
- 9 ounces almonds to 6 cups water.
- 7 ½ ounces almonds to 5 cups water.
- 6 ounces almonds to 4 cups water (1 quart).
- 4 ½ ounces water to 3 cups water.
For more plant-based milk options try my pumpkin seed milk, cashew milk, or quick homemade coconut milk.
Why Almonds?
Almonds are considered the most nutritious of nuts. From a nutrition standpoint, almonds are a rich source of protein containing fiber, omega-3 and 6 fatty acids, vitamin E, magnesium, calcium, and zinc. That, and they taste great.
Why Soak?
Almonds contain enzyme inhibitors that can interfere with digestion and nutrient absorption, so toss the soaking water and use fresh filtered water to puree your almonds into milk in a high-speed blender. Soaked almonds also puree into a smoother milk.
Tips For Buying Raw Almonds
While a 2007 USDA law requires all almonds grown in the United States or Mexico to be sanitized or pasteurized, there are two methods used: steam pasteurization and Propylene gas (PPO). You want steam pasteurized.
Steam pasteurization is non-toxic and does not kill the nut. It's done with a short burst of steam that sanitizes the surface of the nut only. Steam pasteurized almonds will sprout, so they are still alive. Look for the words steam pasteurized somewhere on the package. If nothing is listed, call the producer and ask.
The other method using Propylene Oxide (PPO) gas is industry standard because it is cheaper. PPO gas is classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen. Not too appetizing or healthy for your family. Here are the almonds I buy off Amazon or at Costco. Plus I buy only organic.
Serving Suggestions
We use homemade almond milk daily in our protein smoothies for breakfast and for post-workout smoothies. Use it almost anywhere that calls for milk. Enjoy a cold glass with a cookie, use it in breakfast recipes such as overnight oats with chia seeds or Bircher muesli.
Recipe FAQs
Yes, soaking softens the almonds for easier blending and smoother milk. It also helps remove phytic acid for better digestion and nutrient absorption.
It depends on how creamy of an almond milk you want. For a quart of almond milk, soak 6 ounces of raw almonds to 4 cups water (1 quart).
You can freeze almond milk in ice cube trays or portioned silicone trays. I find that the texture changes a bit different, so prefer making it fresh since it's so easy, but if freezing is a necessity, then freeze it.
Skip the straining process and use your almond milk as is. This is what we do, Why toss the nutrition in the almonds? If you want to strain or need to for a specific recipe and have pulp, it can be used in energy balls or stirred into porridge. It's also great for composting.
More Homemade Plant Milk Recipes
If you love almond milk, try these other easy nut and seed milks as alternatives. They are delicious and different in their own right. For delicious and healthy smoothies, check out the protein smoothie recipe page.
Did You Make This Recipe?
If you make homemade almond milk, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Homemade Almond Milk
Equipment
Ingredients
- 6 ounces raw almonds
- Filtered water to cover the almonds for soaking
- 4 cups fresh filtered water for pureeing
Options
- A splash of vanilla or almond extract optional for flavoring
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Instructions
- Place almonds in container and cover with water. Cover and refrigerate for 8-24 hours. Strain off soaking water. Pour soaked almonds and fresh filtered water into a high-speed blender with a tight fitting lid and process for 60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.
Notes
- 9 ounces almonds to 6 cups water.
- 7 ½ ounces almonds to 5 cups water.
- 6 ounces almonds to 4 cups water (1 quart).
- 4 ½ ounces water to 3 cups water.
Nutrition
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Goldie says
Hi, thanks for the recipe. I never make it by myself.now i want to make it by myself.
1. Must i peel the skin before blend it?
2. Is there any difference for the finale taste & texture between peel the skin & not peel it? I bought raw almond with skin.
3. Must i boil the milk?if yes, how long should i boil it? How high is the temperature to boil it?
Thanks
Sally Cameron says
Hi Goldie. Glad you are making almond milk at home rather than buying it. Much better! This is a very simple and easy recipe. You do not peel or skin the almonds and you do not boil the milk. Just soak the raw almonds, drain, and puree with fresh filtered water about 90 seconds. That's it. Refrigerate. it will last a few days. I make it several times a week.
Julie Richter says
How much vanilla extract would be best to use?
Sally Cameron says
Its really to your taste Julie. Start with a teaspoon and taste. Add from there. I love vanilla, so I might double that. You can use extract or pure ground vanilla bean. Hope that helps.Let me know.
Gwynn says
Could you roast the almonds first? This seems like it would enhance the taste. Or is there a nutritional detriment to roasting?
Sally Cameron says
Hi Gwynn. I would not roast the almonds. Roasting equals heat equals not the same nutritional benefits as raw. The taste is great, fresh and clean with raw almonds. Hope you enjoy it. I make a batch about 3 times a week. For the best almonds and best price. I ship my almonds from a grower in CA. I buy 10 pounds at once and get free shipping too. Seems like a lot of almonds, but as we snack on them plus use them for milk, we go through that much about every 3 months, just two of us. Check out http://www.california-almonds.com
Adrienne says
Sally, Can I use a food processor? or blender? Don't have a Vitamix.
Sally says
Unfortunately not. A food processor won't do the job. You really need a blender. Get the best one you can. If the capacity is smaller than a Vitamix, which has a 2-quart capacity, you may need to blend in half batches. Another option, you can get a reconditioned Vitamix with free shipping from the ad on my home page. The reconditioned models have just been used for shows. They are a great deal! It's what I would do to save money. Check it out. I know even then, they are $329 but they are a terrific investment. I could not live without mine. It will last forever!
Shayna says
really nice article- thank you! I've been from organic dairy to soy now to almond milk and I'm excited to try this. You noted about being able to purchase raw, unpasturized almonds directly from farmers- any tips for storage, or how long will the raw almonds keep for since they're not pasturized. Thanks!
Sally says
Hi Shayna. Thanks for your comment and question. The organic almonds I purchase, and I buy 6 pounds at a time, are currently from D&S Ranches. They come vacuum sealed in 1-pound packs. I store them in the pantry until opened, then in the refrigerator. We go through them so fast I don't know how long they would actually last. A long time I would think.
Sonja says
I'm not sure if anyone is interested, but I just watched a documentray called, "Queen of the Sun - What are the Honeybee's Telling Us", and there was a fascinating section on the California almond market in it. I just thought it might be something worth noting. I'm glad to read that most people are going to their local markets and independent farmers though! It's a little harder to get fresh organic produce through the winter months (and you pay a premium at the stores for it) up here in Canada...but I make a huge effort to do so for my family, and for my local economy. Thanks for the tips on the organic natural almonds as well. I'll definately look into it! 🙂
Celia says
Love this post! Thank you for the info... I used your link to buy from Hopkins AG. Have you tried (gently) heating the unstrained almond milk? Does it separate or curdle? I've got a "wand" frother, so I don't have to steam it, but warming the milk makes a much nicer latte. 🙂
Sally says
Thanks for your comment. Glad it's helpful. I've never tried warming it for a latte but have always wondered. If you try it, please comment back and let everyone know!
Celia says
Okay - just made my first batch with the Hopkins AG almonds, and warmed and frothed it just out of the blender.
The warming didn't make it separate, and the frothing worked, nominally, but you don't really get a head of froth on it... just a frothy texture throughout.
Tomorrow morning I'll see if adding the espresso makes it curdle.
sue says
Hi Sally,
I noticed your recipe is to reused the soaked water. I've read that the soaked water
should be throw out & new water to be use every 8 hours for soaking. Rinse before
putting in blender and then add fresh water.
Sally says
Hi, in my research I've found many opinions on making almond milk and soaking almonds. In the fridge or at room temp, using the water or not, salted water or not. Recently I've decided, after doing more research and checking with a friend who is a chef and raw vegan expert, that tossing the water after soaking and using fresh water to create the "milk" could be beneficial, if you want to take that step. Why? Because the water contains the leached-out enzyme inhibitors present in the brown skins of almonds. Enzyme inhibitors protect the almond until it needs to germinate (grow), which might limit the nutrient value that you can absorb, or make it harder to digest. I've never had a digestive issue using the soaking water to make my almond milk. But point taken, I will make a note in the recipe. Nice thing about blogs, you can add new information and insights. Thanks. Hope that helps?