We’ve used almond milk for years, and I finally started making it at home. Store-bought almond milk is pricey and often contains additives I prefer to avoid, so making it yourself saves money and gives you full control over the ingredients.
I used to assume homemade almond milk would be difficult, messy, or time-consuming, and that the taste or texture wouldn’t match what I buy. I was pleasantly surprised: the process is simple, quick, and yields a smooth, fresh milk.
Aside from soaking time, the hands-on work takes only about five minutes. If you’d like to see the straightforward steps in action, there’s a short, honest video included on the original post that shows the real-life interruptions of parenting — because that’s life for many of us. Below the video I’ve also written out the steps so you can follow them without watching.
How to make homemade almond milk {video}
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- Author: Healthy Happy Mama
- Total Time: 370 minutes
- Yield: 40 fl ounces 1x
Description
Homemade almond milk is affordable and simple to make. With just almonds, water, and minimal equipment, you control the flavor and avoid unwanted additives. A short video demonstrates the easy steps, and written instructions are provided below for anyone who prefers to read.
Ingredients
Scale
- 1/2 cup almonds (raw, unsalted), soaked overnight or for several hours
- 32–50 ounces filtered water
Instructions
- Cover the almonds with filtered water in a bowl and soak them overnight or for several hours.
- Drain and rinse the soaked almonds thoroughly.
- Place the almonds in a blender and add filtered water. A typical ratio is about 32 ounces for this amount of almonds, but use more or less depending on desired creaminess. Blend until smooth; small almond particles are normal.
- Strain the blended mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag to separate the milk from the pulp.
- Transfer the milk to an airtight container and refrigerate. Shake before using, as separation can occur naturally.
Notes
Fresh almond milk will keep in the refrigerator for about 3–5 days. Homemade milk has no preservatives, so use it while it’s at its best.
This recipe is unsweetened by default. If you prefer a sweeter milk, blend in dates, a little honey, maple syrup, or a splash of vanilla extract for extra flavor.
- Prep Time: 10 minutes
- Soak Time: 360 minutes
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: whole recipe
- Calories: 414
- Sugar: 3g
- Sodium: 4mg
- Fat: 36g
- Carbohydrates: 15g
- Protein: 15g
Question: Do you drink almond milk? Have you ever made your own?