If you’re tired of cow milk or you want to go vegan, almond milk offers you a healthier and more nutritious alternative. Almond milk is easy to make at home, using nothing more than almonds and water. Once you taste homemade almond milk, you’ll never go for the store-bought version again. It’s creamier, tastier and even makes a perfect substitute for your coffee. As an added advantage, you can use the almond pulp to make delightful meals. Eager to learn how to make your own almond milk at home? Let’s get to the details. Keep in mind that it might take several tries to make the perfect homemade almond milk.

Choosing the Best Almonds

For healthier almond milk, opt for organic, raw almonds. The roasted and salted almonds have been toasted with oil, and you don’t want unnecessary oil or extra salt in your body. Be sure to inquire about how the almonds were grown.

Nowadays, most products are pumped with chemicals that eventually take a toll on our health.

Soak Almonds for Best Results

The longer you soak almonds, the creamier the milk. Therefore, it’s advisable to soak almonds overnight in cold water or, at least, soak them for four hours. If you’re pressed for time, you can soak them in very hot water for around 1-2 hours. If you’re just starting out, we recommend using a ratio of one cup almonds to two cups water. You can adjust the measurements to suit the level of thickness or thinness you want.

What You’ll Require

You don’t need an advanced blender to make almond milk at home. Any blender will do as long as it can blend the mixture well. If you have a food processor, you can use it too. However, it might produce thicker milk, with some grit. Plus, it gives the milk a more pronounced nutty flavor. A blender may be the better option since it gives the almond milk a silky texture and a subtly sweet flavor. If you have both machines, why not try them out? After that, you can choose which flavor you like the most. That’s the beauty of homemade foods. You always have options and flexibility to try out new ideas and recipes.

How to Make Almond Milk

  • Prep time: 10 minutes (not counting the soaking time)
  • Yield: Makes about two cups


• One cup organic, raw almonds
• Two cups water, plus more for soaking
• Sweeteners if needed, like sugar, maple syrup, or honey


  1. Soak the almonds in a glass bowl and cover fully with water. The almonds will plump as they absorb water. Allow them to soak overnight. Alternatively, soak them with very hot water for about two hours. Remember, the longer they soak, the creamier the milk.
  2. Strain the almonds and rinse them thoroughly. Don’t use the soaking water, it contains phytic acid, which prevents the body’s ability to absorb nutrients. The almonds should feel somewhat squishy if you press them.
  3. Place the almonds into a blender or food processor and add in the two cups of water.
  4. Blend the combination at the highest speed. Pulse the blender several times until the almonds break up completely, then blend continuously for two minutes. The water should now have turned into a white and opaque liquid. If you use a food processor, process for about four minutes, pausing a few times to scrape down the sides.
  5. Once the mixture has completely blended, place a nut milk bag or cheesecloth over a measuring cup or bowl and strain the almond mixture. Make sure to squeeze and press (with clean hands) the nut bag or cheesecloth to extract as much almond milk as you can.
  6. Transfer the almond milk into an airtight container and store it in the fridge.
    You can add a splash of vanilla extract or cacao powder, or even dates for a rich flavor. If you like, you can add a pinch of salt or cinnamon, or your preferred sweetener.

How Long Does Almond Milk Last?

Almond milk can last up to three days in the fridge. However, it’s best consumed fresh. So, make small batches and use them immediately instead of one large batch. Plus, it only takes 10 minutes to make this delicious and nutritious drink.

What to Do with the Leftover Almond Pulp

Try this out: Place the almond pulp (or almond meal) in a baking tray and bake at 200F for around 2-3 hours, until dry. You can then use it as a topping on yogurt and other recipes. The dry frozen almond pulp can last for several months and used in baking recipes. You can also add the almond meal to smoothies, oatmeal, and muffins as it is.

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