Homemade Almond Milk

By now we all know how to make almond milk, right? Nuts, water, blend, strain, done.

Well, let me tell you the homemade stuff is waaay better than anything store bought.

Hands down, the taste is far better. It’s creamy, makes for a perfect latte or a tall chilled glass to go with your cookies.

I make almond milk about twice a week. I’ve actually had to put my husband on a ration since he loved it so much. Too many times was I left with an empty jug in the fridge when I went for my usual morning latte ingredient. Ugh! I made him make it once all on his own, following my instructions. He treats this stuff like gold now. 😉

Start with good quality almonds. You don’t absolutely have to get raw organic like me, but beware the bulk bins at the grocery stores. You never know how long those nuts have been sitting there or how many hands grazed the pile or introduced some kind of germies. My advice is, don’t risk it.

So, I use 2 cups of Organic Raw Almonds – toss them in a tall container, add plenty of water for the nuts to soak up, then cover and let them sit on the counter for 6-8 hours. Sometimes I leave them out overnight if I know I have time to blend them up first thing in the morning. If plans change, I just drain them, add fresh water and put them in the fridge until I have time to make my almond milk batch. They’ll be good at least a couple days in the fridge that way.

Not all strainers are alike. I experimented with the nut milk bags, and even tried a cheaper alternative – paint strainer bags from home depot. I don’t like any pulp in my almond milk. It’s like saw dust in there – too much fiber. So, my go to strainer is a muslin bag. I find it to be very resilient when I twist and strain the milk out. It separates everything perfectly! And the clean up is quick. A simple hand wash in the kitchen sink with my Mrs. Meyers dish soap, rinse, wring out, and hang to dry. Your choice of strainer will make all the difference in your almond milk texture quality. Trust me.


Here’s my recipe:

  • 2 cups almonds, soaked 6-8 hrs, rinsed and drained
  • 4 1/2 cups filtered water

Add your almonds and water to a high powered blender like the Vitamix. At this point you could sweeten it with a couple dates or agave, add some vanilla, but I prefer it simple. The taste of the almonds has enough flavor to it and sometimes I like to use my almond milk in my raw soup recipes. Plain is best I think.

Secure the lid. Start out on low speed for about 10 seconds then gradually work up to high speed. Let it blend for up to a minute.

Prepare your glass jug by making sure it’s clean. Swirl about 1 cup of boiling water inside to kill any bacteria. Remember, we are making a fresh, raw almond milk. We don’t want it to spoil quickly on the count that bacteria was hanging out in the jug. This ensures your milk will be good at least 3-4 days in the fridge without any funky smell.

Using a large bowl, hold your strainer bag upright and pour the contents of the blender in to it. Twist, and squeeze until you get as much of the liquid out as possible. Pour your milk in to your jug. This is the one I use.

The entire pitcher of almond milk doesn’t fit in to my glass jug, but I pour that extra bit in to my latte. That’s my routine anyhow.

You could put the almond milk pulp in a freezer bag and save it for later, or make these dessert bites or cookies with it right away.


Enjoy your almond milk. It’s worth the extra effort.


disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

Comment (1)

  1. One reason I make homemade almond milk is to avoid sweeteners. I have found that the taste of plain almond milk has a bit of an edge to it, but by adding a tiny pinch of Celtic salt and a little bit of coconut water smooths out the flavor.

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