Homemade almond milk tastes WAY better than store-bought and is free of unnecessary additives and preservatives. Yet I put off making it for the longest time because all that soaking and squeezing looked like it would take too much time.
Then I discovered the truth: making your own almond milk is quick and easy to work into your weekly meal prep or cooking routine. Even better: you have total control of the taste and consistency.
This recipe explains how to make both plain and flavored almond milk, as well as work-arounds for doing it without a nut milk bag.
All you need is water, almonds, a blender, and a few minutes to spare.
5 Benefits Of Making Homemade Almond Milk
- No weird additives. Store-bought almond milk often contains questionable ingredients such as [carrageenan] included to thicken and preserve it. While the jury is still officially out on whether these things have long-term negative health impacts, I’d rather not risk it if they’re not necessary.
- Homemade tastes better. If you’ve ever tried drinking store-bought almond milk straight, then you know that metallic, sickly sweet and cardboard-infused flavor. In my opinion, almond milk should taste like almonds. And when you make it at home, it does.
- You’re creating less waste. No store-bought containers means nothing to throw away so long as you store your nut milk in a reusable container. You can also use the almond pulp left over. (More on that later.)
- You have more control over consistency. You can alter the thickness of your homemade almond milk by changing the soaking time and/or water during the blending process. This enables you to create creamier nut milk for use in cheesy sauces or as a coffee creamer, and thinner milk for things like smoothies and cereal.
- You can infuse it with flavor. Dairy milk has a complex flavor that’s slightly sweet with a touch of salt. Making your own nut milk gives you a choice: you can mimic that flavor, let the almonds speak for themselves, or infuse the almond milk with the flavors of your choosing.
Why Should I Soak My Almonds For Nut Milk?
I recommend soaking your almonds for a minimum of 4 hours before making homemade nut milk, and preferably 12 hours to 4 days. Here’s why: soaking saturates the nuts from the inside out, yielding a creamier consistency, more liquid, and less pulp.
I have forgotten to soak my almonds, made nut milk anyway, and ended up with something more like almond water than almond milk. Ew. If this happens to you, do the 4-hour minimum soak and come back to your nut-milk-making endeavors when you’ve finished. It will be fine if all you’re doing is making smoothies. But if you’re using it for anything other than smoothies, I recommend soaking at least 12 hours for a creamier, fuller-bodied non-dairy milk.
How To Make Almond Milk Without A Nut Milk Bag
I walked into Whole Foods just a few years ago and asked where the nut milk bags were and the woman who was helping me looked at me like I was crazy. Either she’d never heard of anyone making their own almond milk before, or she shared my off-kilter sense of humor thought the phrase “nut milk” sounded funny. (It does!) While I’ve noticed more stores stocking dedicated nut milk bags, I also recognize this may be more common here in California than it is elsewhere.
If you can’t find a nut milk bag, you can also make almond milk using:
- A cold brew bag
- A double-layer of fine cheesecloth
- A clean bandana- A clean metal coffee filter (for smaller batches)
The instructions are largely the same, although I recommend laying the cheesecloth or bandana inside a strainer, then gathering up the squares into a bag-like shape and squeezing.
For the coffee filter, just push on the blended almonds with the back of a spoon until most of the moisture comes out.
If you make a lot of almond milk, you might also consider getting a Soybella or similar nut milk maker to make the process even faster and for easier cleanup.
Can I Put Homemade Nut Milk In My Coffee?
You can absolutely use DIY almond milk as coffee creamer! I recommend soaking the nuts for a full four days and using a little less milk. Detailed how-to coming soon, so be sure to [subscribe] so you don’t miss it!
How Long Does Homemade Almond Milk Stay Good?
Your almond milk will last about 3-5 days when stored properly in an airtight carafe in you fridge. After that, it will go rancid and exhibit a sour smell and slightly slimy texture.
What To Do With Almond Pulp
Whatever you do, don’t throw it away! Almond pulp is full of fiber, protein, ad healthy fats. It is, after all, ground up almonds. Here are some thoughts on how to use almond pulp:
- Freeze it in an ice cube tray. Pop a cube into smoothies to add body.
- Stir it into your oatmeal
- Toss a tablespoon or two into your favorite granola recipe
- Add it when you’re making energy bites
How To Make Almond Milk At Home
- 1 cups raw, unsalted almonds
- 5 cups water
- nut milk bag
- large liquid measuring cup or spouted bowl
- Place the almonds in an airtight storage container. Mason jars or a clean glass jam or mayonnaise jar all work great. Add enough water to cover them well, then pop them in the fridge to soak.
- Soak the almond for at least 4 hours, preferably 12 hours or overnight. Don’t let them soak beyond 4 days, or they’ll get rancid. The longer you soak them, the creamier your almond milk will turn out.
- Drain and rinse the soaked almonds once the allotted time has passed. Place them in the blender and add 2c water. Cover and blend for one minute until almonds are pulverized and no large chunks remain.
- Place an almond milk bag over the top of a large pyrex liquid measuring cup. Pull the string tight so it stays in place. Keeping one hand on the nut milk bag so it doesn’t slip, slowly pour the blended almonds and water into the bag.
- Once the blender is empty, lift the nut milk bag out of the liquid measure and squeeze to get all of the moisture out. As more moisture drains into the bag, you’ll notice a creamy substance oozing out of the bag. This is a good thing! Squeeze until you’re getting 1 teaspoon of liquid out of the pureed almonds per squeeze.
**The best way to squeeze almond milk: **Don’t wring out the nut milk bag! If you do that, your almond pulp can escape out of the top. Instead, start at the top of the bag and squeeze tightly with your thumb and pointer finger. Use a downward motion as you squeeze to gently push the moisture down into the bottom and out into the bowl.
6. Pour almond milk into an airtight pitcher or carafe and refrigerate. Your almond milk will stay fresh in the fridge for 3-5 days.
How To Flavor Homemade Almond Milk
Almond milk can be infused to mimic the flavor of cow’s milk, or to create a delicious non-dairy treat. Here are some of my favorite flavor variations:
- To mimic cow’s milk: let soak with 1 date, then add a pinch of salt during the blending process.
- Vanilla almond milk: add the scraped-out seeds of one vanilla bean plus 1 tsp maple syrup or honey to the blender prior to the blending process.
- Chocolate almond milk: add 2 tbsp unsweetened cacao and 1 pitted date prior to the blending process
More Dairy-Free Recipes Like this:
- Vegan Alfredo
- No-Banana Spinach Smoothie
- Mango Blueberry Smoothie
- Golden Pumpkin Smoothie
Note: This blog is my business, so my posts sometimes include affiliate links to helpful products that I trust.Print
How To Make Homemade Almond Milk
Perfect for smoothies, cereal, and baking, this creamy and delicious homemade almond milk recipe takes just minutes to make!
- Prep Time: 10 min
- Soak Time: 4 hours – 4 days
- Total Time: 10 min
- Yield: 10 servings 1x
- Category: Drinks
- Cuisine: American
- Diet: Low Lactose
5c water + extra for soaking
- Place 1 c almonds in an airtight container or Mason jar and cover with water. Place the sealed jar in the refrigerator and let the almonds soak at least 4 hours, preferably 12 hours to 4 days.
- Remove the jar from the fridge when the almonds have finished soaking. Empty the jar into a colander and rinse the almonds under running water, sifting through them with your hands to ensure that they have been thoroughly washed.
- Place the soaked, rinsed almonds in a blender. Add 5 c water and blend on the highest speed for 60 seconds, or until no large chunks of almonds remain.
- Place a nut milk bag inside a large (6c +) liquid measuring cup or bowl with a spout, wrap the edge with the cord around the outside of the bowl so that the bag forms a liner. Cinch the cord as best you can to help keep the nut milk bag in place.
- With one hand on the edge of the bowl or measuring cup to help keep the nut milk bag from slipping, pour the blender’s entire contents into the nut milk bag. Use a spatula to scrape out any almond pulp that is stuck in the bottom near the blade.
- Lift the bag out of the bowl or measuring cup and cinch the top closed, then begin squeezing, starting at the top of the bag and using a downward motion to push the almond milk out of the bottom portion of the bag. Continue doing this until very little liquid escapes.
- Pour the almond milk into an airtight carafe and store in the refrigerator. Use within 3-5 days. Refrigerate almond pulp in a sealed bag for 3-5 days or freeze for use in other recipes later.
- Serving Size: 1/2 c
- Calories: 90
- Sugar: 1g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 0
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0
Keywords: homemade almond milk, how to make almond milk at home, how to make your own almond milk