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Raise your hand if you’re always running out of almond milk. (Me, me!) If you’re anything like us, you probably go through more plant-based milk than you imagine. That’s why this homemade almond milk recipe is truly a revelation. It’s so much fun to make that you might consider crafting a different, delicious flavor for every day of the week!
Making your own is super simple and quite quick. You just have to remember to soak your almonds overnight––which you can totally do, right? Next day, just blend them with as many cups of water as you like (depending on the consistency that you want). Strain it with a nut milk bag. Maybe add a pinch of sea salt and soft, juicy date before blending. That’s it! Can you believe how easy it is?
If you’re at all intrigued about this almond-y adventure, it’s time to take your milk to the next level!
So now that you’ve made your fresh and creamy almond milk, what can you do with it? Happily, there are hundreds of ways you can use this sweet, nutty beverage. Here are a few of our top favorites:
Saturate Your Cereal – An oldie, but goodie. The first thing you might think of when it comes to a non-dairy milk is to pour it over your favorite cereal or granola. If you’re a serial cereal lover, you might need to make more than one batch.
Choose Ch-Ch-Ch-Chia – Every time the word chia is mentioned, don’t you just picture a terra cotta head with sprouts coming out of it? If so, push it out of your mind and replace it with an image of this super thick and rich PB&J Chia pudding. If you switch out the peanut butter for almond butter, you’ll have double the almond awesomeness in every bite!
Moo-less Smoothies – Let’s leave dairy milk to the darling little calves and whip up our smoothies with almond milk instead. Using almond milk instead of water creates a much creamier consistency with added vitamins, minerals, and healthy fats. So good.
Love You A Latte – This homemade almond milk recipe is perfect when creating a creamy latte, cozy hot cocoa, or this comforting peppermint mocha. Save yourself some money and make your own delicious, dessert-like hot drink at home.
This might be one of the few situations in which you’d actually be hoping to have leftovers! Unless you’re overloading your family on overnight oats with almond milk or making several large strawberry smoothies, you’re bound to have a cup or two remaining. Any almond milk that you’d like to save can be stored in a covered glass bottle or mason jar in the fridge for up to 4 days, though the taste is much better when fresh.
If you think you won’t be able to use your leftover almond milk before that time, pour it into an ice cube tray and freeze overnight. Once the cubes are completely frozen, store in freezer bags or sealed containers in the freezer for up to 3 months. Make sure to write the date on the bag or container so you don’t forget. Perfect for throwing into smoothies or adding to iced tea or coffee. Yum!
Making your own homemade almond milk is surprisingly easy! With just a few ingredients, soaked almonds, a high-powered blender, and a nut milk bag, you can whip up your own creamy plant milk in minutes. Making nut milk from scratch is one of the easiest ways to save money, reduce packaging waste, and eat healthier.
2tablespoonsmaple syrup, or your favorite sweetener
Advance prep: add 1 cup of raw almonds to a bowl, fill with water, and place a cloth on top. Allow the almonds to soak overnight (or for at least 3 hours). Remove the cloth, drain the water, and proceed to the next step.
In a high-powered blender, add the soaked almonds and 2 cups of water and blend on high until smooth.
Add the remaining 1 cup of water, maple syrup, vanilla extract, and salt, and blend on high for one minute or until you have a silky smooth milk. There should be no remaining chunks of almond.
Place your nut milk bag in a large bowl and slowly pour the blended milk into the bag. Using your hands, squeeze the milk through the nut milk bag, allowing the liquid to seep through as the almond pulp remains inside the bag. Continue until only a crumbly clump of almond pulp remains. Set the pulp aside (you won't be using it for this recipe, but can use it in other recipes or add it to your morning smoothies).
Pour almond milk into a container (such as a milk jug or mason jars) and store in the fridge until you're ready to enjoy. Shake well before using and use within 5 days.
If you prefer a lighter (less creamy) milk, add more water. If you prefer creamier milk, or milk to use as a coffee creamer, add less water. And of course you can adjust the maple syrup and vanilla extract to your liking.
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7 Tips For Making The Tastiest Plant-Based Milk
Almonds are so healthy and should be a part of your daily dozen! Loaded with vitamin E, magnesium, and potassium, these little tear-shaped nuggets are also packed with calcium and phosphorus to help keep your bones healthy and strong. Here are some top tips for blending up the best beverage:
Almonds are not cheap so keep your eyes open for when they are on sale or buy them in bulk and store in tight glass containers in the fridge or freezer to keep them fresh.
Try using cold, filtered water for the best taste.
Store the milk in a bottle with a tight lid so you can give it a shake every time it separates inside the fridge.
If you’ve got the patience, slip off the skins before blending. (It’s kind of fun!) Doing this creates a much smoother, silkier plant-based milk after blending.
Experiment with both raw and roasted almonds. Raw almonds are healthier for sure, but roasted almonds have a really lovely flavor when made into milk. Give them both and try and see which one you like better.
For a thicker texture, try varying the amount of water that you add. Use 3 cups for the lightest liquid, 2 cups for a “half and half” substitute, or a single cup for more of a creamer consistency.
Wash your hands well before straining the milk. Yes, I know it sounds like a no-brainer, but if you were just cutting up garlic cloves, chopping up chili peppers, or clearing out the compost, you might end up adding extra flavors to your milk that you might not like. Eeek!
What Are the Benefits of Making My Own Almond Milk?
Making anything by hand is usually time consuming but, in this case, it’s really not. The benefits of making your own plant-based milk truly outweigh the small amount of time that you put into it. If you’re still on the fence about blending up a batch, here are more reasons to surrender to the switch:
Eco-Friendly – You’ll save the earth from more plastic and plastic-filled containers, not only from the containers that hold the milk, but also from choosing to buy from the bulk bins when you can. Bonus!
Super Fresh – What could be better than milk made that morning to fill up your breakfast bowl, supplement your smoothie, or tip into your teacup? Pretty much perfect.
Fantastic Flavor – When you mix up your own milk, you’re free to add whatever sweet or savory additions that you adore. Cinnamon, dates, maple syrup, coconut flakes, extra vanilla, pumpkin spice, cocoa powder, or even other nut combinations. The variety of fabulous flavors is endless!
Craft Your Own Consistency – By having the amount of water within your control, you can have a luscious liquid with a thinner texture or a sweet, velvety cup of almond cream.
Pass on the Preservatives – Plant-based milk made from scratch has absolutely no added chemical preservatives, thickeners, or other irritating ingredients that your body does not need. Although your beverage lasts only a few days, you’ll know that it’s completely free of unwanted and unnecessary additives.
If you’ve finally been convinced that making your own Homemade Almond Milk is the way to go, make sure to let us know what you think by leaving a comment and rating below! We’d love to hear about your favorite vegan almond milk adventures or plant-based milk memories. Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
Homemade Almond Milk recipe by Michelle Cehn, copyright of World of Vegan™. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.
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