Homemade Almond Milk (Easy 3-Step Recipe)

Two glasses of creamy homemade almond milk

About This Recipe

Homemade almond milk is one of the most rewarding things you can make in the kitchen — and it only takes 3 simple steps. The result is a creamy, nutty, naturally dairy-free milk that tastes miles better than anything from the store.

All you need is raw almonds, water, and a blender. No soaking overnight if you’re in a rush — a quick hot-water soak works too. And unlike commercial almond milk, the homemade version has no oils, gums, thickeners, or preservatives. Just almonds and water.

Whether you use it in coffee, smoothies, cereal, baking, or just drink it cold with a splash of vanilla, this homemade almond milk recipe is a staple you’ll come back to again and again.

Why You’ll Love This Homemade Almond Milk

Just 2 core ingredients. Raw almonds and water — plus optional sweetener and salt.
Ready in minutes. Once soaked, blending and straining takes less than 10 minutes.
Creamy and smooth. Richer and more flavorful than any store-bought brand.
No additives. No gums, oils, thickeners, or preservatives — just real almonds.
Fully customizable. Adjust sweetness, thickness, and flavor to your taste.
Naturally dairy-free and vegan. Great for anyone who’s lactose intolerant or plant-based.

Mason jar filled with raw almonds for making almond milk

Ingredient Notes

Raw almonds: Always use raw, unsalted almonds — never roasted or flavored. Raw almonds give the cleanest, creamiest milk. One cup of almonds makes about 3–4 cups of milk.
Water: Use filtered or purified water for the best flavor. The ratio is flexible — 1 cup almonds to 3 cups water for a rich, creamy milk (similar to whole milk). Use 4 cups for a lighter consistency.
Optional sweetener: Maple syrup, agave, honey, or 2–3 pitted dates. If using dates, make sure to blend for a full 1–2 minutes so they break down completely.
Pinch of salt: A tiny pinch of sea salt enhances the flavor and makes everything taste richer.
Equipment: A high-speed blender + a nut milk bag, clean kitchen towel, old t-shirt, or cheesecloth for straining.

How to Make Almond Milk

Soak the almonds. Place 1 cup of raw almonds in a bowl or jar and cover with water. Soak overnight (8–12 hours) in the refrigerator for the creamiest result. Short on time? Soak in very hot water for 1–2 hours instead. The longer you soak, the creamier the milk. Drain and rinse the almonds — always discard the soaking water.
Blend. Add the soaked almonds to a high-speed blender with 3 cups of fresh, cold water, a pinch of salt, and any sweetener (optional). Blend on high for 1–2 minutes until the mixture is creamy, smooth, and white. If it’s too thick, add a little more water.
Strain. Place a nut milk bag (or clean kitchen towel) over a large bowl and pour the blended mixture through it. Squeeze and massage firmly to extract every last drop of milk. You’ll be left with almond pulp in the bag and fresh milk in the bowl.
Store. Pour the milk into a glass jar or bottle with a lid and refrigerate. Shake well before each use — separation is normal.

Pouring water into a jar with raw almonds for soaking

Almonds soaking in a bowl of water overnight

Blender jar filled with soaked almonds and fresh water

Hands squeezing a nut milk bag over a bowl to strain almond milk

Almond pulp left in a nut milk bag after straining

How to Use Almond Milk

Use homemade almond milk anywhere you’d use dairy milk or any other plant-based milk:

Coffee and lattes: It adds a subtle nutty sweetness. Froths decently when warmed gently.
Smoothies: Blends beautifully with fruit, greens, and protein.
Cereal and granola: Pour it cold over your morning bowl.
Baking: Use 1:1 in any recipe that calls for milk — pancakes, muffins, cakes, bread.
Savory dishes: Works great in soups, sauces, and curries — just skip the sweetener and use only salt.
Drinking it straight: Chilled with a splash of vanilla and a drizzle of maple syrup. One of my favorite afternoon treats.

Tips for the Best Homemade Almond Milk

Always use raw almonds. Never roasted, salted, or flavored — those oils and seasonings will end up in your milk.
Soak in the refrigerator, not at room temperature. This keeps the almonds safe from bacteria during the long soak.
Longer soak = creamier milk. Overnight (8–12 hours) is ideal. Up to 2 days works if you keep them refrigerated.
Quick soak shortcut. No time? Soak almonds in very hot water for 1–2 hours — not as creamy, but works well.
Blend for 1–2 full minutes. Unlike oat milk, you can blend almond milk longer to extract maximum flavor and creaminess.
Adjust the ratio. 1 cup almonds : 3 cups water = rich, creamy milk. Use 4 cups water for something lighter.
Squeeze firmly when straining. Unlike oat milk, you want to press hard to get every last drop from the almond pulp.
Taste and adjust while still in the blender. Add more sweetener, a splash of vanilla, or extra water before straining.
Use a high-speed blender. A Vitamix or similar gives the smoothest result, but any blender works.
Sterilize your jars. Run your storage jars through the dishwasher or rinse with boiling water before filling. This extends shelf life significantly.

Variations

Vanilla almond milk: Add 1 teaspoon of vanilla extract and 2–3 pitted dates before blending.
Chocolate almond milk: Blend in 2 tablespoons of cocoa powder and your preferred sweetener.
Golden milk style: Add ½ teaspoon turmeric, a pinch of black pepper, cinnamon, and a teaspoon of golden spice mix.
Horchata-style: Add cinnamon, vanilla, and a tablespoon of rice flour for a Mexican-inspired version.
Spiced almond milk: Add cardamom, nutmeg, or a pinch of saffron threads for an exotic twist.
Berry almond milk: Blend in a handful of fresh strawberries or blueberries for naturally pink or purple milk.
With fresh ginger: Add a small piece of peeled fresh ginger for a warming, spicy kick.

What to Do with Leftover Almond Pulp

Don’t throw it away! Almond pulp is incredibly versatile:

Make almond flour: Spread the pulp on a baking sheet and bake at 200°F (100°C) for 2–3 hours until completely dry. Blend into a fine powder. Use it like store-bought almond flour.
Bake with it: Use the pulp directly in almond flour chocolate chip cookies, muffins, or energy balls.
Add to granola: Mix it into your granola before baking for extra texture.
Stir into smoothies or oatmeal: Adds protein and fiber without changing the flavor.
Use as a face mask: Mixed with honey and a little yogurt, almond pulp makes a soothing skin treatment.

How to Store

Refrigerator: Store in a sealed glass jar or bottle in the coldest part of the fridge for up to 4–5 days. Shake well before each use — separation is completely normal.
Freezer: Freeze in ice cube trays or freezer-safe jars for up to 1–2 months. Thaw in the fridge overnight and shake before using.
How to tell if it’s gone bad: If it smells sour, tastes off, or looks clumpy, it’s time to make a fresh batch.
Pro tip: Sterilize your jars before filling. Run them through the dishwasher or rinse with boiling water — this can add 1–2 days of shelf life.

Frequently Asked Questions

How do you make almond milk at home?

Soak 1 cup of raw almonds overnight in the refrigerator (or 1–2 hours in hot water for a quick soak). Drain and rinse, add to a blender with 3 cups of fresh water, blend for 1–2 minutes, then strain through a nut milk bag or clean cloth. Squeeze firmly to extract all the liquid.

Do you have to soak almonds to make almond milk?

Yes, soaking is essential. It softens the almonds so they blend more easily and produce a creamier milk. Overnight (8–12 hours) in the fridge is ideal, but a quick 1–2 hour soak in very hot water also works.

How long does homemade almond milk last?

4–5 days in the refrigerator in a sealed container. Sterilizing your storage jars beforehand can extend this by 1–2 extra days. Always soak your almonds in the fridge (not at room temperature) for the freshest result.

What’s the best almond-to-water ratio?

1 cup almonds to 3 cups water makes a rich, creamy milk similar to whole dairy milk. Use 4 cups water for a lighter consistency closer to 2%. Adjust to your preference.

Is homemade almond milk better than store-bought?

Yes, in most ways. Homemade almond milk has no oils, gums, thickeners, or preservatives — just almonds and water. It tastes fresher, creamier, and you can customize the sweetness and thickness. The trade-off is a shorter shelf life (4–5 days vs. weeks for store-bought).

Can you heat almond milk?

Yes. Almond milk heats well and works great in coffee, tea, hot chocolate, soups, and baking. It may thicken slightly when heated, which is normal. It froths better than oat milk for lattes.

What can I do with leftover almond pulp?

Spread it on a baking sheet and bake at 200°F for 2–3 hours to make dry almond meal. You can also add the wet pulp directly to smoothies, oatmeal, granola, energy balls, pancake batter, or baked goods like cookies and muffins.

Is almond milk gluten-free?

Yes, almond milk is naturally gluten-free since it’s made from almonds and water. Just make sure any add-ins (like flavored syrups or extracts) are also gluten-free if that’s a concern.

Almond milk vs oat milk — which is better?

It depends on what you’re looking for. Almond milk is lighter in calories, has a more neutral flavor, and works well in savory dishes. Oat milk is creamier, higher in fiber, cheaper to make, and doesn’t need soaking. Both are excellent dairy-free options — try both and see which you prefer!

Can you freeze almond milk?

Yes. Freeze in ice cube trays or freezer-safe containers for up to 1–2 months. Thaw in the fridge and shake well before using. The texture may change slightly, but it works great in smoothies and baking after freezing.

⭐ Did you make this almond milk? I’d love to hear how it turned out — leave a rating and comment below!

Print Recipe Pin Recipe

Homemade almond milk

Alejandra Graf

Take your culinary skills to the next level by mastering the art of making homemade almond milk. Enjoy the satisfaction of creating a versatile and nutritious beverage that will impress family and friends.

3.25 de 4 votos

Prep Time 15

Cook Time 0

soaking time 8

Total Time 8 15

Course Drink

Cuisine Plant based kitchen

Servings cups

Calories 220 kcal

Equipment

Nut milk bag
High-speed blender

Ingredients

1 cup almonds soaked overnight
3 cups water
3 dates *if using
pinch of salt

Instructions

Drain the almonds, rinse and put them in the blender.
Add three cups of fersh water, dates, pinch of salt and blend. Start with a low speed and go up gradually. Let the blender run for a while.
Empty milk to a bowl covered with a piece of cloth or milk bag to strain the milk, squeeze the pulp well, squeezing as much liquid as possible.
Store the milk in a glass container with a lid in the fridge. Use it like any other milk.

Notes

Do not throw away the pulp, put it on a pan sheet and put it outside to dry. Use it as almond meal or in smoothies.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 12gProtein: 8gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 9mgPotassium: 286mgFiber: 5gSugar: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 102mgIron: 1mg

Keyword almond milk, homemade almond milk, plantbased beverage

Save 2 SlickStream

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Add us as a preferred source on Google