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How To Make Homemade Almond Milk Recipe

Once you learn how to make almond milk at home you will never go back to buying it from the store again. Follow the recipe below for a basic almond milk recipe made with raw almonds or almond flour/meal. Are you in a rush and need almond milk fast? Try making almond milk from almond butter.
Course Dairy Free
Cuisine American
Prep Time 8 hours
Total Time 8 hours
Servings 4 cups
Calories 230kcal


  • 1 cup 5.2 oz. raw unsalted almonds
  • 4 cups of filtered water + more for soaking almonds

Optional Flavorings:

  • 2 small pitted dates
  • 1 tablespoon maple syrup or honey
  • Pinch of salt
  • 1/2 teaspoon vanilla extract


  • Place almonds in a bowl. Add in 2 cups of filtered water over it. Let it sit on the kitchen counter for 8-12 hours. It is likely that the water in the bowl will look cloudy with white foam over it at the end of soaking. This is normal. 
  • Place soaked almonds in a strainer and rinse under cold water. 
  • Place the rinsed almonds in the bowl of a high-powered blender.
  • Pour in 4 cups of water. 
  • If using, add in the flavorings.
  • Start blending it at slow speed and then slowly increase it. Initially, you will be able to see the almonds, but as it blends it will look like white milk. Depending on your blender, this process takes somewhere between 45 seconds to a minute.

Strain the milk in one of two ways:

  • Using cheesecloth and fine mesh strainer (affiliate link): Place a fine-mesh strainer in a large bowl. Fold a large cheesecloth in half and place it in the strainer making sure that it is lining the bottom of the strainer with the edges hanging over the bowl. Pour the milk over the cheesecloth and let it drip until all the liquid is drained. You might have to use a spoon to help fasten the process by gently pressing the almond pulp.
  • Using a nut milk bag: If you are planning to make your own almond milk on a regular basis, buying a nut milk bag is a great idea. This one (affiliate link) is the one I use and recommend. To strain milk using a nut milk bag, place the bag in a large bowl, pour the milk over it, tightly squeeze all the juices out as much as you can until there is no liquid left. Pour the milk in a bottle with a tight-fitting lid and refrigerate.
  • When all of the liquid is drained pour the milk in a bottle with a tight-fitting lid and store it in the fridge.


FAQs answered (You can find longer and more detailed answers to these questions within the blog post above):

  • Can I use almond flour/meal to make almond milk: Yes, you can. The best ratio for almond flour to water is 1 1/4 cups almond flour (~5.2 oz.) to 4 cups of water.
  • How long does homemade almond milk last: As long as it is kept in an airtight container in the fridge, your almond milk should be fresh 3-4 days. 
  • How can I make it last longer: I covered this in detail in the blog post above this recipe card. In short, you need to make sure you work as clean and sanitized as possible. Please refer to the blog post for more information on how to make almond milk this way.
  • Can I freeze almond milk: You can. To do so, place it in a freezer friendly jar/container with a tight-fitting lid. Thaw overnight in the fridge. When fully thawed some of the almond pulp might sink at the bottom. Give it a good shake and consume within a day or two.


Calories: 230kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 286mg | Fiber: 5g | Sugar: 7g | Calcium: 107mg | Iron: 1mg