Homemade Almond Milk (Creamy, Fresh & Easy)
Creamy, aromatic, and subtly sweet — this homemade almond milk takes just 15 minutes of hands-on time and tastes infinitely better than store-bought.
Equipment
- 1 Blender high-speed blender works best
- 1 Nut milk bag or cheesecloth for straining
- 1 Large bowl to catch milk while straining
- 1 Mason jar or airtight container for storage
Ingredients
- 1 cup raw almonds soaked 8–12 hours (up to 48 for creamier milk)
- 4 cups water
- 1 pinch salt enhances flavor
- optional vanilla extract or cinnamon for flavor
- optional pitted date or maple syrup for sweetness
Instructions
- Add almonds to a bowl and cover with water, about an inch above the almonds.
- Soak for 8–12 hours (or up to 48 hours for creamier milk), changing the water after 24 hours if soaking longer.
- Drain and rinse the almonds.
- Add almonds, 4 cups of fresh water, salt, and other ingredients to a blender. Blend for 2 minutes until milky and smooth.
- Line a bowl with a nut milk bag or cheesecloth and pour the mixture through.
- Squeeze gently to extract all the milk.
- Transfer to an airtight container and refrigerate for up to 5 days.
- Optional: Save the leftover almond meal for baking or dry it into almond flour.
Notes
- For thicker milk, use 3 cups of water instead of 4.
- Add vanilla, cinnamon, or dates for flavor.