Homemade Almond Milk

A couple years ago, I got really sick of buying almond milk in the aseptic cartons. As a Fort Collins Nutritionist and dairy free consumer, tt seemed like we were going through a couple cartons of almond milk a week and all of the packaging and associated cost seemed wasteful. Almond milk is delicious, good for you, and a great alternative to dairy milk for those like me who need/want to reduce or eliminate the dairy in their diet. So. . . I started making it myself. Almond milk is easy to make, it makes an awesome breakfast recipe addition to hot or cold cereal and smoothies, is easy on your food budget, and is loaded with real food nutrition. Give it a try!


Homemade Almond Milk\"Soaked

Prep time: 10 minutes


1 cup raw almonds

4 cups water, pure

1 Medjool date or 1 tablespoon honey (opt.)\"Blended

1/2 teaspoon vanilla (opt.)

Pinch sea salt


1. Soak the almonds in water for 2 to 8 hours– the longer the better.

2. Drain off the soak water then add the soaked almonds, water, date, vanilla, and sea salt to a blender pitcher. \"Strained

3. Blend on high speed until smooth and creamy.

4. Pour through a nut bag (see photo), cheese cloth, or a fine mesh strainer and squeeze out all of the liquid.

5. Store your fresh homemade almond milk in the fridge for up to one week. Shake before serving.

BONUS: The leftover almonds are essentially almond meal and can be stored in the fridge until you want to use it. You can use it as almond flour in recipes like Almond Snickerdoodles, Pumpkin Pie with an Almond Crust, Apple Cinnamon Muffins, or combine to \"Almondmake the topping for a delicious fruit crisp.

















Erin Harner

5 thoughts on “Homemade Almond Milk”

  1. I love making my own nut milk, it is so much better than the boxed stuff! I like to make it with cashews too. I have never made anything with the almond pulp though–I’ll have to give one of your recipes a try!

  2. Hey Lauren! Great tip- thanks for sharing about cashew milk. You can also make hemp milk, cashew milk, hazelnut milk, and oat milk the exact same way. Also, the almond pulp works best for things like crumb toppings on crisps, muffins, quick breads, or pie crust. Cookies are a bit tougher because of the texture of the almond pulp. -Erin

  3. Pingback: Gluten Free Herb Crackers

  4. Pingback: Vanilla Orange Smoothie

  5. Pingback: Cultured Vegetables

Leave a Comment

Your email address will not be published.