Learn how to make almond milk from scratch! Creamy and flavorful, it’s delicious in smoothies, lattes, oatmeal, baked goods and more.
There’s no denying that store-bought almond milk is convenient, but when you have the time, making homemade almond milk is always worth it. It’s creamier and nutier than store-bought almond milk, and it’s made with just 2 ingredients: almonds and water. No stabilizers or additives extending shelf life here!
Below is my method for making almond milk. It’s amazingly simple – just soak, mix and strain! – and the milk itself is super versatile. You can splash it on granola, add it to latte, mix it into a smoothie, or use it in your favorite baked goods. And that’s just the beginning! Once you have homemade almond milk on hand, you’ll find a million ways to use it.
How to make almond milk
If you’re vegan or lactose intolerant, this is a great recipe to have in your back pocket. It’s SO simple, and by far the tastiest plant-based milk alternative I’ve tried.
You will find my complete almond milk recipe with measurements below. Here is an overview of how to do it:
First, soak the almonds. Heads up! You will need to plan ahead when making this recipe, as the almonds need to soak for at least 8 hours, or overnight, before mixing them into the milk. Soaking the almonds makes them easier to blend, resulting in a creamier milk that won’t be too harsh on your blender.
Drain the nuts after soaking. They should be beautiful and plump (see photo above).
Then mix. Place the almonds in a blender with 3 1/2 cups of filtered water.
Blend for 30 seconds to 1 minute or until creamy. The timing will depend on the power of your mixer.
Then filter the milk. At this point, the almond milk will look creamy, but it will still contain small pieces of almond. Filtering the milk removes this pulp, so that it is smooth and not grainy.
Place a bag of nut milk over a large bowl and pour in the milk. Gather the top of the bag and use your hands to squeeze and extract as much liquid as possible.
That’s all! If you prefer a sweeter plant-based milk, add a little maple syrup and vanilla extract to taste.
Use homemade almond milk immediately or store it in an airtight jar in the refrigerator for up to a week. It will separate as it is. Just mix or shake to combine it before using!
How to use homemade almond milk
Have fun experimenting with different ways to use your homemade almond milk. The possibilities are limitless! Here are some of my favorites to get you started:
- Mix it into a smoothie. Love it in this strawberry banana smoothie, kale smoothie, and superfood smoothie bowl.
- Add it to a latte. I use it in a Matcha Latte almost every morning.
- Stir in the chia pudding.
- Splash it over cereal or granola.
- Use it in all things oats, such as overnight oats, steel cut oats, or baked oatmeal.
- Add it to the eggs. I use unsweetened almond milk in frittatas, mini frittata muffins, and my healthy breakfast casserole!
- Make French toast. Whisk it into the base of my Easy French Toast, French Toast, or Vegan French Toast.
- Prepare pancakes. Try it in my banana pancakes, gluten free pancakes or almond flour pancakes.
- Cook! Use it in any baking recipe that calls for almond milk, like my healthy banana muffins, pumpkin bread, cinnamon buns, strawberry shortbread cookies, or homemade buns.
Let me know what ideas you try!
More essential herbal recipes
If you like this recipe, then try making these herbal bases:
Serves 4 to 6
Learn how to make almond milk at home! This creamy and flavorful vegetable milk will keep in the refrigerator for up to a week. It will separate over time. Just mix or shake to combine it before using!
- 1 Cup raw almonds, soaked overnight
- 3½ cups filtered water
- 2 soup spoons Maple syrup
- 1 coffee spoons pure vanilla extract
Combine almonds and water in a blender and blend for 30 seconds to 1 minute, until creamy.
Place a bag of nut milk over a large bowl and strain the milk, squeezing out as much of the liquid as possible.
Add maple syrup and vanilla, if desired.