For an extra layer of flavor, consider adding a 1/2 teaspoon of vanilla extract or a dash of cinnamon during the final blending stage. Store your homemade almond milk in an airtight container in the refrigerator for up to 3-4 days. Separation is natural, so shake well before serving. Don't discard the almond pulp! Spread it on a baking sheet and bake at a low temperature (around 170°F or 75°C) until dried, then grind into almond flour for use in gluten-free baking.
Homemade Almond Milk
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME12 hrs 15 mins
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SERVING2 People
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VIEWS91
Indulge in the creamy, subtly sweet essence of homemade almond milk – a refreshing and nourishing dairy-free alternative. Unlock its full potential by extending the almond soak, transforming ordinary almonds into a velvety elixir.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Fiber9 g
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Protein15 g
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Saturated Fat3 g
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Sodium177 mg
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Sugar11 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 hrs
Submerge almonds in a bowl, ensuring they're fully covered with water. Allow them to soak for a minimum of 12 hours, or ideally up to 24 hours, to soften and activate their natural creaminess. (Soaking: 12-24 hours)
02
Step
1 mins
Drain the soaked almonds, discarding the soaking water. In a high-speed blender, combine the drained almonds with 3 cups of fresh, filtered water. Begin by blending on low speed for 10 seconds, pausing for 5 seconds, then increase to high speed and blend for a full minute, achieving a smooth, emulsified mixture. (Blending: 1 minute 15 seconds)
03
Step
5 mins
Strain the almond mixture through a cheesecloth-lined sieve or a nut milk bag into a clean bowl. Gently squeeze the cheesecloth or nut milk bag to extract every last drop of almond milk. Reserve the remaining almond pulp for use in baking or other recipes. (Straining: 5-10 minutes)
04
Step
1 mins
Rinse out the blender. Return the freshly strained almond milk to the blender. Add 1 tablespoon of agave nectar (or more to taste) and a pinch of sea salt. Blend for a final 15-20 seconds until the sweetener and salt are fully incorporated, and the milk is perfectly smooth and harmonious. (Blending: 20 seconds)
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Bryce Bogan
Jun 30, 2025I love that I can control the sweetness and ingredients in this recipe. It's perfect for my dietary needs.
Kailee Bayer
Jun 28, 2025I found that soaking the almonds for the full 24 hours made a noticeable difference in the creaminess of the milk.
Augusta Mckenzie
Apr 13, 2025My kids love this almond milk! It's a healthy and delicious alternative to cow's milk.
Jace Kemmer
Feb 10, 2025The almond pulp made a delicious addition to my morning oatmeal. What a great way to reduce waste!
Vanessa Ernser
Dec 20, 2024This recipe is a game-changer! I've been buying almond milk for years, but the homemade version is so much fresher and tastier.
Tianna Weber
Nov 13, 2024I added a date for sweetness and it was amazing! Thanks for the great recipe.
Samanta Pagac
Sep 9, 2024The straining process was a bit messy, but the end result was totally worth it! So creamy and delicious.