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How to Make Almond Milk (Recipe)

I use a lot of almond milk. It tastes great and works well in all sorts of recipes- everything from smoothies to muffins.

Sure, you can buy almond milk- but it tastes fresher and more delicious when you make your own almond milk. Don’t worry, it’s easier than it sounds.

The first step is to soak raw almonds in fresh cold water. Soaking the almonds plumps them up and makes them easier to blend. Be sure to use fresh, high-quality almonds. Stale or rancid almonds will make bad tasting milk. Fresh almonds make a slightly sweet and nutty tasting milk- creamy and delicious.

Place 1/2 cup raw almonds in a bowl and cover with water. Cover the bowl and soak the almonds in the refrigerator about 8 hours. (I usually soak the almonds overnight.)

Drain and rinse the soaked almonds. Place the almonds and 2 cups fresh cold water in a blender container. Cover and blend until as smooth as possible. A high-speed blender works best for this, I use a heavy-duty Vita-Mix blender.

Strain the mixture to separate the almond milk from the almond solids. I use a fine mesh strainer to strain the nut milk. A cheesecloth-lined colander or a nut milk bag can also be used to strain the mixture. This recipe makes about 2 cups almond milk.

I add a few drops of pure vanilla and a pinch of sea salt to the almond milk. If desired, the almond milk can be sweetened with a natural sweetener like maple syrup. Store the milk in an airtight container in the refrigerator. It will stay fresh 2 to 3 days. (The almond milk will separate upon standing. Shake or stir well before using.)

I hate the thought of throwing out the almond solids so I keep looking for ways to use them. I’ve had success stirring a spoonful or two into oatmeal, breakfast quinoa and muffins. The almond solids should also be kept tightly covered in the fridge. Let me know if you have other ideas for using the almond solids in recipes.

Recipe ideas for using homemade almond milk:
Creamy Strawberry Almond Smoothies
Mixed Berry Chia Smoothie from Kingfield Kitchen
Strawberry Mango Smoothies from Kingfield Kitchen
Apple Cinnamon Quinoa Breakfast Bowl from Kingfield Kitchen

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{ 41 comments… add one }
  • rose July 2, 2011, 2:12 pm

    I will try to add egg, flour, cream to see if those left overs can make a tea cake! great posts on how to take the mystery out of something you want to work with but do not have around; I will try frozen cherries with the Maraschino Liqueur… thank you for sharing…

  • geoff July 5, 2011, 4:29 pm

    I use the almond solids mixed with soaked flax seeds and sunflower seeds, spread thinly on parchment paper, and dehydrated with the heat of my oven’s pilot light. Healthy chips! Add cayenne and salt, or vanilla and honey if you wish.

  • miss morsel July 12, 2011, 3:29 am

    Hello! Miss Morsel here. I’m enjoying your site very much.
    What a clever way to use the Vita-Mix blender! I’ve seen a lot of food blogs use it for soups, dips and even ice cream, but never for almond milk! So awesome! Really makes me want to get one now.

  • Kirsten July 12, 2011, 6:41 pm

    On a day I had way too much time, and was feeling experimental, I peeled the dark brown skin off off the almonds after soaking, dried the leftover almond meal, and then sifted to a ‘almond flour’ like you buy at the health food store.

  • Heidi @ Food Doodles July 12, 2011, 7:30 pm

    Looks great! I can’t believe I’ve never made my own almond milk because we use it all the time. I’ll have to try this, hopefully it will work without a Vita-Mix 🙂

  • Kasey July 12, 2011, 9:13 pm

    I recently acquired a juicer, so I am going to try to make this using my juicer. 🙂

  • rooth July 13, 2011, 12:39 pm

    Almond milk is so popular that this past weekend, our grocery store ran out! Next time, if I have the patience, I’ll have to try this out

  • TikiPundit July 16, 2011, 7:31 pm

    Thanks for posting this! I wonder if the almond solids could not be blended into a recipe for almond butter.

  • Terri F. July 18, 2011, 10:22 am

    The almond solids can also be dried in a dehydrator and then put back in the Vita-Mix to make almond flour. I bake with almond flour all of the time and love it!

  • sally July 20, 2011, 12:41 am

    Like you, I’ve been making my own almond milk for awhile. love the fresh taste compared to boxed almond milk. Although most people strain their almond milk, I don’t. I love the thick, creamy texture. It’s especially good in my morning smoothies! I have a nut milk bag but don’t use it. I use 1 cup of raw almonds and 4 cups of water. Nice post, and good to get the message out to everyone that it’s easy, tasty and healthy!

  • Maria July 21, 2011, 6:20 pm

    Which Vitamix do you have? Is the regular one enough to grind the almonds or do you need the super or deluxe?

  • Jen July 22, 2011, 8:27 am

    Hi Maria-
    I have the Vitamix 5200 with an extra compact wet blade container. It’s a powerful blender and grinds the almonds very fine, perfect for making almond milk.

  • Julia August 4, 2011, 11:39 am

    I recently got a vitamix and use it everyday, for one thing or another. This is next up on my list! Thanks for the great step by step instructions!

  • Julia August 5, 2011, 3:42 pm

    I love when people come back and comment if they tried one of my recipes and it worked. Well, I just made this. OH WOW!!!! SOOOOO good!!!!! I added a little vanilla extract and a little sugar (Im gonna use it in my coffee in the am). GREAT recipe!

  • Jen August 6, 2011, 8:00 am

    Julia- I’m so glad you liked the recipe. Thanks for coming back to comment- that makes my day.

  • mariah August 28, 2011, 1:19 am

    Just what i was looking for. Thanks for the info. I’m so happy to have switched to almond milk, now to make it myself….AWESOME!!!

  • iris September 1, 2011, 7:13 pm

    is it possible to dry the solids in a regular oven? maybe at low temperature? what would i do? just spread on a cookie sheet and wait for it to dry?? thank you1

  • Jen September 4, 2011, 1:07 pm

    Hi Iris- I have not tried drying the almond solids. Your idea to dry them in a low oven sounds like it could work. I’d try lining your pan with parchment paper or foil to help prevent sticking or burning. If you give it a try please let me know how it works.

  • daniell September 11, 2011, 6:27 pm

    Hi i just made my almond milk friday evening and did not strain the pulp out until today, sunday evening. After doing so, I finally tasted it. And it does not taste good at all 🙁 i have been drinking store bought almond milk for about a year now. but this tastes…almost like it went bad. But i’ve had it in a sealed container in the fridge, could it really have gone bad this quick?

  • Jen September 12, 2011, 8:52 pm

    Hi Daniell- Does the milk taste rancid, unsweet or sour? Here are a few problem solving tips.
    -Since almonds are high in fat they can turn rancid. It’s a good idea to taste almonds before making milk with them to make sure they are fresh. For the best tasting milk start with fresh raw almonds (not roasted or salted).
    -If you are used to drinking sweetened almond milk, you may want to add sweetener to taste.
    -Be sure to soak the almonds in the fridge. Rinse and drain the almonds before blending with fresh water.
    -Strain the almond pulp from the almond milk immediately after blending.
    -Homemade almond milk has no preservatives, so only lasts for a few days. (I usually keep it 2 to 3 days.)
    I hope these tips help.

  • danielle September 13, 2011, 10:50 am

    Jen ok thanks!! sorry to say i will have to dump this batch i made 🙁 i will try again soon

  • Lauren November 13, 2011, 6:02 am

    When I make Almond milk I use 1 part almonds, 4 parts water and 2 dates. The dates really sweeten up the milk in a natural way.

  • Jen November 13, 2011, 7:27 am

    Lauren- Adding dates to sweeten homemade almond milk is a great tip. I’ll try adding a few dates to my next batch of nut milk.

  • Sarah January 4, 2012, 8:15 pm


    I wanted to let you know that I had a great pate made with the leftover almond solids. I asked for the ingredients it was so good – finely chopped carrots & celery, olive oil, lemon juice, and chili sauce. There may have been a few other spices but you get the general idea – spicy and lemony – really, really good. You’ll be making almond milk just for this!

  • Christine January 10, 2012, 3:30 pm

    I made the almond milk 1 cup almonds, 5 dates to 4 cups water, left the leftover solids just a little on the damp side. I used them as replacement for chopped almonds in this recipe.


    Measured a little heavier on the flour, powder and lemon juice. Used a little over 1/2 cup of solids.

    I wanted to dry them out, really I did, just too lazy. And I got CAKE!!! weee!

  • amelia January 26, 2012, 7:00 pm

    i love almond milk it is so good i actualy love the chocolate flavor it keeps my stomach from getting all uzy

  • Christy January 27, 2012, 1:41 am

    Love the recipe! A suggestion for the almond solids is to use it in homemade granola. I already use almond butter or natural peanut butter in my granola, but using the leftover almond solids would be perfect!!

  • Charles January 31, 2012, 4:38 pm

    Thanks for the recipe. I am looking for a cheaper recipe. Right now at 2 cups per half gallon, this ends up being about $4-5 per half gallon. I still like the thought of making our own though. For the solids I will try adding them to homemade granola bars.

    Thanks again.

  • lizbeth February 12, 2012, 8:01 am

    I’ve read somewhere that you can put the solids on a very low oven to make almond flour….. 😀



  • Bill February 20, 2012, 11:32 am

    I made my almond milk with less water. I wanted to use it for coffee, and wanted a thicker, creamier version. I used sweet brown rice syrup for the sweetener to eliminate the maple flavor (which I don’t like with coffee) Result was wonderful!

    I used the leftover solids for a coffee cake – mixed with some freshly milled oat flour, flax seeds (ground then mixed with a little hot water), sesame seeds, and a little maple syrup. This experiment also turned out well.

  • COLETTE March 3, 2012, 4:08 pm

    I loved not only the recipe but the comments as well. Thanks all.

  • Cubuwu March 8, 2012, 3:49 pm

    a couple of cool recipes to use your almond meal. I also make a type of flapjack with almond meal and cooked millet (very alkaline XD). I’m still perfecting it at the moment but I should be able to send you the finished recipe shortly.

  • Cubuwu March 8, 2012, 3:53 pm

    These are nice to…I use flax instead of eggs.There’s some other recipes on this page to for almond meal. I also mix in into my dog’s food XD

  • Lindsey October 10, 2012, 10:16 am

    Can I use my food processor for this recipe?

  • Jen October 10, 2012, 11:42 pm

    Hi Lindsey- I’ve only used a blender to make almond milk. If you don’t have a blender, it’s worth trying the recipe in a food processor. Let us know how it works.
    Thanks, Jen

  • Lori Nevers August 22, 2013, 2:49 pm

    I love love love Almomd milk and the paste to put into my brownies with cherry juice. Mix with dates and it makes a great spread instead of peanubutter for people who have allergies from peanutbutter! Deliscious! Mix into cream cheese with honey or syrup. Thank-you!
    Lori Nevers

  • Cary September 5, 2013, 12:50 pm

    We looked on this website for an almond milk recipe as we found this recipe in a magazine that sounded really yummy: Blend 6 oz of brewed coffee, add some almond milk with chocolate protein powder and ice. blend until frothy for your own frappachino. Enjoy!

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