Homemade Almond Milk |

Homemade Almond Milk Recipe

Homemade Almond Milk is so stupid-easy to make, and it tastes way better than store-bought.

Homemade Almond Milk |

I have a request: Please don’t buy almond milk sold in cartons in the store. It’s often processed using synthetic chemicals and is usually filled with sugar and preservatives. Gross.

Luckily, there’s a really simple way to make almond milk at home, and it comes out even tastier than what comes in the carton.

How Do You Make Homemade Almond Milk?

You’ll need a few special things to make this happen: A powerful blender (I love my Vitamix…it’s going on 7 years strong) and some cheesecloth or a nut milk bag, but that’s about it.

I’ve made almond milk with soaked and unsoaked nuts, and both methods work as long as your blender is strong enough.

Soaking the nuts, however, cuts down on the amount of phytic acid.

In a nutshell—ha, no pun intended—phytic acid binds to minerals rendering them not useful to us.

If you want to geek out on the science behind phytic acid, check out this post from Mark’s Daily Apple.

Homemade Almond Milk |

Homemade Almond Milk (Dairy-Free)

Course: Drinks
Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Vegetarian, Whole30
Prep Time: 5 minutes
Soaking Time: 8 hours
Total Time: 5 minutes
Servings: 16
Calories: 39 kcal

See how simple it is to make delicious and healthy dairy-free Homemade Almond Milk at home. All it takes are two basic ingredients!



  • 1 cup raw almonds
  • 4 cups filtered water
  • 1 tsp vanilla extract optional (omit for Whole30 or use 1 tsp vanilla powder)


  1. Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 8-24 hours at room temperature or in the refrigerator. Drain the soaking water off and discard it. 

  2. In a powerful blender – Vitamix or similar – combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
  3. Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
  4. Stir in the vanilla extract, if desired.
  5. Keep refrigerated in a tightly covered container for up to 5 days.

Recipe Notes

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Nutrition Facts
Homemade Almond Milk (Dairy-Free)
Amount Per Serving
Calories 39 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 3mg0%
Potassium 47mg1%
Carbohydrates 1g0%
Protein 1g2%
Calcium 20mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Almond Milk |

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90 Responses

    1. Hi Syl…you can find them at some health food stores or online. Amazon carries several varieties for about $10 on average. Cheesecloth is another alternative.

      You could base it off of 1 cup of nuts (how many I used for the recipe) which has ~70g fat, 30g protein and 30g carbs. Just divide that by the number of servings you decide to make and that should allow you to calculate it.

      1. why do you discard the water that the almonds soak in overnight? By discarding the water that the almonds soak in are you loosing any of the nutrients from the almonds?

        1. For more information on soaking nuts, I recommend you check out Nourishing Traditions. I personally think the soak water tastes sort of bitter and I honestly don’t think you’re losing any of the nutrients.

          1. Drain the water from soaked nuts, use fresh spring water for the 4 cup water. Don’t drink the soak water, it’s got all the phytic acid your trying to avoid by soaking.

  1. Hi Steph,

    I was wondering how long do you let the nut remnants dry for? Also, about how much flour does it make? Thank you!

    1. Hi Kasie! I let it go for about 60-75 minutes if I recall. For the batch I made, I got about 1 cup of almond flour.

      1. Steph, could you please post the link to the info on what to do with the leftover nut meat? I can’t find it. Thank you! CobyLyn

        1. Hi CobyLyn…I just spread it on a baking sheet that’s been lined with parchment and put it in a 200F oven for a couple hours until it feels dry to the touch.

  2. I just put the soaked almonds and water through my Hurom juicer, adding the vanilla -possibly a few dates also soaked – done! So so simple and good.

  3. How do you think a magic bullet will handle the blending of soaked almonds? (I don’t have a blender, and definitely not a vitamix)

    1. Hi Clare…I’ve heard of folks using magic bullets with success but just doing it in smaller batches 🙂

  4. I don’t have a blendtec or vitamin. I do have food processor..hmm, wondering if that will work? Trying to not spend too much $

    1. Hi Susy…If you use a food processor, you’ll just have to be careful not to overfill the bowl but it may be worth a try!

          1. So, i made it, but I ended up buying the “magic bullet” and i had great success! pretty awesome looking milk and tastes so fresh, and clean!

            Ladies, if you can’t afford a Vitamix, a Magic Bullet will do a great job. All you need is patience, because you might have to do it, 2-3 times to get a cup done. 🙂

          2. So, i made it, but I ended up buying the “magic bullet” and i had great success! pretty awesome looking milk and tastes so fresh, and clean!

            Ladies, if you can’t afford a Vitamix, a Magic Bullet will do a great job. All you need is patience, because you might have to do it, 2-3 times to get a cup of almonds done. 🙂

  5. Where did you get that particular nut bag? The one I have from whole foods is cheap and crappy… but the one in your picture looks really nice!! Thanks!

  6. I was just wondering if blanched slivered almonds would work? I have an inexpensive blender and I’m new to this whole Paleo life, so any advice would be great! Thank you!

    1. Hi Whitney! Welcome to Paleo 🙂

      Yes, blanched and slivered almonds would work, but I don’t use them because they are usually more expensive than whole almonds but if that’s what you have access to, it’ll work. If you aren’t sure how powerful your blender is, definitely soak the almonds before you blend them.

      1. What if I blanch some whole almonds? I got a deal on them at the store. Do you think that would make it easier to blend? I just have a basic blender/food processor combo unit.

        1. Hi Katherine…the blanched almonds aren’t necessarily easier to blend…they just have their skins removed. I’d make sure to soak them really well if you try to do it in the food pro.

  7. Made the almond milk today. Wow, so easy! Even sewed my own nut bag, from shear fabric. The Almond flour is a great bonus. It’s too expensive to buy. I do wonder, though…I usually drink the blue diamond almond milk which has added calcium and minerals. Would I have enough calcium in my diet because I can’t eat dairy?

    1. Hi Gabriele! I’m really happy the you liked the almond milk 🙂

      With regard to calcium, dark leafy greens, sea vegetables (like nori wrappers), nuts and fish/meat all contain adequate amounts of calcium. In fact, the demands for calcium on a Paleo type diet are usually less because Paleo eaters avoid grains and legumes, both of which contain phytates that block the absorption of calcium (and other minerals) from the body.

  8. Just made almond milk. It’s great. Thanks for the recipe. I realized after I had run everything through the blender, I had forgotten to replace my cheesecloth. I used coffee filters over a strainer and squeezed them out. It worked well.

    1. Hi Alice! Perfect!! I was suspecting that they’d work but I use a French press (no filters) so I’d not tested it out. I’m happy you let me know 🙂

  9. I like to throw in some dates as well:) I was wondering how toasted almonds might taste made into milk… Might have to try that!

      1. That’s actually what I do as well… adding in the dates and if you want, some vanilla.

        I did have another question though… I’ve been making almond milk for a while. I put my nuts in a jar to soak, then got super super super busy with work and like 4 days went by. I opened it up and almost died from the smell. Poured the almonds into a strainer rinsed them really well and put them into the fridge. They don’t seem to smell anymore, but I’m afraid to use them, but I would hate to throw them away!!! They’re expensive. Suggestions? Should I go ahead and try making milk with them?

  10. Hi, is it okay if I let the almonds soak a little over 24 hours on the kitchen counter, or did they have to be refrigerated? Thanks.

  11. Hi Steph,
    I may have already sent this to you but I am not sure if I hit the backspace or enter so here it goes again. Oh, I see I hit the Post Comment. Who has more fun than people. Right?
    Love the way you follow what the customer is writing about and the answers are clear.
    I have been looking into Paleo for a few months. Wow!!! There are a lot of websites!!!!!
    I am 84 yrs old. Take no meds and I want to keep it this way. Lucky I found your website the other day and it is so easy for me to follow. I do all of my cooking, but I am learning from all of this paleo stuff that I had better learn how to make a few things at home. Almond milk is one. That is if I want to grow old my way instead of the main stream way. No meds for me. I want to win the #1000.00 to get all of the equipment that i will need to make some of this Paleo stuff.

  12. I have a question about the dates. I don’t usually have access to fresh dates that I’m aware of. Is everyone referring to the dates that come in a container at the healthfood store or bag at the grocery store (most popular brand is Dole)? I think those are dried… And how many is a good to start with when making this size batch of almond milk? 1-2 maybe as dates are really sweet? Sorry somewhat newbie over here 🙂

    1. Hi Nicole! Never apologize 🙂 You’re correct on the dried dates, yes. That’s what I’ve used in the past. I would start with 1 or 2 maybe. You nailed it! 🙂

  13. Nice, easy recipe! Worked well in my old school ninja. Although the almonds don’t have to soak for 24 hours, 7 hours is sufficient (I’ve always seen anywhere from 7-24 hours.)

  14. Not quite sure what I did wrong, soaked my almonds in filtered water in the fridge for 36 hours. Drained, added them to 4 cups of filtered water in the vita mix. Now here is where I may have made my mistake, I added 2 tbs of good quality vanilla to the water in the vitamix. Blended for about 3 mins on speed 5 and then drained into nut bag. After 2 hrs in the fridge cooling it came out disgusting. Tasted like paste. Very chemical taste. I had to pour the whole batch out. Also, the mixture separated in the pitcher. Hubby made sure I bought almond milk when I went grocery shopping lol. Any ideas what went wrong?

    1. Hmmmmm I have no idea. It does tend to separate because of the nut fiber that gets through the bag, but the only thing I can think of is the vanilla.

    2. Also, you should be running your Vitamix on high speed, especially for that long a period. I run it for two minutes on high to make my aond milk, always strain it, and it turns out great. I’d check the Vitamix manual if I were you. I don’t think it’s good for the motor to run on less than high speed for so long.

  15. If you mean two tablespoon of vanilla extract I would say it was the vanilla. Not evan bakery recipes call for that much of it. Reduce to 1 tsp next time. It should work out 😉

  16. So I just made my first batch. Not sure how it’s really supposed to taste. It’s thin and has a clean taste. Not really sure if it has an almond taste. I also used a vanilla bean (partial) and dates while blending. Since I use the magic bullet, I ended up making it in small batches. Not sure if I blended long enough. Thoughts?

  17. I live in South Africa and it has proven impossible to find nut milk bags. Without this sounding totally stupid, do you think a coffee filter will work?

    1. Not stupid at all, is it possible for you find some cheesecloth? If not, a coffee filter could work by pouring in a little at a time. 🙂

  18. Hello. On the topic of bags to strain I went to my local hardware store and got a 3 pack of nylon paint strainer bags for $2.36. It’s working pretty good. Just wanted to give you a heads up.
    Also, wanted to put a couple dates in mine but didn’t realize. Should they be soaked first? Then put in while making the almond milk or after strained?

    1. Oh that’s a really great tip, Marie! Thank you!

      I would definitely soak them first. You can put them in when making the almond milk (before straining) because sometimes the dates are still not broken down all the way by the blender.

  19. Hi, what can you tell me about “pasteurized” almonds. Is it best to find raw organic almonds that have not been thru that process?

    1. Hi Linda,

      “Raw” almonds in the U.S. have gone through a low-heat pasteurization process. So essentially if you want Raw completely uncooked almonds than you would look for a company that imports their almonds. Truly, it’s up to you and your digestive system. Some people soak and sprout their almonds and dry on a low heat which makes them easier on the digestive system. 🙂

  20. what can you tell me about pasteurized almonds? is it best to buy almonds that have not been thru that process?

    1. Hi Linda,

      “Raw” almonds in the U.S. actually go though a low heat “light” pasteurization process. Raw almonds that have not been heated are usually imported. When you’re buying almonds that have been pasteurized it means your nuts have been heated. Soaking and sprouting your almonds and cooking on a low heat can make them easier on the digestive system. It really depends on you and how you feel when you eat certain ones. 🙂

  21. Your style is unique compared to other folks I have read stuff from.
    Thanks for posting when you have the opportunity, Guess I’ll just book mark this page.

  22. Hello, I know I’m a bit late to the party 🙂 I just wanted to make a suggestion: soak the nuts in water and about a teaspoon of sea salt (to destroy phytic acid, which blocks the absorption of of nutrients) (and make sure that you soak on the countertop at room temp, not the fridge) I’m not an expert in this subject matter, so please see the Weston A. Price website for more information. Only soak the nuts in salt water for about 8 hours, then switch to plain water for the remaining 16 hours. (the soaking principle also applies to beans and other legumes, as well as brown rice and oats) This is an amazing recipe and I’m so excited to be able to make my own almond milk instead of buying some overpriced, processed product. Love your whole website! Thank you!

    1. Hi Alyssa,

      Thanks for the tips! I would just add that the salt isn’t there to reduce the phytic acid (that’s what the water does). The salt disables some of the less desirable enzymes in the nuts themselves. I see this a lot, and it’s the idea that phytic acid blocks the absorption of nutrients. In reality, phytic acid binds minerals in the nut itself, making those less available to use when we eat unsoaked nut or, as you mentioned, grains. Phytic acid doesn’t run interference in our gut, but rather is present in the nut and binds minerals there. Just wanted to clarify because I’m a science teacher / nerd 🙂

      I hope others will follow your lead and start making their own at home 🙂

  23. I’m a total almond milk groupie! My favorite homemade almond milk combination is adding vanilla, cinnamon, stevia and fresh nutmeg. And my holiday favorite is making pecan milk and adding pumpkin pie spices for a darn good egg nog alternative (totally yummy spiked with bourbon).

    I’m starting my food blog this month and my first post will be homemade almond milk. Spreading the good word of almonds! Thank you for the inspiration, I love your site!

  24. Hi, Just signed up today and reading this post on almond milk. Wondering why you have to strain the almonds after soaking. I can see soaking them but don’t understand why you have to remove all the fiber. Could you not just put the soaked nuts with fresh water in the blender and use it like that?

    1. Hi Roxanne…you could but even with a powerful blender (I use a Vitamix) it’ll end up gritty. If that doesn’t bother you, you certainly don’t have to strain it. 🙂

  25. I’m late in on this party too! Planning on making the milk tonight (almonds still soaking). To make the almond flour out of the leftovers, how long should it be left in the oven to dry out?

    Thanks and love your blog so far!!! ~Erica

      1. Thanks so much. Just made the milk btw – this is after soaking the almonds for a day at room temp and then another day in the fridge for another 36 because it’s been in the 90s here and I was too lazy to get around to this. It still tastes amazing! Next time, I want to try dates – that sounds delicious.

  26. I have made Almond Milk and wanted to see if there was anything different in other recipes. I love your idea of making flour with the leftover remnants! Two questions: 1. Is it supposed to be thinner liquid than store bought milk? 2. You talk about baking the remnants in the oven, but afterwards do you just blend it to make it into flour?

    1. Hi Mindi,

      Sometimes store-bought almond milks have thickeners added to improve the mouthfeel. You can make it thicker by adding less liquid.

      To make the flour you bake it. It’s already broken down so you don’t need to blend it but you may want to run it through a food pro or blender quickly by pulsing a couple times to make it more flour like.

  27. Would pan roasting the almonds for a few minutes prior to soaking intensive the flavors or add an adverse flavor to the milk.

  28. I have a problem with mine separating once it hits some coffee. Doesn’t mix at all. Adding in some gellen gum seems to help but doesn’t fix it entirely and the texture isn’t as good.

    1. It’s never going to be as smooth as what you get in the market because there are no emulsifiers. If you want a creamer style almond milk, decrease the amount of water.

  29. Very interesting reading in the comments. Thank you for this recipe Steph, it facilitated a lot of questions and interesting answers.

    Btw did you watch the video posted in reply in comments? It was regarding the smell from the PPOs and the subsequent phone call to the almond company. I’ll only be making my nut milks with organic soaked nuts!

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Hi, I'm Steph Gaudreau, bs, ma, cissn!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sarcasm.


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