Almond Milk is so smooth, creamy and easy to make! Learn how to make it easily, strain it properly, and enjoy it to the best of its use. It only takes a few steps, and can be made even more affordable! 
 
Photo of almond milk being poured into a jar with raw almonds and dates surrounding it.
 
I can’t believe it’s taken me this long to share my almond milk recipe! I’ve been making almond milk at home for a few years now, and over that time I’ve learned how to make the best version that will last you, taste incredible, and the best ingredients for it too.
 
It’s so hard to choose my favourite nut milk but I can say for sure that almond milk is amongst my favourites and is definitely one of the more accessible nut milks price-wise and availability of ingredients-wise. Once you try it once, you’re going to want to make it on repeat! So let’s get right into it.
 
Side by side photos of raw almond and then soaked almonds.

Ingredients

The ingredients to make this almond milk are SO simple and are actually pretty flexible too!
 
Almonds: you want to start with raw almonds. That means non-roasted, non-salted, nothing done to it. Just regular raw almonds. I love buying this kind (affiliate link). You can also buy them in bulk, just as long as they’re raw.
 
Sweetener: you can use soaked pitted dates, or maple syrup or agave or another liquid sweetener. I love this variety because you can use whatever is available near you. You could even use regular granulated sugar and make a simple syrup out of it, and then swap that amount. Alternatively – you can make it unsweetened.
 
Sea salt: sea salt enhances the natural flavours and helps to balance out the sweetness. If you plan to make this unsweetened, reduce the salt by half, or taste it first before adding it.
 
Vanilla extract: this really boosts the almond flavour! If you’re using vanilla bean or vanilla paste and want those beautiful flecks, I recommend adding this after you strain the milk, then blending one last time.
 
Water: Water! This was so simple, right?! You want to use filtered water for this recipe. I just run mine through my water filter then use that. If you can, use cold water too, but it’s not essential. It just tastes better if you’re drinking it immediately.
 
Side by side photo of blended almond milk and a close up of almond milk in the nut bag.

Expert Tips & FAQ

  • I explain the procedure in the actual recipe, but don’t skip the straining after blending. You want to strain the almond milk so your milk is smooth and tasty and doesn’t have any bits in there. This is the nut milk bag that I love!
  • You can reuse your almond pulp, which is what remains after straining. Use it in my energy bites recipes, in your smoothies, in brownies. You can also dry it out and use it as almond meal! That way, there’s no waste.
  • Use the freshest almonds you can. This will help your almond milk last longer in your fridge
  • Store your almond milk in an airtight jar. This helps to make it last as long as possible and keeps any other fridge scents out of it.
  • Separation is normal. Just shake it again if it separates.
  • Use this anywhere you need vegan milk! It tastes incredible in everything from your morning coffee or matcha, to in cereal or oats, to even cakes!
  • Check out any of my other vegan milks: cashew milk, oat milk and even banana milk!
Almond milk in a milk jar surrounded by raw almonds and dates.

Related Recipes

Enjoy friends! If you make this recipe on how to make Almond Milk, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Almond milk being poured into a jar with raw almonds and dates surrounding it.

How to Make Almond Milk Recipe

Servings: 4 cups
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Homemade Almond Milk is so smooth, creamy and easy to make! Learn how to make it easily, strain it properly, and enjoy it to the best of its use. It only takes a few steps, and can be made even more affordable! 
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Ingredients

  • 1 cup raw almonds, soaked overnight, drained and rinsed
  • 3.5 cups to 4 cups filtered cold water
  • 1/4 teaspoon sea salt
  • 1 or 2 tablespoons maple syrup or agave nectar or 2 or 3 soaked pitted dates
  • 1/2 tablespoon vanilla extract 

Instructions 

  • In a high-speed blender, add the soaked almonds, filtered cold water, sweetener, sea salt and vanilla extract. Blend on high for about 2 minutes or until the mixture is completely blended out and the nut milk is smooth and creamy.
  • Line a large jar or container with a nut milk bag. Pour the almond milk into the nut bag and strain it through. Squeeze the bag to remove as much liquid as possible. You can use the pulp in smoothies, cookies or other baked goods.
  • Transfer the almond milk into an airtight glass bottle or jar. Shake before use and enjoy! It lasts about 4 days in the fridge.

Notes

Calories are for 1/2 cup.
 

Expert Tips & FAQ

  • I explain the procedure in the actual recipe but don't skip the straining after blending. You want to strain the almond milk so your milk is smooth and tasty and doesn't have any bits in there. This is the nut milk bag I love!
  • You can reuse your almond pulp, which is what remains after straining. Use it in my energy balls recipes, in your smoothies, in brownies. You can also dry it out and use it as almond meal! That way there's no waste.
  • Use the freshest almonds you can. This will help your almond milk last longer in your fridge
  • Store your almond milk in an airtight jar. This helps to make it last as long as possible also and keeps any other fridge scents out of it.
  • Separation is normal. Just shake it again if it separates.
  • Use this anywhere you need vegan milk! It tastes incredible in everything from your morning coffee or matcha, to in cereal or oats, to even cakes!
  • Check out any of my other vegan milk: cashew milk, oat milk and even banana milk!
Calories: 237kcal, Carbohydrates: 15g, Protein: 8g, Fat: 18g, Saturated Fat: 1g, Sodium: 157mg, Potassium: 275mg, Fiber: 4g, Sugar: 8g, Calcium: 111mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Universal
Course: Breakfast, Drinks
Author: Jessica Hylton