Homemade Almond Milk

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My Homemade Almond Milk is a must-have recipe in your repertoire. It’s been my go-to milk for any of my overnight oats and chia seed pudding recipes, but I honestly also just enjoy it as is. Almond milk is so incredibly easy to make and you don’t need any fancy equipment. It is frothy, creamy, delicious, and absolutely 1000x better than store-bought. Not only the ingredients are clean but the taste is unbeatable. This recipe makes 1 liter of milk and will last about a week in the ❄️ fridge!

Why You’ll Love Homemade Almond Milk

You will gasp when you realize how easy it is to make 🥛 Homemade Almond Milk. The ingredients are clean and streamlined, and the result is a fresh, creamy, thick and frothy milk that’s way better than store-bought. I also love that this recipe makes a whole liter of milk, so you’ll have it for your breakfast recipes and ☕ coffees all week long.

How to Prepare Homemade Almond Milk

🌙 Soak one cup of almonds in filtered cold water overnight.

💧 The following morning drain out the water.

🍁 Next, add the almonds to a blender with your sweetener (dates or maple syrup), a pinch of salt, vanilla extract and 4 cups of cold, filtered water.

🌀 Blend on high for about a minute or until everything is combined.

🥛 Pour the almond milk into a nut milk bag, close the bag and then gently squeeze out all of the delicious milk leaving the pulp inside.

🫙 Transfer the milk into a jar, cover and then refrigerate for 7 to 10 days.

Nonna’s Tip 🥛

I recommend using a nut milk bag or you can also use a piece of cheesecloth to strain your almond milk.

Homemade Almond Milk

Variations and Substitutions for Homemade Almond Milk

  1. If you don’t like Medjool dates, don’t worry because you will not taste them, they give a beautiful natural sweetness. You can also use maple syrup, agave or any sweetener you like.

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Common Questions

How long does homemade almond milk last in the fridge?

This milk will last 7 to 10 days in the fridge.

What else can I use to strain the almond milk if I don’t have a nut milk bag?

You can absolutely also use a piece of cheesecloth if you cannot find a nut milk bag.

what should I do with the leftover almond pulp?

Don’t throw it away! Try my delicious No Bake Chocolate Balls recipe, it’s a great way to use up almond pulp. You can also use the almond pulp in your smoothies.

What should I do if my homemade almond milk separates in the fridge?

That’s no problem, I always shake it before each use.

Homemade Almond Milk

Homemade Almond Milk

You will gasp when you realize how easy it is to make Homemade Almond Milk. The ingredients are clean and streamlined, and the result is a fresh, creamy, thick and frothy milk that's way better than store-bought. This recipe makes 1 liter.
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Course: Drinks
Cuisine: American
Servings: 8
Author: The Modern Nonna
Prep Time: 5 minutes
Soak Time: 8 hours
Total Time: 8 hours 5 minutes

Ingredients 

  • 1 cup raw organic almonds
  • 2 pitted medjool dates, or maple syrup
  • pinch salt
  • 1 teaspoon pure vanilla extract
  • 4 cups cold filtered water

Instructions 

  • Soak one cup of almonds in filtered cold water overnight. The following morning drain out the water and add the almonds to a blender with the rest of the ingredients.
  • Blend on high for about a minute or until everything is well combined. Pour the almond milk into your nut milk bag, seal the bag, and gently squeeze out all of the milk, leaving the pulp inside.
  • Transfer into a jar and refrigerate for 7 to 10 days.
  • Remember to shake well before each use as the milk may separate. Feel free to search online for tasty recipes using almond pulp or add it to your smoothies. Enjoy!

Nutrition

Serving: 0.5cup, Calories: 122kcal, Carbohydrates: 8g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Sodium: 6mg, Potassium: 174mg, Fiber: 3g, Sugar: 5g, Vitamin A: 9IU, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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2 Comments

  1. F.A.B.U.L.O.U.S!!
    I have a 7 yr old with ADHD and some eczema issues. I am trying to make better dietary changes for his health and I’ve been wanting to make the switch from dairy for him. I decided to take a leap of faith with your recipe and I have HOPE for the first time ever on this journey!! He LOVED IT and asked for more. Thank You so very much for sharing this recipe. We won’t need to waste expensive ingredients on multiple trial and errors. I will absolutely be trying more of your recipes in the very near future. THANK YOU!

    1. oh wow Jenn, this review and note melted my heart. You have no idea how much this message touched me. Thank you for this and I am so happy your angel loved it!