If you’ve ever wondered how to make homemade almond milk, you’re in for a treat! This fresh almond milk recipe is vegan, dairy-free, and incredibly versatile — perfect for morning smoothies, baking, coffee, or just sipping straight from a glass.
For more fresh drink recipes, check out our golden milk (turmeric milk) and banana date smoothie.
Using real almonds and fresh water, you’ll get creamy almond milk that tastes much better than most store-bought versions.
Making your own homemade almond milk is a complete game changer because it gives you complete control over flavor, sweetness, and texture.
Many people find homemade almond milk tastes more natural and potent than store-bought almond milk.
Plus it's an easy way to enjoy dairy-free milk with two simple ingredients.
Jump to:
- Why You’ll Love This Homemade Almond Milk Recipe
- Ingredients You’ll Need
- Variations
- Why Soak and Peel Almonds?
- How to Soak Almonds
- How to Peel Almonds
- How to Make Almond Milk (Step-by-Step)
- Tips for the Perfect Almond Milk
- Uses for Leftover Almond Pulp
- Benefits of Homemade Almond Milk
- Equipment You’ll Need
- Recipe FAQs
- Suggested Recipes
- How to Make Almond Milk
Why You’ll Love This Homemade Almond Milk Recipe
- Vegan and dairy-free: Perfect alternative to other plant-based milks like soy milk, oat milk, coconut milk as well as cow's milk.
- Quick and easy: Only a few steps for a delicious homemade milk. Two versions based on soak time depending on the time you have available.
- Healthy and fresh: No added sugar or preservatives, unlike most store-bought milk.
- Versatile: Use in morning smoothies, baking, or even chia pudding.
- Minimal waste: You can save leftover almond pulp for almond meal or other great recipes.
Ingredients You’ll Need
- Raw almonds – The star of your almond milk! Soaking and peeling them creates a creamy almond milk with a smooth, delicious texture.
- Fresh water – The liquid that blends with almonds to make your milk. You can use cold or room temperature water, tap water, or filtered water.
Tip: Don’t toss the leftover almond pulp! It’s perfect for almond meal, chia pudding, smoothies, or baking.
Variations
- Vanilla Almond Milk: Add ½ teaspoon pure vanilla extract for a delicate, aromatic flavor.
- Chocolate Almond Milk: Add 1 teaspoon cacao powder and 2–3 medjool dates for a naturally sweet chocolate milk.
- Maple-Sweetened Milk: Stir in 1 tablespoon maple syrup and a pinch of salt.
- Coconut Almond Milk: Replace part of the water with coconut milk for a tropical twist.
Experimenting with flavors is one of my favorite ways to enjoy homemade milk. Try vanilla, chocolate, or coconut almond milk for variety.
Why Soak and Peel Almonds?
- Soaking almonds softens them and improves the taste of almond milk.
- Almond skins can be slightly bitter, and removing them helps give the extra smooth texture we all love.
- Soaking also reduces tannins and phytic acid, which can interfere with nutrient absorption, making your milk healthier and easier to digest.
How to Soak Almonds
Soaking method varies based on the time you have. Using soaked almonds ensures the creamiest almond milk with minimal bitterness.
Overnight Soak (Best for Flavor)
- Place almonds in a large bowl.
- Cover with cold water (enough water to submerge plus 1–2 inches).
- Leave at room temperature overnight (~8 hours).
- Drain and rinse before peeling.
Quick Soak (Shortcut Method)
- Place almonds in a heatproof bowl.
- Cover with boiling water and let soak for 20–30 minutes.
- Drain carefully and rinse.
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Pro tip: Shortcut-soaked almonds are easier to peel, which saves time if you’re in a rush.
How to Peel Almonds
Peeling is surprisingly easy: pinch each almond and the skin slides off.
Using the shortcut method makes peeling even simpler. Once peeled, rinse the almonds and they’re ready for the blender.
How to Make Almond Milk (Step-by-Step)
- Rinse soaked almonds in a colander.
- Peel to remove almond skin (see above).
- Add peeled almonds and fresh water to a high performance blender.
- Blend on high for 30 seconds to 1 minute until smooth. Strain through a nut milk bag or fine mesh sieve for a creamy almond milk, or leave unstrained if you enjoy a little texture with bits of almond pulp. (Optional: flavor with vanilla extract, medjool dates, maple syrup, or cacao powder.)
Tips for the Perfect Almond Milk
- Blender matters: A high performance blender gives the smoothest results.
- Adjust thickness: Less water = richer, creamier milk; more water = lighter milk.
- Flavor gradually: Start small with sweeteners or vanilla and taste as you go.
- Serve or chill: Drink immediately or store in the fridge for up to 3 days. Shake before serving, as natural separation occurs.
- Use leftover pulp: See the next section for great recipes with leftover almond pulp.
Uses for Leftover Almond Pulp
After making your milk, save the leftover almond pulp for recipes. Using the pulp is a great way to reduce waste and get the most from your almonds.
- Adding to chia pudding, overnight oats, smoothies, or breakfast bowls
- Baking cookies, muffins, or pancakes
Benefits of Homemade Almond Milk
- Control over flavor and sweetness — no hidden sugar or additives
- Better nutrition — made with soaked almonds and water only
- Cost savings — can work out cheaper than store-bought versions
- Versatility — perfect for smoothies, baking, or coffee
Equipment You’ll Need
- High performance blender or food processor — ensures smooth results
- Large bowl — for soaking almonds
- Nut milk bag or fine mesh sieve — optional, for straining
- Measuring cups and spoons
Perfect for anyone making homemade almond milk for the first time or on a regular basis
Recipe FAQs
Up to 2 days in the fridge. Shake before serving.
Yes! Substitute 1:1 for store-bought milk in cookies, muffins, cakes, and more.
Optional. Straining gives an extra smooth texture, but leaving bits of almond pulp adds fiber.
Use soaked almonds, a high performance blender, and optionally peel the almonds. Adjust the almond-to-water ratio for thickness.
Use medjool dates, maple syrup, or vanilla extract for natural sweetness.
Store in an airtight container or bottle in the fridge for up to 2 days. Give it a good shake before using — natural separation is normal.
Suggested Recipes
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How to Make Almond Milk
Ingredients
- 1 cup raw almonds soaked overnight or 20–30 min in boiling water
- 3 ¼ cups fresh water
- Optional: vanilla extract medjool dates, a little maple syrup, cacao powder
Instructions
- Soak almonds (overnight or shortcut method (see above). Drain, rinse, and peel.
- Blend almonds with water in a high performance blender until smooth.
- Optional: strain through nut milk bag or fine mesh sieve.
- Store in an airtight bottle in the fridge for up to 3 days.
Notes
- Blender matters: A high performance blender gives the smoothest results.
- Adjust thickness: Less water = richer, creamier milk; more water = lighter milk.
- Serve or chill: Drink immediately or store in the fridge for up to 2 days. Shake before serving, as natural separation occurs.
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