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fresh homemade almond milk served in glasses, with almonds in the background.
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How to Make Almond Milk

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.
Prep Time30 minutes
Total Time30 minutes
Course: Drinks
Cuisine: All cuisines
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 207kcal
Author: Sonia

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.

Nutrition

Calories: 207kcal | Carbohydrates: 8g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 0.4mg | Potassium: 262mg | Fiber: 4g | Vitamin A: 0.4IU | Calcium: 96mg | Folate: 16µg | Iron: 1mg | Zinc: 1mg