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Almond Milk

Based on a recipe in Jennifer Cornbleet's book, Raw Food Made Easy. She says, "Homemade almond milk is more nutritious than boxed nondairy milks." I pour it over my breakfast granola. Prep and cook times include the 8 to 12 hours required to pre-soak the almonds; afterward, this goes together in minutes.

5.0 · 7 reviewsRecipe card by mersaydeesEditorial by recipesvibrant · Updated October 13, 2026
FruitNutsLactose FreeVeganLow CholesterolFree Of...
Almond Milk

Total time

720 min

Servings

1

Calories

357.6

Category

Beverages

Learn how to make creamy, additive-free almond milk at home with this simple, easy recipe. Making your own dairy-free milk is cost-effective, healthier, and gives you complete control over the ingredients, ensuring a pure, delicious beverage perfect for coffee, cereal, or smoothies.

Ingredients

Makes 1 serving

  • 2 1/2 water
  • 1 dates
  • 3 vanilla extract

Method

  1. SOAK ALMONDS:.

  2. Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.

  3. SOAK DATES:.

  4. Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.

  5. TO MAKE THE ALMOND MILK:.

  6. Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.

  7. Add the remaining cup of water and blend until smooth.

  8. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.

  9. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.

  10. Discard the pulp from the strainer.

  11. Transfer milk to a sealed container and store in the refrigerator for up to five days.

  12. It will separate, so shake well before using.

Cook's notes

  • Soak your almonds for the full 12 hours (overnight) to ensure they blend into a smooth, creamy consistency.
  • Use a high-quality nut milk bag or several layers of cheesecloth for the best straining results.
  • Save the leftover almond pulp to add fiber to oatmeal, smoothies, or homemade muffins.
  • For a barista-style milk, add a pinch of sea salt and a teaspoon of maple syrup before blending.

Easy swaps

  • Swap maple syrup for pitted Medjool dates for a natural, caramel-like sweetness.
  • Add a splash of pure vanilla extract for a fragrant, aromatic flavor profile.
  • Boost the creaminess by adding a tablespoon of hemp seeds before blending.
  • Replace almonds with cashews or macadamia nuts for a richer, non-strained version.

Frequently asked

Is homemade almond milk better than store-bought?

Yes, homemade almond milk is free from gums, thickeners, and preservatives, offering a fresher taste and a higher concentration of real almonds.

Why does my almond milk separate?

Separation is completely natural since there are no emulsifiers or stabilizers in homemade nut milk. Simply give the container a good shake before pouring.

How long do I need to soak the almonds?

For the best texture, soak your almonds for at least 8 to 12 hours. Soaking softens the nuts, making them easier to blend and gentler on your blender motor.

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