Almonds for healthy snacks and nut milk

How To Make Almond Milk

PUBLISHED: 4.8.2014  |  SHARE:

Making almond milk is easier than you think. I’m here to talk about how almond milk is made, and share a fresh, simple almond milk recipe.

Making almond milk at home is incredibly satisfying and delicious. It gives you that feeling of accomplishment similar to making homemade jam or bread, and it also tastes infinitely better than anything you can buy at the store. Homemade almond milk is creamy, wholesome and 100% natural – no artificial flavors or stabilizers.

It does take a bit of time, but that’s mostly inactive time that includes soaking. Once you get the method down, it will be done in a flash. I make almond milk once or twice a week at home.

Homemade Almond Milk Demo

How to make almond milk

Step 1: Have the supplies ready.

Here’s what you need to make some amazing almond milk:

  • raw almonds, organic if possible
  • filtered water
  • fresh squeezed lemon juice
  • pinch sea salt
  • maple syrup (optional, yet delicious)
  • vanilla bean or vanilla extract

Equipment needed:  fine mesh strainer, cheese cloth (or nut milk bag), blender

 

Step 2: Soak the almonds.

Place the 1 cup of almonds in a medium bowl. Squeeze fresh lemon juice over the top and fill it up with filtered water. Allow to soak for at least 8 hours or overnight. The almonds will really absorb a lot of water, so be sure to use enough water! Add more if needed.

Soaking almonds for almond milk

The water will become a little cloudy – totally normal. You’ll notice that the almonds have swelled and absorbed a lot of water.

Raw almonds work best in the recipe

Step 3: Drain and blend.

Almonds in a blender

Drain off the soaking water and rinse the almonds well. Place in a blender along with 3 cups filtered water.

Blending almonds for milk

Blend on high speed for several minutes until thick and smooth. There will be quite a bit of almond pulp mixed in with the milk.

Step 4: Strain almonds.

Straining the almond milk isn’t 100% necessary, but it does remove the pulp which can make the milk taste gritty. Some people prefer to use the milk unstrained, so it’s totally up to you! If you do strain it, you can use just a sieve, which will leave some sediment, or a cloth, either a nut milk bag, tea towel, or several layers of cheesecloth. For almond milk, I tend to go with cheesecloth.

Frothy goodness from soaked almonds

If you don’t want to mess with any of this, check out the Almond Cow. This is a machine that takes the mess out of homemade almond milk. Enjoy $15 off your order w/ code “simplegreensmoothies”.

To remove the almond pulp from the milk, simply line a fine mesh sieve with several layers of cheesecloth and set it over a large bowl. Pour the almond milk into the lined strainer and let the milk drain through.

Squeezing blended almonds in cheesecloth for almond milk

Gather up the cheese cloth and twist it at the top so none of the pulp can escape, and gently squeeze to extract as much milk as possible. If using a nut milk bag, simply pour the pureed almonds into the bag and strain, squeezing to extract the milk. (Nut milk bags have a finer mesh than cheesecloth and will remove almost all of the pulp or sediment.)

Step 5: Storage.

Freshly strained almond milk

After the straining is complete, add the sea salt, maple syrup (if using), and the vanilla. Then it’s time to store the fresh almond milk.

DIY almond milk

Transfer the milk to a quart size jar or bottle with a lid. For a thinner milk, add a little more filtered water to make it an even quart. Refrigerate immediately. The milk is best consumed the first 2-3 days and must be kept refrigerated. It will separate as it sits. It is fine to drink and use, simply shake the bottle and the milk will be creamy again.

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DIY Almond Milk

  • Author: Jen Hansard
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 4 cups 1x
  • Category: Beverage
  • Method: Blending
  • Cuisine: American
  • Diet: Vegan

Description

A simple recipe for clean, delicious almond milk. 100% clean, pronounceable ingredients with no fillers or gums.


Scale

Ingredients

  • 1 cup of raw almonds (organic if possible)
  • filtered water
  • fresh squeezed lemon juice
  • pinch sea salt
  • 12 teaspoons maple syrup (optional)
  • 1 teaspoon vanilla extract or 1 vanilla bean

Instructions

  1. Place the 1 cup of almonds in a medium bowl. Squeeze fresh lemon juice over the top and fill it up with filtered water. Allow to soak for at least 8 hours or overnight. The almonds will really absorb a lot of water, so be sure to use enough water! Add more if needed.
  2. The water will become a little cloudy – totally normal. You’ll notice that the almonds have swelled and absorbed a lot of water.
  3. Drain off the soaking water and rinse the almonds well. Place in a blender along with 3 cups filtered water.
  4. Blend on high speed for several minutes until thick and smooth. There will be quite a bit of almond pulp mixed in with the milk.
  5. Straining the almond milk isn’t 100% necessary, but it does remove the pulp which can make the milk taste gritty. Some people prefer to use the milk unstrained, so it’s totally up to you! If you do strain it, you can use just a sieve, which will leave some sediment, or a cloth, either a nut milk bag, tea towel, or several layers of cheesecloth. For almond milk, I tend to go with cheesecloth.
  6. To remove the almond pulp from the milk, simply line a fine mesh sieve with several layers of cheesecloth and set it over a large bowl. Pour the almond milk into the lined strainer and let the milk drain through.
  7. Gather up the cheese cloth and twist it at the top so none of the pulp can escape, and gently squeeze to extract as much milk as possible. If using a nut milk bag, simply pour the pureed almonds into the bag and strain, squeezing to extract the milk. (Nut milk bags have a finer mesh than cheesecloth and will remove almost all of the pulp or sediment.)
  8. After the straining is complete, add the sea salt, maple syrup (if using), and the vanilla. Then it’s time to store the fresh almond milk.
  9. Transfer the milk to a quart size jar or bottle with a lid. For a thinner milk, add a little more filtered water to make it an even quart. Refrigerate immediately. The milk is best consumed the first 2-3 days and must be kept refrigerated. It will separate as it sits. It is fine to drink and use, simply shake the bottle and the milk will be creamy again.

Notes

Be sure to sanitize all of your bowls, utensils, blender, jar and lids before making the milk to prevent any contamination.

If the milk smells “off” best not to drink it in case it has spoiled. Drink or use within 3-4 days, but sometimes it will keep for a week.

Add other flavors or spices, as desired. Example – cinnamon and a little almond extract.

Honey can be used in place of the maple syrup.

Do not freeze the almond milk, the texture will be affected.

Keywords: homemade almond milk

COMMENTS
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  1. Erin says:

    This was SO fun to make, and delicious! I liked drinking the sweetened version plain, but would make it without the maple syrup when using it for cooking/baking

    • SGS Rawkstar Jess says:

      It’s great being able to make your own almond milk, then you don’t have to worry about all the crazy preservatives that are often in the store-bought milks.

  2. Nazish says:

    Hi Jen,

    I make almond milk regularly and I’ve never come across he addition of lemon juice! Amazing! Is that for flavor or does it help with creaminess or better soaking?

    • SGS Rawkstar Amanda says:

      Hi Nazish,

      Adding lemon to homemade almond milk, helps your body absorb all of the almond’s nutrients.
      Cheers

  3. Anisha says:

    Hi, I wanted to know where can I find nut milk bags and cheese cloths?

    • SGS Rawkstar says:

      Hi Anisha,

      You can find cheese cloth or nut milk bags at a variety of places. Try your local grocery, hardware, kitchen supply, or craft store!

      Hope this helps!

  4. Alma says:

    Can you make other smothies using this? Instead of store bought almond milk?

    • SGS Rawkstar says:

      Hi Alma,

      Yes! We love making our own almond milk to blend in our green smoothies! It’s a great + easy way to ensure your almond milk is free of additives + preservatives!

      Cheers 🙂

    • Marilyn says:

      Yes you can use home made almond milk for smoothies.

  5. Alex says:

    What do we do with the pulp? Can we make almond butter with it?

  6. Nick says:

    Hi Gloria, Cam you make with all different nuts,etc. Cashew milk, peanut butter milk? Might sound silly, But what do you think.?

    Thank you Nick……. 🙂

    • SGS Rawkstar says:

      Hi Nick,

      Of course! We love homemade cashew milk, it’s packed with protein, iron + magnesium!

      Cheers 🙂

  7. Jessica says:

    Is the lemon juice a necessity? I didn’t have it on hand.

    • SGS Rawkstar says:

      Hi Jessica,

      Great question! Adding lemon to homemade almond milk, helps your body absorb all of the almond’s nutrients. So while not necessary, it’s a great addition for your body.

      Cheers 🙂

  8. HonestTexan says:

    This may seem in line with all natural…that said, if I wanted to make a gallon of almond milk at a time, is there a natural preservative I could add to make the milk last 7 days?

    Also, I’ve researched a second method of making almond milk. Using 2 tlbs of raw almond butter with 4 cups of water. Easier and less messy. What are your thoughts on that method?

    Ps – this site is the cat’s meow!

    • SGS Rawkstar says:

      Hi HonestTexan,

      Thank you so much for reaching out! We love our recipe because it is free of additives or preservatives! We suggest enjoying your homemade almond milk within 3-4 days, but sometimes it will keep for a week. If the milk smells “off” best not to drink it in case it has spoiled.

      I personally haven’t tried using raw almond butter, but it’s worth a try!

      Cheers 🙂

  9. gloria says:

    Id like to try this homemade almond milk recipe. Do we use raw almond in this recipe? Or we have to boil the almond before we mix the almond with lemon juice for a night? Thanks.

    • SGS Rawkstar says:

      Hi Gloria,

      Great question! We use raw almonds in this recipe. Check back and let us know how you like making your own almond milk!

      Cheers 🙂

  10. CC says:

    To prep for future use can you presoak the almonds and then freeze them for later? How long can you freeze them?

    • SGS Rawkstar says:

      Hi CC,

      Great question! I personally haven’t tried freezing pre-soaked almonds, but I did some research + nutritionist suggest allowing your nuts to throughly dry prior to freezing. Please let us know how this works for you, as it will hopefully allow you additional flexibility when blendin’ with almonds!

      Keep in touch!
      Amanda, SGS Rawkstar

  11. Brenda says:

    It never occurred to me to leave the pulp in. That sure makes it easier! I know it will increase caloroes, but I’m leaving it in today!

  12. Enah says:

    Green Smoothie My own recipe

    I tried

    1 cups of Spinach
    1 whole Avocados
    1 Bananas
    I pear
    2 cups cucumber juice (I juiced the cucumber in the juicer and presto I got my cucumber juice)

    It tastes good for me. There was a tiny hint of spinach but the avocado is much stronger since I use one whole plus the cucumber juice is so good tasting.

    Try it.

  13. FRAN says:

    I just made the Meal on the Go Green Smoothie for my husband. Yesterday I took him to the ER with something he swallowed and didn’t go down. He is 82 and really tired all the time and think I am crazy wanting all these green smoothie things. He hates buying all the greens and says I spend too much money on food now. I have tried for about 6 months to get him to drink at least a pint each day as he eats tv dinners and ice cream and sweet rolls. That’s his diet. And he wonders why he is wiped put all the time. — Anyway back to the reason I am writing. The recipe calls for 2 C of almond milk. I had about that much in the fridge but it was store bought. When I looked at it , it didn’t look right and went out of date tomorrow. I was afraid to use it so I had some almonds in the freezer and took about half cup and 2 cups of water and threw them in the Vita Mix. Not sure what would happen as never did that before and being frozen were pretty hard.—-Presto I had almond milk for the smoothie. I didn’t strain it and the berries and banana were frozen.(I buy the mixed frozen berries at Sams Club) Whoops, I just realized I forgot the 1/4 C oats. Oh well. He ate that for breakfast. lol He only wanted a smoothie if it tastes good so he approved of the taste and we are drinking it as we speak. I hope it will give him a little pick up. Thanks .

    • SGS Rawkstar says:

      Hi Fran,

      We are happy to hear your husband is doing well following his hospital visit! Storing almonds in the freezer is a great way to make fresh almond milk when you’re in a pinch!

  14. Mariela says:

    Hi, just wondering how you add the vanilla bean?

    • SGS Rawkstar says:

      Hi Mariela,

      After you’ve strained the almonds, add the vanilla bean. The best way to add the vanilla bean is to cut the bean in half length-wise + scrap out the glorious vanilla beans inside! I like to call it vanilla caviar! 🙂

  15. Shona says:

    Hi,

    Do I use half a lemon or whole? I see a half lemon in the picture it the recipe just says “a lemon.”

    • SGS Rawkstar says:

      Hi Shona,

      It’s your preference! Using half or a whole lemon will provide you with enough lemon juice to give you the nutritional benefits!

  16. Jenn says:

    Hi I just made mine. I have. $600 something blender Vitamix. Haven’t tasted it yet but it looks beautiful Nd I’m really excited about it. I’ll let ya”all know tomorrow how it tastes 🙂 I posted the whole process for my friends linked to your page. Off topic I tried another one of your recipes today!! And it was soooooooo GREAT!!! The one on your site: coconut water, mango, watermelon and spinach! Thanks

    • SGS Rawkstar says:

      Hi Jenn,

      We hope you love making your own homemade almond milk as much as we do! Definitely keep us updated once you’ve tried it!

      Great recipe! We love blendin’ with melon, it’s so refreshing, especially as the weather is starting to warm up here! 🙂

  17. Eddie says:

    I don’t strain out the pulp. But I mostly make smoothies from it. I store in a jar with a lid. Shake it before pouring in the blender. Add the other ingredients and blend away. It shortens the time to make it and simplifies things.

  18. Kerry says:

    Do you refrigerate the almonds while they soak or leave them out on the counter?

  19. Paty says:

    How do you sanitize the bowls?

    • SGS Rawkstar says:

      Hi Paty,

      Here are a few options:

      I love using a vinegar + water solution to clean all of my kitchen materials before making almond milk! Or I run the dishwasher on it’s “sanitize” setting (If that’s an option for you).

      Some people sanitize using one tablespoon of bleach to a gallon of water, soak all of the cooking materials and then rinse. There are arguments for using bleach, some argue the proven toxicity to both humans and the environment, while those in favor say there’s no harm when used in very small amounts.

      Hope this helps!

  20. Kathryn says:

    I have been following your website for just over a year as I gained a lot of weight due to medication and was looking for a healthier lifestyle and stumbled across your amazing smoothies (and have lost over 4 stone in that time, I’m halfway back to my normal weight!). I live in China and I worry about the stories of steroids etc. in cows milk, so I have just made my first batch of almond milk. You have a happy household here in Beijing: it’s yummy and I can see us totally replacing cows milk. Thanks for everything!

    • SGS Rawkstar says:

      Kathryn,

      Thank you so much for sharing your experience with Simple Green Smoothies!

      Rawk on!

      Cheers 🙂

  21. Shalini says:

    I tend to soak my nuts with a bit of salt as that is supposed to neutralize the enzymes, so does lemon do the same and can we do both soak with lemon and salt ?

    • SGS Rawkstar says:

      Hi Shalini,

      You’re right, the lemon juice helps neutralize the enzymes, and makes it easier for your body to absorb all of the nutritional benefits of the almond milk! How much salt do you add?

  22. Katherine says:

    Why the lemon juice? I’ve never seen that in other almond milk recipes.

    • SGS Rawkstar says:

      Hi Katherine,

      The added lemon juice helps your body absorb all of the nutritional benefits of the almond milk!

  23. Judy says:

    how long does it stay fresh?

  24. Shelley says:

    what do you use the almond pulp for. Do you waste it or freeze to make almond flour

    • SGS Rawkstar says:

      Hi Shelley,

      There are so many options for the left-over almond pulp! A quick search of the internet, and you can find recipes for almond flour, face scrubs, baked goods, and dips! The options are endless! 🙂

  25. Tea says:

    I forgot to ask. I have a Vitamax. Do your use the dry blade or wet blade to make your almond milk?

    • SGS Rawkstar says:

      Hi Tea! Because you are soaking the almonds in water prior to blending we suggest using your wet blade! Enjoy!

  26. Tea says:

    Can you freeze almond milk as you can whole animal milk?

    • SGS Rawkstar says:

      Hi Tea! We always believe fresh is best! Freezing almond milk might cause it to separate irregularly and this may reduce the visual quality and consistency upon thawing.

  27. Evi says:

    I’ve tried it and it’s success…!! 🙂 I like it..and will try some others nuts which easy to find here (Indonesia) and not too expensive, cause almond quite expensive here…

  28. MamaS says:

    Have you ever tried blending with dates as the sweetener instead of the optional maple syrup?

  29. Amber says:

    Hi!! I read on another site that the pulp would just settle and you wouldn´t have to strain…. ever tried it? I have my almonds soaking now and wanna make it in the morning but don´t have any cheesecloth…

    • SGS Rawkstar Jessie says:

      Hey Amber. You don’t necessarily have to strain it, it will just be a thicker milk. 🙂

  30. Catherine says:

    Take the remaining pulp. Spread it on a baking pan and put it in your oven at the lowest possible temperature (mine is 170 degrees). Dry/roast for approximately 3 hours, stirring halfway through. When the pulp is dried out, let cool, then put it into your blender (make sure it is completely dry!) and blend/grind away. Pour almond meal/flour into a freezer ziploc bag and store in your freezer for gluten free/low-carb baking!

  31. sai suhas says:

    Awesome 🙂

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