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Creamy Homemade Almond Milk

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Homemade Almond Milk is fun and nutritious and knocks the store bought milk off the shelves! |

Homemade Almond Milk is so easy to make, requires simple pantry staple ingredients and is of course so delicious!

A lot of people are choosing non-dairy alternatives these days and there are so many options on the market now!

I know several people who prefer almond milk or non-dairy options if they are vegan, have an allergy, or simply a taste preference.

Ingredients you need:

Making homemade almond milk is really quite simple. All you need is:

  • Almonds
  • Water!

That’s it! 2 ingredients only. However, it’s tasty with optional add in’s such as vanilla extract, dates or maple syrup for sweetness, cocoa powder to make chocolatey and a pinch of salt for flavor.

Step by Step Directions

It’s simple and much easier than you may think!

  1. Soak almonds with filtered water in a container overnight.
  2. Drain almonds and add to a blender with fresh filtered water. Blend 1-2 minutes.
  3. Use a nut milk bag to drain and extract all of the milk. Discard almond solids or repurpose to make almond meal or use in energy bites.
  4. Add any optional flavorings to the milk and blend again.
  5. Store in fridge for up to 5 days. Milk may separate, shake to combine before enjoying.
Homemade Almond Milk is fun and nutritious and knocks the store bought milk off the shelves! |


  • Choose unsweetened or plain varieties of milk alternatives for savory dishes
  • Do not freeze non-dairy milk
  • Look out for carrageenan…some people are sensitive to this seaweed-based thickener
  • Be aware of the added sugars.
  • Shake the milk before serving because some of the nutrients settle at the bottom.
  • Use in your favorite smoothies, pancakes, muffins, etc.

Here is a breakdown of 6 Non-Dairy Milk Alternatives

  • Almond: Often lower in calories and sugar than other milk alternatives, it is high in vitamin E and low in protein. (You will find more protein in cow’s milk, and only about 1g protein in a serving of almond milk).
  • Soy: This is thicker than other non-dairy milk alternatives, it has the most protein of non-dairy milks and can make as a good creamer in coffee! Try swapping out the milk in your Starbucks latte for soy milk next time.
  • Coconut: As you may assume, this has a higher fat content and contains some saturated fat. Coconut beverage in the carton is best for drinking.
  • Oat: Provides fiber and iron, but is low in protein. It contains phytochemicals which may help prevent heart disease.
  • Hemp: This is good in baked goods because it doesn’t have an obtrusive flavor. Good source of omega-3 fats.
  • Rice: This is cholesterol free and a good alternative for people with nut or soy allergies, but it is also low in protein and high in carbohydrates.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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Homemade Almond Milk

Prep: 8 hours
Cook: 20 minutes
Total: 8 hours 20 minutes
Servings: 8 0.5 cups
Homemade almond milk is a fun and rewarding milk to make, and it is so fresh and nutritious – it really knocks the store bought milks off the shelf!


  • 2 cups almonds
  • 6-8 cups Filtered water
  • 4-5 Medjool dates*, pitted
  • 2 tsp. vanilla
  • Cinnamon (Maple syrup, other flavorings are optional.)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Soak almonds in 3-4 cups of filtered water overnight in the fridge. (You need just enough water so they are fully covered).
  • Drain almonds (optional to remove skin from almonds –  I recommend for a creamier milk!) and add to a powerful blender. Add filtered water into the blender, how much you use depends on the desired thickness. I usually add 3 cups filtered water.
  • If using dates, soak them in water for a few minutes to soften. Then add them into the blender.
  • Start blender on low setting and gradually move it to high. Once almonds turn into a white liquid, stop the blender (1-2 minutes).
  • Place a nut milk bag (or a cheesecloth) over a bowl and begin to pour the liquid over the bag/cheesecloth.
  • Squeeze to remove the liquid and the bag/cloth will hold the remaining almond pulp. Set the pulp aside to repurpose if desired, or throw away.
  • Once almond milk is strained, add milk back into blender and add in the vanilla and other flavorings you like (such as maple syrup, honey, cinnamon, etc).
  • Store in fridge in closed jar for up to 5 days.



  • Don’t throw away the almond pulp! Use it to make energy balls or bake with it!
  • This recipe make 4 cups almond milk.
  • *Medjool dates: these are optional for added sweetness

Nutrition Information

Calories: 242kcal (12%), Carbohydrates: 17g (6%), Protein: 8g (16%), Fat: 18g (28%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Sodium: 9mg, Potassium: 337mg (10%), Fiber: 5g (21%), Sugar: 10g (11%), Vitamin A: 18IU, Calcium: 108mg (11%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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