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Homemade Almond Milk

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!
Course Drinks
Prep Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes
Servings 8 0.5 cups
Calories 242kcal


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


  • 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


Calories: 242kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 9mg | Potassium: 337mg | Fiber: 5g | Sugar: 10g | Vitamin A: 18IU | Calcium: 108mg | Iron: 1mg