Homemade Almond Milk

Homemade Almond Milk

So, I’ve started making my own almond milk and I don’t know if I can ever go back to store-bought. There’s really no comparison. The homemade is just SO much better. It’s creamier, more concentrated (although that is adjustable and up to you), it’s fresher, and it has no additives or preservatives of any kind. It’s just really beautiful, pure almond milk!

I make mine really simply so I can make Pero and/or chai lattes, hot chocolate, chia seed pudding, my smoothies… but you can absolutely get super creative with your initial almond milk process as well!


  • Makes: 40 oz (about 5 cups)
  • Prep time: soaking overnight
  • Cook time: it’s raw, but about 7 minutes to blend/strain
  • Cost: ~ $3


  • 2 cups raw almonds
  • 5 cups filtered water
  • 2 tsp vanilla extract

Other things you need:

  • high speed blender (really love my Vitamix!)
  • strainer (any one will work)
  • nut milk bag (I just bought this one)


Pour the almonds into a quart Ball jar, or a solid container that can be covered. Cover the almonds with water, to about an inch over the almonds. Cover the jar/container with a napkin/cloth and slip a rubber band around the lip so it stays “sealed” but breathing. Let the almonds soak overnight, strain them over the sink and rinse the now-expanded almonds with filtered water. Add the almonds, the filtered water and the vanilla into the blender and blend for about 3 minutes, until the almonds are very blended and the liquid is very white. Over the sink again, open the nut milk bag over a large bowl and pour the almond milk into the nut milk bag. Some of the liquid will come through the bag immediately into your bowl but the rest of it you’ll have to squeeze, twist and coax out of the bag. The almond pulp left in the bag should be pretty dry, so you’ve really gotten the liquid out.

Pour your beautiful almond milk into a different quart jar (and you’ll need one other smaller container) seal well and store in the fridge. This homemade unsweetened almond milk will last about 4 days.


You could add sweetener when you’re blending the milk (like stevia, maple syrup coconut sugar)  and/or cinnamon, cocoa powder, maca powder… get creative with it and share your ideas with me!

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