Learn how to make almond milk at home that’s better than store-bought! Homemade almond milk is easy to make, requires 2 ingredients, and a healthier alternative than dairy. It’s smooth, creamy, and delicious!
Don’t get me wrong, I love going to the store and having my choice of pretty much any vegan milk you can possibly imagine. But, homemade almond milk will always be my favorite. It’s smooth, creamy, and absolutely delicious to drink chilled. Pure, fresh, and delicious.
Making almond milk at home is super simple. All you need is one blender and 2 ingredients. You can add flavors you like chocolate and vanilla. And, you can control the thickness so it makes a great coffee creamer as well. Let me show you how to make homemade almond milk!
Almond Milk Ingredients
Making almond milk is simple and essentially requires just 2 ingredients – almonds and water. But, I’m including a few of my favorite flavoring add-ins as well.
- Raw Almonds: Be sure and use raw almonds. Not ones that have been salted or roasted in oil.
- Filtered Water: I have found this necessary for the best tasting almond milk.
- Maple Syrup (optional): For sweetness.
- Vanilla (optional): Adds a depth of flavor. Kids love it!
- Sea Salt
How To Make Almond Milk
A delicious and creamy almond milk recipe that is much healthier than store-bought nut milk and dairy.
- Soak & Rinse: Soak the almonds in filtered at least 2 hours before using. But, overnight is best. Then, drain and rinse.
- Blend: Add all ingredients to your blender and blend until creamy and smooth. To get the most out of your almonds at least 1-2 minutes is optimal.
- Strain: Strain the almond milk using a nut milk bag or cheesecloth. Squeeze to extract all the milk. Then, discard the remaining pulp or save for other recipes.
- Store & Enjoy: Pour your almond milk into a glass jar and allow to chill in the fridge. Enjoy and use as you would regular milk.
Homemade Almond Milk Questions
Is Homemade Almond Milk Cheaper?
Sometimes yes and sometimes no. It really depends on a couple of factors. My family and I have an Aldi close by and their organic almond milk is very affordable. So, we do buy quite a bit out of convenience. But, many do not have the luxury of living close to a store like Aldi. So, if you can get your almonds in bulk it tends to be cheaper.
That being said, I still prefer homemade almond milk and it is far superior to store-bought. There are no added ingredients, it’s creamy, smooth, and just plain delicious.
Does Homemade Almond Milk Separate And Is This Normal?
Yes and yes. All you need to do is give it a good shake and you’re ready to consume. Store-bought nut milk doesn’t separate because it has a lot of extra things to prevent that from happening.
How To Store Homemade Almond Milk?
You can store your almond milk in a glass milk bottle in the fridge for about 3-4 days. But, it’s always best when fresh.
Can Homemade Almond Milk Be Frozen?
Absolutely! I like to pour it into ice cube trays and then freeze. This is especially helpful when baking. You just pop out what you need when you’re ready.
What Do I Do With Leftover Pulp From Making Almond Milk?
My Favorite Ways To Use Homemade Almond Milk
- with my morning granola
- in my pumpkin pie overnight oats
- warmed and frothed in my morning coffee
- making delicious healthy avocado chocolate pudding
- chilled in a glass so I can wash down these vegan breakfast cookies
- making homemade buttermilk for baking
Recipes Using Homemade Almond MilkPrint
Homemade almond milk is easy to make, requires 2 ingredients, and is a much healthier alternative to dairy.
- 1 cup of raw almonds (soaked in water overnight)
- 4 cups of water
- 1 tablespoon maple syrup (optional)
- 1 teaspoon. vanilla (optional)
- ½ teaspoon. salt
- Soak the almonds in water overnight. Drain and rinse.
- Combine all of the ingredients in a blender and blend until creamy and smooth. Usually about 1-2 minutes. This will ensure you get the most out of your almonds.
- Strain the almond milk using a nut milk bag or cheesecloth. Squeeze to extract all the liquid and discard the pulp or save for use in another recipe.
- Store in a glass milk jar or airtight container in the fridge for 4-5 days.
- Serving Size: ½ cup
- Calories: 52
- Sugar: 0.4 g
- Sodium: 4.8 mg
- Fat: 4.5 g
- Carbohydrates: 1.9 g
- Fiber: 1.1 g
- Protein: 1.9 g
- Cholesterol: 0 mg
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