If you’ve never made almond milk at home, then you’re missing out! Homemade almond milk is super easy to make, and it tastes so much better than anything you could buy in a store. Plus, you get to control exactly what goes in it so you know it has nothing but the best ingredients.
My favorite almond milk recipe uses only four simple ingredients blended together in a Vitamix. Keep reading to see how to make almond milk the easy way!
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I love making homemade almond milk, but it hasn’t always been that way. You see, I used to be a store-bought kind of girl because I didn’t think I had enough time to make my own. I was perfectly fine buying unsweetened original almond milk thinking it was healthy.
That is, until I took a closer look at the ingredient label and noticed questionable ingredients such as carrageenan, natural flavors, gellan gum, and others.
And so I started making my own.
But the crazy thing is that once I made my first batch, I couldn’t believe how easy it was! I realized that it makes zero sense for me to buy the commercial stuff when it takes less than two minutes to whip up a batch of homemade almond milk.
So let me show you how to make your own almond milk the easy way so you can eliminate some of those questionable ingredients while saving time and money.
You can find the full recipe with a printer-friendly version at the end of this post, but I do recommend you read through my tips first. My almond milk method is a little bit different than the other recipes and methods I’ve seen, so be sure to read through these tips and determine if you need to make some adjustments to the recipe.
What You Need to Make Homemade Almond Milk
A High-powered blender such as a Vitamix
Almond milk is super easy to make yourself, but you do need a high-powered blender to get the best results. A basic blender from Walmart probably won’t yield the best almond milk, so be aware that your equipment can make a difference in the final product.
I personally love my Vitamix blender and would happily shell out another couple hundred bucks for a new one if anything ever happened to this one. It’s just that good! It’s a true workhorse in my kitchen, and I wholeheartedly recommend this blender to anyone who is serious about incorporating more plant-based foods in their diet.
A nut milk bag if you plan to strain your almond milk (more on that later)
If you plan to strain your almond milk, then you’ll also need a nut milk bag to catch the fine almond particles. You could also use cheesecloth or a piece of clean muslin cloth and get similar results.
Do You Have to Soak the Almonds First?
Okay, this is probably where my method most noticeably goes against the grain. I personally do not soak my almonds before I make almond milk. I used to, but after I realized that I couldn’t tell a difference between soaked and un-soaked almonds in the final result, I stopped taking the time to soak them.
HOWEVER, most people recommend you soak the almonds first. Why? Because soaking nuts makes them easier to digest. Soaking helps neutralize enzyme inhibitors and break down the phytic acid content in the nuts.
In plain terms? Your body can absorb the nutrients better, and you avoid potential bloating when you soak the almonds.
That being said, I don’t notice any issues digesting un-soaked almond milk, so I don’t usually take the time to soak them. Decide for yourself if you want to soak your almonds or not.
How to Soak Almonds
If you do want to used soaked almonds in your almond milk, simply put your almonds in a bowl, cover them with cool water, put a lid or towel over the bowl, and let them soak overnight on your kitchen counter. After you’ve let them soak for at least 8 hours, drain the almonds and rinse them well before putting them in the blender.
If you don’t want to soak them, or if you forget to soak them, then it’s okay. Just see how your body reacts, and if you notice any bloating or problems digesting the almond milk, then you may want to start soaking your almonds in the future.
If you want to get the effect of soaked nuts in less time, you can always try covering your almonds with boiling water and letting them sit for about an hour before draining and rinsing. They’ll plump up nicely but without the 8-hour time commitment.
You do you on this one.
Do You Have to Strain the Almond Milk?
Another way that my method differs from most almond milk recipes is that I don’t strain it before I use it.
I know, I’m a rebel!
Maybe it’s because I’m pretty frugal, but I just can’t stand the thought of throwing out perfectly good almond bits. Yes, you can use the leftover pulp for other things, but I prefer to leave it in my almond milk so I get all the protein and nutrients the almonds have to offer.
Here’s how you can decide if you want to strain your almond milk or not:
Are you going to drink your almond milk plain from a glass?
If so, then you might prefer the smooth texture of strained almond milk instead of the mild grittiness that comes with unstrained almond milk.
Are you going to use your almond milk in other recipes?
If so, then it’s probably okay to leave the milk unstrained. I use almond milk in cereal, smoothies, and other recipes, and I never have a problem with the pulp. In fact, Josh actually prefers it when I leave the almond milk unstrained because he likes the texture.
Try your almond milk both ways—strained and unstrained—and see which way you like it best.
How Long Does Homemade Almond Milk Last in the Refrigerator?
I find that my homemade almond milk usually lasts about 5-7 days in the fridge, assuming we don’t use it all before then.
I have noticed that it lasts longer when I use dates to sweeten the milk. When I was out of dates and used honey instead, it seemed to go rancid a little more quickly.
I recommend making the amount of milk you think you can use within 3-5 days. If you use a lot of almond milk, then you can probably get away with making a bigger batch.
How to Make Almond Milk the Easy Way
For homemade almond milk, you’ll need
- 3 cups filtered water
- ¼ cup whole almonds, soaked or unsoaked (see Recipe Notes)
- 1 medjool date, pitted
- 1 pinch salt
Add all ingredients to a Vitamix (or other high-powered blender) and slowly ramp up the speed until it’s on high. Blend for about 60 seconds or until the almond bits you see swirling around are very fine.
If you want to strain your almond milk, secure a nut milk bag over the rim of a bowl or 4-cup measuring cup. Pour the milk through the nut milk bag and then squeeze the bag to get out the excess milk. You can discard the almond pulp or save it to use in other recipes. Transfer the almond milk to an airtight glass jar or carafe and refrigerate.
If you aren’t planning to strain your almond milk, you can pour the almond milk straight from the Vitamix into an airtight glass jar or carafe and refrigerate. The almond milk will separate (just like in the photo above), so give it a shake before each use.
1) ¼ cup almonds is less than other recipes you’ll find online, but I prefer the consistency of almond milk when I use less almonds. This is probably because I got used to skim milk back when I used to buy dairy milk. More almonds will yield a thicker milk, so if you prefer almond milk that’s similar in consistency to 2% or whole dairy milk, then you can double or even triple the amount of almonds.
2) Read the section “Do You Have to Soak the Almonds First?” if you haven’t already to decide if you want to soak your almonds first.
3) This recipe makes a slightly sweet almond milk. I would actually compare it to the unsweetened kind you buy in stores.
If you want a sweeter almond milk, you could add another date or two to make it sweeter. However, keep in mind that almond milk is more versatile (i.e. it works better in recipes) when it’s only slightly sweet.
Printable Almond Milk Recipe
Easy Homemade Almond Milk
- 3 cups filtered water
- 1/4* cup whole almonds soaked or unsoaked**
- 1 medjool date pitted
- 1 pinch salt
- Add all ingredients to a Vitamix (or other high-powered blender) and slowly ramp up the speed until it's on high. Blend for about 60 seconds or until the almond bits you see swirling around are very fine.
- If you want to strain your almond milk, secure a nut milk bag over the rim of a bowl or 4-cup measuring cup. Pour the milk through the nut milk bag and then squeeze the bag to get out the excess milk.
- Transfer the almond milk to an airtight glass jar or carafe and store in the refrigerator up to 5 days.
Final Thoughts on Homemade Almond Milk
So now you know how to make almond milk! It really is super simple, especially after you make it a couple times and get your rhythm down.
Be sure to experiment with your almond milk to find what works best for you. Try it strained and unstrained. Try adding vanilla or cocoa powder for flavored varieties. Really, the sky is the limit when you make your own!
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What about you? What’s your favorite homemade almond milk recipe? Let me know in the comments!
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