For those who can’t tolerate cow’s milk, almond milk is an easy lactose-free option. You can use it in smoothies, soups, sauces, cereal, and more! Homemade almond milk tastes far superior when compared to store-bought almond milk, so be warned– you may never want to buy the prepared version again. Store-bought almond milk relies on preservatives for a longer shelf life and often has gums and thickeners added to make the milk have a uniform consistency. When you make almond milk at home, you can skip those added ingredients, so it tastes better.
Ingredients You’ll Need
The only two ingredients you need to make almond milk are almonds and water. I tend to use almonds that are not roasted or salted, so the almond milk will have a neutral, mild flavor. However, roasted nuts will work, too! If you want to make flavored almond milk, you can also add vanilla extract and a splash of maple syrup, for sweetness. Check out my Vanilla Almond Milk and Chocolate Almond Milk variations for guidance.
How to Make Almond Milk
Soak the almonds.
Research doesn’t necessarily support the idea that soaking nuts improves digestion or reduces anti-nutrients, but soaking almonds ahead of time can make them softer and help them break down in your blender more easily. If you want to take the time to do this step, cover the almonds with at least 2 inches of water, so they have room to expand as they soak. (I usually use 2 cups of water to cover 1 cup of almonds.) Let them soak for up to 8 hours, then drain away the soaking water by pouring the almonds into a fine mesh strainer. You can skip this step if you already have a high-speed blender that can break down almonds effortlessly, or if you’re simply short on time!
Blend.
Add the almonds into a high-speed blender, along with 4 cups of fresh water. Secure the blender’s lid and blend until the almonds are broken down and the mixture looks creamy, about 60 to 90 seconds. There should be almost no visible almond pieces when it’s done blending.
Strain.
Arrange a nut milk bag or cheesecloth over a large bowl, then pour the blended almond mixture into the bag. Carefully squeeze the bag, removing as much liquid from the almond pulp as possible.
Enjoy!
You can use the almond milk right away, or add any extra flavorings to taste, such as vanilla, maple syrup, or a pinch of sea salt. Transfer the almond milk to an airtight container and store it in the fridge for up to 5 days. Or you can freeze it for up to 3 months. Because this recipe doesn’t call for any preservatives, it won’t last as long as store-bought milks do. (You’ll be able to tell it’s gone off when the smell or flavor goes sour.) Be sure to make only what you’ll drink in a week, or plan on freezing the leftovers. You can easily scale the recipe as needed! Looking for more dairy-free milk ideas? You can make homemade oat milk for an affordable option, or try hemp milk for extra plant-based protein. If you try this almond milk recipe, please leave a comment and star rating below letting me know how you like it!
