This homemade blueberry almond milk is creamy, subtly sweet and the prettiest berry hue - all from just 6 simple whole-food ingredients! It's vegan, gluten-free, and refined sugar-free, and it's every bit as versatile as classic almond milk with a fun berry twist!

A glass bottle filled with naturally sweetened blueberry almond milk stands on a white counter, with a bowl of blueberries, a tray of almonds, and another bottle and glass of the same dairy-free milk in the background.

I first shared this blueberry almond milk on my Instagram Stories over the summer, and my DMs absolutely blew up! So many of you wanted the recipe immediately, so this post is for you. When readers get this excited about something, I know it has to earn a permanent spot on the blog!

If you know me, you know I am completely obsessed with homemade plant-based milk. I have a whole collection here on the blog - from this classic homemade almond milk to this creamy oat milk. This blueberry version fits right into the family, and it might just be the most beautiful one yet!

Why do I love homemade milk so much? It's creamier and more flavorful than store-bought, it's made with simple, recognizable ingredients (no gums, fillers, or preservatives!), and it's naturally sweetened with dates. It's also often less expensive than specialty dairy-free milks, and it's the ultimate back-pocket recipe for when you unexpectedly run out of milk. My kids absolutely love it, and honestly, it's so easy to make that I almost always prefer it over buying it!

The blueberries here give the milk a beautiful color and a subtle berry flavor without making it taste overly fruity. That's exactly what makes it so versatile - it works anywhere you'd normally use almond milk, but it instantly makes everyday recipes feel a little more special!

The Secret to Silky Smooth Blueberry Almond Milk

A blender container filled with blueberries, chopped carrots, and liquid-such as naturally sweetened blueberry almond milk-sits on a black blender base against a light background, highlighting this deliciously dairy-free blend.

If you're using the blender method, there are two make-or-break moments. First, blend on the highest speed until the mixture is completely smooth - don't rush this step! You want everything extremely smooth before you even think about straining. A high-quality high-speed blender makes a real difference here, and I share my favorites at different price points in my blender review post.

Second, when you strain, squeeze and wring the nut milk bag in every direction until the almond pulp is as dry as possible. This is where all that creamy, flavorful milk is hiding! Keep squeezing until the pulp left behind feels dry and crumbly rather than wet.

And if you make yours in a milk maker like I do, it handles all of this for you - more on that below!

Ingredient Notes

A glass measuring cup of filtered water, a bowl of raw almonds, a small bowl of fresh blueberries, two Medjool dates for naturally sweetened flavor, a small glass of pure vanilla extract, and a pinch of salt-all labeled on a white marble surface-come together to create vibrant blueberry almond milk that's completely dairy-free.

Fresh blueberries: Fresh is what I use, and frozen-and-thawed blueberries can work too. I don't recommend wild blueberries for this recipe, though.
Medjool dates: These sweeten the milk naturally, so there's no refined sugar anywhere in this recipe. Just whole-food sweetness that blends right in!
Raw almonds: You may wish to soak the almonds in advance of using them to make them more easily digestible. If you plan to do this, then place the almonds in a lidded glass jar and cover them with filtered water. After they have soaked for six hours, you can drain and rinse them before using. This step is not necessary but may be preferable.

Customize It

Creamier or thinner: You choose. Less water gives you a creamier milk, and more water gives you a thinner one. It's that simple!
The berry flavor is intentionally subtle. That's what makes it great for drinking on its own AND for using in recipes without taking over.
Other berries? I haven't tested blackberries, strawberries, or raspberries in this recipe yet, but I imagine they could work. If you give one a try, please let me know how it goes!

How to Make Blueberry Almond Milk

Milk Maker Method

Step 1: Add everything and press start. I make mine in my milk maker - it's seriously that easy! Add all of the ingredients and prepare according to your manufacturer's instructions. If you're curious about investing in one, I share everything you need to know in my milk maker post.

Blender Method

No milk maker? No problem! You do not need any special equipment for this recipe - just a blender and a nut milk bag.

A blender filled with a light purple, naturally sweetened Blueberry Almond Milk smoothie mixture sits on a black base against a white tiled background.

Step 1: Blend. Add all of the ingredients to a high-speed blender and blend on the highest speed until completely smooth and creamy. The mixture should be a gorgeous berry color with no visible flecks of almond.

A blender is pouring a naturally sweetened, dairy-free blueberry almond milk-a light purple liquid-through a white nut milk bag into a clear glass pitcher on a white countertop.

Step 2: Strain. Pour the mixture through a nut milk bag into a large bowl or pitcher.

A hand squeezes a nut milk bag, straining a vibrant purple liquid-Blueberry Almond Milk-into a clear glass pitcher on a white countertop with a tiled background. This dairy-free beverage is naturally sweetened, offering a delicious and wholesome alternative to traditional milk.

Step 3: Squeeze. Then squeeze and wring the bag in every direction until the almond pulp is as dry as possible - this is how you get every last drop of creamy milk!

A glass is being filled with naturally sweetened blueberry almond milk, with fresh blueberries, almonds, and a bottle of the same dairy-free milk in the background on a white surface.

Step 4: Transfer and enjoy! Pour the strained milk into storage containers, filling them as close to the top as possible.

Recipe Tips

Want to drink it right away? Blend in ice! Pour the strained milk back into a clean blender with one or two handfuls of ice and blend again. It chills the milk almost instantly and gives it an extra refreshing texture. It will thin the milk slightly, so if you know you'll be doing this, add a few extra almonds when making the recipe to keep the same creaminess.
Fill your containers to the top. Minimizing exposure to oxygen keeps the milk fresher for longer. Stored this way, it should keep well in the refrigerator for about 3 to 4 days.
Freeze the extras. Pour any leftovers into ice cube trays and freeze them for smoothies later. Nothing goes to waste!

A clear glass pitcher filled with light purple, naturally sweetened blueberry almond milk sits on a white marble surface, with a white tiled wall in the background. This refreshing beverage is completely dairy-free.

Don't Toss the Almond Pulp!

Speaking of nothing going to waste - the leftover almond pulp from the blender method doesn't have to end up in the trash! While I haven't personally tested every option, you could experiment with adding it to muffins, cookies, or homemade granola. One follower actually suggested the granola idea, and I thought it was such a great one!

You can also check out my strawberry almond pulp smoothie and create a blueberry version using the pulp from this very recipe. If you experiment, please let me know how it goes!

Ways to Use Blueberry Almond Milk

The subtle berry flavor is exactly what makes this milk so useful. Enjoy it by the glass, pour it over cereal or granola, or blend it into smoothies. It's wonderful in overnight oats and chia pudding, stirred into oatmeal, or baked into muffins and baked oatmeal. You can even add it to pancake or waffle batter, or use it to make blueberry-inspired lattes and matcha! It instantly makes everyday recipes feel a little more special.

I hope you love this blueberry almond milk as much as my family does! It's such a simple recipe, but it's beautiful, fun and so practical - a fresh take on classic homemade almond milk. Please comment below or tag me @eatingbyelaine so I can see your gorgeous batches!

Blueberry Almond Milk (Naturally Sweetened + Dairy-Free)

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Author: Elaine Gordon
Total Time: 10 minutes
Diet: Dairy-Free, Gluten-Free

Print Recipe

Description

This homemade blueberry almond milk is creamy, subtly sweet and beautifully colored by fresh blueberries - all from just 6 simple whole-food ingredients! It's vegan, gluten-free and refined sugar-free, and just as versatile as classic almond milk.

Ingredients

Units Scale

1 cup raw almonds
4 cups filtered water
½ cup fresh blueberries (frozen and thawed can work too, but not wild)
2 pitted Medjool dates
¼ teaspoon pure vanilla extract
Pinch of salt

Instructions

Milk Maker Method

Add all ingredients to the milk maker (affiliate link) and prepare according to the manufacturer's instructions. My code ELAINE10 will you give a 10% discount.

Blender Method

Add all ingredients to a high-speed blender and blend on the highest speed until completely smooth and creamy.
Pour through a nut milk bag into a large bowl or pitcher, squeezing and wringing the bag thoroughly until the almond pulp is as dry as possible.
Transfer the strained milk to storage containers.

Notes

Storage: Fill storage containers as close to the top as possible to minimize exposure to oxygen. Keeps in the refrigerator for 3 to 4 days. Leftovers can be frozen in ice cube trays for smoothies.
To enjoy immediately: Pour the strained milk into a clean blender with one to two handfuls of ice and blend to chill instantly. This thins the milk slightly; add a few extra almonds to the recipe to maintain creaminess if you plan to do this.
Less water yields creamier milk; more water yields thinner milk.

Prep Time: 10
Category: Beverage
Method: Blender
Cuisine: American