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Homemade Almond Milk

The Best Homemade Almond Milk (+ What to Do with the Leftover Pulp!)

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5 from 2 reviews

  • Total Time: 5 minutes
  • Yield: 3 cups 1x


Once you make this homemade almond milk recipe you won't want to go back to store-bought!  It tastes incredible and couldn't be easier to make.  I love knowing exactly what is in my almond milk and being able to control the sweetness, creaminess and flavors to my personal preferences.  It doesn't take long to make it at all and is much less expensive than store-bought almond milk.


Units Scale
  • 3.5 cups filtered water*
  • 1 cup raw almonds**
  • 2-3 large Medjool dates, pitted (or 1-1.5 tablespoons pure maple syrup)***
  • pinch of salt
  • 1/2 teaspoon vanilla extract


  1. Add water, almonds, dates (or maple syrup), vanilla extract and salt to a high speed blender and blend on the highest speed for 1-2 minutes until milky and creamy. If your blender has a "juice" setting you can use that.  Taste and add more sweetener or vanilla if desired. Blend briefly again to incorporate well.
  2. Position a nut-milk bag over a large mixing bowl with a small pour spout for easy transfer. Pour the blended milk into the nut milk bag and squeeze and twist to get all the milk out of the bag.  You can discard the leftover almond pulp that will be inside the nut milk bag.  Or you can use it to make this Almond Pulp Smoothie.
  3. Transfer the milk to a covered storage container and place in your refrigerator for 3-4 days (it will start to sour after that). Enjoy cold. Shake before serving as the almond milk will naturally separate after storing. This recipe yields just over 3 cups of milk.


*Use four cups of filtered water for a thinner consistency.  Use three cups of water for a thicker consistency (this is good for chia seed pudding, overnight oats and coffee creamer.)

**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.

***The dates and vanilla are optional but recommended.  The amount of sweetness is a personal preference.  I like it sweet and typically use three dates.  You may wish to only use one or two.  Or, if you really like it sweet you can try four dates.

  • Prep Time: 5