Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out.

Recipe Summary

prep:
15 mins
additional:
12 hrs
total:
12 hrs 15 mins
Servings:
2
Yield:
14 oz
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.

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  • Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.

  • Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Cook's Note:

Any sweetener, such as honey or maple syrup, can be substituted for the agave nectar.

Editor's Note:

The nutrition data for this recipe includes the full amount for the almonds. The actual amount of almonds consumed will vary.

Nutrition Facts

440 calories; protein 15.1g; carbohydrates 22g; fat 36g; sodium 177.2mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2015
I made it as written except I used brown sugar instead of agave. I used a Vitamix to blend it and a nut bag to strain it. Then I put half back in the blender with two cups of additional water and blended it again. I did the same with the second half. I got one half gallon out of this recipe. I felt it was more like the consistency of store-bought. I was unhappy about the additives in processed almond milk. I used the leftover nut meal in my morning cereal. I am very happy with the results of this recipe. Thanks! Read More
(28)
24 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/04/2015
I made it as written except I used brown sugar instead of agave. I used a Vitamix to blend it and a nut bag to strain it. Then I put half back in the blender with two cups of additional water and blended it again. I did the same with the second half. I got one half gallon out of this recipe. I felt it was more like the consistency of store-bought. I was unhappy about the additives in processed almond milk. I used the leftover nut meal in my morning cereal. I am very happy with the results of this recipe. Thanks! Read More
(28)
Rating: 5 stars
07/13/2017
Made for a second time using Vitamix so interval blending wasnt necessary. Strained twice - second time folding cheesecloth 8x - Super smooth. Used one date for slight sweetness instead of Agave. Dried pulp in oven 170degrees to avoid waste. This is a keeper! Thanks. Read More
(13)
Rating: 5 stars
11/14/2016
I have made this several times. Once I had forgotten to soak the almonds overnight so I soaked them in very hot water for a few hours and it worked out very well. I have also added vanilla extract in the first step and let the almonds soak it up overnight, that also turned out very good. Read More
(9)
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Rating: 5 stars
05/25/2015
Worked like a charm! I left mine unsweetened for personal preferences. I followed the recipe quantities for almonds and water exactly. Mine rendered approximately 700 ml or roughly 24 ounces. I don't know where the difference comes from. I even spilled about 2 Tbsp because I used an immersion blender and it got wild for a minute. Regardless, thank you Steph S. for the recipe. I won't buy store-bought ever again! It's too easy and better for both me and my wallet this way! Read More
(6)
Rating: 5 stars
11/04/2015
Soaked the almonds until they couldn't absorb anymore water, then let them soak for longer. Blended, strained, reblend, strained until the remains looked a bit tan. Got a little over half a gallon. I sweetened with honey. I has a slightly nuttier flavor than store bought that i like. I gave my one yr old a taste test and she ditched her cup of cow's milk for the almond. 5 stars Read More
(4)
Rating: 5 stars
07/22/2016
This recipe works perfectly. Tastes great with or without sweetener. Don't expect this to taste like store-bought almond milk, this actually tastes like almonds! I used cheesecloth to strain it the first time but I found a muslin bag that works a lot better in straining the little bits out. All almond milks will separate in the fridge so just shake it up a bit before serving. Will be making this again and again. Read More
(2)
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Rating: 5 stars
07/11/2017
I omitted sweetener, added a splash of vanilla, and put the sea salt and vanilla in at the beginning so I didn't have to clean my blender twice. This homemade version is really yummy and has no chalky flavor (which I remember from tasting a manufacturer's sample at Costco). Read More
(2)
Rating: 5 stars
04/01/2016
Great recipe that is very simple and easy to make! I soaked the almonds for about a full day before blending. I didn't have a cheesecloth nor a nut bag, so I just strained the mixture through a very fine mesh strainer several times until no grittiness was left. I also left the milk unsweetened, but did add a tiny pinch of sea salt. Taste and texture turned out great! Read More
(2)
Rating: 5 stars
06/05/2015
Easy to do, and tastes great. I'm a beekeeper, so I replaced the agave with our honey. Read More
(2)
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