Learn how to make almond milk at home – it’s SO easy and tastes a million times better than store-bought! No need to soak the nuts overnight, my quick soak method works perfectly so you can have fresh, creamy almond milk in no time!
I don’t know about you, but if I see a recipe that needs me to soak anything overnight, I run away! I just can’t seem to think that far ahead. If I want to make something, I want to make it NOW, not tomorrow.
Which is why I’ve never made homemade almond milk, until now. Because I have discovered that there is no need to soak your almonds overnight to make almond milk. A quick soak is all you need!
Ingredients
- Raw almonds – No roasted almonds here, please, they must be raw.
- Water
- Optional: Pure maple syrup or dates, for sweetening and pure vanilla extract.
What else do I need?
There are a few things you need to make homemade almond milk, and luckily they are all very inexpensive. You probably already have what you need!
- A blender – A high powered blender such as a Vitamix is best for making nut milks, but a regular blender will do.
- Nut bag – I got a few of these nut bags and I love them. They make the process simple, and they clean up easily. You can also use cheesecloth or even a clean, thin tea towel, for straining the milk through.
- Glass jars for storing – I got this set of little glass jars, as well as these larger ones. The little ones are cute for individual servings (lunchboxes!) but the larger ones are convenient for storage.
How to make almond milk
It seriously couldn’t be easier! Soak, blend, store. For the printable, full recipe, scroll down to the recipe card. This is an overview with photos.
- In a small pot, add the almonds and 3 cups of water. Bring to a boil, then remove from heat and let them soak for 15 minutes.
- Drain the almonds, then add them to a blender along with 4 cups of fresh water and optional sweetener/vanilla.
- Blend for 1-2 minutes until creamy and white. If you are using a regular blender instead of high powered, you may want to blend a little longer.
- Get your milk bag/cheesecloth/thin towel out and place over a large bowl or measuring cup. Strain the milk through it, gathering it up at a top and squeezing to get every bit of liquid you can.
Flavor variations
- Vanilla – For vanilla milk, add vanilla extract and sweetener, to taste. I don’t like it too sweet, so I used 2 tablespoons maple syrup, but feel free to add more.
- Chocolate – Chocolate almond milk is so good! Add 3 tablespoons cocoa powder and more sweetener, to taste.
- Strawberry – Re-live your childhood by adding 1 cup of freeze dried strawberries or 1-2 cups fresh strawberries and more sweetener, to taste.
What to do with almond pulp
After straining, you will be left with almond pulp. You can discard it, but if you don’t want to waste it, there are many ways to use it up!
You can make almond meal from almond pulp. Or make some energy bites, cookies, crackers and more.
Storing almond milk + freezing
Store almond milk in glass jugs or other airtight container in the refrigerator for up to 4 days. It really won’t last longer than that, because there are no preservatives like in store-bought nut milks.
If you don’t think you will use it all within 4 days, you can freeze it. I like to freeze it in an ice cube tray, and throw a few cubes into my green smoothie or peanut butter banana smoothie!
Does it froth for lattes?
My favorite thing about this milk is that it froths amazingly well for coffee! I’m talking way better than any non-dairy milk I’ve ever tried using the frother on my Breville.
I don’t generally care for almond milk lattes, but homemade is a game-changer.
Where to use homemade almond milk?
Think cereal, over granola, in smoothies, coffee, baking and anywhere else you would use milk. Here are a few recipes to use almond milk in:
How to Make Almond Milk – Quick Soak Method!
Ingredients
- 1 cup raw almonds
- 4 cups water
For vanilla almond milk
- 2-3 tablespoons pure maple syrup, or more to taste
- 1 teaspoon pure vanilla extract
Instructions
- Quick soak the almonds: Add the almonds to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes. Alternatively, you can soak the almonds overnight.
- Drain the almonds, then add them to a high speed blender, along with the 4 cups of fresh water and maple syrup/vanilla, if desired, for slightly sweetened vanilla milk. Or keep it plain if you plan on using it for savory dishes.
- Blend on high for 1-2 minutes until creamy and white.
- Get out your nut milk bag, cheesecloth or even a thin clean dish towel. Over a mixing bowl or large measuring cup, strain the milk through the nut bag, gathering it up and squeezing well to get every last bit of liquid you can. Discard almond pulp, or save for using in other recipes.
- Transfer strained milk to glass jugs or other airtight containers. It will keep for up to 4 days in the refrigerator, and can be frozen if needed. Enjoy!
Notes
- Sweetener options: While I used maple syrup, you can sweeten the milk with a few dates or even a little granulated sugar. Add to taste, depending on your preferences, or leave out for unsweetened milk.
- Chocolate almond milk: Add 3 tablespoons cocoa powder and more sweetener, to taste. I added an extra 3 tablespoons of maple syrup, or 5 total, and my kids LOVED it!
- Strawberry almond milk: Add 1 cup of freeze dried strawberries (or 1-2 cups fresh strawberries) and increase the sweetener, to taste.
- If you are a smoothie fan, try freezing some almond milk in an ice cube tray, and adding a few cubes to your smoothie.
I’ve been making Almond milk since the price went up. I’m fortunate to have a Vita-mix because I make smoothies for my hubby. I find it cheaper to buy Almonds when it’s on sale and store them in the fridge. I don’t mind a bit of pulp since I have lots of green leave veggies, fruits, pumpkin and sunflower seeds, ginger, radish, cucumber, beets along with chia & hemp and Protein powder. It makes a delicious smoothie breakfast. I like to add some sweetener to the A/milk for myself. Thanks for your recipe. 🙂
You are welcome, Jean. Thanks for sharing your creative ideas! I appreciate your feedback!
I make this all the time for our porridge in the morning – it’s great. If I try to use it in coffee tough it will separate. How can I stop this?
Homemade almond milk is the best! I skip the straining part, I don’t mind the pulp mixed in and figure it adds some extra fiber and nutrients to the milk. Just give it a good shake and it’s delicious.
I also use 3/4 cup of almonds to 5 cups of water. For me it’s still delicious and creamy and it’s a bit cheaper.
Thank you for all of your awesome recipes!!
Thank YOU for using my recipe! I’m so glad you enjoyed it 🙂
Will this recipe work with a regular blender? I don’t have a vitamix (cause they’re crazy expensive) and don’t want to waste the almonds if my regular ol’ blender won’t do.
Thanks!
I don’t think it will work well with a regular blender, but I haven’t tried it. I’m afraid the almonds won’t get blended well, and the milk won’t be very creamy. Sorry!
I have. Magic bullet and a food processor will that do for blending the nuts well?
The Magic Bullet should do a good job of pulverizing and liquifying the nuts. A food processor won’t work as well.
I make mine with a nutribullet blender, which works fine. My almond milk turns out delicious every single time (and I am quite picky).
I can confirm that a regular blender will work just fine! I have a $20 Oster blender from Walmart and it worked perfectly! Mine can only make one serving at a time since it only has a 6 cup capacity, but I’ve made it twice now and my wife and I loved it!
I used the quick soak method for 30 minutes, and blended for 2 minutes.
I agree that a regular blender wouldn’t make it smooth, but an alternative in your situation would be to use one heaping Tablespoon of raw almond butter per cup of water. Blend on high in regular blender and strain if desired.
For me it’s not so much about wanting it “fresher” than ready-bought or what have you, it’s that it’s going to be cheaper as I’ve gotten bags of almonds from the food pantry that I have no other way to consume as I’ve got almost no teeth left. And also the food pantries almost never give milk or any reasonable facsimile thereof, so there’s that. Taking what I can get for free and turning it into a form I can actually ingest.
I thought the reason to soak almonds for 8 hours or overnight was to get rid of phytic acid, which can cause digestive issues.. If you’re doing a quick soak, surely that wouldn’t do the same thing?
I don’t soak almonds for any health reason, only to make them soft enough for blending. If you want to soak them overnight, that will work fine.
Do you use any specific almonds for your milk? There’s a ton out there, and I really want to make my own as Blue Diamond is way expensive and Silk sucks.
Any brand of raw, unsalted almonds will do just fine.
Thank you for the recipe. I’m going to make this
You are welcome! Enjoy!
I’ve made this twice now, and my wife and I LOVED it! I made a few tweaks for my personal taste. We only have a $20 cheapo Oster blender from Walmart. I used the quick soak method for 30 minutes instead of 15, rinsed the almonds with cold water in a strainer, and blended for exactly 2 minutes. I used 1.25 cups of almonds to 4 cups of water with 1tsp of vanilla extract, and the consistency was a spot on match to dairy whole milk.
Thanks for the recipe!
Hi, do you think I could make evaporated almond milk this way solely by decreasing the water content?
Hmm I’m really not sure. It would basically be a thicker cream like milk, I’m not sure it would work the same as evaporated milk though.
Absolutely delicious fresh almond milk made in under 30 minutes. Followed the easy recipe adding vanilla extract. I purchased a large nut milk bag which made the quantity very easy to squeeze and which filled a pint bottle. This will now be a regular thing with no need to purchase from shops. Bonus during lockdown. Thank you Nora.
Hi Karen. I’m glad the almond milk turned out delicious for you! Thank you for taking your time to share!
Hi Nora, this looks like a great recipe—I am trying to figure out if it is cheaper to make than store bought almond milk? Do you have any idea? Thanks in advance! Love your site
I’m not sure, I kinda think it’s not cheaper honestly! But it definitely tastes better. 🙂
This sounds outstanding…cannot wait to try!
Hi Lavinia. Let me know how it turns out for you! Happy cooking!
How much water do the almonds absorb while boiling and soaking? How many ounces is in a serving?
They absorb some water while soaking, but not much. You will dump that water out and use fresh to blend. I’m not sure how many ounces one serving is, but one serving is about 3/4 cup.
Make sure to rinse your almonds well after soaking if you’re not skinning them. Almonds seem to be really dirty and the dirty skins spoil the taste. Other than that comment, nice easy method to make delicious rich almond milk.
Thanks for the tip!