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How to make Almond Milk at home
5 from 21 votes

How to make Almond Milk at home

This recipe details making almond milk by soaking almonds overnight, blanching if desired, then blending with water, salt, and sweetener to taste. The milk is strained through cheesecloth or a nut milk bag to separate pulp, resulting in fresh almond milk with a creamy texture. The remaining pulp can be used in other dishes.

Prep Time
8 hrs
Cook Time
15 mins
Total Time
8 hrs 15 mins
Servings: 2 cups
Calories: 184 kcal
Cuisine: American

Ingredients

  • 1/2 cup almonds or raw almonds, blanched
  • 1.5 to 2 cups water
  • salt tiny pinch
  • sweetener to taste

Instructions

    Cup of Yum
  1. Soak the almonds in enough water overnight. I keep them on the counter for a few hours and then refrigerate.
  2. Drain and wash the almonds. Add boiling water to the bowl and let sit for 5 minutes.
  3. Drain, wash, add the almonds to the blender. Add 1 cup water.
  4. Blend for a few minutes for 2-3 cycles. Add 1/2 to 1 cup more water + salt + sweetener. Blend blend. I usually add 1/2 cup to make a creamy almond milk to use in chai or coffee. Add more water to preferred consistency.
  5. If using blanched almonds, you can strain the almond milk through a strainer or cheesecloth lined sieve or nut milk bag. Use a spoon to press when the strainer is full, remove pulp from the strainer and strain the remaining milk.
  6. If using unpeeled almonds, strain through a nut milk bag or cheesecloth lined sieve. Squeeze to remove as much milk as possible.
  7. Use the pulp to add creaminess to any of the Indian curries, soups or Dals. Or make almond pulp cookies,
  8. Store in the refrigerator for 4 to 5 days. If you don't use up the milk within 4 or 5 days, freeze into ice cubes to use to add to smoothies, curries etc, or make almond milk yogurt from my cookbook.

Notes

  • Blanch soaked almonds by boiling for 1 minute, then cool and peel skins for smoother milk.
  • Peeling almonds before blending improves milk’s texture and color but is optional.
  • Leftover almond pulp can be repurposed in Indian curries, soups, dals, or used to make cookies to minimize waste.
  • Store homemade almond milk refrigerated for 4 to 5 days to preserve freshness.
  • Add water gradually when blending to adjust creaminess according to preference.

Nutrition Information

Calories 184kcal (9%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 1g (5%) Sodium 160mg (7%) Potassium 205mg (4%) Fiber 3g (12%) Sugar 1g (2%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 cups

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 6g 2%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 1g 5%
Sodium 160mg 7%
Potassium 205mg 4%
Fiber 3g 12%
Sugar 1g 2%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.