Homemade Almond Milk – Step by Step

If you haven’t started making your own almond milk at home, I highly recommend it. I was so surprised with how much better it tasted with only three ingredients. Not to mention, the process is extremely simple and you are in control of exactly what ingredients are in your milk.

I have never been a fan of dairy milk, and was never one to drink a glass of it. I do, however like to use non-dairy milk in my cooking, in my morning coffee, and in the occasional bowl of cereal. The most convenient thing to do was to buy a carton of almond milk from the grocery store, as many do. I couldn’t imagine the ingredients being more than almonds, water and maybe sugar, but after carefully looking the labels over, I discovered that many contain preservatives, artificial sweeteners, ‘natural’ flavours, and even carrageenan. This substance is used in many processed foods, and very commonly used in non-dairy beverages as a thickener and also as a stabilizer to prevent seperating (which naturally occurs in almond milk). Although it is derived from seaweed, it is processed so highly that it has been linked to gastrointestinal inflammation, tumors and colon cancer.

Knowing this, I decided to give it a shot at home, and I am so glad I did. It’s just so tasty and free of additives! I find myself walking by the fridge and having a gulp of it, something I have never done with any type of milk, be it dairy or nut milk. I am still on the hunt for a healthy option from the grocery store, for pure convenience when in a bind.

Keep in mind that you can play around with the flavours here:  vanilla bean for a stronger flavour, dates, maple syrup or agave nectar for sweetness, or cinnamon or nutmeg for a nice touch of spice.  I always go with what I’m in the mood for, seeing that you’re making small portions, it’s easy to experiment.

Here are step by step instructions to start making your own almond milk. It will stay fresh for about 3 days in your fridge. Also, do not throw out the almond meal! You can use it in your baking.  I froze my almond meal to use on another day, and when I do, I will post step by step photos of how to use it.  You will basically need to dry out the almond meal first.  In the oven, on lowest temperature, spread out the almond meal on a baking sheet.  It will take about 3 hours to completely dry.  Remove from oven and grind in a food processor.  You now have delicious almond flour, which is a fantastic addition to baked goods such as muffins and cakes.

You may be curious (as my husband was), as to what is more economical; store bought or homemade almond milk.  I’ve done the math, and if you compare apples to apples, store bought was slightly cheaper (by less than a dollar) but when you make use of the almond meal and grind your own flour, now you are really saving.  Almond flour is quite pricey, about $10 per pound.  So, in total you are saving money, and you’re not consuming carcinogens!

Homemade Almond Milk Recipe

Makes 3 cups

Ingredients:

  • 1 cup raw almonds
  • 3 cups filtered water (+ 2 cups for soaking)
  • a pinch of kosher sea salt
  • 2 teaspoons pure vanilla extract (optional)

Directions:

  • Place almonds in a bowl, cover with 2 cups of water and let soak overnight.

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  • Drain almonds. Place in blender along with 3 cups of water and sea salt.

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  • Process at high speed for a few minutes.
  • Give it a taste. At this point, if you want a natural, raw almond milk you are done with the blender. If you want the vanilla version which I made, add the extract, and blend once more.

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  • Place a few layers of cheesecloth over a bowl (unless you have a nut milk bag, which makes things easier). Slowly pour almond milk through cheesecloth into the bowl.

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  • Squeeze excess milk out of the cheesecloth to extract more milk.

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  • Pour it through a sieve into another bowl to filter out as much almond pieces as possible.

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  • Pour milk into a measuring cup to make it easier to pour into a container (I use mason jars).

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  • Store in the fridge for up to 3 days.  Natural almond milk tends to separate, give it a shake before drinking.
  • Enjoy!

Comments

  1. Been looking up almond milk making for the past few days! So thanks for this one. Vanilla would be nice … Now, I just have to procure a cheese cloth/ nut milk bag/ muslin cloth from somewhere!

    • Hello Priya!
      Give it a try, it’s so delicious. You can also play around with the sweetness, you can add dates, cinnamon, nutmeg, honey, maple syrup. Even vanilla bean is fantastic, it gives a much stronger vanilla flavour.
      Cheesecloth is available in almost all grocery stores, just ask, because sometimes it’s hard to locate it!
      I will be buying a nut milk bag online, it’s just so much easier to use!
      Sophia πŸ™‚

      • Thanks for the tips, Sophia. I think if one is not looking for protein or Vit B from the milk source then almond milk is a great option. I’ll definitely let you know once I try this out.

  2. I would really try to make this. What about the leftover almond bits? I would hate to waste them…

    • Hello Anjana!
      I just updated the post to let you know what you can do with the almond meal. In short, you just need to dry it out in the oven, then grind it down to a flour. It is fantastic in baked goods such as muffins or cake!
      DO NOT throw them out! πŸ™‚
      Sophia

  3. I have been wondering about the store bought almond milk I’ve been drinking lately, and it’s like you read my mind and posted this! Your instructions and pictures make it seem so simple, so I’ll definitely give it a try once I get a cheesecloth or nut milk bag. Do you know where I can buy a cheesecloth if it’s faster than ordering the nut milk bag online?? Thanks so much Sophia!! πŸ™‚

    • Hello Violet,
      It truly is very simple. The only time consuming part is the soaking. Otherwise, it takes minutes to prepare. You do have to be careful with the cheesecloth, holding it in place so it doesn’t slip into the bowl. That is why the nut milk bags are easier. I buy my cheesecloth at any grocery store, just ask someone though, otherwise you’ll be going down every aisle trying to locate where they’ve merchandised it!

  4. I love your step-by-step photos Sophia! It really does look simple to make, and I’m sure that it’s not only tastier but also healthier than store bought almond milk. But I’m so lazy! It’s just so easy to buy store bought. Still, since my husband and I drink almond milk everyday, I should probably start making my own. I hope your post inspires me! Celeste πŸ™‚

    • Hi Celeste, thanks so much!
      It is much tastier, I promise! I know what you mean, it would take quite the discipline to make it all the time, but I do about once a week as a nice treat.
      Would love to know if you do try it out at home!
      Sophia πŸ™‚

  5. Yum! I love almond milk! Yours looks great!

  6. Thank you so much for posting this! I have a local store where I can get almonds in bulk for very cheap, I wonder if its still more expensive than store bought. Either way, I’ll definitely try this.
    Johanna

    • Hi Johanna! I bet it would be cheaper in that case. Either way, give it a try, it’s so yummy!
      Sophia πŸ™‚

      • Justine M says:

        Cheaper maybe but the added cane sugars make it too sweet and the environmental footprint is MUCH costlier (packaging, transport, refrigeration, etc). I tried your recipe Sohpia and my goodness it’s SO EASY and the milk SO TASTEY!! I have one additional question though… do you have any recipes that call for the nut parts that have been separated from the milk? I put them in the freezer for now. Thanks again!!

      • HI Justine! All good points, and even though Johanna was talking about the almonds in bulk, you are very right about the environmental footprint and the unnecessarily added ingredients.
        I have been meaning to follow up on this post to share a recipe with you all. The problem is, it’s been so hot in Montreal and I can’t imagine having my oven on for hours…we need to defrost the almond meal and completely dry it out before we can use it. I don’t have a dehydrator, so it has to be done in the oven. Once it’s dry, you can add it into your baking, replacing some of your traditional flours. Will definitely keep you posted on this!
        Sophia πŸ™‚

      • Justine M says:

        Oops. Sorry WholeAndHappyFood! I thought you were advocating for buying the PACKAGED ALMOND MILK in bulk. For sure getting almonds in bulk is a great and wonderful thing!! Lucky you!

      • Hi Justine! Yes, Johanna was talking about buying almonds in bulk which would definitely make homemade cheaper. πŸ™‚

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