Name: DIY Almond Milk Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup almonds (raw, unsalted); 6 cups filtered water; salt (pinch of); 1/4 cup whole dates (pitted (or 1/4 cup maple syrup or honey)); 1 teaspoon vanilla extract

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This DIY almond milk recipe is delicious, creamy and tastes better than any store-bought version! Making homemade almond milk takes as little as 10 minutes plus soaking the almonds overnight. Use this recipe as a base guideline for any nut milk recipe.

DIY ALMOND MILK (PLANT-BASED NONDAIRY BEVERAGE)

It is a wonder to think about how do you get milk from almonds or any nut for that matter. Almonds and cashews happen to be my favorite nuts for making plant-based nondairy beverages. Both versions are quick to make, have a naturally sweet flavor, and taste divine with almond flour cookies, bakery style chocolate chip cookies, and these healthy 3-ingredient brownies. The key to the best almond milk recipe is to soak the nuts first in order to soften them and be able to extract the juices, creaminess and nutrients.

TIME FOR SOAKING RAW ALMONDS

How long do the almonds soak in water? It is best to soak them for 6-8 hours or overnight for the softest texture. This makes the almonds blend to a smooth consistency. I prefer the overnight way because then it only takes 10 minutes to make homemade nondairy milk and you really don’t have to wait for anything.

Recipes to use homemade almond milk:

Let’s get started!

MAKE YOUR OWN ALMOND MILK

Here is a visual for diy almond milk. Follow the steps under the image. I have also included in the recipe additions for making milk sweet. Sweet milk is my kids favorite for drinking but I love to love drinking this plain, it is just so scrumptious and creamy!

STEP 1. Soak the oats for 6-8 hours or overnight. Cover lightly with a nut bag or lid as it the almonds set. Before use drain the water and rinse off the soot from the nuts.
STEP 2. Add the almonds to a high powered blender (or I highly recommend a Vitamix!) with fresh filtered water.
STEP 3. Blend until smooth, about 1 minute.
STEP 4. The milk will be nice and foamy and ready to strain to a smooth consistency. Straining the milk in a nut bag removes the meat and fibers of the almonds.
STEP 5. Place the nut bag over a medium bowl. Pour the mixture into the bag and lift and squeeze the bag with your hands to remove as much liquid as possible. Keep squeezing as it may take a few times. You can reserve this for adding into baked goods. If you want to sweeten the milk add it here. Pour the milk back into the blender and mix pitted dates and vanilla extract and blend until there are no longer visible pieces. You can also use maple syrup or honey to sweeten the milk in place of dates.
STEP 6. Using a funnel transfer the almond milk to a glass jar, pitcher or container to save. Enjoy this milk served chilled.

FAQ

HOW MANY ALMONDS DOES IT TAKE TO MAKE THIS ALMOND MILK RECIPE

It takes 1 cup of almonds per 4 cups of water. There is also 2 additional cups of water used for soaking the almonds, which is then drained. For a creamier milk or to make almond cream, make this recipe with 2-3 cups of almonds.

HOW TO STORE HOMEMADE ALMOND MILK

Store homemade diy almond milk in the refrigerator in a glass jar, pitcher, or mason jar with a lid to preserve freshness. The milk will have settlement as it sets, which is totally natural, so shake or mix it before using.

FRESH NUT MILK SHELF LIFE

Fresh almond milk will last in the refrigerator in a sealed container for 5-7 days.

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DIY Almond Milk Recipe

5 from 2 votes

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Course: Beverage, Drink

Cuisine: American

Keyword: Almond Milk Recipe, DIY Almond Milk, Homemade Nut Milk, Vegan

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Author: Danielle Fahrenkrug

Equipment

nut bag
Vitamix or high powered blender

Ingredients

1 cup almonds raw, unsalted
6 cups filtered water
salt pinch of

For sweet almond milk

1/4 cup whole dates pitted (or 1/4 cup maple syrup or honey)
1 teaspoon vanilla extract

Instructions

Soak the almonds in 2 cups filtered water in the refrigerator for 6-8 hours overnight. Drain and rinse under cold water.
In a blender, combine the almonds, the remaining 4 cups of filtered water and salt. Blend on high until well blended.
Using a nut bag or flour sack, place the bag over a large bowl. Pour the blended cashew mix into the bag. Give the bag a good squeeze to push the nut milk into the bowl. Save the remaining almond “meat” to add to muffins and baked goods.
If making this milk sweet, pour the strained milk back into the blender and add the dates and vanilla. Blend on high for 2 minutes or until there are no visible date pieces.
Transfer the milk to a pitcher or large jar with a lid and refrigerate and consume within 5 days.

Notes

Equipment needed:

Substitution Tip: You can make the same recipe using raw unsalted cashews in place of raw almonds, in equal increments.