Learn how to make almond milk from scratch! Creamy and flavorful, it's delicious in smoothies, lattes, oatmeal, baked goods, and more.

There’s no denying that store bought almond milk is convenient, but when you have the time, making homemade almond milk is always worth it. It’s creamier and nuttier than commercial almond milk, and it’s made with just 2 ingredients: almonds and water. No stabilizers or shelf-life-extending additives here!

You’ll find my method for how to make almond milk below. It’s amazingly simple – just soak, blend, and strain! – and the milk itself is super versatile. You can splash it over granola, add it to a latte, blend it into a smoothie, or use it in your favorite baked goods. And that’s just the start! Once you have homemade almond milk on hand, you’ll find a million ways to use it.

How to Make Almond Milk

If you’re vegan or lactose intolerant, this is a great recipe to have in your back pocket. It’s SO simple, and it’s by far the tastiest plant-based milk alternative I’ve tried.

You’ll find my complete almond milk recipe with measurements below. Here’s an overview of how to make it:

First, soak the almonds. Heads up! You’ll need to plan ahead when you make this recipe, as the almonds need to soak for at least 8 hours, or overnight, before you blend them into milk. Soaking almonds makes them easier to blend, resulting in a creamier milk that won’t be too hard on your blender.

Drain the nuts after they soak. They should be nice and plump (see the photo above).

Next, blend. Place the almonds in a blender with 3 1/2 cups filtered water.

Blend for 30 seconds to 1 minute, or until creamy. The timing will depend on how powerful your blender is.

Then, strain the milk. At this stage, the almond milk will look creamy, but it will still have little almond pieces inside it. Straining the milk removes this pulp, so that it’s smooth, not gritty.

Set a nut milk bag over a large bowl, and pour in the milk. Bring the top of the bag together, and use your hands to press and squeeze out as much liquid as you can.

That’s it! If you prefer a sweeter plant-based milk, stir in a little maple syrup and vanilla extract to taste.

Use the homemade almond milk right away, or store it in an airtight jar in the fridge for up to a week. It will separate as it sits. Just stir or shake to combine it before using!

How to Use Homemade Almond Milk

Have fun experimenting with different ways to use your homemade almond milk. The possibilities are endless! Here are a few of my favorites to get you started:

Blend it into a smoothie. I love it in this Strawberry Banana Smoothie, this Kale Smoothie, and this Superfood Smoothie Bowl.
Add it to a latte. I use it in a Matcha Latte nearly every morning.
Stir it into chia pudding.
Splash it over cereal or granola.
Use it in all things oats, like Overnight Oats, Steel-Cut Oatmeal, or Baked Oatmeal.
Add it to eggs. I use unsweetened almond milk in frittatas, mini frittata muffins, and my Healthy Breakfast Casserole!
Make French toast. Whisk it into the base of my Easy French Toast, French Toast Bake, or Vegan French Toast.
Cook up some pancakes. Try it in my Banana Pancakes, Gluten-Free Pancakes, or Almond Flour Pancakes.
Bake! Use it in any baking recipe that calls for almond milk, like my Healthy Banana Muffins, Pumpkin Bread, Cinnamon Rolls, Strawberry Shortcake, or Homemade Dinner Rolls.

Let me know what ideas you try!

More Essential Plant-Based Recipes

If you love this recipe, try making these plant-based basics next:

Almond Milk

rate this recipe:

5 from 8 votes

Prep Time: 10

Serves 4 to 6

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Learn how to make almond milk at home! This creamy, flavorful plant milk will keep in the fridge for up to a week. It will separate with time. Just stir or shake to combine it before using!

Equipment

Ingredients

1 cup raw almonds, soaked overnight
3½ cups filtered water

Optional sweetener

2 tablespoons maple syrup
1 teaspoons pure vanilla extract

Instructions

Combine the almonds and water in a blender and blend for 30 seconds to 1 minute, until creamy.
Place a nut milk bag over a large bowl and strain the milk, squeezing out as much liquid as you can.
Add the maple syrup and vanilla, if desired.