Homemade Almond Milk

Vary the flavor of homemade almond milk by adding a few ingredients, from spicy to sweet, for endless possibilities.

By / Photography By Muriel Silva | May 26, 2017


Large bowl to soak the almonds
Nut milk bag or cheesecloth
High-speed blender, such as a Vitamix
Glass jars for storing


Cover the almonds with filtered water in a large bowl. Fill with water about 3 inches above the top of the almonds. The almonds should soak overnight (ideally, about 8–12 hours) and will swell up. The process of soaking nuts makes the almonds much easier on your digestive system. Also, the brown peel of the almond inhibits nutrient absorption. Once the almonds are soaked and blended the peel is removed so you get the maximum health benefits that almonds offer.

Drain and rinse the almonds. Place almonds, filtered water and any of the optional flavors in a high-speed blender. Blend on the highest setting for 2 minutes. Line a large bowl with the nut milk bag or cheesecloth and pour in the milk. Pull the string to close the bag and squeeze all the milk from the almonds. This process can take some time, but you will want to get every last drop. Pour the almond milk into a glass jar with a tight lid and place in the refrigerator.

Your homemade almond milk will last about 3–5 days in the refrigerator. If you do not think you will use it in that time, freeze it in an ice cube tray. Also, be sure to save the pulp from the nut milk bag. This almond pulp can be used in smoothies, baking, oats or dehydrated to create homemade almond meal.



  • 1 cup raw almonds
  • 3 3/4 cups filtered water, plus water for soaking
Cinnamon and Vanilla
  • 3 pitted Medjool dates
  • 1 teaspoon cinnamon
  • 1 vanilla bean pod
  • Himalayan pink salt, to taste
Turmeric and Cardamom
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon cardamom powder
  • 2 Medjool dates, pitted
  • pinch cracked pepper
Spicy Cacao
  • 1 tablespoon raw cacao powder
  • pinch cayenne
  • 3 Medjool dates, pitted
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