The Best Homemade Almond Milk
Prep time
Total time
This recipe is adapted from my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook. Please note that the Prep time is hands-on time only. Plan ahead by pre-soaking the almonds, and allow an extra hour if you need to peel the almonds.
Recipe type: Drinks
Cuisine: American
Serves: 4½ cups
  • 1 cup raw blanched almonds (see Almond Note below)
  • 4 cups water, plus additional for soaking
  • Pinch salt
  1. Put the almonds in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for 12 to 24 hours.
  2. Drain and rinse the almonds. If your almonds aren't blanched, this is the time to peel them, if desired (see Almond Note below).
  3. Put the soaked almonds in your blender, and add about 2 cups of the water. Blend until smooth and creamy, about 2 minutes.
  4. Add the remaining 2 cups water and salt. Blend until smooth, about 1 minute.
  5. Pour the milky mixture through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
  6. Store in an airtight container in the refrigerator for up to 1 week. Stir before each use; it will thicken slightly and separate as it chills.
Almond Note: Blanched almonds (without the skins) produce the most seamless flavor and consistency. If you don't have blanched almonds, I recommend peeling the almonds after they’ve soaked. They are easy to peel, but there are a lot of them! If needed, I usually peel them while watching TV, to justify some downtime. Whether blanched or unblanched, make sure you use raw, unsalted almonds.

Nutrition Facts Note: The nutrition amounts are based on about 30% pulp remaining. The actual nutrition might vary.

Sweetened Option: This milk beverage has just a gentle natural sweetness that's fairly neutral. If you prefer a sweeter sip, Return the almond milk to your blender after you strain it. Blend in 2 tablespoons of your favorite sweetener, or to taste. Cane sugar or agave nectar will produce the purest sweetness, but maple syrup, honey, and coconut sugar are also lovely options. This adds about 5 grams of sugar and 20 calories per 1 cup. You can alternatively use a sugar-free sweetener, but adjust the amount to taste.

Creamy Option: If you want a thicker almond milk, closer to whole or half and half, use just 3 cups of water.

Vanilla Option: Blend 1 teaspoon pure vanilla extract, or to taste, in with the salt.

Calcium-Fortified Option: Return the almond milk to your blender after you strain it. Blend in your desired amount of calcium powder. It does add a touch of chalkiness (it's a mineral!). I like to use calcium citrate or a calcium-magnesium combination for better absorption. For a flavored version, I blend in Bluebonnet Liquid Calcium-Magnesium. 2½ tablespoons of Bluebonnet adds about 333mg of calcium and 167mg of magnesium per cup.
Nutrition Information
Serving size: 1 cup Calories: 88 Fat: 7.6g Saturated fat: .6g Carbohydrates: 3.3g Sugar: .6g Sodium: 34mg Fiber: 1.9g Protein: 3.2g
Recipe by Go Dairy Free at