Homemade Almond Milk

Prep Time


Prep Notes

Plan ahead: soak your almonds overnight before making this delicious, way-better-than-store-bought, dairy-free milk.


2 1/2 - 3 cups


1 cup raw almonds, soaked

2 1/2 - 3 cups water (for a creamier consistency, use only 2 cups or less. 3 cups max. otherwise the milk is too watery and tasteless)


  1. Blend almonds and water on high for approx. 2 minutes, until it looks very white and most of the brown almond skin is in tiny bits.
  2. Set up your nutmilk bag inside a strainer or collander which then sits inside a large bowl.
  3. Pour the blender contents into the nutmilk bag and let sit and drain while you clean up everything.
  4. Pickup the bag, hold it over the strainer/bowl setup and hand "milk" the bag, squeezing and forcing all the liquid out, leaving only the dry almond meal inside the bag.
  5. Keep squeezing repeatedly from top to bottom until you feel all the liquid has been extracted.
  6. Discard the almond meal, or save for baking or making raw cookies.
  7. Using a funnel if you have one, pour the milk from the bowl into a glass storage jar/bottle.


Use this milk in smoothies, in your tea or coffee, drink a glass with cookies, pour on your hot or cold cereal, anywhere you would use cow's or any kind of store-bought milk.