Homemade Almond Milk

Pro tips

• Soak raw almonds for 4–8 hours before blending to soften them and reduce bitterness, then drain and rinse thoroughly.
• Blend almonds and water for 1–2 minutes until the mixture is creamy and pale; over-blending can create a gritty texture.
• Strain through a fine-mesh strainer or nut-milk bag lined with cheesecloth, pressing gently to extract all liquid without forcing pulp through.
• Use filtered water to avoid mineral or chlorine flavors that can affect the final taste.

Substitutions

• Raw almonds → blanched almonds (removes skin for whiter milk)
• Filtered water → purified or distilled water (if filtered unavailable)
• Neutral oil → omit entirely (oil is optional and aids creaminess)

Storage & make-ahead

Store in an airtight glass container in the refrigerator for up to 7 days; shake before each use as separation is normal.

Equipment

high-powered blender · fine-mesh strainer or nut-milk bag

Do you need a special blender to make almond milk?

A high-powered blender works best and creates the smoothest texture, but a standard blender will work—you may need to blend longer and strain more carefully.

How long does homemade almond milk last?

Refrigerated homemade almond milk keeps for up to 7 days. It will separate naturally; shake or stir before serving.

Can you use roasted almonds instead of raw?

Yes, roasted almonds will give a richer, toastier flavor, though the milk may be slightly darker and less neutral in taste.

What do you do with the almond pulp leftover?

Save the pulp to add to smoothies, baked goods, granola, or energy balls for extra nutrition and reduce waste.

Is the pinch of sugar necessary?

No—it's optional and only balances flavor. Omit it for completely unsweetened almond milk.