New this month
Homemade Almond Milk

Homemade Almond Milk

Steph S.

"Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out."
Added to shopping list. Go to shopping list.


12 h 15 m servings 440 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Ready In

  1. Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
  2. Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
  3. Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.


  • Cook's Note:
  • Any sweetener, such as honey or maple syrup, can be substituted for the agave nectar.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the almonds. The actual amount of almonds consumed will vary.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 9
Most helpful
Most positive
Least positive

I made it as written except I used brown sugar instead of agave. I used a Vitamix to blend it and a nut bag to strain it. Then I put half back in the blender with two cups of additional water an...

Worked like a charm! I left mine unsweetened for personal preferences. I followed the recipe quantities for almonds and water exactly. Mine rendered approximately 700 ml or roughly 24 ounces. I ...

Made this for the first time yesterday. Definitely going to make it again! Very easy and taste great. I did not add a sweetener but did add a pinch of salt and a half teaspoon of vanilla - oh so...

Great recipe that is very simple and easy to make! I soaked the almonds for about a full day before blending. I didn't have a cheesecloth nor a nut bag, so I just strained the mixture through a ...

Soaked the almonds until they couldn't absorb anymore water, then let them soak for longer. Blended, strained, reblend, strained until the remains looked a bit tan. Got a little over half a gall...

I have made this several times. Once I had forgotten to soak the almonds overnight so I soaked them in very hot water for a few hours and it worked out very well. I have also added vanilla extra...

This recipe works perfectly. Tastes great with or without sweetener. Don't expect this to taste like store-bought almond milk, this actually tastes like almonds! I used cheesecloth to strain it ...

Simple and good!

Easy to do, and tastes great. I'm a beekeeper, so I replaced the agave with our honey.

Other stories that may interest you