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."
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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.

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  • 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.


Read all reviews 8
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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 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...

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.

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