How to make Almond Milk at Home

5 from 3 votes
How to make homemade almond milk. Simple and easy, dairy-free milk that's much tastier than store bought. 5 ingredients and 5 minutes.
Prep Time: 10 minutes
Total Time: 20 minutes
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Sep 15, 2019 (Last updated Aug 3, 2023) by Hannah Sunderani

How to make Almond Milk at Home

Learn how to make almond milk at home in just 5 minutes with 5 simple ingredients! In this tutorial I share detailed step-by-steps to make creamy, smooth and luscious plant milk.

Homemade almond milk is creamier, thicker, and richer in flavour than store-bough almond milk brands. It’s quick and easy to make; and it can be used for foamy lattes, overnight oats, or as a versatile ingredient in your favourite recipes, or however you enjoy your almond milk!

For those who don’t know, I’m a big plant-based milk connoisseur! From teaching how to make almond milk from soaked almonds, to quick DIY almond milk from almond butteroat-based dairy-free milk, and even sharing everything you need to know about the Almond Cow Milk Maker and the best store-bought almond milks– I’m your gal for all things plant milk related.

Now sip and savour this simple tutorial with step-by-step instructions for making perfect creamy almond milk every time.

how to make almond milk

The Ingredients:

The two main ingredients for making homemade almond milk are:

  • Almonds
  • Water

Pretty straight forward, right? But, a few additions to your ingredient list will turn your almond milk into a gourmet glass.

I like to add the following:

  • Dates, for sweetness
  • Vanilla extract, for flavouring
  • Cinnamon, for flavouring
  • Salt, to enhance the taste

I love adding dates to my almond milk for light and natural sweetness. And I encourage you to do so too. Certainly most of the almond milks we buy at the store are unsweetened. But, a little sweetness goes a long way into making a beautifully flavoured almond milk. And, if added to coffee, oatmeal, or chia pudding, you can skip any additional sweeteners in the recipe.

As you can see, the ingredient list is minimal. So you know exactly whats gone into making this almond milk. No stabilizers, no preservatives, just the good stuff.

The equipment:

The equipment you’ll need is:

  1. Blender

You’ll be happy to know that it’s not necessary to have a high performance blender to make homemade almond milk. Certainly, you can use a basic kitchen blender. Most importantly is to make sure the ingredients are well blended and combined.

  1. Nut milk bag

A nut milk bag is a fine mesh bag that you can use to squeeze the milk out of your almonds. You can buy one for cheap off amazon. If you don’t have a nut milk bag you can also use:

  • a thin t-shirt
  • a thin tea towel
  • a pair of tights

The goal is to find a fabric that’s ultra thin. So the milk can pass through as you squeeze the nuts. If using a pair of tights, cut near the ankle to make a “bag” shape. Alternatively, if using a thin shirt or tea towel, bunch up into a bag shape, and pour the milk in the middle. However, I do find that using a nut milk bag is easiest.

How to make homemade almond milk:

So, now that you know a little more about how to make almond milk – let’s go through the steps. Or, jump to the bottom for the full recipe instructions.

First we will blend the ingredients,

  1. Soak the nuts overnight and strain
  2. Place ingredients in blender (soaked almonds, dates, vanilla extract, cinnamon and salt)
  3. Pour in water
  4. Blend
how to make almond milk step by step instructions

Then we will milk:

  1. Place nut milk bag over bowl
  2. Pour blended nuts into nut milk bag
  3. Squeeze nut milk bag with hands, getting out as much liquid as possible
  4. Keep milk in fridge for up to 5 days
how to make almond milk step by step instructions

Watch the how-to video: How to make almond milk

And, if you want more details on how to make this homemade almond milk, follow along with the how-to video

Recipe FAQs

Why is soaking your almonds important?

It’s important to soak the almonds overnight, so that they are soft for blending. This will allow them to break down easier in the blender, and for us to reap all the milk we can when squeezing. The outcome is a richer and creamier milk. Although it might sound inconvenient to soak nuts, I assure you it’s an easy step.

Fortunately, if you forget to soak the nuts overnight there is a quick solution. Simply pour boiling water over your nuts and soak for one hour.

What do I do with the leftover almond pulp?

You’ll notice after milking the nuts, that there is plenty of “almond pulp” left inside of the bag. But don’t worry, you can use this in other recipes. In fact, almond pulp can be used in many recipes like bliss balls, granola, baked goods and even pizza crust. See below for some examples of how to use that leftover almond pulp.

Other similar recipes you might like:

If you’re digging this How to Make Homemade Almond Milk recipe, you might also like to try these recipes:

And, try making these recipes using homemade almond milk:

Shop my Kitchen

I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making this homemade almond milk. You can find more of my favourite kitchen items on the shop page.

Vitamix A2500 Ascent Series Smart Blender, Professional-Grade

This is the blender I use. However, you don’t need a high performance blender to make this recipe.

Premium Fine Mesh Food Grade Nut Milk Bag

This is the nut milk bag I have. Alternatively, you can use a thin t-shirt, towel or a pair of tights.

And there you have it, my simple step-by-step instructions for how to make almond milk at home. This recipe, my friends, is a game changer! Enjoy every sip and swallow of this certified delicious drink.

How to make Almond Milk

5 from 3 votes
How to make homemade almond milk. Simple and easy, dairy-free milk that’s much tastier than store bought. 5 ingredients and 5 minutes.
how to make homemade almond milk
Prep Time 10 minutes
Total Time 20 minutes
Serves 3 cups (approx.)


  • 1 cup almonds , soaked overnight
  • 2 medjool dates , pits removed
  • 1 tsp vanilla extract
  • pinch cinnamon
  • pinch salt
  • 3 cups water


  • Strain soaked almonds and add to blender with dates, vanilla extract, cinnamon and salt. Add 3 cups fresh water and blend for 1-2 minutes, or until well combined.
  • Place nut milk bag* over a big bowl, and pour half your almond milk blend into the bag. Squeeze the bag to strain the milk. Continue to squeeze, moving your hands around the bag to allow new areas to be milked, until you can no longer milk anymore liquid.
  • Remove “almond pulp” from nut milk bag, and pour second half of blended almond milk into the bag. Continue the process of squeezing nut milk as described in Step 2.
  • Pour the freshly squeezed milk from your bowl back into your blender (this allows for easy transfer into a bottle). Taste the almond milk blend – I like it creamy, but optional to add splashes more water to thin if desired. Transfer the milk into an air tight bottle and store in the fridge.

Watch The Video


*If you don’t have a nut milk bag you can use a very thin t-shirt, towel, or pair of tights (I find nut milk bags easiest to use). You can buy a nut milk bag for cheap on amazonThis is the one I have.
I like to milk in two batches for easier squeezing. But you can do it all at once if you’ve got strong hands.
It’s optional to add splashes more water to thin. But I like it thick and creamy.
Save “almond pulp” to use in recipes like flatbreadspizza and donuts.
Almond milk will keep in fridge for up to 5 days. Enjoy in overnight oats and chia pudding. It also foams lovely for lattes.
Nutrition information is not possible for this recipe, as process of straining and removing the almond pulp affects estimation. Please forgo this estimation. 



Calories: 322kcal | Carbohydrates: 22g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 447mg | Fiber: 7g | Sugar: 13g | Vitamin A: 24IU | Calcium: 144mg | Iron: 2mg

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  1. Hello! I’ll preface by saying this is my first time trying to make almond milk…
    I halved the recipe and used honey to sweeten instead of dates and strained through a cheesecloth because I don’t yet have a nut bag. It tastes good, but it pretty “water-y”. Is that normal?

    • Hi Emily! Thanks for reaching out about this. This recipe is definitely more rich and creamy, and much less watery than store-bought almond milk. My recommendation would be to follow the recipe amounts next time and I think you’ll see that the creaminess is much more prominent and that it’s not watery. 🙂

  2. Delicious! I made using nut milk bag, which I prefer to using my Almond Cow. I recently purchased your cookbook that came out last week! Can this almond milk, or the Creamy Dreamy almond milk in your cookbook, or almond milk using Almond Cow be used in the Classic Flaky Croissants recipe in your book?

    • Hi JP! Thanks for the very kind words! I am thrilled that you’re enjoying the cookbook! Yes you can use this almond milk or the almond milk in the cookbook to make the croissants!

  3. Hi there, thank you for this recipe. I just used almonds and water and a pinch of salt and it turned out great.

  4. Is there anything we can add so it can be longer in the fridge? Or it only last 5days. Thanks

    • Hi Marie! This recipe is best enjoyed before 5 days – as it’s so fresh it doesn’t have a long shelf life, like store bought almond milk. However, you could always freeze half the batch if you don’t think you can finish it in 5 days. Freeze in an air-tight container and let thaw in the fridge. Give it a good shake and enjoy!

  5. You seem to read my mind, just when I have a question about vegan cooking you publish it !
    This recipe is without a doubt worth the effort, soo delicious. Tastiest Almond Milk ever !
    Thank you Hannah. Can’t wait for the Cookbook, hoping I can get it in Australia.

    • Hi Tracie! I am thrilled that you like this almond milk recipe so much! I feel the exact same way and make it weekly. I always say that once you have the homemade kind you can never go back. haha. Thanks for the sweet note about my cookbook. It’s so kind! It will be available on Amazon internationally and I’m so happy that you are looking forward to getting a copy!

  6. I make this almond milk once every 1-3 weeks! This recipe is perfect. It’s obviously a little more work than just buying it from the store, but I love making this recipe because I know how pure and rich it is when it’s homemade. And I’m getting pretty good at incorporating the almond pulp into my baking so that I don’t let it go to waste! This is my favourite vegan milk!

    • Krystal I’m thrilled you’re enjoying this almond milk so much! It definitely is a little more work, but what a difference in taste, eh? I also love knowing exactly what’s in my almond milk – no fillers and no nasties! Enjoy!

  7. Thank you for this recipe.I tried to give it 5 stars, but nothing happened.. .. I use almond milk, but I found out that commercial process isn’t so great for the bees… Is there a reason not to use the water you have soaked the almonds in?

    • Hi Brigitte! I’m so glad that you liked the recipe! Yes, I too have been trying to limit buying store-bought almond milk. And once you taste the homemade – it’s hard to go back!

      I don’t use the soaked water for any reason in particular. Other than it’s a bit murky and I prefer blending with clean filtered water. However, if you wanted to use the soaked water I see no problem with that! I’ll give it a try as well. Enjoy!