Thinking how to make almond milk at home? It’s easier than you think! All you need is 2 ingredients and a blender — and you’ll have fresh almond milk ready in just 10 minutes (plus soaking time, of course).
It’s super convenient, and once you try it, you might just skip the store-bought version for good.
Jump to:
- 💭Why I Make My Own Almond Milk (And You Might Want To Try It Too!)
- 📋Ingredients
- 👩🍳Things I Wish I Knew Before Making Homemade Almond Milk
- 🧂Storing Almond Milk
- 🍽 How To Use Almond Milk
- ⭐Blender or Food Processor – What Works Best for Almond Milk?
- Recipe FAQs
- More Easy DIY Recipes
- Homemade Almond Milk (2 Ingredients)
💭Why I Make My Own Almond Milk (And You Might Want To Try It Too!)
You can easily grab a bottle of almond milk from the shop. But here’s the thing — after making it myself a few times, I realised homemade almond milk is incredibly simple and gives you full control over taste and texture.
All you need are raw almonds and water. No preservatives, no added sugars (unless you want them), and definitely no added oils. It’s creamy, fresh, and totally customisable.
📋Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Raw almonds: I use organic raw almonds. Avoid roasted or salted ones.
- Filtered water: I've tried tap water and with filtered and found it does make a difference to the taste, so use the best water you can.
Optional add-ins:
- Maple syrup, Sugar, Agave nectar or Dates – for sweetness
- Vanilla extract or cinnamon – for flavour
👩🍳Things I Wish I Knew Before Making Homemade Almond Milk
- Not sterilising everything properly – I’ve made this mistake before, and the milk spoiled so quickly! Now I always make sure the blender, nut milk bag, and storage jar are all super clean.
- Soaking almonds at room temperature – It’s tempting, but I always soak them in the fridge now. It keeps things fresh and safe, especially in warmer weather.
- Adding too much sweetener – I love a little sweetness, but I’ve noticed that when I add maple syrup or dates, the almond milk doesn’t last as long.
- Fridge not cold enough – This one caught me out during summer. Now I double-check that my fridge is cold enough to keep the milk fresh for a few days.
🧂Storing Almond Milk
Store the prepared almond milk immediately in the fridge for 3-4 days. Or freeze in ice cube trays measuring a cup, then pop the cubes into a freezer bag for later.
You can also store it in zip-lock bags—just lay them flat so they’re easy to stack!
🍽 How To Use Almond Milk
I use almond milk just like cow's milk or oat milk in my kitchen— in tea, coffee, and lots of my recipes. Some of my favourite ones where it works beautifully are:
- Air Fryer Chocolate Mug Cake
- Golden Turmeric Milk
- Milk Powder Barfi or Oreo Barfi
- Vegan Matcha Smoothie
- Mango Pancakes, baking – the list goes on!
⭐Blender or Food Processor – What Works Best for Almond Milk?
You can make DIY almond milk with both, but I prefer a high-speed blender. It gives a smoother, creamier texture — perfect for homemade vegan almond milk, homemade mango purée, green chutney, coriander pesto and loads of other recipes.
A food processor works too, but the nut milk won’t be as silky. I usually use mine for air fryer falafels, beetroot hummus without tahini, and lots of meal prep.
Recipe FAQs
Don’t throw it away! Use it in rotis, stir into brownie batter or fudge, or even add to smoothies for extra fibre.
In my experience, it stays fresh for up to 3–4 days in the fridge. Shake before use.
Yes! I’ve swapped it into many recipes without any issues — from creamy sauces (like air fryer cauliflower cheese!) to cakes, muffins, and hot drinks.
Yes, you can freeze homemade almond milk — I’ve done it a few times when I had extra. Just keep in mind that the texture can change a bit after thawing since it doesn’t have any stabilisers like the store-bought kind. It might separate or feel a little grainy, but a quick shake or blend usually helps. I recommend using defrosted almond milk in smoothies, baking, or cooking rather than in tea, coffee, or cereal, where the texture matters more.
More Easy DIY Recipes
Ingredients
- 1 cup raw almonds soaked in enough cold water for 8-10 hours (or 2 hours in hot water)
- 3-5 cups water See notes below
- Sweeteners of your choice – Dates syrup, Agave Nectar, Honey optional
- Vanilla extract optional (Vanilla flavored almond milk)
- Cocoa powder optional (Chocolate flavored almond milk)
Instructions
- Soak the almonds Place 1 cup of raw almonds in a bowl and cover with water. Let them soak overnight in the fridge for at least 8–10 hours. The almonds will swell up as they absorb water.
- BlendDrain and rinse the soaked almonds. Add them to a blender with 3 cups of fresh water. Blend on high for 1–2 minutes until the mixture looks white and creamy, and the almonds are broken down into a fine almond pulp.
- StrainPour the mixture through a fine mesh sieve or muslin cloth into a bowl. Press or squeeze to extract all the milk. I usually strain twice for the smoothest result. Alternatively If you have a muslin cloth or nut milk bag, pour the almond mixture into it and gently squeeze to extract all the milk into the bowl.Pro tip: Don't throw away the almond pulp collected. Use it in baking, bliss balls, fudge and more!
- Flavour (optional)Stir in vanilla extract, a pinch of cinnamon, or your choice of sweetener if you like.
- Serve or storeEnjoy it fresh, or store in a clean glass bottle in the fridge for up to 3-4 days. Give it a good shake before using, as natural separation is normal.
Notes
Sandhya’s Top Tips
- Use good quality almonds and fresh water for the best flavour.
- Sterilise all equipment — your blender jar, nut milk bag, sieve, and storage container. I run them through the dishwasher and rinse with hot water.
- Refrigerate while soaking —Don't soak almonds at room temperature especially in warm weather. It causes easy spoilage!
- Adjust creaminess of Nut Milk— I use 3 cups of water for thicker almond milk, or up to 5 cups for a thinner version.
- Blend on high speed — a high speed blender gives the smoothest, silkiest result.
Amudha says
Beautifully captured Sandhya! Awesome post, no more store bought cartons of milk. Should the almond skins be removed?
Sandhya Hariharan says
No you don't have to remove the skin... That is why you are sieving the mixture.
Traditionallymodernfood says
Wow never tried almond milk in home.. This s awesome..looks perfect dear
Sandhya Hariharan says
Thank you Vidya.. It was my first attempt and totally worth it.
Sreelatha @ Framed Recipes says
I love vanilla flavored Almond milk. I used to use store bought ones till I started making it at home whenever I craved it. Never tried it with Cinnamon though. Thanks for sharing Sandhya. And you are right, it takes a while to get used to the taste.
Vineetha says
Happy New Year to you too 🙂 I used to buy Almond milk for hubby a lot to avoid dairy but never knew we can make it at home. Now he has switched back to milk again. Thanks for sharing.
Dolphia Nandi says
My husband loves almond milk - so this recipe is a keeper for him! 🙂
Sandhya Hariharan says
Good to know.. Let me know when u make them..
[email protected] says
great almond milk at home recipe. You've made it sound so simple and we tried it too! Loved it.
Sandhya Hariharan says
Ty Jyothi.
Rafeeda says
I had once made almond milk in a similar way to blitz together with kale and cocoa... it was amazing... Lovely pics Sandhya... 🙂
Sandhya Hariharan says
Thats awesome Rafeeda....
Great twist.